Vegan lemon curd cake

This is my favourite cake I’ve made in a long time. First time me and my eldest made it for her tea party cafe she did. This time I made it just because.

This is where I got my recipe from.

There no way to get three layers in my opinion. The lemon curd is Devine.


Vegan Lemon Curd:

  • finely grated zest of 1 lemon
  • 1 1/2 Tbsp cornflour
  • juice of 2 large lemons
  • 50 ml water
  • pinch salt
  • 100 g granulated sugar
  • 2 Tbsp almond milk
  • 2 Tbsp vegan butter
  • butter

Vegan Lemon Cakes:

  • 300 ml almond milk
  • 1 Tbsp lemon juice
  • 150 g vegan butter
  • 3 Tbsp golden syrup
  • 275 g self-raising flour
  • 4 Tbsp cornflour
  • 1 tsp bicarbonate of soda
  • 175 g sugar
  • finely grated zest of 3 large lemons
  • couple drops lemon extract or oil

Vegan Lemon Buttercream

  • 150 g (5.3 oz) vegan butter
  • 225 g icing sugar sifted
  • couple drops lemon extract or oil
  1. 1. Place the lemon zest and cornflour into a small pan. Gradually whisk in the lemon juice then whisk in the water, salt and sugar..

  2. 2. 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.

  3. 3. Whisk in the almond milk and vegan butter and continue to stir over a low heat until melted and smooth then remove from the heat. Transfer to a bowl or jar, cover and place in the fridge cool. In my opinion it doesnt need overnight it will thicken as it cools and will keep in the fridge for about 3 weeks.

Vegan Lemon Cakes:

  1. 1.Preheat the oven to 180C/350F/gas mark 4. Grease and line the bases with baking parchment.

  2. 2.Stir the lemon juice into the almond milk and set aside to curdle. Place the vegan butter and the golden syrup in a small pan and heat until the spread has melted, set aside to cool slightly.

  3. 3.Sift the flour, cornflour and bicarbonate of soda into a large bowl and stir in the sugar and lemon zest. Whisk in the milk mixture then the melted butter and lemon extract until smooth.

  4. 4. Divide the mixture evenly between the tins and bake for about 25 minutes until golden, pulling away from the sides of the tin and a skewer inserted into the centre comes out clean.

  5. 5. Leave to cool in the tins for 20 minutes then carefully turn the cakes out onto a wire rack to cool completely.

Vegan Lemon Buttercream:

  1. Place the vegan butter in a bowl and gradually stir in the icing sugar. Add the lemon extract then whisk until smooth.


  1. Place cake on cake stand . Put all of curd on cake layer spread evenly. Add a thin layer of butter cream. Top with other layer. Then frost cake. I reccommend using as much zest as possible as its Where all the flavour Is. ENJOY 🙂


Author: colleen pilkenton

hey im colleen. i love gardening, cooking, camping, paganism, home education and anything with nature. my biggest hobby is cooking. I love good food so i try and cook it . It doesn't always turn out 😂. I could type forever on this but im sure you'll get to know me through my posts =)

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