lemon curd cake with coconut glaze

Lemon curd
1 cup fresh lemon juice
½ cup water

1 cup sugar

4 tablespoons cornstarch

¼ teaspoon salt

Zest of 3 lemons
¼ cup coconut cream
2 Tbsp. vegan butter
Combine lemon juice, water, sugar, cornstarch, salt and zest in a saucepan. Whisk over a medium high heat until it starts to bubble (approx. 10 minutes). Let it boil for one minute. It should become thick and start to turn transparent. Remove from heat and whisk in the coconut cream and butter until completely combined. Let it cool to room temperature before using or storing in a jar.

Lemon cake

1 ½ cups coconut milk
½ cup soy/almond milk
1 ½ cups sugar
2/3 cup canola oil
¼ cup lemon juice
3 tablespoons lemon zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350F.
Grease and line two 9-inch cake pans.
In a large bowl whisk together coconut milk, soy milk, sugar, oil, lemon juice, zest and vanilla until well combined.
In a separate bowl mix together flour, baking powder, baking soda and salt.
Mix in half the dry ingredients to the wet, then add the rest of the dry ingredients and mix until combined.
Pour the batter evenly between the two pans.
Bake for 35 minutes or until a kinfe comes out clean.
Let cakes cool for 10 minutes, then remove from pan to cool completely. 
Coconut glaze
2 cups powdered sugar
½ teaspoon coconut extract
Hot water
Whisk together sugar, oil, coconut extract and 1 tablespoon of water. Gradually add more water until you reach desired thickness. 


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