Aimee's Lemon Cake with Blueberry & Strawberry Compote (Vegan)
Our last Cake & Yoga Club was all about the citrus. The wonderful Amiee created the most glorious lemon cake with a vanilla coconut yoghurt icing with blueberry & strawberry compote and delicious fresh fruit. It went down very well with the C&YC clan, so she kindly passed on the recipe for us to share…
225g plain flour
1.5 tsp baking powder
half tsp bicarb of soda
half tsp sea salt
150ml vegetable oil (plus a little extra for greasing
150g caster sugar
150g coconut milk
2 lemons, zest and juice
1sp vanilla extract
Handful of blueberries and strawberries (or berry of choice!)
250g vanilla coyo, with 1 tsp icing sugar and 1tsp maple syrup.
Firstly, preheat your oven to 180C/160C Fan/Gas 4. Grease the sides of your tin (Amiee used a tray!) and line with baking paper.
Combine the flour, baking powder, bicarb 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.
Combine the wet and dry ingredients, whisk all together then pour into your tin and bake for 30 - 35 minutes, until the top the top is golden brown, and the skewer comes out clean! Pop onto a wire rack and leave to cool completely.
To prep your icing by combining the coyo, sugar and maple syrup.
For your compote, grab blueberries and strawberries, chop them up and pop them in the microwave to soften, then add some lemon zest and maple syrup.
Assemble and serve (to your nearest C&YC hehe).