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, neat cordial is spooned generously over the surface, soaking into the crumb. A final layer of elderflower syrup mixed with granulated sugar creates a gentle, crystalline crunch on top — sweet, fragrant and beautifully textured.

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

Ingredients

For the cake

• 225g plant-based butter (block style works best)
• 225g caster sugar
• 240ml unsweetened plant milk (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

• Wild Elderflower Cordial

Some recipes don’t need reinventing — just a little flourish, and a flavour that lingers long after the last slice.