This Lemon Curd and Cream Cake is a vegan delight that combines the moist texture of a lemon cake with the sweet and tangy flavors of homemade lemon curd. Made without eggs, oil, or dairy (unless chosen), this cake is a fantastic option for those following a vegan lifestyle or anyone interested in a lighter, dairy-free dessert. The cake is layered with a thick spread of smooth lemon curd and topped with a dollop of whipped cream, offering a refreshing burst of citrus in every bite.
Why You’ll Love This
If you’re a fan of lemon-flavored desserts, this cake is perfect for you. The vegan lemon curd is rich and creamy, perfectly complementing the airy and moist lemon cake beneath. This recipe is flexible, allowing for substitutions like almond, oat, or coconut milk, and even vegan butter, making it accessible regardless of dietary preferences. It’s a delightful blend of sweet and tart flavors, sure to please any dessert lover.
Perfect Occasion
This Lemon Curd and Cream Cake is ideal for spring and summer gatherings, such as garden parties, picnics, or any occasion where a light and refreshing dessert is desired. It’s also perfect for celebrations like birthdays, Mother’s Day, or any festive occasion where a dairy-free or vegan dessert option is appreciated.
Decoration Tips
- For a beautiful presentation, pipe the whipped cream on top of the lemon curd using a star nozzle for a professional look.
- Garnish with lemon zest or thin lemon slices for an added touch of elegance and a hint of extra lemon flavor.
- Edible flowers or a sprinkle of powdered sugar can also enhance the visual appeal, making the cake even more inviting.
Recipe
Ingredients:
- For the Lemon Curd:
- 135ml (1/2 cup) your choice of milk (e.g., unsweetened almond, low-fat coconut)
- 95ml (1/3 cup + 1 tablespoon) lemon juice
- 100g (1/2 cup) sugar (cane or castor)
- 32g (1/4 cup) corn starch
- 28g (2 tablespoons) salted vegan butter
- 30ml (or more) additional liquid (as needed)
- A pinch of turmeric powder for color
- For the Lemon Cake:
- 188g (1 + 1/2 cups) all-purpose flour
- 150g (3/4 cup) sugar (e.g., cane, castor, golden)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 180ml (3/4 cup) milk (e.g., unsweetened almond)
- 2 tsp lemon juice
- Zest of 2 medium lemons
- 130ml (1/2 cup) condensed milk (e.g., oat, coconut)
- 1 tsp vanilla extract
Instructions:
- Make the Lemon Curd:
- In a pot, whisk together milk, lemon juice, sugar, and cornstarch. Bring to a simmer and boil for 1 minute.
- Remove from heat, stir in vegan butter and turmeric until smooth.
- Transfer to a bowl, cover with plastic wrap touching the surface, and chill for 3-4 hours.
- Blend until smooth, adjusting consistency with additional liquid if needed.
- Bake the Cake:
- Preheat the oven to 350°F (175°C). Line an 8-inch cake tin with baking paper.
- Mix milk and lemon juice, let sit for 5 minutes to curdle. Add sugar, lemon zest, condensed milk, and vanilla, and whisk until combined.
- Sift in dry ingredients and mix until smooth. Pour into the prepared tin.
- Bake for 20-25 minutes or until firm to the touch. Cool completely.
- Assemble the Cake:
- Place the cooled cake on a serving plate. Spread a thick layer of lemon curd over the cake.
- Top with whipped cream and garnish as desired.
Enjoy this exquisite Vegan Lemon Curd and Cream Cake, where each slice brings a perfect balance of moist cake and luscious lemony sweetness!
