Elderflower Lemon Drizzle Cake (Vegan)

A light, fragrant loaf infused with citrus and finished with a delicate elderflower glaze.

There’s something timeless about a lemon drizzle cake — simple, bright and quietly celebratory. Here, fresh lemon zest meets our Wild Elderflower Cordial for a soft floral lift that feels unmistakably British.

While the cake is still warm, Wild Elderflower Cordial and granulated sugar are spooned generously over the surface, soaking gently into the crumb while leaving a delicate crystalline crunch on top — sweet, fragrant and beautifully textured.

Perfect with afternoon tea, shared in the garden, or wrapped and gifted.

You’ll need

For the cake

• 225g plant-based butter, softened
• 225g caster sugar
• 240ml unsweetened plant milk, such as almond or oat
• 1 tbsp apple cider vinegar
• 225g self-raising flour
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 2 tbsp Wild Elderflower Cordial

For the drizzle

• 3 tbsp Wild Elderflower Cordial
• 75g granulated sugar

To make

1. Preheat the oven to 180°C / 160°C fan / Gas 4. Grease and line a 2lb loaf tin.
2. Stir the apple cider vinegar into the plant milk and leave for 5 minutes.
3. Beat the plant-based butter and caster sugar together until pale and fluffy.
4. Add the lemon zest, lemon juice and Wild Elderflower Cordial and mix to combine.
5. Fold in the self-raising flour, gradually adding the plant milk until you have a smooth batter.
6. Spoon the mixture into the prepared loaf tin and level the surface.
7. Bake for 50–60 minutes, or until golden and a skewer inserted into the centre comes out clean.
8. Leave the cake in the tin while you prepare the drizzle.

To finish

Mix the Wild Elderflower Cordial and granulated sugar together just before using — you want some of the sugar crystals to remain.

While the cake is still warm, prick the surface all over with a skewer.

Spoon the elderflower drizzle slowly over the cake, allowing it to soak into the crumb while leaving a lightly crystallised sugar topping.

Leave to cool in the tin for around 15 minutes, then carefully transfer to a wire rack to cool completely.

Ways to enjoy

Serve in generous slices with afternoon tea, fresh berries or a spoonful of plant-based crème fraîche.

It’s also lovely served outdoors in the garden or wrapped as a homemade gift.

Make it your own

For a little extra citrus, add a few thin strips of lemon zest over the top once the cake has cooled.

Enjoying this flavour?

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