Elderflower Sponge Cake

Vegan Elderflower Cake with Lemon Curd Filling And White Chocolate Frosting.

300ml (1¼ cup) almond milk or preferred dairy-free milk
Zest and juice of half a lemon
600g (2¼ cup) 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

View the full recipe at Wallflower Kitchen →