Vegan Elderflower Cake with Lemon Curd & White Chocolate Frosting

INGREDIENTS

150 g

mashed potato

1/2

Lemon, Zest and juice of

595 3/4 milliliters

Almond milk or preferred dairy-free milk

536 1/4 milliliters

Agave nectar

Lemon curd with elderflower, Vegan

600 g

spelt flour

1 tbsp

Baking powder

1 tsp

Bicarbonate of soda

1 tsp

Vanilla extract

White chocolate frosting, Vegan

158 3/4 milliliters

Sunflower oil or other mild-flavoured vegetable oil