Vegan Lemon Curd Layer Cake

Vegan lemon curd layer cake - easy, fluffy vegan lemon cake layered with vegan lemon curd and vegan lemon buttercream, perfect for any occasion!

Vegan Lemon Curd Layer Cake

Ingredients
Vegan Lemon Curd:
  1. finely grated zest of 1 lemon optional
  2. 1 1/2 Tbsp cornflour (cornstarch)
  3. juice of 2 large lemons (about 100ml)
  4. 50 ml (scant 1/4 cup) water
  5. pinch salt
  6. 100 g (1/2 cup) granulated sugar
  7. 2 Tbsp almond milk unsweetened
  8. 2 Tbsp vegan spread (such as Vitalite or Flora freedom)

Vegan Lemon Cakes:
  1. 300 ml (1 + 1/4 cups) almond milk unsweetened
  2. 1 Tbsp lemon juice
  3. 150 g (5.3oz) vegan spread (such as Vitalite or Flora freedom)
  4. 3 Tbsp golden syrup
  5. 275 g (1 + 1/4 cups) self-raising flour
  6. 45 g (4 Tbsp) cornflour (cornstarch)
  7. 1 tsp bicarbonate of soda (baking soda)
  8. 175 g (3/4 cup) caster (superfine) sugar
  9. finely grated zest of 3 large lemons
  10. couple drops lemon extract or oil optional
Vegan Lemon Buttercream
  1. 150 g (5.3 oz) vegan spread (such as Vitalite or Flora freedom)
  2. 225 g (2 + 1/4 cups) icing (powdered) sugar sifted
  3. couple drops lemon extract or oil
Instructions
Vegan Lemon Curd:
  • Make the lemon curd at least the day before you assemble the cake. Place the lemon zest (if using) and cornflour into a small non-reactive pan (such as stainless steel). Gradually whisk in the lemon juice then whisk in the water, salt and sugar.
  • 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.
  • Whisk in the almond milk and vegan spread and continue to stir over a low heat until melted and smooth then remove from the heat. If you like you can pass the curd through a fine mesh sieve to remove the lemon zest (I leave it in). Transfer to a bowl or jar, cover and place in the fridge overnight. It will thicken as it cools and will keep in the fridge for about 3 weeks.