A Slice of Sunshine in Every Bite
Ever tasted a cake that feels like sunshine on a plate? If you haven’t tried Vegan Lemon Curd Almond Cake, you’re missing out! This delightful dessert is not just another cake—it’s a heavenly blend of zesty lemon curd and almond flavor that offers a refreshing twist. With the creamy vegan curd mingling with the soft, moist cake, it’s a treat that will have you coming back for seconds (or thirds!). The best part? It’s quick, simple, and sure to impress anyone at your next gathering!
Why Make This Recipe
Why should you whip up this yummy cake? Let’s break it down:
- Easy Cleanup: One bowl for the batter and a saucepan for the curd means fewer dishes for you to wash. Who’s doing the dishes? Not you!
- Family-Friendly: Kid-approved flavors and a light texture make it a hit for everyone at the table. Plus, it’s vegan, so even your non-dairy friends can indulge guilt-free!
- Ideal for Any Occasion: Birthdays, holidays, or just a Tuesday—you have a reason to celebrate with this cake! 🍰
Ingredients
You don’t need fancy stuff—just these basics!
For the Lemon Curd:
- 1/3 cup canned coconut milk (reduced 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)
For the Cake:
- 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
Let’s make magic happen in the kitchen:
- 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 it 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 the batter 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. Feel free to drizzle with more lemon curd if you like!
How to Make Vegan Lemon Curd Almond Cake (Overview)
Picture this: whipping up a tangy lemon curd while your oven preheats, then mixing up a silky batter that envelops your fragrant curd like it’s meant to be there. It’s like a match made in dessert heaven! Pro tip: don’t rush the cooling of the lemon curd; it needs to thicken beautifully before joining the batter. I promise it’s worth the wait!
How to Serve Vegan Lemon Curd Almond Cake
Once your cake has cooled, serve it up! Consider these ideas:
- Topped with Extra Curd: A little drizzle on top brings all the flavors together, making it vibrant and inviting.
- Fresh Berries: Adding strawberries or raspberries gives a pop of color and a burst of sweetness.
- Whipped Coconut Cream: A scoop adds creaminess and pairs perfectly with the zesty cake.
Just imagine the sight of that golden cake contrasted against bright fruit colors, wafting citrus aromas filling the room. What’s not to love?
How to Store Vegan Lemon Curd Almond Cake
Got leftovers? Lucky you! This cake keeps well for up to 3-4 days in the fridge. To store:
- Place it in an airtight container to keep it fresh.
- You can freeze it for up to 3 months wrapped tightly in plastic wrap. Thaw in the refrigerator overnight when you’re ready to indulge again!
Tips to Make Vegan Lemon Curd Almond Cake
Want to level up your baking game? Here are a few insider tricks:
- Use Fresh Lemons: They give the best flavor. Trust me; it’ll taste like sunshine.
- Don’t Skip the Turmeric: Even just a pinch makes your curd look vibrant and bright.
- Experiment with Flours: If gluten isn’t an issue, feel free to use regular flour for a slightly different texture.
- Add a pinch of salt to your sugar: It enhances sweetness and creates a more balanced flavor!
Variation
Feeling adventurous? Here are some easy twists:
- Berry Surprise: Toss in some blueberries or raspberries directly into the batter for a fruity take.
- Nutty Delight: Substitute half the almond milk with hazelnut milk for a unique twist that elevates the almond flavor.
- Choco-Lemon: Add cocoa powder to the batter for a chocolatey contrast to the tangy lemon curd.
FAQs
1. Can I make this cake gluten-free?
Absolutely! Just use gluten-free baking flour as indicated in the recipe. It works like a charm!
2. How can I make this cake ahead of time?
Bake the cake a day before and let it chill. Drizzle the curd right before serving for that fresh touch.
3. Can I freeze the lemon curd?
Yes! Store it in a freezer-safe container and it lasts for about 3 months. Just thaw before using!
📌 Pin this recipe for your next cozy dinner night!
Vegan Lemon Curd Almond Cake
Ingredients
Method
- 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).
- 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.
- Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving. Feel free to drizzle with more lemon curd if you like!