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  • 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 plain white 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
  • Vegan White Chocolate Frosting


  1. Preheat the oven to 180c. and grease three 8 inch sandwich tins. lemon juice and zest to the almond milk and set aside.
  2. Sift the spelt flour into a mixing bowl and discard any large granules left in the sieve. Mix in the baking powder and bicarb.
  3. 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.
  4. Evenly divide the mixture into the three 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.
  5. 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.)


  1. Place the first cake layer on your cake stand and spread a generous layer of frosting on top.
  2. Dollop about four tablespoons of the lemon curd into the centre and gently smooth out.
  3. Place the next layer on top and repeat.
  4. For the last layer, simply smooth some icing on top using the back of a spoon.
  5. Decorate with fresh elderflower or other flowers.
  6. Serve and enjoy! This cake can be kept refrigerated for up to 3 days.

Recipe source: http://wallflowerkitchen

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