Vegan Elderflower Cake with Lemon Curd & White Chocolate Frosting

• Vegetarian

• Produce

  • 1/2 Lemon, Zest and juice of
  • 150 g Mashed potato

• Refrigerated

  • 300 ml Almond milk or preferred dairy-free milk

• Condiments

  • 270 ml Agave nectar
  • 1 Lemon curd with elderflower, Vegan

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 600 g Spelt flour
  • 1 tsp Vanilla extract
  • 1 White chocolate frosting, Vegan

• Oils & Vinegars

  • 80 ml Sunflower oil or other mild-flavoured vegetable oil

Found on wallflowerkitchen.com

Description

Ingredients

• 300ml (1¼ cups) almond milk or preferred dairy-free milk
• Zest and juice of half a lemon
• 600g (3⅓ cups) spelt flour
• 1 tbsp baking powder
• 1 tsp bicarbonate of soda
• 150g (3/4 cup) mashed potato
• 1 tsp vanilla extract
• 270ml (1 cup + 2 tbsp) agave nectar
• 80ml (1/3 cup) sunflower oil or other mild-flavoured vegetable oil
• Vegan lemon curd with elderflower (Recipe link)
• Vegan White Chocolate Frosting (Recipe link)

Directions

• 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.)
• 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.