Get Ready to Indulge!
Imagine the fresh, zesty aroma of lemon curd wafting through your kitchen, mingling with the sweet, nutty scent of almond cake. If your mouth isn’t watering yet, it will be soon! This Vegan Lemon Curd Almond Cake is a delightful twist on classic flavors, all in one luscious cake that’s easier to whip up than you think. And the best part? It’s totally plant-based while still being rich and satisfying!
Why Make This Recipe
Why not, right? Here’s why this cake is sure to make your taste buds dance:
- One-bowl wonder: Easy cleanup means more time enjoying your treat and less time scrubbing bowls. Who doesn’t love that?
- Family-approved: It’s kid-friendly and perfect for all ages. Even the non-vegans won’t be able to resist a slice!
- Satisfyingly sweet: The balance of creamy lemon curd and fluffy almond cake is just a match made in dessert heaven. 😍
Ingredients:
You don’t need fancy stuff — just these basics!
- 1/3 cup canned coconut milk (reduced fat or full fat)
- 1/3 cup organic cane sugar
- 1/4 cup lemon juice (about 1 lemon)
- Zest from 1 lemon
- 1 tbsp cornstarch (or tapioca flour)
- 1 tbsp plant butter or coconut oil
- Pinch turmeric (for color, can omit)
- Juice and zest from 2 lemons (about 1/3 cup juice)
- 1 cup almond milk (or non-dairy milk of choice)
- 1 tsp vanilla bean paste or extract
- 1 tsp almond paste or extract
- 1/2 cup coconut oil (melted)
- 2 cups gluten-free baking flour (1:1) (or all-purpose or whole wheat flour)
- 1 cup organic cane sugar
- 1 tbsp baking powder
- 1/4 tsp finely ground sea salt
Directions:
- Prepare the vegan lemon curd: In a saucepan, whisk together coconut milk, cane sugar, lemon juice, zest, cornstarch, plant butter, and turmeric (if using). Cook over medium heat until thickened. Remove from heat and let cool.
- Preheat oven: Set to 350°F (175°C).
- Mix the cake batter: In a bowl, combine almond milk, vanilla bean paste, almond paste, and melted coconut oil. Gradually add flour, sugar, baking powder, and salt. Mix until smooth.
- Incorporate lemon curd: Gently fold the cooled lemon curd into the batter.
- Bake: Pour into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool and serve: Let the cake cool before serving. Drizzle with more lemon curd if you like!
How to Make Vegan Lemon Curd Almond Cake (Overview)
Creating this dessert feels like a breeze, seriously! Start by making the vegan lemon curd — that’s where all the creamy goodness comes from. It’s simple, just whisk everything together and let it thicken.
Then, dive into mixing the cake batter. Combine those wet and dry ingredients, incorporating the lemon curd for an extra zing! Baking is where the magic happens; just pop it in the oven and let it work its wonders. Pro tip: Don’t forget to cool the cake before serving — it builds anticipation! 😏
How to Serve Vegan Lemon Curd Almond Cake
Serve it warm or at room temperature, and watch as your friends and family marvel at the vibrant lemony goodness. Top with a drizzle of coconut cream or sprinkle with toasted almonds for that crunch factor. The bright yellow lemon curd and the pale almond cake create a beautiful contrast that’s just as pleasing to the eye as it is to the palate!
How to Store Vegan Lemon Curd Almond Cake
Want to save some for later? You totally can! Store leftover cake in an airtight container in the refrigerator for up to 5 days — it gets even better as the flavors meld together. 🥳 For longer storage, you can freeze it for up to a month. Just pop it in the microwave or let it thaw at room temperature before enjoying!
Tips to Make Vegan Lemon Curd Almond Cake
- Don’t skip the zest: It’s the hero of the cake! It adds that extra burst of lemon flavor.
- Substitutions are welcome: Almond milk can easily swap for soy, oat, or any non-dairy milk you have on hand.
- Make it fluffy: Sift your flour; it aerates it and gives your cake a lovely light texture.
Variation
Feeling creative? Mix in some blueberries for a beautiful twist or incorporate poppy seeds for added texture. You could even switch the almond flavor for coconut extract to match your tropical vibes. 🌴
FAQs
1. Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it in the fridge. Just reheat before serving.
2. What can I substitute for coconut milk?
Any creamy non-dairy milk will work, but coconut stays true to the rich flavor profile.
3. Is it possible to make this gluten-free?
Yes! Just use a gluten-free all-purpose flour blend, and you’re good to go.
📌 Pin this recipe for your next cozy dinner night!
Vegan Lemon Curd Almond Cake
Ingredients
For the Vegan Lemon Curd
- 1/3 cup canned coconut milk (reduced fat or full fat)
- 1/3 cup organic cane sugar
- 1/4 cup lemon juice (about 1 lemon)
- 1 tbsp cornstarch (or tapioca flour)
- 1 tbsp plant butter or coconut oil
- pinch turmeric (for color, can omit)
For the Cake
- 2 lemons juice and zest from 2 lemons (about 1/3 cup juice)
- 1 cup almond milk (or non-dairy milk of choice)
- 1 tsp vanilla bean paste or extract
- 1 tsp almond paste or extract
- 1/2 cup coconut oil (melted)
- 2 cups gluten-free baking flour (1:1) (or all-purpose or whole wheat flour)
- 1 cup organic cane sugar
- 1 tbsp baking powder
- 1/4 tsp finely ground sea salt
Instructions
Preparation
- In a saucepan, whisk together coconut milk, cane sugar, lemon juice, zest, cornstarch, plant butter, and turmeric (if using). Cook over medium heat until thickened. Remove from heat and let cool.
- Preheat the oven to 350°F (175°C).
Mixing
- In a bowl, combine almond milk, vanilla bean paste, almond paste, and melted coconut oil. Gradually add flour, sugar, baking powder, and salt. Mix until smooth.
- Gently fold the cooled lemon curd into the batter.
Baking
- Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Cooling and Serving
- Let the cake cool before serving. Drizzle with more lemon curd if you like!
Notes
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