Lemon curd and cake are two foods that aren’t naturally vegan – but it’s perfectly easy to make plant-based versions of them both. Put them both together and you have a match made in heaven: this incredible lemon curd cake.

Lemon curd is a smooth, tangy spread traditionally made from lemon juice, sugar, eggs, and butter. It is often used as a topping or filling for desserts such as tarts, cakes, and pastries. Making a vegan version is simple with a few small swaps. This recipe, which comes from Give Me Plant Food, uses a homemade oat milk to give it a creamy consistency. For the cake, you’ll need a plant milk of your choice, and a vegan egg replacer (this recipe uses Orgran).

Read more: 20 Vegan Chocolate Dessert Ideas

The cake contains two layers of moist and fluffy vanilla and lemon sponge, lemon curd and is covered in fluffy "butter" cream. If you love lemon desserts you will absolutely love this tender and fresh lemon curd cake. Its one of those recipes that looks way harder than it actually is, the only "hard" bit is the decorating because there are endless ideas and ways to do it, but if you just follow the instructions you'll be fine.

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Duration1

Cook Time30

Prep Time30

Servings cake

Ingredients

Oat milk

1/2 cup oats
1 cup cold water

Lemon curd

Dash of vanilla extract
1 cup oat milk (homemade)
Juice of 2 lemons (about 1/2 cup)
Peel of 2 lemons
3 tbsp white sugar

Cake

360 ml plant milk (I used soy)
400 ml neutral oil
4 tbsp vanilla extract
1/4 cup lemon juice
Zest from 2 lemons
3 Orgran "eggs" (or other vegan egg replacer) used according to instructions
600 g plain flour
300 g white sugar
1/2 tsp salt
4 tsp baking powder
2 tsp baking soda
2 tbsp oil (for the cake tins)

Instructions

For the cakes

Preheat the oven to 180°C (350°F).
In a large bowl, whisk together all the dry ingredients to remove any lumps. Add the liquid ingredients and mix until well combined.
Divide the batter evenly between two oiled and lined 9-inch baking pans. Tap the pans lightly to release any air bubbles.
Bake for 30-35 minutes, checking for doneness with a toothpick. Monitor the cakes closely during the last 10-15 minutes.
Once baked, let the cakes cool in the pans for 30 minutes before transferring them to the fridge to chill.

For the lemon curd

Blend oats and water in a blender until smooth, then strain through a cheesecloth or fine strainer to make oat milk.
In a pot, combine the oat milk, lemon juice, lemon zest, sugar, and vanilla extract.
Heat gently while whisking continuously. The starch from the oat milk will thicken the mixture as it heats.
Once thickened, transfer the lemon curd to a glass jar and cool it in the fridge.

To assemble

Ensure the cakes are completely cooled before assembly. Whisk the frosting with 2 tablespoons of plant milk to make it easier to spread.
Place the first cake layer on a cake spinner. Pipe a ring of frosting around the edge of the cake as shown in the video.
Fill the center with as much lemon curd as desired, then place the second cake layer on top.
Apply a thin layer of frosting around the sides of the cake to crumb coat it. Chill the cake in the fridge for 40 minutes to an hour.
Apply the remaining frosting to cover the entire cake. Pipe a circle of frosting on top, then fill the center with more lemon curd as shown in the video/photos.
Chill the cake for an additional 20 minutes before slicing and enjoying.

This recipe was republished with permission from Give Me Plant Food. You can view the original recipe here.