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Vegan Lemon Curd Almond Cake

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A bright, zesty vegan cake featuring a moist almond flour base topped with a silky homemade vegan lemon curd. This easy recipe uses simple pantry staples and delivers a light yet indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups almond flour (150g), blanched
  • ½ cup all-purpose flour (65g) or gluten-free flour for gluten-free version
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup granulated sugar (150g), regular or organic cane sugar
  • ½ cup unsweetened applesauce (120g)
  • ¾ cup almond milk (180ml), unsweetened or any plant-based milk
  • ⅓ cup neutral oil (80ml), such as light avocado or sunflower oil
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • For the Vegan Lemon Curd:
  • ½ cup fresh lemon juice (120ml), from about 3-4 lemons
  • ½ cup granulated sugar (100g)
  • ⅛ tsp turmeric (optional, for color)
  • ½ cup silken tofu (120g)
  • 2 tbsp vegan butter (28g), plant-based margarine or coconut oil
  • 1 tsp lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with oil or line with parchment paper.
  2. In a large bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and sugar until evenly combined.
  3. In a separate bowl, mix applesauce, almond milk, oil, vanilla extract, and lemon zest until fully blended.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until no dry patches remain. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top evenly.
  6. Bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  7. While the cake bakes, prepare the lemon curd: warm lemon juice and sugar in a small saucepan over medium-low heat, stirring until sugar dissolves (3-4 minutes). Remove from heat.
  8. In a blender or food processor, combine the warm lemon juice mixture, silken tofu, vegan butter, turmeric, and lemon zest. Blend until silky smooth.
  9. Transfer lemon curd to a bowl and chill in the refrigerator for at least 30 minutes to thicken.
  10. Once the cake is cool, remove from pan and place on a serving plate. Spread the chilled lemon curd generously over the top.
  11. Serve slightly chilled or at room temperature, ideally with tea or a light sparkling beverage.

Notes

Use fresh organic lemons for best flavor and to avoid wax residues. Spoon almond flour lightly into measuring cup to avoid dense cake. Do not overmix batter to keep cake tender. Chill lemon curd to thicken and develop flavor. Baking time may vary with humidity; use toothpick test. Lemon curd can be made a day ahead. For a glossier finish, warm lemon curd gently before spreading. Variations include adding berries, using gluten-free flour, or swapping almond flour for oat flour for nut-free option.

Nutrition

Keywords: vegan lemon curd almond cake, vegan cake, lemon cake, almond flour cake, plant-based dessert, dairy-free, egg-free, gluten-free option

Find it online: https://bouncybowl.com/vegan-lemon-curd-almond-cake-recipe-easy-bright-zesty-flavor/