Gluten-free and dairy-free elderflower loaf cake
24 Jun 2018
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Background
It’s nice to arrive with a home-made cake at summer parties and picnics. I tend to make gluten-free and/or dairy free cakes for these occasions, so that those with allergies could also enjoy a slice or two! This gluten-free and dairy-free elderflower & coconut loaf cake was an experiment using home-made elderflower cordial and little sugar in the batter. It turned out yummy and went down well with young and old.
Ingredients
- 100g dairy-free spread
- 2 Tbsp light muscovado sugar
- Zest of 1 lemon
- 2 eggs
- 1.5 cup gluten-free self-raising flour
- ½ cup coconut milk
- 4 Tbsp elderflower cordial
- For the glaze:
- 3 Tbsp elderflower cordial
- 1 Tbsp honey
- Juice of 1 lemon
- To Garnish:
- Lightly toasted coconut flakes
Instructions
- Preheat the oven to 180°C. Grease a medium loaf tin and line the base with baking parchment.
- Mix the butter and sugar until fluffy, then beat in the eggs and lemon zest. Add the flour gradually.
- Combine the milk with the cordial and add this to the batter. Stir it until smooth.
- Tip the batter into the tin and place it in the oven. Bake for about 45 minutes, or until golden brown and an inserted skewer comes out clean.
- Mix together the glaze ingredients in a small pan and reduce it until you get a thick syrup.
- Move the cake to a wire-rack.
- Brush the hot cake with the glaze, top with the coconut flakes and leave to cool completely before slicing.
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Categories
- Meal Type: - Bake - Dessert - Edible Gifts - Quick & Easy
- Cuisines: - British
- Occasions: - Afternoon Tea - Mothers Day - Parties - Picnic
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Nut Free - Vegetarian
- Skill Levels: - Easy
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