RECIPE | Lemon & Elderflower Royal Wedding Cake

I’m so excited to share with you a very special cake I made for PETA UK; my very own vegan version of Prince Harry and Meghan Markle’s wedding cake. This is a beautiful three tiered sponge adorned with fresh spring flowers. A light and fluffy lemon sponge is soaked with sweet elderflower syrup, layered with lemon & elderflower curd and frosted with a lemon & elderflower buttercream – it’s the stuff dreams are made of, I’m telling you.

I was so happy to be offered this opportunity by PETA UK, any chance to spread the vegan message is worthwhile and this recipe just serves to show how easy (and delicious!) it can be to be vegan. Non-vegans often assume that turning vegan will mean missing out on certain treats but I’m here to prove that that is not the case. You can still create masterpieces as impressive as a royal wedding cake, with all of the taste but none of the cruelty.

Animals needn’t die for our celebrations, as PETA explain: Choosing vegan baking is kind to mother cows, who are forcibly impregnated and then separated from their newborns on dairy farms, and to chickens, who are often kept in tiny wire cages on filthy egg farms.

For the full recipe, visit PETA here. I’m super excited that this has also been shared across The Independent, Hello Magazine, Live Kindly & Female First, to name but a few! It’s reaching far and wide and hopefully encouraging people to consider veganism in a new light 🌱

Watch my recipe video to see how I made this show-stopper and don’t forget to subscribe to my YouTube channel!

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3 Comments

  1. Ann
    February 24, 2019 / 5:20 am

    It would be nice if you were not feeding the 5,000 with this and at the same time using diesel instead of butter.

    • maisiestedman
      Author
      February 24, 2019 / 7:13 am

      It’s a wedding cake, it’s literally made for the purpose of feeding hundreds of people 🙂 thanks for taking the time to stop by my blog! ❤️

  2. Jean
    December 1, 2019 / 12:49 pm

    I am not a vegan myself and had my doubts about a vegan cake. My daughter in law wanted a dessert table which was all vegan, Tried a few different recipes for the wedding cake before I stumbled on this one – so glad I did, was getting to the hair pulling out stage. At times, with other recipes, I felt like Goldilocks. “too dry, too sweet, too dense…. ” . . My only gripe was that the measurements were all lumped together rather than per cake tin so I had to spend time working out the volume required for each tin. Also if someone wants to cook just one layer of cake, again they have got to work out the volume required. BUT that is the only gripe. The cake was lovely. It rose nicely without the addition of the “egg replacers” found in other recipes (although thinking back I do think I added lemon jiuce to the milk and left it to for a while) Impressed with the lemon “curd” and the undertones of elderflower. The cake got many comments and the non-vegans didn’t even know it was vegan until told. Again thank you for publishing your recipe.

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