Dairy Free Lemon Cake with Berry Sauce

10
Medium
Desserts

Characteristics

Low in Fat Without nuts

Nutritional Facts Per Serving

280
Calories
6 g
Protein
58 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 10
  • Amount For Serving % Daily Value
  • Calories 280
  • Lipides 2.5 g
    • Saturated fat  0.5 g
  • Cholesterol 75 mg
  • Sodium  250 mg
  • Carbs 58 g
    • fiber  2 g
  • Protein 6 g

Ingredients

  • 1 1/2 cups (375 mL) sugar
  • 1/2 cup (125 mL) Compliments Balance Unsweetened Applesauce
  • 4 eggs
  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 2/3 cup (150 mL) soy or rice beverage
  • 2 tbsp (30 mL) finely grated lemon zest
  • 1 tsp (5 mL) lemon extract
  • Compote:
  • 3 cups (750 mL) Compliments Jumbleberry Fruit Blend, thawed
  • 2 tbsp (30 mL) icing sugar
  • 1 tbsp (15 mL) chopped fresh mint
  • mint sprigs for garnish (optional)

Method

  1. TPreheat 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. 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.

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