I’m really excited to share this cake because it took a few experiments to get it right. It uses an unusual ingredient which makes it light and spongy. Mashed bloody potato.

Yes, there is mashed potato in this cake but I promise you would never know it. It tastes just like a traditional vanilla sponge and has the same lightness too.

Yet it’s made with surprsingly wholesome ingredients and no refined sugars. This idea is based off my Butternut Squash Cake recipe. I figured that I could use potatoes instead of butternut squash for a similar result and it turns out you can. You can do anything. There are no rules.

Except potatoes are even better because they yield a lighter colour and texture and are so much cheaper too.

And if I wasn’t excited enough about the fact that the sponge cake turned out so perfectly, my experiments with a vegan white chocolate buttercream were also successful.

After making it, it was hard not to eat the whole bowl, it’s that good.

I also used my trusty vegan lemon curd recipe with some added elderflower cordial for the centre filling.

The combination of these three is just heavenly… If I could do one thing different next time though it would be to add the lemon curd as a whole layer and not just in the centre of the cake. MORE lemon curd. Always.