Tangy and sweet, this lemon curd raspberry cake is the perfect tea accompaniment. Polenta makes up the majority of this cake's base, and the tofu-based top is creamy and lemony. Lemon curd is also drizzled on top but you can replace it with zesty date syrup or a berry sauce and have an equally magical effect. Best of all, this cake is done in less than an hour from start to finish!
Lemon Curd Raspberry Cake [Vegan]
For the Cake:
- 1/2 cup, plus 1/3 cup polenta
- 1 cup almond flour
- 2 teaspoon baking powder
- 3/4 cup, plus 1 tablespoon applesauce
- 2 tablespoons non-dairy milk
- 2 tablespoons lemon juice
- 2 teaspoons lemon flavor
- 1 tablespoon vanilla essence
- 1/4 cup xylitol
- 3 tablespoons simple syrup
- Cinnamon and nutmeg, to taste
- A pinch of salt
- 1 teaspoon lemon zest
For the Creamy Raspberry Top:
- 1 cup tofu, pressed dry
- 2 tablespoons vanilla essence
- 1 tablespoon tahini
- 1/4 cup pre-made lemon curd
- 2 tablespoons simple syrup
- 1 dropper liquid lemon flavor
- 1 cup raspberries
- 2 teaspoons liquid sweetener
- Line a loaf pan with parchment paper, leave extra on the sides to create flaps you can grab, and preheat oven to 356°F.
- In a large bowl, toss your berries and the 2 teaspoons liquid sweetener, cinnamon, and nutmeg. Then scatter the berries along the bottom of your loaf pan.
- Blend your creamy top ingredients until smooth, adding more sweetener to taste. Remember the lemon curd sauce comes on top so it shouldn’t be overwhelmingly sweet.
- Spoon out the creamy top over the raspberries and smooth out with a spatula.
- In the large bowl you used for the raspberries, quickly rinse it out then add your dry ingredients, mix, then add wet until combined. It will look kind of sloppy but that’s fine.
- Bake 35–40 minutes until the top is browned.
- Let it cool for 10 minutes, then lift it by the flaps of the parchment paper and let it stand for another 10 minutes before flipping onto another plate carefully.
Best stored in the refrigerator and eaten within two days, though it can last longer.