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Non-Dairy Lemon Cake with Minted Berry Compote

12 servings


Dairy Free Vegetarian

Nutritional Facts Per Serving

4.9 g
52.3 g
2.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 289
  • Fat 7.4 g
    • Saturated   1.2 g
    • + Trans 
  • Cholesterol 64 mg
  • Sodium   194 mg
  • Carbohydrate 52.3 g
    • Fibre   2.4 g
    • Sugars   34.3 g
  • Protein 4.9 g
    • Vitamin A
    • Vitamin C
    • Calcium 5 %
    • Iron 11 %


Preheat oven to 350°F. Grease a 9" springform cake pan with oil spray. Cut a circle of parchment paper to fit the bottom of the pan.

Combine flour, baking powder and salt in a bowl. In a second bowl, or bowl of your stand mixer, combine applesauce, oil, sugar, eggs, coconut milk beverage, zest and extract. Mix dry ingredients into wet just until combined. Spoon the batter into pan.

Bake cake for 65 minutes, or until it springs back when gently touched in the centre. Set cake on a baking rack. Combine lemon juice and 2 Tbsp. of honey in a small bowl. Brush mixture all over the warm cake. Let cake cool to room temperature.

To make compote, place berries, chopped mint and remaining honey in a medium bowl and gently mix to combine. Refrigerate until needed.

To serve, unmould cake, cut into wedges, plate, serve with compote, and garnish with mint sprigs.

Note: Coconut milk beverage is sold in the aisle rice, soy and almond beverage are sold. Don’t confuse it with the thicker canned coconut milk, or thinner canned coconut water. Lemon extract is sold in our baking supply aisle.

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