Amazing Vegan Lemon Curd Layer

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

You’ll Need:

Vegan Lemon Curd:

• finely grated zest of 1 lemon optional
• 1 1/2 Tbsp cornflour (cornstarch)
• juice of 2 large lemons (about 100ml)
• 50 ml (scant 1/4 cup) water
• pinch salt
• 100 g (1/2 cup) granulated sugar
• 2 Tbsp almond milk unsweetened
• 2 Tbsp vegan spread (such as Vitalite or Flora freedom)

Vegan Lemon Buttercream:

• 150 g (5.3 oz) vegan spread (such as Vitalite or Flora freedom)
• 225 g (2 + 1/4 cups) icing (powdered) sugar sifted
• couple drops lemon extract or oil

Vegan Lemon Cakes:

• 300 ml (1 + 1/4 cups) almond milk unsweetened
• 1 Tbsp lemon juice
• 150 g (5.3oz) vegan spread (such as Vitalite or Flora freedom)
• 3 Tbsp golden syrup
• 275 g (1 + 1/4 cups) self-raising flour
• 45 g (4 Tbsp) cornflour (cornstarch)
• 1 tsp bicarbonate of soda (baking soda)
• 175 g (3/4 cup) caster (superfine) sugar
• finely grated zest of 3 large lemons
• couple drops lemon extract or oil optional

Instructions:

Vegan Lemon Curd:

1. 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.
2. 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.
3. 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.

Vegan Lemon Cakes:

1. Preheat the oven to 180C/350F/gas mark 4. Grease three 15cm/6in round tins (or two 20cm/8in ones) and line the bases with baking parchment.
2. Stir the lemon juice into the almond milk and set aside to curdle. Place the vegan spread and the golden syrup in a small pan and heat until the spread has melted, set aside to cool slightly.
3. Sift the flour, cornflour and bicarbonate of soda into a large bowl and stir in the sugar and lemon zest. Whisk in the milk mixture then the melted spread and lemon extract (if using) until smooth.
4. Divide the mixture evenly between the tins (I use a scale) and bake for about 25 minutes (a little longer if using 20cm/8in tins) until golden, pulling away from the sides of the tin and a skewer inserted into the centre comes out clean.
5. Leave to cool in the tins for 20 minutes then carefully (they are delicate) turn the cakes out onto a wire rack to cool completely.

Vegan Lemon Buttercream:

1. Place the vegan spread in a bowl and gradually stir in the icing sugar. Add the lemon extract then whisk until smooth.
2. Assembly:
3. Very carefully trim the tops of two of the cake layers (one if you used the larger tins to make two layers rather than three). Place one of the trimmed layers on a serving plate and spread over half of the buttercream then spread over a generous layer of lemon curd.
4. Place the second trimmed layer on top and repeat the buttercream and curd. Top with the un-trimmed layer and serve.