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The Best Vegan Lemon Curd Cake – Bright, Moist & Zesty

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A bright, tender vegan lemon cake layered with silky homemade lemon curd and finished with a light glaze or whipped topping. Bursting with fresh citrus flavor and completely plant-based.

Ingredients

Scale

For the Cake:

  • 2½ cups all-purpose flour

  • 1 cup sugar

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tbsp lemon zest

  • 1¼ cups unsweetened plant milk

  • ¼ cup lemon juice

  • 1 tbsp lemon juice (for buttermilk)

  • ½ cup neutral oil

  • 2 tsp vanilla extract

For the Vegan Lemon Curd:

  • ½ cup lemon juice

  • 1 tbsp lemon zest

  • ½ cup coconut milk or plant milk

  • ½ cup sugar

  • 2 tbsp cornstarch

  • Pinch turmeric (optional)

  • 2 tbsp vegan butter or coconut oil

Instructions

  • Make lemon curd: In saucepan, whisk lemon juice, zest, milk, sugar, cornstarch, and turmeric. Cook over medium heat, whisking until thick. Stir in vegan butter. Chill.

  • Make vegan buttermilk: Combine milk with 1 tbsp lemon juice. Let sit 5–10 minutes.

  • Mix dry ingredients in a large bowl. Add wet ingredients and stir until just combined.

  • Divide into 2 greased 8-inch pans. Bake at 350°F for 28–32 minutes.

  • Cool completely. Layer with lemon curd and top with glaze or whipped topping.

Notes

  • Curd can be made ahead and chilled

  • Add berries or herbs for variety

  • Frost with coconut cream or lemon glaze

Find it online: https://simplehomeflavors.com/the-best-vegan-lemon-curd-cake-bright-moist-zesty/