Required fields are marked *. Keep up the good work!:). Just like these vegan chocolate chip cookies, you’d never know it was free from anything. Melt the butter in a small bowl in 10 second intervals in the microwave. Hi Sally, I’m sorry to hear this happened to you! When lemon curd and cakes are completely cooled, you can make the frosting. Transfer at least half of the lemon curd to a piping bag. (this step should be really easy specially if you lined the bottom with parchment paper). Next you’ll need to add the icing sugar but be sure to add it little by little. Necessary cookies are absolutely essential for the website to function properly. The cake is best served after sitting for a couple of hours with all the fillings and in my opinion it tastes even better the second day. Use a mixer with a whisk attachment to whip the cream cheese on medium low speed until soft and creamy. Add the second cake layer and cover with the remaining of the blueberry sauce. For a cake that has already been sliced, I recommend cutting the entire cake into slices and storing it in the freezer. The secret is that beautiful lemon curd and a clever ratio of ingredients... *I used this wonderful vegan lemon curd recipe which works great for this cake! Fail-proof featuring three expert tips. This step is totally optional, but if you decide to make it the recipe and instructions are in that blog post! First, make the lemon lavender cakes (ideally the day before frosting and serving). Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. It’s very light in texture – not dense or heavy at all. I used Tomor spread which is like a vegan margarine. Hi, thanks for the recipe. I wanted to go all out with the fillings and really indulge but the cake is perfectly delicious on its own with just a sprinkling of powder sugar and a double espresso. If you like you can pass the curd through a fine mesh sieve to remove the lemon zest (I leave it in). Did you read the whole post, including the ‘top tips’ section? About Veggie Society…. Alternatively transfer to a glass bowl, cover and set aside to cool. 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. Gently spoon some lemon curd in the center, and spread it to create a thin layer. Be careful not to let the corn-starch stick to the bottom of the pan – that one’s important. This website uses cookies to improve your experience while you navigate through the website. Once the cakes have cooled, you can frost them. My cake fell apart too when I put it on the rack after 15 mins to set in the tin. Then, flip each cake onto a wire rack to cool completely. I used a vegan spread in all three elements of the cake – the cake, curd and buttercream. I’ve just made the lemon curd, absolutely delicious. This vegan lemon curd layer cake is not only incredibly tasty, but incredibly easy to make too.
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