Description
A delightful vegan and gluten-free Lemon Curd Almond Cake featuring a creamy, tangy lemon curd swirled into a moist almond-flavored cake. Perfectly balanced with citrus brightness and a tender crumb, this cake is ideal for those seeking a dairy-free, egg-free dessert that doesn’t compromise on flavor.
Ingredients
Lemon Curd
- 1/3 cup canned coconut milk (reduced fat or full fat)
- 1/3 cup organic cane sugar
- 1/4 cup lemon juice (about 1 lemon)
- Zest from 1 lemon
- 1 tbsp cornstarch or tapioca flour
- 1 tbsp plant butter or coconut oil
- Pinch of turmeric (optional, for color)
Lemon Curd Almond Cake
- Juice and zest from 2 lemons (about 1/3 cup juice)
- 1 cup almond milk or non-dairy milk of choice
- 1 tsp vanilla bean paste or extract
- 1 tsp almond paste or extract
- 1/2 cup coconut oil, melted
- 2 cups gluten-free baking flour (1:1), or all-purpose flour, or whole wheat flour
- 1 cup organic cane sugar
- 1 tbsp baking powder
- 1/4 tsp finely ground sea salt
Instructions
- Prepare the Vegan Lemon Curd: Place all lemon curd ingredients into a pot over medium-high heat. Whisk continuously until the mixture thickens, about 4 to 5 minutes. Be careful to avoid boiling; if the heat feels too strong, reduce to medium-low. Once thickened, remove from heat and let it cool while you make the cake batter.
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it with non-stick spray and lining the bottom with parchment paper for easy removal.
- Mix Wet Ingredients for Cake: In a medium bowl, whisk together lemon juice, lemon zest, almond milk, melted coconut oil, vanilla bean paste, and almond paste until fully combined.
- Combine Dry Ingredients: In a separate large bowl, stir together gluten-free baking flour, organic cane sugar, baking powder, and sea salt until evenly mixed.
- Form the Cake Batter: Add the wet ingredient mixture to the dry ingredients. Gently stir just until the batter comes together without overmixing to ensure a tender texture.
- Assemble the Cake: Pour the batter into the prepared springform pan. Dollop spoonfuls of the cooled lemon curd on top of the batter, then use a knife or skewer to gently swirl the curd into the batter to create a marbled effect. Reserve a small amount of lemon curd for topping after baking if desired.
- Bake the Cake: Place the cake in the preheated oven and bake for 35 to 45 minutes. Insert a toothpick into the center of the cake; it should come out clean or with minimal crumbs when the cake is done.
- Cool and Serve: Allow the cake to cool completely in the pan before removing the springform ring. Optionally, spread reserved lemon curd on top before slicing and serving. Enjoy your homemade vegan, gluten-free lemon curd almond cake.
Notes
- The cake will keep at room temperature covered with plastic wrap for up to 24 hours.
- Refrigerate the cake for up to 5 days, ensuring it is well covered to maintain freshness.
- Using a reduced fat coconut milk is an option, but full fat can yield a richer lemon curd.
- Turmeric is optional in the lemon curd; it is added only for color and does not affect taste.
- For gluten-free option, ensure your flour blend is a 1:1 substitute for regular flour.
