Dairy-Free Lemon Cake with Berry Sauce
Prep Time
Serves
Cooking Mode
Lemon Cake:
1 ½ cups sugar
½ cup Compliments Balance Unsweetened Applesauce
4 eggs
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
⅔ cup soy or rice beverage
2 tbsp finely grated lemon zest
1 tsp lemon extract
Compote:
3 cups Compliments Jumbleberry Fruit Blend, thawed
2 tbsp icing sugar
1 tbsp chopped fresh mint
mint sprigs for garnish (optional)
Lemon Cake:
1 ½ cups sugar
½ cup Compliments Balance Unsweetened Applesauce
4 eggs
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
⅔ cup soy or rice beverage
2 tbsp finely grated lemon zest
1 tsp lemon extract
Compote:
3 cups Compliments Jumbleberry Fruit Blend, thawed
2 tbsp icing sugar
1 tbsp chopped fresh mint
mint sprigs for garnish (optional)
Directions
1Preheat 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.
2Meanwhile, 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).
Tips
1
Any leftover compote is delicious poured over pancakes or waffles, or used in a yogourt smoothie.
Disclaimer
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Personal Note
Personal Note
