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Vegan Lemon Curd Cake

This Vegan Lemon Curd Cake features a fluffy almond sponge layered with zesty vegan lemon curd, creating a delicious dessert that's surprisingly plant-based and a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Baking, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup All-purpose flour
  • 1/2 cup Almond meal For added moisture
  • 1 cup Unsweetened almond milk
  • 1/2 cup Sugar
  • 1 tsp Baking powder
  • 1/2 cup Vegan butter Melted
  • 1 tbsp Lemon zest Fresh
  • 1 tbsp Lemon juice Fresh
For the vegan lemon curd
  • 1/3 cup Cornstarch As an egg replacer
  • 1 cup Unsweetened almond milk
  • 2/3 cup Sugar
  • 1/4 cup Lemon juice Fresh
  • 1 tbsp Lemon zest Fresh
Optional toppings
  • 1/4 cup Toasted almond flakes For garnish
  • 1/2 cup Fresh blueberries or raspberries For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a large bowl, whisk together the all-purpose flour, almond meal, sugar, baking powder, lemon zest, and lemon juice.
  3. In a separate bowl, mix the melted vegan butter and almond milk.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
Baking the Cake
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 35 minutes or until a toothpick comes out clean.
  3. Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Making the Vegan Lemon Curd
  1. In a saucepan, whisk together the cornstarch, sugar, and almond milk.
  2. Cook over medium heat, whisking continuously until the mixture thickens and becomes glossy.
  3. Remove from heat and stir in the lemon juice and lemon zest.
  4. Allow the lemon curd to cool and then transfer to the refrigerator to firm up.
Assembly
  1. Once the cake is completely cool, spread a layer of vegan lemon curd on top.
  2. Garnish with toasted almond flakes and fresh berries if desired.

Notes

Use fresh lemon zest for the best flavor. Don't rush the cooling time for the lemon curd for a better texture. Leftovers can be stored in the fridge and taste even better the next day.