Vegan Lemon Curd Cake
Ever have one of those days where you crave something tart, sweet, and, okay, let’s be real, downright impressive? Vegan Lemon Curd Cake is my go-to every single time. There’s something about the zippy lemon curd (all vegan, I promise) and cake combo that just hits the spot.
It’s the cure for dessert rut, bad moods, or when you just need a “look at me, I’m baking” moment. Nobody ever guesses it’s vegan. So, got lemons? Let’s get into it.
Vegan Lemon Curd Cake
What makes this lemon curd cake so amazing?
Listen, I’ve made a lot of cakes, but not many can stop people in their tracks like this one. First, it’s honestly simple.
If you’ve got flour, lemons, almond milk, and a few basics, you are halfway there. The killer punch? That vegan lemon curd. It’s zingy, creamy, and doesn’t taste “vegan” in the way some skeptics fear.
I mean, don’t get me started on the texture. This cake? Fluffy. The almond meal keeps things moist. Plus, the tangy curd balances sweetness, so you never feel weighed down.
I made this for my cousin Lisa—hardcore butter fan—and she straight up couldn’t tell. And honestly, neither can most folks. Basically, it’s the dessert I trot out when everybody’s got different food quirks and I need a real crowd-pleaser.
“I didn’t believe this was a vegan lemon curd cake until I saw the recipe—tastes like a five-star patisserie, honestly!” – Holly P.
Vegan Lemon Curd Cake
Vegan Lemon Curd Almond Cake
Let me break down the basics here. You get a soft, almondy sponge (which still manages not to be dry—hallelujah), layered with silky vegan lemon curd. For the curd, I swap eggs with cornstarch and plant milk.
The trick is to simmer and whisk until it’s glossy, then chill it down so it firms up but stays luxuriously (maybe dangerously) spreadable.
For the cake, I like a mix of all-purpose flour and almond meal, just for a bit of extra oomph. You probably have most things in your cupboard already—nothing fancy.
I do tend to use fresh lemons, though. Bottled lemon juice? Eh, only if you’re in a real pinch. I bake the cake, let it cool, spread that lovely vegan lemon curd, and sometimes throw on a sprinkle of toasted almond flakes just to make it all look super bakery-worthy. That’s it. Promise, no tricks.
Vegan Lemon Curd Cake
Variations
Not gonna lie—I tweak this every third time. Here’s how you can play around:
- Feeling nutty? Use hazelnut or pistachio meal for a twist.
- Add fresh blueberries or raspberries on top if you love a fruit burst.
- Go wild and add coconut flakes into the batter (tropical vibes, anyone?).
- If you want it extra lemony, a quick syrup of lemon juice and sugar drizzled over the warm cake is ridiculous (in the very best way).
Your tastebuds get bored? This cake won’t let ‘em.
Recipe Tips
I’ve made a few mistakes so you don’t have to. First off, use fresh lemon zest. That jar of dried stuff? Don’t bother. Also, don’t skimp on cooling time for the vegan lemon curd. I’ve tried to rush it, and trust me—warm curd slides right off and makes a goofy mess.
Another biggie: don’t overmix the batter, or you’ll get a brick instead of a pillow (learned that the hard way during a late-night bake). If you want clean layers, chill the cake before slicing.
Oh and, totally personal, but store leftovers in the fridge—next day, it tastes even better. Like the flavors get cozy together overnight.
Vegan Lemon Curd Cake
More Vegan Cakes
If this vegan lemon curd cake has you in the mood for more “I can’t believe it’s vegan” magic, I’ve got you. There’s a chocolate beetroot cake that’s fudgy beyond belief (yeah, sounds weird, but trust me), and a carrot cake with pillowy cream cheese frosting. Even a sticky toffee number that’s my winter comfort fix.
Honestly, vegan baking doesn’t have to look or taste “healthy” (unless that’s your thing). Good cake is good cake. Promise you’ll wanna try these—just keep a stash of plant milk and lemons around for emergencies.
Vegan Lemon Curd Cake
Vegan Lemon Curd Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together the all-purpose flour, almond meal, sugar, baking powder, lemon zest, and lemon juice.
- In a separate bowl, mix the melted vegan butter and almond milk.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- In a saucepan, whisk together the cornstarch, sugar, and almond milk.
- Cook over medium heat, whisking continuously until the mixture thickens and becomes glossy.
- Remove from heat and stir in the lemon juice and lemon zest.
- Allow the lemon curd to cool and then transfer to the refrigerator to firm up.
- Once the cake is completely cool, spread a layer of vegan lemon curd on top.
- Garnish with toasted almond flakes and fresh berries if desired.
