Happy Mother’s Day to all the Mums out there, especially my ever-inspiring Mum and Gran. To celebrate, I’m sharing a recipe for a vegan lemon tendercake with blueberry compote, as my Mum doesn’t eat eggs. This zesty cake is deliciously moist and the tangy yoghurt topping tempers its sweetness, along with the fruity compote on top. You would never guess that it’s vegan – honestly the most successful egg-free cake I’ve made to date! To make it, you will need:
225g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp fine sea salt
150ml vegetable oil, plus extra for greasing
150g caster sugar
275ml coconut milk
2 lemons, zest and juice
1 tsp vanilla extract
For the compote:
1 lemon, juice only
1 tbsp caster sugar
1 1/2 tsp cornflour
For the topping:
250g coconut yoghurt (or Greek yoghurt if you’re not making it vegan)
1 tsp vanilla extract
2 1/2 tsp icing sugar
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm cake tin. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl.
Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract.
Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine. Pour into the prepared tin and bake for 30–35 minutes until golden brown, and a cake tester comes out clean.
Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. Meanwhile, make the compote: put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml cold water into a saucepan and bring to the boil. Turn down the heat and simmer, stirring every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat.
Mix 1½ teaspoons of cold water with cornflour in a small cup and stir the paste into the compôte. Put the pan back on the heat and stir for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir over the heat. Pour into a small heatproof bowl or jug to cool and set.
Mix the coconut yoghurt and vanilla together, spoon the icing sugar into a tea-strainer and sieve it over the yoghurt. Stir it in before spreading this soft mixture over the top of the cake.
Loosen the blueberry compote a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve straight away.
What are you baking this weekend? I hope you enjoy the lemon tendercake with blueberry compote if you make it!