Go Back
Vegan Lemon Curd Cake / www.quichentell.com

Vegan Lemon Curd Cake

Quiche 'n' Tell
A light, airy cake puddled with tangy, vegan lemon curd
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 16 pieces

Ingredients
  

For the lemon curd

  • 100 g white, granulated sugar
  • 1 tbsp cornflour or cornstarch
  • 120 g coconut milk
  • 70 g fresh lemon juice
  • 1/8 tsp turmeric powder (optional), for colour

For the cake

  • 180 g all-purpose flour
  • 60 g almond flour
  • 220 g buttermilk
  • 60 g light olive oil or any other flavourless vegetable oil
  • tsp baking powder
  • ½ tsp soda bicarbonate (baking soda)
  • ¾ tsp salt
  • 140 g sugar
  • 20 g fresh lemon juice
  • 1 tsp lemon zest

Instructions
 

  • To make the lemon curd, whisk the sugar and the cornflour in a saucepan. Add the lemon juice, coconut milk and turmeric and whisk to get a lump-free mixture.
  • place the saucepan on low to medium heat and continue to whisk vigorously (ensure there are no lumps) for at least 5-7 minutes till the mixture thickens to a glossy, custard-like consistency. Remove from the flame, cool and store in the fridge. The curd will continue to thicken as it chills.
  • Preheat the oven to 176°C. Lightly grease and line a 9" round springform pan or an 8" square cake pan with baking parchment. Leave some parchment overhanging on 2 sides of the square pan to easily lift the cake out.
  • Whisk all the dry ingredients, except the sugar, together in a large bowl.
  • In another bowl, whisk together the buttermilk, oil, sugar, lemon zest and juice.
  • Pour the wet mixture into the dry one and gently mix until the batter is smooth without any lumps. Do not overmix.
  • Pour the batter into the prepared tin, drop spoonfuls of lemon curd curd all over, gently swirl with a skewer, leaving about ½ an inch of batter around the edges.
  • Bake the cake for 30-35 mins till the top is golden and the lemon curd has set. Cover the cake with foil midway through the baking if the top browns too fast.
  • Cool the cake in the tin for 10 mins before gently lifting it out or un-molding it. Cool on a wire rack before slicing.