Dairy-Free Lemon Cake with Berry Sauce

Prep time: 15min
Total time: 60min
Serves: 8
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
Compote:
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)
1/10 of the recipe
calories
280
fat
2.5 g
saturated fat
0.5 g
carbs
58 g
protein
6 g
cholestrol
75 mg
fibre
2 g
sodium
250 mg

Directions

  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.

  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.