Milk For Lemon Tendercake

Our answer

Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a vegan cake made with canned coconut milk (not the low or reduced fat kind). If possible then you should also use the thicker coconut cream that tends to rise to the top of a can of coconut milk as it stands. Coconut milk has a fat content of around 24% and the thicker coconut cream will have a slightly higher fat content than this. Full fat (whole) milk has a fat content of 3.5-4%, which is significantly lower than the coconut milk.

Coconut milk is also naturally slightly sweet, which adds to the flavour of the cake. Unfortunately we would not recommend using regular whole milk instead of coconut milk as the cake will not be as moist or as flavoursome. In addition, if you use regular milk then the cake will no longer be vegan.