If making your own vegan lemon curd, make this first and refer to the method at the end of this recipe.
Pre-heat the oven to 180°C and line a 20cm square baking tin with baking paper.
Measure out 200ml Almond Breeze® into a jug add the apple cider vinegar, stir and set to one side.
In a large mixing bowl, tip the flour, baking powder and bicarbonate of soda. Add the ground almonds and lemon zest and mix together. Make a well in the centre of the flour and pour in the Almond Breeze® mix, the chickpea water (Aquafaba) and maple syrup. Stir thoroughly together, until all ingredients are combined and you have a smooth cake batter.
Pour the cake batter into the prepared tin. Make sure it has spread into the corners and is even across the top. Drizzle over the lemon curd and, using a skewer, swirl it into the cake mix.
Place the tray bake onto the middle shelf of the oven and bake for 25 minutes until golden on the top.
Remove the tray bake from the oven and leave to cool for a few minutes on a wire rack.
While the tray bake is cooling, make the lemon drizzle. Pour the lemon juice into a saucepan with the icing sugar and melt together over a medium heat.
Whilst the cake is still fairly hot, lightly skewer the surface of the cake with small holes and generously spoon the lemon drizzle all over the cake. Then leave to soak in. Let the cake completely cool before slicing.
Store in an airtight container and eat within 3 days.
To make the vegan lemon curd
Add the sugar, lemon juice and corn flour to a saucepan and cook over a medium heat, stirring continuously for 10 minutes, until it starts to thicken.
Remove from the heat and add the turmeric (optional) and stir. Add the coconut oil and coconut cream and thoroughly combine. Leave to cool for 10 minutes before transferring to a sterilised jam jar. Store in the fridge (the consistency will thicken up in the fridge too) and eat within 5 days.