This is a perfect summer cake. Vegan and gluten free it is wonderfully light and ideal for celebrations. Instead of making it as a layered cake you can simply bake it in 2lb loaf tin and drizzle over a little extra cordial if wished. Vegan lemon curd is really easy to make just follow my recipe below.
Difficulty –Â Easy
Time – 40 minutes cooking
Makes 1 Cake
Using xylitol is a great way to keep the overall sugar content low. You can use coconut milk instead of almond milk if wished.
Instead of nut yogurt you could use whipped coconut cream (the top part of a can of coconut milk)
250g gluten free self-raising flour
2 tbsp cornflour
1/2 tsp bicarbonate of soda
1tsp baking powder
100g xylitol
110 ml olive oil
200ml almond milk
60ml elderflower cordial
Zest of 2 lemons
Filling
Nut Yogurt – use this recipe but use diluted elderflower cordial instead of the orange
For Drizzling
Elderflower cordial or icing and lemon zest
