Ingredients
164 g Plain flour
1 tsp (6g) Baking powder
1/4 tsp (2g) Bicarbonate of soda
110ml Vegetable oil
110g Caster sugar
1.5 Lemon zest
30ml Lemon juice
Compote:
150g Blueberries
45ml Lemon
45g Caster sugar
50ml Cold water
1 1/2 tsp (9g) Cornflour
Serve:
Coconut yogurt
Method
Step 1
Preheat the oven to 180C (160C fan). Grease the sides and line the base of a springform cake tin.
Step 2
In a mixing bowl add the flour, baking powder, bicarbonate of soda then mix together.
Step 3
In a separate jug whisk together the oil, sugar, creamer, lemon zest and juice.
Step 4
Pour the creamer mixture into the mixing bowl with the flour mixture. Mix together.
Step 5
Pour the cake batter into the springform tin. Place in oven to bake for 30-35 minutes.
Step 6
Leave to cool for 10 minutes. Move to a wire rack to cool for another 15 minutes.
Step 7
Meanwhile make the compote. Into a saucepan add the blueberries, lemon, sugar, cornflour and cold water. Bring to the boil then simmer for 3-5 minutes.