In a medium saucepan over medium heat, whisk together the canned coconut milk, organic cane sugar, lemon juice, lemon zest, and cornstarch until well combined. Continuously stir for about 4 to 5 minutes, or until thickened.

Remove from heat, stir in plant butter or coconut oil, and optionally add turmeric. Allow the lemon curd to cool while preparing the cake batter.

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with coconut oil. Line the bottom with parchment paper.

In a large mixing bowl, combine lemon juice, lemon zest, almond milk, melted coconut oil, almond paste, and vanilla paste or extract. Whisk until smooth.

In a separate bowl, mix gluten-free baking flour, cane sugar, baking powder, and salt without clumps. Create a well in the center.

Pour the wet mixture into the dry ingredients and stir gently until just mixed, avoiding over-mixing.

Transfer batter to the pan, smooth it out, then dollop cooled lemon curd on top and swirl it with a knife.

Bake for 35-45 minutes until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.