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.
1/3 cupcanned coconut milkI used reduced fat but full fat will also work
1/3cuporganic cane sugar
1/4cuplemon juiceabout 1 lemon
zest from 1 lemon
1tbspcornstarchor tapioca flour
1tbspplant butter or coconut oil
pinch turmeric for color (can omit)
Lemon Curd Almond Cake
juice and zest from 2 lemonsabout 1/3 cup juice
1cupalmond milkor non dairy milk of choice
1tspvanilla bean paste or extract
1tspalmond paste or extract
1/2cupcoconut oilmelted
2cupgluten free baking flour (1:1)or all purpose flour or whole wheat flour
1cuporganic cane sugar
1tbspbaking powder
1/4tspfinely ground sea salt
Instructions
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.
Notes
The loaf will keep at room temperature covered with plastic wrap for 24 hours or refrigerated for 5 days.