Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Lemon and Elderflower Tartlet Cakes [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These luscious tarlets are the perfect treat to accompany an afternoon cup of tea. The zingy lemon and a subtle floral elderflower flavor is combined in a gorgeously moist sponge of cake. Plus, you can get creative and top these cakes off with an elegant lemon and poppy seed icing to make them really stand out.

Lemon and Elderflower Tartlet Cakes [Vegan, Gluten-Free]





Cook Time



For the Tartlets:

  • 3/4 cup brown rice flour
  • 3/4 cup chickpea flour
  • 1/2 cup potato starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • A pinch of salt
  • 1 cup coconut sugar
  • 1/3 cup cane sugar
  • 1/2 cup olive oil
  • 1 cup water
  • 1 1/2 lemons, juiced and zested
  • 2 tablespoons dried elderflower

For the Icing:

  • 1/2 cup icing sugar
  • Juice of the remaining lemon
  • 2 tablespoons poppyseeds


  1. Preheat your oven to 350°F and very lightly grease 10-12 tartlet shells.
  2. Add the brown rice flour, chickpea flour, potato starch, xanthan gum, baking powder and soda, salt, and both sugars into a large bowl.
  3. Stirring them to combine fully and make a well in the middle of your dry ingredients.
  4. In a separate bowl or jug, add all the other ingredients for the tartlets and stir them to combine.
  5. Pour the mixture into the well of the dry ingredients and fold them in until they’re fully combined and no lumps remain.
  6. Pour the mixture into each tartlet shell 1/3 of the way up and put into the oven to bake for 15-20 minutes, making sure a toothpick comes out clean to ensure they’re cooked.
  7. Mix together the icing sugar and lemon juice until they’re fully combined. If it’s too thin, add more icing sugar. If it’s too thick, add more lemon juice or water.
  8. Stir in the poppy seeds.
  9. If you have push pan tartlets, pop them out and slide a sharp knife along the base to release from the tin. If not, loosen the cake along the edges with a knife and slide an off set spatula underneath to pull up.
  10. Drizzle them with the icing and serve them.





Exciting and adventurous plant-based foods — no boring salads here! Here at The Hungry Herbivores, we use our love of food and compassion for animals to create delicious and nutritious recipes. We strive to show vegans and non-vegans alike, that plant-based diets can be exciting and adventurous - far from the salad stereotype!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Lemon and Elderflower Tartlet Cakes [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×