Vegan Elderflower Cake with Lemon Curd and White Chocolate Frosting

A delightful vegan cake infused with the delicate flavor of elderflower, layered with tangy lemon curd, and topped with creamy white chocolate frosting. Perfect for special occasions or any time you crave a decadent treat

Ingredients:

• 2 cups all-purpose flour
• 1 cup almond milk
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup elderflower cordial
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• For Lemon Curd:
• 1/2 cup lemon juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons vegan butter
• For White Chocolate Frosting:
• 1 cup vegan white chocolate chips
• 1/2 cup vegan butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons almond milk

Instructions:

Preheat the oven to 350F 175C

Grease and flour two 8-inch round cake pans

In a large mixing bowl, whisk together almond milk, sugar, vegetable oil, elderflower cordial, lemon juice, lemon zest, and vanilla extract

In another bowl, sift together flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely

For the Lemon Curd: In a small saucepan, whisk together lemon juice, sugar, cornstarch, and water over medium heat until smooth

Add vegan butter and continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes

Remove from heat and let it cool completely before using

For the White Chocolate Frosting: In a microwave-safe bowl, melt the vegan white chocolate chips in 30-second intervals, stirring until smooth

In a mixing bowl, beat together vegan butter, powdered sugar, and vanilla extract until creamy

Add melted white chocolate and almond milk, and beat until well combined and smooth

To assemble the cake, place one layer on a serving plate, spread a layer of lemon curd on top, then place the second layer on top

Frost the top and sides of the cake with the white chocolate frosting

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set

Slice and serve, optionally garnished with fresh elderflowers or lemon zest