Vegan Lemon Curd Layer Cake
Wednesday, February 13, 2019
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Vegan lemon curd layer cake - easy, fluffy vegan lemon cake layered with vegan lemon curd and vegan lemon buttercream, perfect for any occasion!
Ingredients
Vegan Lemon Curd:
- finely grated zest of 1 lemon optional
- 1 1/2 Tbsp cornflour (cornstarch)
- juice of 2 large lemons (about 100ml)
- 50 ml (scant 1/4 cup) water
- pinch salt
- 100 g (1/2 cup) granulated sugar
- 2 Tbsp almond milk unsweetened
- 2 Tbsp vegan spread (such as Vitalite or Flora freedom)
Vegan Lemon Cakes:
- 300 ml (1 + 1/4 cups) almond milk unsweetened
- 1 Tbsp lemon juice
- 150 g (5.3oz) vegan spread (such as Vitalite or Flora freedom)
- 3 Tbsp golden syrup
- 275 g (1 + 1/4 cups) self-raising flour
- 45 g (4 Tbsp) cornflour (cornstarch)
- 1 tsp bicarbonate of soda (baking soda)
- 175 g (3/4 cup) caster (superfine) sugar
- finely grated zest of 3 large lemons
- couple drops lemon extract or oil optional
Vegan Lemon Buttercream
- 150 g (5.3 oz) vegan spread (such as Vitalite or Flora freedom)
- 225 g (2 + 1/4 cups) icing (powdered) sugar sifted
- couple drops lemon extract or oil
Instructions
Vegan Lemon Curd:
- Make the lemon curd at least the day before you assemble the cake. Place the lemon zest (if using) and cornflour into a small non-reactive pan (such as stainless steel). Gradually whisk in the lemon juice then whisk in the water, salt and sugar.
- Stir over a medium heat until the sugar has dissolved then continue to cook, whisking constantly, until it comes up to a gentle simmer and becomes very thick; cook for a further minute.
- Whisk in the almond milk and vegan spread and continue to stir over a low heat until melted and smooth then remove from the heat. If you like you can pass the curd through a fine mesh sieve to remove the lemon zest (I leave it in). Transfer to a bowl or jar, cover and place in the fridge overnight. It will thicken as it cools and will keep in the fridge for about 3 weeks.