Vegan Lemon Curd Layer Cake

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

Ingredients:
Vegan Lemon Curd:

• finely grated zest of 1 lemon, optional
• 1½ tbsp cornflour
• juice of 2 large lemons, about 100ml
• 50ml water
• pinch of salt
• 100g granulated sugar
• 2 tbsp almond milk
• 2 tbsp vegan spread

Vegan Lemon Cake:

• 300ml almond milk, unsweetened
• 1 tbsp lemon juice
• 150g vegan spread
• 3 tbsp golden syrup
• 275g self raising flour
• 45g cornflour
• 1 tbsp bicarbonate soda
• 175g castor sugar
• finely grated zest of 3 lemons
• couple drops lemon extract, optional

Vegan Lemon Buttercream:

• 150g vegan spread
• 225g icing sugar
• couple drops lemon extract

Method:

Vegan Lemon Curd: Make the lemon curd at least the day before you assemble the cake. Place the lemon zest (if using) and cornflour into a small stainless steel pan. Gradually whisk in the lemon juice then whisk in the water, salt and sugar.

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.

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 can pass the curd through a fine mesh sieve to remove the lemon zest. Transfer to a bowl or jar, cover and place in the fridge overnight. It will thicken as it cool and will keep in the fridge for about 3 weeks.

Vegan Lemon Cake: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease 3x 6in round tins or 2 x8in round tins and line the bases with baking parchment.

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.

Sift the flour, cornflour and bicarbonate 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 until smooth.

Divide the batter evenly between the cake tins. Bake for about 25 minutes for the 6 inch pan and 30 minutes for the 8 inch pan, until golden, pulling away from the sides of the tin and a skewer inserted into the centre comes out clean.

Leave to cool in the tins for 20 minutes then carefully turn the cakes out onto a wire rack to cool completely.

Vegan Lemon Buttercream:  Place the vegan spread in a bowl and gradually stir in the icing sugar. Add the lemon extract then whisk until smooth.

To Assemble the cake: Very carefully trim the tops of two of the cake layers or 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.

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