* 600g (3⅓ cups) spelt flour
* 1 tbsp baking powder
* 300ml (1¼ cups) almond milk or preferred dairy-free milk
* Zest and juice of half a lemon
* 1 tsp vanilla extract
* 270ml (1 cup + 2 tbsp) agave nectar
* 1 tsp bicarbonate of soda
* 150g (3/4 cup) mashed potato
* 80ml (1/3 cup) sunflower oil or other mild-flavoured vegetable oil
- 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 two 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.