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 - easy vegan lemon cake with vegan lemon curd and vegan lemon buttercream.

Vegan lemon curd layer cake - easy, fluffy vegan lemon cake with vegan lemon curd and vegan lemon buttercream.

I’ve been meaning to do some dabbling in vegan baking for a while now; veganism is becoming increasingly popular and while I myself am not vegan (I’ve been vegetarian my whole life), I do know several vegans and am attempting to cut down on dairy myself so it only seems fair to have a few vegan versions of bakes up my sleeve.

Vegan lemon curd layer cake - easy, fluffy vegan lemon cake with vegan lemon curd and vegan lemon buttercream.

This vegan lemon curd layer cake is not only incredibly tasty, but incredibly easy to make too. I made my own vegan lemon curd and it is even quicker and easier to make than the original egg and butter laden kind and is addictively good too! It is best to make it the day before you plan to serve the cake so that it has time to firm up in the fridge (it will keep in the fridge for a couple of weeks.), and you can also bake the cakes the day before assembling them too.

Vegan lemon curd layer cake - easy, fluffy vegan lemon cake with vegan lemon curd and vegan lemon buttercream.

The cakes are very fluffy and moist; a little delicate to handle so be careful when trimming and stacking them, but very tasty. They contain a bit of golden syrup which helps to bind them in place of the egg; you can taste it in the baked cake which I really like (I love golden syrup), but if you are less keen then I think that you could use maple or corn syrup (or honey if you aren’t making this cake for vegans) in it’s place. I baked my cakes in three 15cm/6in tins but you can also use two 20cm/8in ones instead.

The cakes are layered up with the lemon curd and a vegan lemon buttercream. I used a vegan spread in all three elements of the cake – the cake, curd and buttercream. The one I used was Flora Freedom (post not sponsored – just letting you know what I used), but Vitalite is good too.

If you want to adapt this cake to make a vanilla rather than lemon one then you can simply omit the lemon zest from the cake and add a couple of teaspoons of vanilla extract to the cake and to the buttercream in place of the lemon extract; leave off the lemon curd and replace it with jam if you like to make a victoria sponge. Of course this cake isn’t just for vegans, it is delicious enough for any occasion and is also perfect for anyone with an egg or dairy allergy.

Vegan lemon curd layer cake - easy, fluffy vegan lemon cake with vegan lemon curd and vegan lemon buttercream.

Update: The buttercream can be a little soft and prone to splitting; to avoid this you can use half vegan spread and half vegetable shortening instead (so 75g of each). Make sure that you whisk the vegetable shortening really well before adding the other ingredients; it should be lump free as any lumps that you don’t whisk out are likely to remain in the finished buttercream.

Vegan lemon curd layer cake - easy vegan lemon cake with vegan lemon curd and vegan lemon buttercream.
5 from 4 votes
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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!

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

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 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

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

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 pan. 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.

Assembly:

  1. 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.

  2. Place the second trimmed layer on top and repeat the buttercream and curd. Top with the un-trimmed layer and serve.

Recipe Notes

Cake recipe adapted from one by Flora

Vegan lemon curd layer cake - easy, fluffy vegan lemon cake with vegan lemon curd and vegan lemon buttercream.

19 Comments on Vegan Lemon Curd Layer Cake

  1. Kavey
    April 14, 2017 at 11:16 am (1 year ago)

    This looks so good and neither the cake, curd or buttercream seem to suffer from a lack of dairy at all – a version that’s just as good as the non-vegan one. Very handy for the recipe list!

    Reply
    • hannahhossack
      May 4, 2017 at 10:05 am (1 year ago)

      Thanks Kavey, it was surprisingly easy to convert them all over to vegan versions!

      Reply
    • hannahhossack
      May 4, 2017 at 10:04 am (1 year ago)

      Thanks Sus! 🙂

      Reply
  2. Lucy
    April 14, 2017 at 5:48 pm (1 year ago)

    I’d love to try a vegan bake and this might well have to be the first one I attempt now!

    Reply
    • hannahhossack
      May 4, 2017 at 10:04 am (1 year ago)

      It was much easier and turned out far better than I expected it to, definitely worth a try!

      Reply
  3. Cathy Holding
    December 2, 2017 at 10:09 am (6 months ago)

    Thank you so much for making it vegan, i’ve been vegan a year. I know you said your happy being veggie and I don’t want to preach but the cruelty in Dairy and egg farming is unprecedented. I wont’ spoil your lovely post but please speak to your vegan friends and let them explain xxxxx THANK YOU AGAIN WILL BE MAKING THIS TOMORROW.XXXX

    Reply
  4. Julie Madge
    January 31, 2018 at 12:19 pm (4 months ago)

    This looks really good! I note you say to be careful when cutting the layers do you think it would be suitable for stacking as a wedding cake and covering in fondant?

    Reply
    • hannahhossack
      February 4, 2018 at 9:19 am (4 months ago)

      Hi Julie, I’m really not sure I’m afraid. If you do give it a try then I recommend using half vegan spread and half vegetable shortening in the buttercream rather than all vegan spread as that will make for a more stable buttercream.

      Reply
      • Karen
        April 6, 2018 at 8:41 am (2 months ago)

        Hi Julie

        Did you try it? I am thinking of doing the same.
        Thanks
        Karen

        Reply
  5. Karen
    April 5, 2018 at 8:53 am (2 months ago)

    I was wondering if you can freeze this cake (without icing and curd)
    Thanks
    Karen

    Reply
    • hannahhossack
      April 6, 2018 at 12:56 pm (2 months ago)

      Hi Karen, yes, the un-iced cakes can be wrapped in clingfilm and frozen. Just let them thaw at room temperature when you are ready to use them.

      Reply
      • Karen
        April 7, 2018 at 10:13 am (2 months ago)

        Thank you!

        Reply
  6. Fee
    April 6, 2018 at 10:08 pm (2 months ago)

    This is my favourite vegan cake I keep coming back to it, I made it for my non-vegan boyfriend and him and his mates loved it! Such a light + moist texture. Thank you!

    Reply
  7. Lisa
    April 13, 2018 at 4:27 pm (1 month ago)

    Could this be made into cupcakes?

    Reply
    • hannahhossack
      April 14, 2018 at 8:10 pm (1 month ago)

      Hi Lisa, I haven’t tried this recipe as cupcakes myself but I see no reason why it wouldn’t work!

      Reply
  8. Alison B
    April 26, 2018 at 8:54 am (1 month ago)

    HI,
    This cake is absolutely gorgeous. I have just made it for my husbands birthday but after icing it and leaving in a cool room, i have just returned and it has snapped in half. I did two layers and took some cake off the bottom slice to even the surface. Any other ideas?
    (The lemon curd is also delicious by the way)

    Reply
    • hannahhossack
      May 3, 2018 at 8:48 am (3 weeks ago)

      Hi Alison, oh no! I’m so sorry to hear that that happened! I am not sure why it would have snapped if the cake was level; it is quite a delicate cake however so perhaps as a two layer one it is just too wide to support itself. I am glad to hear that you enjoyed it regardless!

      Reply

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