VEGAN ELDERFLOWER CAKE WITH LEMON CURD & WHITE CHOCOLATE FROSTING

Yet it’s made with surprsingly wholesome ingredients and no refined sugars. This idea is based off my Butternut Squash Cake recipe. I figured that I could use potatoes instead of butternut squash for a similar result and it turns out you can!
The combination of these three is just heavenly… If I could do one thing different next time though it would be to add the lemon curd as a whole layer and not just in the centre of the cake. More lemon curd, the better!

INGREDIENTS

• 4 tbsp corn starch or arrowroot powder
• 240 ml / 1 cup almond milk or soy milk
• 100 g cacao butter
• 80 ml / 1/3 cup agave nectar or maple syrup
• 400 g dairy-free butter or palm shortening
• 2 tsp vanilla extract

INSTRUCTIONS

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.
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for full instruction please see : wallflowerkitchen.com

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