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Vegan Lemon Curd Almond Cake

A delightful vegan cake made with zesty lemon curd and almond flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Vegan
Calories: 240
Ingredients Method Notes

Ingredients
  

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)
  • 1 lemon Zest from 1 lemon
  • 1 tbsp cornstarch (or tapioca flour)
  • 1 tbsp plant butter or coconut oil
  • a pinch turmeric (for color, can omit)
For the Cake
  • 1/3 cup 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

Method
 

Preparation
  1. 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.
  2. Preheat the oven to 350°F (175°C).
  3. 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.
  4. Gently fold the cooled lemon curd into the batter.
  5. Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let the cake cool before serving. Feel free to drizzle with more lemon curd if you like!

Notes

This cake keeps well for up to 3-4 days in the fridge. Store in an airtight container. You can also freeze it for up to 3 months wrapped tightly in plastic wrap.