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5 from 1 vote

Vegan Lemon Curd Almond Cake

Tangy lemon curd and almond cake are a match made in heaven in this fluffy gluten free vegan dessert. Enjoy this lemon curd cake for breakfast or brunch paired perfectly with tea or coffee.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American, dairy free, vegan
Keyword: gluten free cake, lemon cake, lemon curd, lemon poppy, vegan cake
Servings: 10 servings
Author: peanutbutterpluschocolate


Lemon Curd

  • 1/3 cup canned coconut milk I used reduced fat but full fat will also work
  • 1/3 cup organic cane sugar
  • 1/4 cup lemon juice about 1 lemon
  • zest from 1 lemon
  • 1 tbsp cornstarch or tapioca flour
  • 1 tbsp plant butter or coconut oil
  • pinch turmeric for color (can omit)

Lemon Curd Almond Cake

  • juice and zest from 2 lemons about 1/3 cup juice
  • 1 cup almond milk or non dairy milk of choice
  • 1 tsp vanilla bean paste or extract
  • 1 tsp almond paste or extract
  • 1/2 cup coconut oil melted
  • 2 cup gluten free baking flour (1:1) or all purpose flour or whole wheat flour
  • 1 cup organic cane sugar
  • 1 tbsp baking powder
  • 1/4 tsp finely ground sea salt


Vegan Lemon Curd

  • Place all the ingredients into a pot over medium-high heat. Whisk until thick, about 4-5 minutes. Watch carefully that the mixture doesn't boil. If it feels too hot, reduce the heat to medium-low. Remove from heat and let cool while you prepare your cake.

Lemon Curd Almond Cake

  • Preheat the oven to 350 F and prepare a 9-inch springform pan with non-stick spray and parchment paper at the bottom for easy removal. In a bowl, whisk together the lemon juice, zest, almond milk, coconut oil, almond and vanilla paste. In another bowl, stir together the flour, sugar, baking powder and salt. Add the wet ingredients to the dry and stir just until the batter comes together.
  • Transfer the batter to the pan and drop the lemon curd in dollops on top of the batter and use a knife to swirl them togeher. *Reserve a little bit of the curd for topping before serving if desired. Bake for 35-45 minutes and toothpick comes out clean when insterted into the center.
  • Let cool completely before cutting into slices and serving.


The loaf will keep at room temperature covered with plastic wrap for 24 hours or refrigerated for 5 days.