Sweet, sour and rich vegan lemon curd cake, the perfect cake for the summer.
What is a Vegan Lemon Curd Cake?
The cake contains 2 layers of moist and fluffy vanilla and lemon sponge, lemon curd and is covered in fluffy "butter" cream. If you love lemon desserts you will absolutely love this tender and fresh lemon curd cake. Its one of those recipes that looks way harder than it actually is, the only "hard" bit is the decorating because there are endless ideas and ways to do it, but if you just follow the instructions you'll be fine.
Simple Ingredients For Vegan Lemon Curd Cake (shopping list):
Plain/All Purpose Flour: You can use any plain flour you want
White Sugar: If you don't have white sugar, you can also use light brown but it will change the texture and the taste of the cake
Lemons: The riper the lemons are the better everything will taste
Baking Powder: Any baking powder will work, cheap, expensive etc
Baking Soda: Any baking Soda will work, cheap, expensive etc
Vegan egg replacer: You can use whichever you want (Free and Easy Egg Replacer, Oggs, Crack'D, Orgran)
Oats: For the homemade oat milk that you'll make for the custard
Vanilla Extract: When it comes to vanilla unfortunaetly the most expensive one are always better so I recommend buying the best one if you can afford it and if not then just stick with the cheaper ones
Neutral Oil: It's important that you use neutral oil like rapeseed, sunflower or canola oil, if you use coconut or olive oil the cake will taste different
Vegan Vanilla Frosting: You can either make your own or buy one, when I make layered cakes I tend to just buy it because it saves me time.
How To Store Vegan Lemon Curd Cake
To ensure your Vegan Lemon Curd Cake stay fresh and delicious for longer, follow these simple storage tips:
Cool completely: Allow the cake to cool completely at room temperature before storing.
Airtight Container: Cover the cake tightly with plastic wrap, aluminum foil or use an airtight container to protect it from drying out and absorbing any unwanted odors in the refrigerator.
Refrigerator: Store the cake in the refrigerator for up to 4 days to maintain its texture and flavor. The cake will keep the moisture for longer if it's stored at room temp but then it won't last as long.
Freezer: For longer storage, tightly wrap the cake in plastic wrap or place it in an airtight container and freeze for up to 2-3 months. Put the cake in the refrigerator overnight before eating.
By following these storage guidelines, you can extend the 'shelf life' of your Vegan Lemon Curd Cake and enjoy its deliciousness for as long as possible.
Vegan Lemon Curd Cake
Prep-Time: 30 mins
Baking Time: 30-35 mins
Amount: 1 cake (8 servings)
INGREDIENTS
Oat Milk:
1/2 cup oats
1 cup cold water
Lemon Curd:
a dash of vanilla extract
1 cup oat milk (homemade)
Juice of 2 lemons (about 1/2 cup)
Peel of 2 lemons
3 tbsp white sugar
Cake:
360 ml plant milk (I used soy)
400ml neutral oil
4 tbsp vanilla extract
1/4 cup lemon juice
Zest from 2 lemons
3 Orgran ,"eggs" (according to instructions)
600g plain flour
300g white sugar
1/2 tsp salt
4 tsp baking powder
2 tsp baking soda
2 tbsp of oil (for the cake tins)
INSTRUCTIONS
For the Cakes:
Preheat the oven to 180°C (350°F).
In a large bowl, whisk together all the dry ingredients to remove any lumps. Add the liquid ingredients and mix until well combined.
Divide the batter evenly between two oiled and lined 9-inch baking pans. Tap the pans lightly to release any air bubbles.
Bake for 30-35 minutes, checking for doneness with a toothpick. Monitor the cakes closely during the last 10-15 minutes.
Once baked, let the cakes cool in the pans for 30 minutes before transferring them to the fridge to chill.
For the Lemon Curd:
Blend oats and water in a blender until smooth, then strain through a cheesecloth or fine strainer to make oat milk.
In a pot, combine the oat milk, lemon juice, lemon zest, sugar, and vanilla extract.
Heat gently while whisking continuously. The starch from the oat milk will thicken the mixture as it heats.
Once thickened, transfer the lemon curd to a glass jar and cool it in the fridge.
To Assemble:
Ensure the cakes are completely cooled before assembly. Whisk the frosting with 2 tablespoons of plant milk to make it easier to spread.
Place the first cake layer on a cake spinner. Pipe a ring of frosting around the edge of the cake as shown in the video.
Fill the center with as much lemon curd as desired, then place the second cake layer on top.
Apply a thin layer of frosting around the sides of the cake to crumb coat it. Chill the cake in the fridge for 40 minutes to an hour.
Apply the remaining frosting to cover the entire cake. Pipe a circle of frosting on top, then fill the center with more lemon curd as shown in the video/photos.
Chill the cake for an additional 20 minutes before slicing and enjoying.
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