Ultimate Vegan Lemon Curd Layer Cake: Fluffy, Zesty & Easy Recipe for Any Occasion
Embrace the vibrant flavors of citrus with this show-stopping Vegan Lemon Curd Layer Cake. Whether you’re a seasoned vegan baker, new to plant-based desserts, or simply looking for an incredibly delicious cake that caters to dietary restrictions, this recipe is guaranteed to impress. Featuring three layers of light and fluffy vegan lemon sponge, generously filled with tangy homemade vegan lemon curd and frosted with a smooth, zesty lemon buttercream, it’s a true celebration of fresh lemon flavor that’s perfect for birthdays, holidays, or any special gathering.
Why Choose a Vegan Lemon Cake?
The world of vegan baking has come so far, offering incredible alternatives that are often indistinguishable from their traditional counterparts. While I’ve been vegetarian my entire life, I’ve seen veganism grow exponentially in popularity, and I’m personally making an effort to reduce my dairy consumption. Developing reliable vegan recipes like this one means everyone can enjoy delectable treats, regardless of their dietary choices or allergies. This particular vegan lemon layer cake is not just “good for a vegan cake” – it’s simply an outstanding cake that happens to be entirely plant-based. It’s fantastic for those with egg or dairy allergies, or anyone looking for a lighter, yet equally indulgent, dessert option.
The Star of the Show: Homemade Vegan Lemon Curd
One of the most remarkable elements of this cake is the homemade vegan lemon curd. You might be surprised to learn that this plant-based version is not only incredibly easy to make, but it’s often quicker and simpler than traditional lemon curd, which relies heavily on eggs and butter. This recipe uses cornflour (cornstarch) and vegan butter to achieve that signature luscious, tangy, and thick consistency that’s utterly addictive. For the best results and proper setting, it’s highly recommended to prepare the lemon curd at least one day before you plan to assemble your cake. This allows it ample time to chill and firm up in the refrigerator. The good news is, once made, your delicious vegan lemon curd will keep beautifully in the fridge for up to two weeks, making it a perfect component to prepare in advance.
Crafting the Perfect Vegan Lemon Sponge Layers
The cake layers themselves are a triumph of vegan baking – wonderfully fluffy, incredibly moist, and bursting with fresh lemon flavor. Due to their delicate nature, they require a gentle touch when handling, especially during trimming and stacking, but the effort is well worth it for the light texture. A touch of golden syrup in the batter plays a crucial role, not only helping to bind the ingredients in place of eggs but also contributing a lovely, subtle caramel note that complements the lemon beautifully. If you’re not a fan of golden syrup or prefer a different flavor profile, you can easily substitute it with maple syrup, corn syrup, or even agave nectar for a slightly different sweetness. (Note: if you aren’t strictly vegan, honey could also be an option). For those who love a dramatically tall cake, I recommend baking three 15cm (6-inch) tins. However, if you prefer a slightly less towering, but equally impressive cake, two 20cm (8-inch) tins will also work perfectly.
Assembling Your Zesty Masterpiece
The beauty of this vegan lemon curd layer cake lies in its harmonious combination of textures and flavors. Each moist cake layer is generously filled with the tangy vegan lemon curd and a creamy, zesty vegan lemon buttercream. The quality of your vegan butter or margarine can significantly impact the final texture of the cake and especially the buttercream. I’ve found excellent results using block vegan margarines like Flora Freedom or Vitalite (this is not a sponsored post, just a genuine recommendation based on my baking experience). These types of margarines tend to have a firmer consistency, which is ideal for achieving a stable buttercream that holds its shape beautifully.
Customization and Serving Suggestions
This recipe is wonderfully versatile! If you’d like to switch things up, you can easily adapt this vegan lemon curd layer cake into a delightful vanilla version. Simply omit the lemon zest from the cake batter and replace the lemon extract in both the cake and buttercream with a couple of teaspoons of vanilla extract. For a classic twist, forgo the lemon curd and instead fill your vanilla cake layers with your favorite jam to create a delicious vegan Victoria sponge.
This cake is truly suitable for any occasion. It’s elegant enough for a formal celebration, yet comforting enough for a casual weekend treat. Serve it as the grand finale to a dinner party, a delightful centerpiece for a baby shower, or simply enjoy a slice with your afternoon tea. Its bright, refreshing flavor profile makes it particularly appealing during warmer months, but it brings a burst of sunshine to any time of year.
More Delicious Vegan Cake Recipes to Explore:
- Vegan Vanilla Cake with Berries and Jam
- Vegan Chocolate Fudge Cake
- Vegan Ginger Bundt Cake
- Vegan Banana Cake with Chocolate Peanut Butter Frosting
- Vegan Orange and Almond Cake with Chocolate Buttercream
- Vegan Chocolate Sheet Cake
- Vegan Chocolate Chip Banana Bread
- Vegan Lemon Almond Cake with Coconut Whipped Cream and Strawberries
Important Tip for Perfect Vegan Buttercream:
A common challenge with vegan buttercream is its tendency to be a bit soft or prone to splitting, especially if using a spreadable vegan margarine. To achieve a perfectly stable and smooth buttercream, here’s a crucial update: use a block margarine instead of the softer spreadable kind. Alternatively, you can use a combination of half vegan spread and half vegetable shortening (e.g., 75g of each). When incorporating vegetable shortening, ensure you whisk it thoroughly and completely before adding any other ingredients. It should be entirely lump-free, as any un-whisked lumps are likely to remain visible in your finished buttercream. Taking this extra step will ensure your buttercream is wonderfully creamy and holds its shape beautifully for decorating.
Vegan Lemon Curd Layer Cake Recipe:
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Vegan Lemon Curd Layer Cake
Ingredients
Vegan Lemon Curd:
- finely grated zest of 1 lemon optional, for extra lemon flavor
- 1 ½ Tbsp cornflour (cornstarch)
- juice of 2 large lemons (yielding about 100ml)
- 50 ml (scant ¼ cup) water
- pinch salt
- 100 g (½ cup) granulated sugar
- 2 Tbsp almond milk unsweetened is best
- 2 Tbsp vegan butter or margarine
Vegan Lemon Cakes:
- 300 ml (1 + ¼ cups) almond milk unsweetened
- 1 Tbsp fresh lemon juice
- 150 g (5.3oz) vegan butter or margarine
- 3 Tbsp golden syrup
- 275 g (2 + ¼ cups) self-raising flour
- 45 g (4 Tbsp) cornflour (cornstarch)
- 1 tsp bicarbonate of soda (baking soda)
- 175 g (¾ cup) caster (superfine) sugar
- finely grated zest of 3 large lemons
- couple drops lemon extract or oil optional, for an intensified lemon flavor
Vegan Lemon Buttercream
- 150 g (5.3 oz) vegan butter/margarine* (for the best results use a block margarine or a combination, see notes below)
- 225 g (2 + ¼ cups) icing (powdered) sugar sifted for a smooth consistency
- couple drops lemon extract or oil (adjust to your preferred intensity)
Instructions
For the Vegan Lemon Curd:
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Prepare the lemon curd at least one day before you plan to assemble the cake to allow it to set properly. In a small, non-reactive saucepan (like stainless steel), combine the lemon zest (if using) and cornflour. Gradually whisk in the fresh lemon juice, ensuring no lumps form. Then, whisk in the water, a pinch of salt, and the granulated sugar.
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Place the pan over medium heat and stir constantly until the sugar completely dissolves. Continue cooking, whisking consistently, until the mixture comes to a gentle simmer and visibly thickens. Allow it to cook for an additional minute, still whisking.
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Remove the pan from the heat. Whisk in the almond milk and vegan butter until both are fully melted and the curd is smooth. If you prefer a completely smooth curd, you can strain it through a fine-mesh sieve to remove the lemon zest (I personally enjoy the zest and leave it in). Transfer the curd to a bowl or jar, cover it tightly, and refrigerate overnight. It will continue to thicken as it cools. Stored correctly, it will last for approximately 3 weeks in the fridge.
For the Vegan Lemon Cakes:
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Preheat your oven to 180°C/350°F/Gas Mark 4. Lightly grease three 15cm (6-inch) round cake tins (or two 20cm/8-inch tins for thicker layers) and line their bases with baking parchment to prevent sticking.
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In a small bowl, stir the lemon juice into the almond milk and set it aside to curdle – this creates a ‘vegan buttermilk’ effect. In a separate small saucepan, gently heat the vegan butter and golden syrup until the butter has completely melted. Set this mixture aside to cool slightly.
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Sift the self-raising flour, cornflour, and bicarbonate of soda into a large mixing bowl. Add the caster sugar and lemon zest, stirring well to combine all dry ingredients. Pour in the curdled almond milk mixture, followed by the slightly cooled melted butter and golden syrup, and the lemon extract or oil (if using). Whisk everything together until the batter is smooth and well-combined. Be careful not to overmix.
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Divide the cake batter evenly among your prepared tins (using a kitchen scale ensures even layers). Bake for approximately 25 minutes (or slightly longer if using the larger 20cm/8-inch tins). The cakes are done when they are golden brown, pulling away from the sides of the tin, and a skewer inserted into the center comes out clean.
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Allow the cakes to cool in their tins for about 20 minutes. Then, carefully (as they can be delicate when warm) invert them onto a wire rack to cool completely before attempting to frost or stack.
For the Vegan Lemon Buttercream:
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In a large mixing bowl, place the softened vegan butter or margarine. Gradually add the sifted icing sugar, mixing on low speed at first to prevent a sugar cloud, then increasing to medium-high. Add the lemon extract or oil, then whisk vigorously until the buttercream is light, fluffy, and smooth. See notes below for tips on achieving the best buttercream consistency.
Assembly of Your Vegan Lemon Curd Layer Cake:
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Once the cakes are completely cool, gently trim the tops of two of the cake layers (or one, if you opted for two larger layers) to create flat surfaces. Place one of the trimmed cake layers onto your chosen serving plate or cake stand. Spread half of the prepared vegan lemon buttercream evenly over this layer, then follow with a generous layer of the chilled vegan lemon curd.
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Carefully place the second trimmed cake layer on top, aligning it. Repeat the process, spreading the remaining half of the buttercream, followed by another generous layer of lemon curd. Finally, top the cake with the untrimmed layer, completing your beautiful vegan lemon curd layer cake. Serve immediately or chill briefly if desired, and enjoy!
Notes for Success
- *To ensure your vegan buttercream is perfectly stable and less prone to splitting, consider using a block margarine (which is firmer than spreadable tub margarines). Alternatively, you can use a combination of half vegan spread and half vegetable shortening (e.g., 75g of each). When using shortening, make sure to whisk it thoroughly until completely lump-free before adding the powdered sugar and other ingredients. Any lumps that aren’t whisked out initially will likely remain in the finished buttercream.
- For the most accurate and consistent baking results, I strongly recommend using gram measurements with a digital kitchen scale over cup conversions. Baking is a precise science, and cup measurements can vary significantly, potentially affecting the outcome of your cake.
- This cake is best stored in an airtight container in the refrigerator due to the fresh lemon curd and vegan buttercream. It will stay fresh for 3-4 days.
- For extra presentation, garnish your assembled cake with fresh lemon slices, a sprinkle of lemon zest, or some fresh berries like raspberries or blueberries.
Cake recipe adapted from an original by Flora