Delve into the bright and zesty world of Mini Lemon Curd Cakes, where each bite is a burst of sunny lemon flavor paired with creamy vanilla buttercream. This delightful cake is both moist and fluffy, layered with a rich eggless lemon curd, and encased in a smooth vanilla buttercream frosting. Tailored for those with dietary restrictions, this recipe is completely free of eggs and dairy, making it a guilt-free indulgence for all to enjoy.
Why You'll Love This: These Mini Lemon Curd Cakes are perfect for those who love a good balance of tart and sweet flavors. The vegan adaptations allow everyone, regardless of dietary preferences, to indulge in a decadent treat. The cakes themselves are moist, with the lemon zest providing a natural lift that's both refreshing and invigorating. The lemon curd is smooth and glossy, offering a tangy contrast to the sweet, soft frosting, creating a multi-textural experience that's simply irresistible.
Perfect Occasion: These mini cakes are ideal for high tea, brunch gatherings, or as a sophisticated dessert at dinner parties. Their elegant presentation and refreshing flavor make them especially suitable for spring and summer events, but they're also a delightful addition to any festive occasion, providing a light yet luxurious option for your dessert table.
Decoration Tips: For an extra touch of elegance, garnish the cakes with a small twist of lemon zest or a thin slice of lemon on top of the buttercream. Edible flowers or a sprinkle of crushed pistachios can also add color and texture, enhancing the visual appeal while complementing the lemon flavor.
Sponge Cake Ingredients:
- 180ml unsweetened almond milk (or your choice of milk)
- 12ml lemon juice
- 60g plain unsweetened vegan yogurt (or dairy-based)
- 200g sugar (cane or castor)
- 80ml oil (sunflower or grape seed)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 220g all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1/8 tsp salt
Lemon Curd Ingredients:
- 135ml unsweetened almond milk
- 95ml lemon juice
- 100g sugar (castor or cane)
- 32g cornstarch
- 28g vegan butter
- Pinch of turmeric for color
Vanilla Buttercream Ingredients:
- 200g vegan butter, cubed
- 110g powdered sugar, sifted
- 1/2 tsp vanilla extract
- 15ml vegan whipping cream
- 1/8 tsp salt
Instructions:
- For the Sponge Cake:
- Preheat the oven to 350°F (176°C). Grease and line 3 x 4-inch cake tins.
- Mix milk, lemon juice, and yogurt; let sit for 5 minutes. Add oil and sugar, mix until dissolved. Stir in lemon zest and vanilla.
- In another bowl, whisk dry ingredients. Gradually mix into wet ingredients until just combined. Divide batter among tins. Bake for 20-25 minutes. Cool in pans for 20-30 minutes, then on a rack.
- For the Lemon Curd:
- Whisk milk, lemon juice, sugar, and cornstarch in a pot. Bring to a boil, whisking continuously. Remove from heat; stir in butter and turmeric. Chill with plastic wrap on the surface. Blend until smooth before use.
- For the Vanilla Buttercream:
- Beat butter until fluffy. Gradually add powdered sugar and salt, beat until smooth. Mix in whipping cream and vanilla for 2-3 minutes. Use immediately or store as directed.
- Assembly:
- Layer cakes with lemon curd, cover with buttercream. Optionally, refrigerate before serving for firmer texture.
Enjoy these mini lemon curd cakes as a refreshing treat that brings a delightful zing and creamy sweetness to any occasion, ensuring a memorable dessert experience!