The fluffiest Vegan Lemon Sheet Cake, with a light lemon sponge with homemade lemon curd, topped with a whipped lemon buttercream and mini buttercream chicks for Easter. This sheet cake is perfect for Easter, Spring, Summer and 100% vegan!
Vegan Lemon Sheet Cake
Spring is here and that means one thing…LEMONS! This is a very basic lemon sponge, with an easy homemade vegan lemon curd. The curd is zingy, creamy and packed full of lemony goodness! The frosting is a buttercream with a subtle hint of lemon, which pairs beautifully with all of the zesty, citrus flavours. As it’s coming up to Easter, I decoded to decorate the top of the cake with some mini buttercream chicks, how cute do they look! A super simple, fun yet effective way to decorate a sheet cake for Easter!
Why you’ll love this cake
- The cake is light, zesty and delicious
- 100% vegan friendly
- Homemade lemon curd is AMAZING
- Full of citrus flavour
- Easy to make
- Fun to decorate
- The hidden lemon curd is a scrumptious surprise
- Great for parties / Easter gatherings
- Perfect cake for summer
- Easy to slice and serve
- A great ‘make ahead’ cake
- Great for storing
- Can be made the day before
What you’ll need for this recipe:
Note: the full ingredients list, including written method and measurements, is provided in the recipe card at the bottom of the post.)
- For the lemon curd: lemon juice, coconut milk, caster sugar, corn flour, turmeric.
- For the cake: dairy-free milk, vinegar, self raising flour, caster sugar, baking powder, bicarbonate of soda, lemon zest, sunflower oil.
- For the buttercream: dairy-free butter, dairy-free milk, icing sugar, lemons, yellow, black and orange food gel.
The BEST Vegan Lemon Curd
Did you know, you can make your own vegan lemon curd from the comfort of your own kitchen. I’m extremely biased when it comes to my homemade lemon curd, it’s honestly ‘simply the best’, with it’s silky smooth texture and tangy lemon flavour. You only need 1 saucepan and a whisk and you’re set! Simply whisk everything together until it thickens, allow it to chill and use in your bakes! I used this curd in my Vegan Lemon Drizzle Muffins and Mini Vegan Lemon Tartlets.
Ingredient spotlight : Tilda Rice Milk
I am SO excited to partner with Tilda to bring you this delicious cake! I’ve used and loved Tilda for years. I absolutely ADORE their packet rices, especially the pilau rice. It’s so good alongside a spicy vegan curry- yum!
I wanted to showcase their amazing ‘Tilda Rice Milk‘! If you’re on the look out for a delicious dairy-free milk alternative, you gotta try this. This milk is delicious, vegan, gluten-free and organic. It has a gorgeous, natural sweetness to it, which makes it perfect for baking with and adding extra flavours to your recipes / bakes! It also tastes delicious in smoothies and on breakfast cereals.
I used this milk in the cake, for the buttermilk, and in the whipped lemon buttercream. It pairs beautifully with the zesty flavours of fresh lemon.
Tilda Rice Milk is available in Waitrose supermarkets. Make sure to pick on up when you’re next on your grocery shop! You can also pick it up from the Tilda website, linked here.
How to make a Vegan Lemon Sheet Cake
- Lemon curd
Add all of the lemon curd ingredients into a saucepan, heat over the hob. Stir continuously until it begins to thicken. Once thick, remove from the heat and allow to cool before using.
Mix the dairy-free milk and vinegar together to create a vegan buttermilk. Add all the dry ingredients into a bowl, pour in the buttermilk and oil. Stir to combine then pour into a lined square tin. Bake for 25 minutes or until a skewer inserted down the middle comes out clean. Allow the cake to cool fully before filling and decorating.
- Lemon curd filling
Poke little holes in the cake, and spoon / pipe in some of the curd to create hidden pools of lemon curd.
In a stand mixer whip together the dairy-free butter, lemon and icing sugar until smooth. Remove a few tablespoons of buttercream 1 2 bowls. Add black, yellow and orange food gel to the buttercream. Spread the white buttercream over the cake. Pipe mini chicks over the cake using the yellow, black and orange buttercream.
Top the cake off with some fresh lemon zest. Use a sharp knife to cut the cake into squares, serve and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!Print