Vegan Lemon Poppyseed Layer Cake
Moist lemon poppyseed cake layers filled with tart lemon curd and topped with tangy cream cheese frosting. All 100% vegan!
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 Layer Cake 1x
- Category: Cakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cake
1 1/2 c granulated sugar
2 tbsp lemon zest
1/2 c nondairy yogurt*
1/2 c nondairy milk
1/2 c canola oil
1/2 c lemon juice
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/2 c all purpose flour
2 tbsp poppy seeds
For the Lemon Curd
1/3 c granulated sugar
3 tbsp lemon juice
1 tsp lemon zest
pinch of salt
pinch of ground turmeric, optional*
2 tsp cornstarch
1/3 c nondairy milk
For the Frosting
4 oz vegan cream cheese, softened
1/4 c vegan butter, softened
1/4 c non hydrogenated shortening
2 c powdered sugar
1 tsp lemon zest
1 tsp lemon juice
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grease and line 3 6-inch or 2 8/9-inch round cake pans with parchment paper. Set aside.
- Cake Batter: Add granulated sugar and lemon zest to a large mixing bowl. Rub the lemon zest into the sugar with your fingers to diffuse the oil and flavor. Add the nondairy yogurt, nondairy milk, canola oil, lemon juice and vanilla extract to the bowl. Whisk until smooth. Add the baking powder, baking soda and salt and whisk until evenly distributed. Sift in the flour and mix until just combined. Do not over-mix. Stir in the poppy seeds.
- Bake: Evenly divide the cake batter between the prepared pans. Place all cake pans on center rack of preheated oven and bake for 30 minutes or until toothpick inserted into the center comes out clean with only a few crumbs attached. Allow cake layers to cool in their pans for 15 minutes before turning out onto wire racks to cool completely.
- Lemon Curd: Prepare the lemon curd while the cakes bake. Add the sugar, lemon juice, lemon zest, salt, and turmeric (if using) to a small saucepan. Heat on stove over medium-low, whisking frequently until sugar is dissolved. Mix the cornstarch and nondairy milk together in a small bowl until the cornstarch is dissolved. Pour mixture into the saucepan whisking continuously. Bring the lemon curd to a boil, reduce heat and simmer until mixture thickens slightly. Remove from heat, allow to cool for 10 minutes, transfer to a sealable jar and place in the fridge to chill until ready to use.
- Frosting: Prepare the frosting while the cake and lemon curd cools. Add the vegan cream cheese, vegan butter and shortening to a bowl. Beat using an electric hand mixer or stand mixer until completely smooth. Sift in the powdered sugar and add the lemon juice and zest to the bowl. Beat again until frosting comes together.
- Assembly: Place a cake layer on a cake stand or serving plate. Spread a thick layer of frosting over the top, creating a higher edge around the perimeter and a shallow well in the center. Fill this well with 2-3 tablespoons of the prepared lemon curd. Place the second layer on top. Repeat previous step if making a 3 layer cake. Simply frost top and sides if making a 2 layer cake. Sprinkle lightly with additional poppy seeds and top with slices of lemon peels if desired.
Notes
*Prepared cake can keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake layers can be frozen for up to 1 month.
*Choose unflavored and unsweetened nondairy yogurt when shopping.
*If you decide to add turmeric to your lemon curd, be sure to only add a very small amount. This will enhance the color but it is a fine line between a nice, lemon yellow and neon yellow.
*Please see photos in blog post above for help with assembly!
Find it online: https://censoredbaker.com/vegan-lemon-poppyseed-layer-cake/
