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Gluten-free and dairy-free elderflower loaf cake

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 and coconut loaf cake was an experiment usinghome-made elderflower cordialand little sugar in the batter. It turned out yummy and went down well with young and old.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g 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

Method
 

  1. Preheat the oven to 180°C. Grease a medium loaf tin and line the base with baking parchment.
  2. Mix the butter and sugar until fluffy, then beat in the eggs and lemon zest. Add the flour gradually.
  3. Combine the milk with the cordial and add this to the batter. Stir it until smooth.
  4. 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.
  5. Mix together the glaze ingredients in a small pan and reduce it until you get a thick syrup.
  6. Move the cake to a wire-rack.
  7. Brush the hot cake with the glaze, top with the coconut flakes and leave to cool completely before slicing.