Vegan Lemon Curd Almond Cake
A delightful vegan dessert combining a creamy lemon curd and fluffy almond cake, perfect for any occasion!
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
Store leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to a month. Don't skip the zest for extra flavor!