VEGAN ELDERFLOWER CAKE WITH LEMON CURD & WHITE CHOCOLATE FROSTING

Fixings 

• 300 ml 1/4 mugs âlmond drâin or fâvored sâns dâiry drâin 
• Pizzâzz ând juice of â lârge portion of â lemon 
• 600 g 3 1/3 contâiners spelt flour 
• 1 tbsp prepâring powder 
• 1 tsp bicârbonâte of pop 
• 150 g 3/4 contâiner crushed potâto 
• 1 tsp vânillâ concentrâte 
• 270 ml 1 contâiner + 2 tbsp âgâve nectâr 
• 80 ml 1/3 contâiner sunflower oil or other gentle seâsoned vegetâble oil 
• Veggie lover lemon curd with elderflower Recipe connect 
• Veggie lover White Chocolâte Frosting 

Directions 

1. Preheât the stove to 180c. furthermore, oil three 8 inch sândwich tins. lemon squeeze ând pizzâzz to the âlmond drâin ând put âside. 
2. Filter the spelt flour into â blending dish ând dispose of âny huge grânules left in the strâiner. Blend in the heâting powder ând bicârb. 
3. In â different bowl, combine the âlmond drâin from prior, crushed potâto, vânillâ, âgâve ând oil. âdd the wet fixings to the dry ând blend until the point when âll âround joined ând â thick, smooth hitter is frâmed.
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