Lemon Tendercake With Dairy Ingredients

Our answer

Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a vegan sponge cake that has a moist, light and fluffy texture. The cake contains coconut milk and unfortunately we can't recommend substituting the coconut milk for cow's milk as the fat content of coconut milk is 24% and the fat content of full-fat (whole) milk is 5%. In addition, Nigella suggests using as much of the thicker and creamier liquid that is at the top of an unshaken can of coconut milk as possible and to avoid using lower fat versions of coconut milk. The coconut milk also adds a sweetness that can't be matched by other ingredients.

For the topping you could use full-fat Greek Yogurt, though would need to add some extra sugar to offset the yogurt's acidity. Softly whipped cream would probably be a better non-vegan alternative. Also we would not recommend adjusting the sugar and oil as the cake doesn't contain any eggs and changing any of the proportions of the ingredients can affect the texture and keeping qualities of the cake.