Vegan Coconut Lemon Curd Cakes Recipe

Name: Vegan Coconut Lemon Curd Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 milliliters Cannellini Beans can, rinsed well; 2 Flax Eggs or eggs; 1/2 cup desiccated coconut; 3 tablespoons coconut oil, melted; 1 teaspoon vanilla extract; 1 pinch sea salt; 1 cup almond milk; 3 juice of lemons; 5 teaspoons cornflour; 1 teaspoon vanilla; 1 1/2 teaspoons baling powder

Servings: persons

400 milliliters Cannellini Beans can, rinsed well
2 Flax Eggs or eggs
1/2 cup desiccated coconut
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 pinch sea salt
1 cup almond milk
3 juice of lemons
5 teaspoons cornflour
1 teaspoon vanilla
1 1/2 teaspoons baling powder

1
In a saucepan, without heat, whisk together the almond milk, lemon juice, zest and maple syrup to combine.
2
On a low to medium heat, heat mixture and one spoon at a time add the cornflour, whisking as you go. Whisk until thick and coats a spoon.
3
Remove from heat and stir in vanilla.
4
Allow to cool before refrigerating.
5
Pre-heat oven to 175 degrees C.
6
Line muffin/cupcake pan with liners - either 6 moulds for full-size cup cakes or 12 for a smaller variety.
7
Starting with the flax egg (or egg) add flax egg, cannellini beans, coconut, coconut oil, baking powder, coconut sugar, salt and vanilla to a food processor and blitz for 30 seconds until the batter is smooth.
8
Divide the batter in to the cake moulds and bake in the oven for 25 minutes.
9
Remove from oven and allow to cool
10
When the cakes are cold, pipe thickened curd on to the top and serve.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 milliliters Cannellini Beans can, rinsed well, 2 Flax Eggs or eggs, 1/2 cup desiccated coconut, 3 tablespoons coconut oil, melted, and more.

Yes, Vegan Coconut Lemon Curd Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Coconut Lemon Curd Cakes

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