Christmas Lemon Cake with Dulse Compote (Vegan)

Christmas Lemon Dulse Cake


  • 225g plain flour
  • 1 ½tsp baking powder
  • ½tsp bicarbonate of soda
  • 150ml vegetable oil plus more for greasing
  • 150g caster sugar
  • 275g coconut milk (do not shake tin as you require as much of the thick part as possible)
  • 2 zest of lemon finely grated
  • 3tbsp lemon Juice
  • 1tsp vanilla extract

Dulse Compote

  • 150g fresh cranberries (or 100g dried cranberries soaked for 20 mins & drained)
  • 1tbsp lemon juice
  • 1tbsp caster sugar
  • 2tsp flaked Dulse
  • 1 ½tsp cornflour Topping
  • 250g coconut -milk yogurt
  • 1tsp vanilla extract
  • 2½ tsp icing sugar

Lemon Cake

  1. Heat oven to 160c (non-fan 180c). Grease & line the base of 20cm cake tin with parchment
  2. Combine flour, baking powder, bicarb and ¼tsp fine sea salt in large bowl
  3. In another bowl whisk oil, sugar and coconut milk together, add lemon juice and vanilla extract
  4. Poor liquid ingredients into dry ingredients whisking to combine, pour into tin and bake for 30-35 mins.
  5. The top should be golden and the sides shrinking away form the tin, a cake tester should come out clean.
  6. Leave in tin on a wire rack to cool (it may sink slightly)

Dulse Compote

  1. Place cranberries, lemon juice caster sugar, Dulse and 50ml cold water in a pan, bring to boil, turn down heat & simmer, stirring gently until berries have softened.
  2. Take pan of heat, mix the cornflour with 1 ½tsp water, stir the paste into the berry mix. Stir together and return pan to heat stirring until the mix has thickened. Cool in heatproof bowl.
  3. Assemble the cake just before serving. Turn the cake out of tin onto a plate so that the the underneath is on top.
  4. Mix coconut-milk yogurt and vanilla, spoon in the icing sugar through a tea-strainer and stir together. Spread onto cake, break up the compote with a fork as it will have set slightly while cooling, gently spoon on top. Serve immediately.

NOTE: Dulse compote can be made with similar fruits (eg. Blueberry) and served warm or chilled with other desserts (try adding a little liqueur on special occasions)

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Mulled Wine – With Ebb tides Seaweed

Dulse infused Mulled Wine

Who would have thought that Seaweed can be so delicious in Mulled Wine.  Here is a recipe for Ebb Tides Dulse infused Mulled Wine from our very own Tony.

Dulse gives a rich depth to mulled wine with its paprika smoky depth.


Red wine 1 bottle 
Water 150 ml
Sugar 100g
Cinnamon stick 1
Ground nutmeg 2ml
Orange thinly sliced 1/2
Lemon thinly sliced 1/2
Bay leaf 1
Star anise 1 
Dulse 4g whole or flakes

Put all the ingredients into a pan and simmer for 15 minutes or into a slow cooker for 2 hours on high. Enjoy.

You can buy your Dulse shaker here

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