Food, Recipes, VEGAN

Lemon and Coconut Vegan Chia Cake

 

Hey guys, if you follow me on YouTube, you’ll see that in my latest video I’ve mentioned cleaning up my eating habits as I am back on track with fitness. It’s really important that my blog content reflects on what’s happening in my life, and although this doesn’t mean I’ll never ever post yummy cakes again, like my Neko-Atsume cake, I will be adding more healthy and dietary restrictive recipes to AmbyCakes as I’ve been inspired not only by my own journey, but by others and want the recipe section of this website to be inviting to everyone. Lemon and Coconut Vegan Chia Cake

I found this recipe via Fuss Free Cooking, and all I did was add some lemon zest since I didn’t drizzle this delicious and healthy cake with yummy chocolate. I also used whole grain flour instead of traditional All Purpose since I’m tightening up my eating habits. 

Lemon and Coconut Vegan Chia Cake

Over all, this cake was very pleasant texture-wise, soft, not too dense, delicately sweet and perfect with tea! I have been on a huge chia seed kick lately with baking so stay tuned! 

Lemon and Coconut Chia Cake
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Ingredients
  1. 1 TBSP Chia Seeds
  2. 3 TBSP Water
  3. 1 1/2 Cups All Purpose Flour
  4. 2 tsps Baking Powder
  5. 1/2 tsp Sea Salt
  6. 3/4 Cup Coconut Sugar
  7. 1 Cup Non-Dairy Milk
  8. 1/4 Cup Shredded Coconut
  9. 1 tsp Vanilla Extract
  10. Zest of 1 Lemon
Instructions
  1. In a small bowl, allow chia seeds to bloom in water. Set aside for a few minutes. This will act as your binding agent.
  2. Sift flour and baking powder into a large bowl, and add coconut. Whisk together.
  3. Add remainder ingredients including your bloomed chia seeds.
  4. Place into a parchment lined loaf pan and bake at 350F/180C for about 30 minutes. My cake took about 40 minutes because I have a deeper loaf cake pan.
  5. Allow to cool completely.
AmbyCakes http://ambycakes.com/

Chia Seed Recipes: 

 

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