Lemon and Chia Cake
Did someone say afternoon tea? I have got the perfect recipe cake for this! The fruitiness of the lemon gives a taste of freshness and the coconut cream makes it extra fluffy. It goes perfectly with tea or coffee.
Flour and almond powder: The almond powder gives the cake a nice consistency. But if you are feeding someone who is allergy to nuts you can substitute the almond powder with flour.
Brown sugar: Brown means that it is unrefined, which makes it more nutritious and healthier than refined sugar (white sugar). Hence, why it is preferred in this recipe. But if you don’t have it, white sugar will do!
Coconut cream: Coconut cream from a can or coconut yogurt work perfectly for this cake. Although, it is worth noting that coconut in a can is cheaper than coconut yogurt and way more accessible. Supermarkets are way more likely to have coconut cream in a can than coconut yogurt. This ingredient can also be replaced with Greek yogurt if preferred.
Zest of lemon and lemon juice: This will be the preponderant taste in your cake. To create the lemon zest, you just need to grate the lemon. Add as much as you would like, I usually zest the entire lemon. Regarding the lemon juice, make sure if it the last ingredient you add to your mixture. The acidity of the lemon juice will react with your baking powder, if you leave them to react for to long your cake won’t raise.
Lemon and Chia cake recipe
Servings
4
Preparation time
10 min
Cooking
time
40 min
total time
50 min
Ingredients
- 150g of flour
- 50g of almond powder
- 90g of brown sugar
- 3 eggs
- 5g of baking powder
- 1 teaspoon of vanilla extract
- 60g of olive oil
- A pinch of salt
- 2 tablespoons of coconut cream or coconut yogurt
- 2 tablespoons of chia seeds
- 1 lemon for the zest and the juice
Instructions
Start preheating the oven at 180° C. In a bowl, add the flour, almond powder, brown sugar, salt and baking powder and mix them together. Add to this mix, the eggs, olive oil and vanilla. Mix until you get a smooth mixture. Then add the coconut cream and chia seeds and mix again. Wash your lemon properly and grate it above the bowl to create a zest. Add as much as you like. Then squeeze the juice of the lemon into the bowl. Once added mix quickly and pour the mixture in a cake tin (don’t wait too long until putting the cake in the oven otherwise the acidity from the lemon is going to kill your baking powder and your cake won’t raise!)
Place the full tin in the oven and left to cook for 40 min at 180°C.
Gallery
