- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 3 h 40 m
- Serves
- 8
Ingredients
- Lemon Cream
- 1/2 cup
- sugar
- 105 g
- 2 tbsp
- cornstarch
- 30 ml
- 1 pinch
- turmeric (see Chef’s tip)
- 1/2 cup
- lemon juice (about 2 to 3 lemons) (see Chef’s tip)
- 125 ml
- 1/4 cup
- non-dairy beverage of your choice
- 60 ml
- 1/4 cup
- unsalted vegan butter, diced
- 55 g
- Almond Cake
- 2/3 cup
- non-dairy beverage of your choice
- 150 ml
- 1
- lemon, zest finely grated
- 1 tbsp
- lemon juice
- 15 ml
- 1/2 tsp
- almond extract
- 2.5 ml
- 2 tbsp
- ground white chia seeds (see Chef’s tip)
- 30 ml
- 1/2 cup
- water
- 125 ml
- 1 ⅓ cups
- unbleached all-purpose flour
- 200 g
- 3/4 cup
- ground almonds
- 100 g
- 1 tbsp
- baking powder
- 15 ml
- 1/2 tsp
- salt
- 2.5 ml
- 1/3 cup
- unsalted vegan butter, softened
- 75 g
- 1 cup
- sugar
- 210 g
- 1/4 cup
- sliced almonds
- 30 g
- Icing sugar, for dusting
Directions
- Step 1
- Lemon Cream
In in pot off the heat, whisk together the sugar, cornstarch and turmeric. Add the lemon juice and non-dairy beverage. Mix well.
- Step 2
- Cook over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat.
- Step 3
- Stir in the butter until the lemon cream is smooth. Transfer to a bowl and let cool. Cover and refrigerate while you prepare the cake.
- Step 4
- Almond Cake
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Step 5
- In a measuring cup, combine the non-dairy beverage, lemon zest and juice, and almond extract. Let sit for 5 minutes.
- Step 6
- Meanwhile, in a small bowl, combine the chia seeds and water. Let sit for 5 minutes.
- Step 7
- In a bowl, combine the flour, ground almonds, baking powder and salt.
- Step 8
- In another bowl, cream the vegan butter and sugar with an electric mixer. Add the chia seed mixture and stir until smooth. Stir in the dry ingredients alternating with the non-dairy beverage mixture. Spread the batter out in the prepared pan.
- Step 9
- Spoon ½ cup (125 ml) of the lemon cream over the surface of the cake, leaving a 1-inch (2.5 cm) empty border all the way around. Using a small spoon, gently swirl the lemon cream into the batter with small circular movements to create a marbled effect. Refrigerate the remaining lemon cream until ready to serve. Sprinkle the almonds over the cake.
- Step 10
- Bake for 1 hour or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, about 2 hours.
- Step 11
- Sprinkle icing sugar over the cake. Serve with the remaining lemon cream. Serve with vegan whipped cream and fresh raspberries, if desired.
Tips
We added a pinch of turmeric to give the lemon cream a yellow hue, as if it was made with egg yolks. Without the turmeric, the lemon cream will be more white than yellow but will taste just as good.
Zest 1 lemon over a bowl and set aside for the cake batter. Then juice the lemon for the lemon cream.
We are using white chia seeds so that they are not visible in the cake batter, but the recipe will work just as well with black chia seeds.
