How long does lemon curd raspberry cake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make lemon curd raspberry cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make lemon curd raspberry cake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is lemon curd raspberry cake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lemon curd raspberry cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Lemon Curd Raspberry Cake
[Vegan]

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Lemon Curd Raspberry Cake [Vegan]

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... Read More

Ingredients You Need for 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
Cinnamon
1 cup raspberries
2 teaspoons liquid sweetener

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How to Prepare Lemon Curd Raspberry Cake [Vegan]

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.