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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegan Coconut Lemon Curd Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions