I love the look of flowers and berries together . I had the pansies growing in the backyard. While they aren’t completely necessary, edible flowers do make a nice touch and you can sometimes find them at Whole Foods by the herbs. Other edible flowers you might have in your yard that you could use would be rose petals, violets, marigolds, strawberry blossoms, or even dandelions! (The yellow flower part obviously.) The lemon is very subtle and the overall experience of eating the cake is very light and refreshing. This cake was for some non-vegans, so I used a store bought cake, but you should try to make your own vegan bundt cake, no matter who is eating it! Here’s a recipe from someone who is a better baker than I.
Luscious Berry Cake with Lemon Scented Cream
(Makes 8-10 servings)
1 prepared vegan angel food cake
3 cans of full fat coconut milk
1/4 cup agave nectar
1 tsp vanilla extract
fresh berries of your choice (pictured blackberries, strawberries, blueberries, one small container each)
assorted edible flowers or petals
Put the coconut milk cans in the fridge for at least 30 minutes. Take them out, turn them upside down, take off the lid, and pour out the ‘water’ (you can save it for another use, like a smoothie!) At the bottom of the can will be the thick coconut cream. Scoop out the cream and put it in a stand mixer with a whisk attachment (you can also do this by hand). Set it to medium and let it go for a minute or two. Zest the lemons into the cream and add the vanilla and sugar, stir them in. Evenly spread the whipped cream around the whole cake with a spatula. This wasn’t exactly a graceful process for me, but start by plopping it onto the top, and use the spatula to swirl it down and around the sides. Finally, fill the center with berries, and stick them on around the sides, finishing with the flowers.