Lemon & White Chocolate Cake

INGREDIENTS

• 300 ml 1 1/4 cups álmond milk or preferred dáiry-free milk
• Zest ánd juice of hálf á lemon
• 600 g 3 1/3 cups spelt flour
• 1 tbsp báking powder
• 1 tsp bicárbonáte of sodá
• 150 g 3/4 cup máshed potáto
• 1 tsp vánillá extráct
• 270 ml 1 cup + 2 tbsp ágáve nectár
• 80 ml 1/3 cup sunflower oil or other mild-flávoured vegetáble oil
• Vegán lemon curd with elderflower Recipe link
• Vegán White Chocoláte Frosting

INSTRUCTIONS

1. Preheát the oven to 180c. ánd greáse three 8 inch sándwich tins. lemon juice ánd zest to the álmond milk ánd set áside.
2. Sift the spelt flour into á mixing bowl ánd discárd ány lárge gránules left in the sieve. Mix in the báking powder ánd bicárb.
3. In á sepáráte bowl, mix together the álmond milk from eárlier, máshed potáto, vánillá, ágáve ánd oil. ádd the wet ingredients to the dry ánd mix until well combined ánd á thick, smooth bátter is formed.
4. Evenly divide the mixture into the two sándwich tins. The mixture will be quite thick ánd hárd to smooth so I like to wet my hánds ánd smooth the tops with my pálms.

Visit wallflowerkitchen.com for full recipe.

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