Name: Honey Lemon Chia Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1 1/2 cups flour (white whole wheat or all purpose); 1 1/2 tsp baking soda; 1/2 tsp salt; 2 tbsp chia seeds (or poppy seeds); 1/4 cup lemon juice (juice from 2 medium size lemons); Lemon Zest from 2 lemons; 3/4 cup milk of choice; 1 tsp vinegar (apple cider of white vinegar); 1/3 cup cane sugar (or light brown sugar); 2 tbsp honey (or agave syrup for strict vegans); 4 tbsp melted coconut oil (or melted butter or buttery type spread); 2 tbsp icing sugar for sprinkling on top (optional)

Description

This is a simply healthy lemon cake that makes the perfect light dessert. I recommend using coconut oil for its added sweetness or a melted butter-y type spread as a substitute. When testing this recipe with vegetable oil I did not like it nearly as much. Make sure to not over stir the ingredients after adding the flour in order to get the fluffiest and lightest possible cake!

Ingredients

Scale

1 1/2 cups flour (white whole wheat or all purpose)
1 1/2 tsp baking soda
1/2 tsp salt
2 tbsp chia seeds (or poppy seeds)
1/4 cup lemon juice (juice from 2 medium size lemons)
Lemon Zest from 2 lemons
3/4 cup milk of choice
1 tsp vinegar (apple cider of white vinegar)
1/3 cup cane sugar (or light brown sugar)
2 tbsp honey (or agave syrup for strict vegans)
4 tbsp melted coconut oil (or melted butter or buttery type spread)
2 tbsp icing sugar for sprinkling on top (optional)

Instructions

Pre-heat oven to 350f / 180c. Grease a loaf pan or muffin tin with coconut oil or non-stick spray.
Measure out dry ingredients (flour, baking soda, salt and chia seeds) into a medium sized bowl. Mix together ensuring that baking soda, salt and chia seeds are evenly dispersed.
Squeeze and zest two lemons into a large bowl. Add the milk and vinegar and stir together with the lemon juice. Leave to sit for a couple of minutes (this makes a buttermilk!). Add the sugar, honey and melted coconut oil to the lemon-y buttermilk. Whisk together with an electric of hand whisk.
Add the dry ingredients to the wet ingredients. Lightly fold in the dry ingredients into the wet until you reach a cake batter consistency.
Bake for 30 – 35 minutes until an inserted toothpick comes out perfectly clean (12 – 15 minutes for muffins).
Take out of the oven and leave to cool in pan for about 10 minutes before taking the cake out of the pan (Tip: Using a butter knife, go lightly around the edges of the cake before prying it out of the pan in order to loosen any edges that might be stuck to the sides of the pan!).
Devour, Share and Enjoy 🙂

Prep Time: 15
Cook Time: 30