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.
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.
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!
- 1 TBSP Chia Seeds
- 3 TBSP Water
- 1 1/2 Cups All Purpose Flour
- 2 tsps Baking Powder
- 1/2 tsp Sea Salt
- 3/4 Cup Coconut Sugar
- 1 Cup Non-Dairy Milk
- 1/4 Cup Shredded Coconut
- 1 tsp Vanilla Extract
- Zest of 1 Lemon
- In a small bowl, allow chia seeds to bloom in water. Set aside for a few minutes. This will act as your binding agent.
- Sift flour and baking powder into a large bowl, and add coconut. Whisk together.
- Add remainder ingredients including your bloomed chia seeds.
- 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.
- Allow to cool completely.
Chia Seed Recipes:
Pistachio Chia Seed Muffins Recipe Here
More Loaf Cake Recipes:
Blueberry Lemon Loaf with Streusel Recipe Here
Dark Chocolate Orange Cakes Recipe Here
More Vegan Recipes:
Vegan Chocolate Chip Almond Cookies Recipe Here
Four Ingredient Vegan Sparkly Peanut Butter Cookies Recipe Here