Disclaimer: This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #bloomandwild #CollectiveBias
I’ve got TWO lovely things to share with you today: This delicious Elderflower Sponge Cake with Lemon Curd Filling and White Chocolate Frosting (all vegan!) PLUS a review of the gorgeous flower delivery company, Bloom and Wild. See what I thought of their letterbox flowers service…
Bloom & Wild Letterbox Flowers
You might have heard of Bloom & Wild flowers because they’ve been featured in many publications such as ELLE Decoration, Stylist and The Guardian for their services.
They’re the UK’s first and top letterbox flower company and specialise in delivering beautiful, quality flowers that last longer.
I chose the “Charlie” selection of flowers because I love those soft, delicate shades of yellow plus it matches my cake (which is very important, of course.) The process of ordering from bloomandwild.com couldn’t be more simple.
Scroll through to choose your flowers, you can order them as a one off for a gift or special occasion or you can order a subscription which means you can be sent flowers every month!
From there, you can choose your delivery date and if it’s for a gift – you can choose a message to go inside a card (free). Then once you’ve ordered, you have the option to save on your next order and allow Bloom & Wild to remember this date for future. So handy for birthdays and anniversary!
It’s also super easy to do from your phone.
The flowers arrive carefully wrapped, still in their buds. You simply add them to vase of water with the provided sterilizing powder and they will start to bloom within 24 hours, lasting over a week.
It’s recommended to cut your flower stems at an angle – this allows them to drink up more water. You should also remove any leaves below the water line because they can rot and infect the water.
I LOVED receiving these flowers in the post, undoing that gold ribbon and arranging the flowers and think anyone would be delighted to receive this as a gift. I’m already making use of my next purchase discount code!
But these are also really lovely just to have for yourself. The subscription option is a really nice idea because it means you will always have fresh, beautiful flowers in your home.
Find out more at BloomAndWild.com
and now for some cake, which always goes well with flowers…
Vegan Elderflower Cake with Lemon Curd Filling & White Chocolate Frosting
I’m really excited to share this cake because it took a few experiments to get it right. It uses an unusual ingredient which makes it light and spongy. Can you guess what it is? Probably not. It’s…
Yes, there is mashed potato in this cake but I promise you would never know it. It tastes just like a traditional vanilla sponge and has the same lightness too.
Yet it’s made with surprsingly wholesome ingredients and no refined sugars. This idea is based off my Butternut Squash Cake recipe. I figured that I could use potatoes instead of butternut squash for a similar result and it turns out you can!
Except potatoes are even better because they yield a lighter colour and texture.
And if I wasn’t excited enough about the fact that the sponge cake turned out so perfectly, my experiments with a vegan white chocolate buttercream were also a huge success!
After making it, it was hard not to eat the whole bowl, it’s that good.
I also used my trusty vegan lemon curd recipe with some added elderflower cordial for the centre filling.
The combination of these three is just heavenly… If I could do one thing different next time though it would be to add the lemon curd as a whole layer and not just in the centre of the cake. More lemon curd, the better!
Vegan Elderflower Cake with Lemon Curd & White Chocolate Frosting
- 300 ml 1 1/4 cups almond milk or preferred dairy-free milk
- Zest and juice of half a lemon
- 600 g 3 1/3 cups spelt flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 150 g 3/4 cup mashed potato
- 1 tsp vanilla extract
- 270 ml 1 cup + 2 tbsp agave nectar
- 80 ml 1/3 cup sunflower oil or other mild-flavoured vegetable oil
- Vegan lemon curd with elderflower Recipe link
- Vegan White Chocolate Frosting Recipe link
Preheat the oven to 180c. and grease three 8 inch sandwich tins. lemon juice and zest to the almond milk and set aside.
Sift the spelt flour into a mixing bowl and discard any large granules left in the sieve. Mix in the baking powder and bicarb.
In a separate bowl, mix together the almond milk from earlier, mashed potato, vanilla, agave and oil. Add the wet ingredients to the dry and mix until well combined and a thick, smooth batter is formed.
Evenly divide the mixture into the two sandwich tins. The mixture will be quite thick and hard to smooth so I like to wet my hands and smooth the tops with my palms.
Bake on the middle shelf for 20-25 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave the cake layers to cool at room temperature and then place in the freezer for 10-15 minutes (this makes them easier to handle and decorate.)
To assemble the cake
Place the first cake layer on your cake stand and spread a generous layer of frosting on top.
Dollop about four tablespoons of the lemon curd into the centre and gently smooth out.
Place the next layer on top and repeat.
For the last layer, simply smooth some icing on top using the back of a spoon.
Decorate with fresh elderflower or other flowers.
Serve and enjoy! This cake can be kept refrigerated for up to 3 days.
What’s your favourite kind of flowers?