Vegan Lemon Curd Crumb Cake...

 

 Vegan Lemon Curd Crumb Cake – Bright, Buttery, and Irresistibly Soft

If sunshine had a flavor, I’m convinced it would taste like lemon curd. Tangy, vibrant, and comforting all at once — and when layered into a plush, buttery crumb cake? Absolute magic. This Vegan Lemon Curd Crumb Cake combines the best of both worlds: rich lemon curd nestled under a golden cinnamon streusel, all on top of a soft, tender vanilla cake.

Whether you’re celebrating spring, serving brunch, or just want something bright to go with your afternoon tea, this recipe checks all the boxes — and yes, it's 100% vegan.

 Why You’ll Love This Cake

  • Soft & Moist: Thanks to dairy-free yogurt and plant milk.

  • Tangy-Sweet: The homemade vegan lemon curd balances sweet and tart.

  • Crispy Crumb Topping: Buttery, cinnamon-spiced, and addictive.

  • Perfect for Make-Ahead: Tastes even better the next day.

 Homemade Vegan Lemon Curd

You’ll need this luscious curd to layer into the cake. Here's how to make it:

Ingredients:

  • ½ cup fresh lemon juice (about 2–3 lemons)

  • 1 tbsp lemon zest

  • ⅓ cup sugar (or maple syrup for a refined sugar-free version)

  • 2 tbsp cornstarch

  • ¼ cup canned full-fat coconut milk or any rich plant milk

  • 1 tbsp vegan butter (optional, for richness)

  • Pinch of turmeric (for color)

Directions:

  1. In a saucepan, whisk together lemon juice, zest, sugar, and cornstarch until smooth.

  2. Add the coconut milk and turmeric. Cook over medium heat, stirring constantly.

  3. Once it thickens (about 5–7 minutes), remove from heat.

  4. Stir in vegan butter if using. Cool to room temperature, then chill.

Cake + Crumb Topping

 Cake Base Ingredients:

  • 1 ½ cups all-purpose flour

  • ½ cup almond flour (adds richness, optional)

  • ¾ cup sugar

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¾ cup non-dairy milk + 1 tbsp apple cider vinegar (vegan buttermilk)

  • ½ cup neutral oil (like sunflower or avocado)

  • ⅓ cup unsweetened vegan yogurt

  • 2 tsp vanilla extract

 Crumb Topping:

  • ½ cup all-purpose flour

  • ¼ cup brown sugar

  • ¼ cup vegan butter or coconut oil, chilled and cubed

  • ½ tsp cinnamon

  • Pinch of salt

 Instructions

1. Prep

  • Preheat your oven to 350°F (175°C).

  • Line an 8-inch square or round pan with parchment.

2. Make the Crumb Topping

  • Combine flour, sugar, cinnamon, and salt.

  • Cut in the vegan butter using a fork or fingers until crumbly. Chill until ready.

3. Mix the Cake Batter

  • In a bowl, whisk dry ingredients.

  • In another bowl, mix wet ingredients (milk, oil, yogurt, vanilla).

  • Combine wet into dry, mixing gently until smooth.

4. Assemble the Cake

  • Pour half the batter into the pan.

  • Dollop and swirl half the lemon curd over the batter.

  • Add the rest of the batter and smooth the top.

  • Swirl in the remaining lemon curd.

  • Sprinkle with the crumb topping evenly.

5. Bake

  • Bake for 45–50 minutes, or until a toothpick comes out clean from the center.

  • Cool in pan for 15 minutes, then transfer to a wire rack.

 Storage & Serving

  • Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days.

  • Serve slightly warmed with tea or coffee, or topped with coconut whipped cream for dessert.

 Pro Tips

  • Tangy Boost: Add a touch more lemon zest to the cake batter for extra zing.

  • Crumb Lover’s Hack: Double the topping if you’re all about the crunch.

  • Gluten-Free? Sub a 1:1 gluten-free flour blend for both the cake and crumble.

  •  FAQs (Frequently Asked Questions)  your blog about Vegan Lemon Curd Crumb Cake..

FAQ: Vegan Lemon Curd Crumb Cake

1. Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour in both the cake and crumb topping with a 1:1 gluten-free flour blend. Almond flour can stay in the mix for richness.

2. Can I use store-bought vegan lemon curd?

Absolutely. If you’re short on time, a good-quality store-bought vegan lemon curd works just fine. Just be sure to taste it first—some are sweeter than others.

3. What plant milk works best for this recipe?

Oat milk and soy milk provide great structure and richness, but almond milk or any unsweetened non-dairy milk will do. Avoid flavored or sweetened versions unless you want a twist.

4. Can I freeze this crumb cake?

Yes! Slice it, wrap tightly, and freeze for up to 2 months. To serve, thaw in the fridge overnight and warm slightly in the oven or microwave.

5. Why did my crumb topping sink into the cake?

This can happen if the batter is too loose or the crumbs are too fine. Make sure your topping is cold and chunky before sprinkling it over the cake.

6. How long does the vegan lemon curd last?

Homemade vegan lemon curd keeps in the fridge for up to 1 week in an airtight container. It also makes a great topping for toast, pancakes, or yogurt bowls!

7. Can I make this cake without almond flour?

Yes. Replace it with the same amount of all-purpose flour if needed. Almond flour just adds extra moisture and flavor.

8. Can I make this cake in advance?

Definitely. In fact, the flavor deepens after a day. Make it the night before, cover it well, and serve the next day for best results.

9. What can I use instead of vegan yogurt?

Unsweetened applesauce, mashed banana, or even extra plant milk with a touch of lemon juice can work as substitutes. Yogurt adds a slight tang and moisture, though, so it’s ideal.

10. Is this cake overly sweet?

Not at all! It’s perfectly balanced with the tart lemon curd and mildly sweet cake and crumb layers. You can always reduce the sugar a bit if you prefer it less sweet.

 Final Thoughts

There’s something so comforting about a crumb cake — and with the citrusy punch of lemon curd, this vegan version doesn’t hold back on flavor or texture. It’s light enough for brunch, yet decadent enough to feel like a treat.

Whether you're baking for a crowd or just want something special for yourself (zero judgment!), this Vegan Lemon Curd Crumb Cake is a keeper.



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