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Meyer Lemon Layer Cake + Sage Frosting {vegan}

vegan, dairy‐free, egg‐free
 A pretty layer cake to make the best of the short‐ish Meyer Lemon season. Layered with vegan meyer lemon curd, a creamy sage frosting, and made with spelt flour and unrefined sugars, it will please a crowd at your next Wintery gathering!Curd adapted from Miyoko Schinner's The Homemade Vegan Pantry cookbook, frosting adapted from Amy Chaplin. The frosting needs 4+ hours of chilling time before you frost! Make it the day before you plan to serve the cake for best results. The same can be said for the lemon curd.
Servings 16



  • 3 3/4 cup almond milk
  • 6 tbsp meyer lemon juice
  • 4 1/2 cup white spelt flour
  • 4 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1 cup coconut oil melted
  • 2 1/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • zest of 1–2 meyer lemons about 1 1/2 tbsp

lemon curd

  • 1 cup cashews soaked in water for 3–8 hours, drained and rinsed
  • 1 cup water
  • 1 cup maple syrup or sweetener of choice using granulated sugar will give you a nicer coloured lemon curd, but maple/coconut sugar etc. are less refined, the choice is yours
  • zest of 2–3 meyer lemons about 2 tbsp
  • 3/4 cup meyer lemon juice
  • 1/3 cup coconut oil or vegan butter
  • pinch of turmeric for colour optional


  • 4 1/2 x 400ml cans coconut milk you may need to use the other 1/2 a tin to thin the frosting when blending
  • 1/4 cup agar agar powder
  • 1/4 tsp fine sea salt
  • 1 cup maple syrup
  • 1/4 cup + 2 tbsp brown rice syrup
  • 2 tbsp + 1 tsp. arrowroot starch
  • 1 tbsp meyer lemon juice
  • 2 tbsp water
  • 1/8– 1/4 tsp. turmeric optional – for a lemony colour
  • 1 tbsp 1 tbsp vanilla extract
  • 1 tbsp very finely chopped sage



  • Preheat the oven to 180°C / 350°F and oil and line the bottom and sides of four 20cm/8 inch cake pans with baking paper (or if you only have 2 tins available, just leave half of the mix in the bowl, bake two cakes, and then bake the final two cakes when the tins are free).
  • Whisk the almond milk and lemon juice together in a jug and allow to sit for 10 minutes to turn to 'buttermilk'.
  • Whisk the flour, baking powder, baking soda and salt in a large bowl. In a separate bowl whisk together the melted coconut oil, coconut sugar, vanilla extract, meyer lemon zest and 'buttermilk'. Gently fold the wet mix into the dry mix until just combined with no floury patches.
  • Divide the batter between the prepared cake tins and bake (2 at a time if you have a small oven) for 25–30 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and place on a cooling rack (in the pan) until completely cool.


  • Combine the soaked cashews and water in a blender, blend until very smooth and creamy. Pour into a medium saucepan and place over a medium‐high heat, bring the mix to a simmer, stirring constantly with a spatula to make sure the bottom doesn't burn until the mix thickens, about 5–10 minutes. Reduce the heat if the mix is threatening to burn or become lumpy.
  • When thickened, add the maple syrup, lemon zest, lemon juice and coconut oil or vegan butter (and turmeric if using) and whisk until smooth. Pour into a container and let it cool completely in the fridge before using, it will thicken as it chills. Keeps for 1 week in the fridge.


  • Whisk coconut milk, agar powder, salt, maple syrup and rice syrup together in a large saucepan. Place over high heat and bring to a boil, whisking often to avoid the bottom burning. Lower heat and simmer for 5 minutes to make sure that the agar has completely dissolved.
  • Mix the arrowroot with the lemon juice, water and turmeric (if using) and slowly pour into the coconut milk‐agar mixture, whisking constantly. Turn up the heat and continue whisking until the mixture begins to boil again. Remove from the heat and stir in vanilla extract and sage. Pour into a large bowl, once it has stopped steaming place in the fridge and chill until completely set (it will be quite firm!), about 2–3 hours.
  • Scoop the mix into a food processor and process until completely smooth*. Scrape down the sides as you go to make sure everything is blended. Place the frosting in a container and chill for at least an hour or longer if you have it – it thickens as it sits in the fridge and becomes easier to frost with!


  • Level off the tops of the cakes with a knife if need be to create flat, even surfaces. Place one cake on your cake stand/serving plate then top with about 1/2 cup of the frosting. Drizzle about 2 tbsp of lemon curd over the top, then top with the next cake layer, repeat. When you reach the top layer, spread a thin layer of frosting over the top and sides of the cake and place in the fridge to chill for 30 minutes or so (if you are after a 'naked' cake look, this is all the frosting you need!). Now spread another layer of frosting on the top and sides of the cake, as much as you'd like (you may have some frosting left over if you aren't after a thick coat). Smooth it off and decorate the cake as you see fit.
  • Serve asap in thick slices, with extra lemon curd if you'd like. Leftovers will keep in the fridge for a day or two, though the cake layers will begin to dry out, so eat it all up as soon as you can!