Dairy-Free Lemon Cake with Berry Sauce

  • Prep Time: 15 min
  • Total Time: 1 h 30 min
  • Serves: 8

Ingredients

  •   Lemon Cake
  • 1 1/2 cups sugar 375 mL
  • 1/2 cup Compliments Balance Unsweetened Apple Sauce 125 mL
  • 4 eggs
  • 2 cups all-purpose flour 500 mL
  • 1 tbsp baking powder 15 mL
  • 1/2 tsp salt 2 mL
  • 2/3 cup soy or rice milk 150 mL
  •   Finely grated zest of 2 lemons (about 2 tbsp/30 mL)
  • 1 tsp lemon extract 5 mL
  •   Compotee
  • 3 cups Compliments Jumbleberry Fruit Blend, thawed 750 mL
  • 2 tbsp icing sugar 30 mL
  • 1 tbsp chopped fresh mint 15 mL
  •   Mint sprigs for garnish (optional)

Directions

  • Step 1

    Lemon Cake: Preheat oven to 350°F (180°C). In a bowl, beat together sugar, applesauce and eggs until well blended. In a separate bowl, sift together flour, baking powder and salt. Gently stir half of the flour mixture into the sugar mixture, then stir in half of the soy milk until just combined; repeat with remaining flour mixture and soy milk. Stir in lemon zest and extract. Spoon batter into lightly greased and floured 9-in. (23 cm) round cake pan. Bake for 45 to 50 min. or until a toothpick inserted into centre of cake comes out clean.

  • Step 2

    Compote: Meanwhile, gently stir together fruit blend, icing sugar and mint to combine; refrigerate until needed. Cool cake in pan on rack for 30 min.; carefully unmould onto a cake plate. Serve wedges of cake with generous spoonfuls of compote on the side. Garnish with mint sprigs (if using).

Tip

Any leftover compote is delicious poured over pancakes or waffles, or used in a yogourt smoothie.

Comments are closed.

Rate This
1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Per Serving (1/10 of the recipe)
  • Calories 280
  • Protein 6 g
  • Total fat 2.5 g
  • Sat fat 0.5 g
  • Cholesterol 75 mg
  • Carbohydrates 58 g
  • Fibre 2 g
  • Sodium 250 mg