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Lemon Tendercake with Blueberry Compote

by . Featured in AT MY TABLE

Introduction

This cake has a miraculous texture – almost like a super-aerated fluffy pancake – and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper. And did I mention that it is vegan?

Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. But you are not allowed even to think about using light coconut milk.

This cake has a miraculous texture – almost like a super-aerated fluffy pancake – and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper. And did I mention that it is vegan?

Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. But you are not allowed even to think about using light coconut milk.

Image of Nigella's Lemon Tendercake
Photo by Jonathan Lovekin

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What 10 Others have said

  • I came across this recipe accidentally, was looking for something else. The picture looked lovely and I became very curious about this cake. Well, I made it twice within last two weeks and I am very pleased with the results. Our guests were impressed by the taste and also to know that this cake is egg-less. Lovely cake and easy to follow recipe - recommend!

    Posted by Aniram78 on 6th August 2018
  • A cake that is meltingly dense with the tangy coconut yogurt and luscious blueberry compote was a revelation. Vegan or not, this is winner. I recently made this with a passion fruit compote on top. Heaven!

    Posted by BunnyMayfair on 10th February 2018
  • I saw the recipe on episode 4 of At My Table and made the cake last weekend and it was an absolute success at home. Thank you Nigella :))))

    Posted by Atlantys on 5th February 2018
  • Oh my goodness, I made this cake this week and it is delicious! Almost like a cross between a cake and a pudding. Not too sweet, not too lemony (not that that would a problem for me). I may make it with blackberry compote or a black cherry compote next time! Hmmm!

    Posted by mburton on 3rd February 2018
  • Absolutely gorgeous and sumptuous cake! I made it for Christmas Eve dinner alongside a chocolate tart my mother made and everyone wanted a piece! I didn't even tell them it was Vegan or gluten free (adapted with gluten free flour for myself and my sister who are intolerant) and no one could believe it! It's now a firm family favourite and we ate the rest on Christmas Day evening with turkey sandwiches! Light, fluffy and creamy! Your coffee and walnut cake is also a family favourite too

    Posted by Abud67 on 2nd February 2018
  • Delicious cake, delighted that it’s vegan too for my daughter who loves it.

    Posted by Bakingcakes on 1st February 2018
  • Lovely cake. I made this with gluten free flour and it worked very well.

    Posted by Macla on 31st January 2018
  • This cake is every bit as easy to prepare as suggested. Nice to know it's vegan, but I'll be offering it to everyone just because its truly delicious.

    Posted by Karen Foster on 8th January 2018
  • This cake is an absolute delight! It’s light, fresh and a doddle to make! Will definitely make again for the family.

    Posted by dinnerdonna on 22nd December 2017
  • Thank you, thank you, thank you Nigella so much! I have been vegan and gluten free for a year due to intolerance and this delicious cake fulfills all my cakey cravings! I adapted the recipe to use gluten free plain flour and 1/4 tsp xantham gum powder and it still worked beautifully! Very successful.

    I can see that this sponge will be extremely adaptable, with maybe apple compote or rhubarb and raspberry, endless possibilities even vegan custard would work, so excited and it is all thanks to you. Xxx

    Posted by Hats18 on 26th November 2017
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