- 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
- 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 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.
- 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.)
TO ASSEMBLE THE CAKE
- 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.
Recipe source: http://wallflowerkitchen