This zesty lemon chia seed cake is made with whole wheat flour for a nutty flavor and wholesome texture. The coconut cream glaze adds a creamy, tangy finish, making it a delicious and health-conscious treat.
Lemon Chia Seed Cake with Coconut Cream Lemon Glaze
Course: Dessert, CakeCuisine: Modern FusionDifficulty: MediumServings
8
servingsPrep time
15
minutesCooking time
30
minutesCalories
200
kcalIngredients
- For the Cake
1 1/8 cups whole wheat flour
1 tsp baking powder
¼ tsp sea salt
3 large eggs
½ cup stevia (or 1 ½ tsp stevia extract)
¼ cup lemon juice
1 tbsp lemon zest
¼ cup unsweetened almond milk (plus 1–2 tbsp extra for moisture)
1 tbsp chia seeds
- For the Coconut Cream Lemon Glaze:
2 tbsp coconut cream
1 tbsp lemon juice
½ tsp stevia (powder or liquid, adjust to taste)
Directions
- Make the Cake:
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, baking powder, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk eggs with stevia, lemon juice, lemon zest, and almond milk (start with ¼ cup and add 1–2 tbsp if the batter feels too thick).
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chia seeds.
- Bake: Pour the batter into the prepared loaf pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Coconut Cream Lemon Glaze:
- In a small bowl, whisk together coconut cream, lemon juice, and stevia until smooth. Adjust sweetness or consistency with more stevia or a few drops of water if necessary.
- Keep the glaze at room temperature until ready to use.
- Assemble the Cake:
- Once the cake has completely cooled, drizzle the coconut cream lemon glaze evenly over the top.
- Let the glaze set for a few minutes before slicing and serving.
Notes
- Why It Works: Whole Wheat Flour: Provides a nutty flavor and adds fiber, making the cake more filling and nutrient-rich. Chia Seeds: Offer crunch, omega-3 fatty acids, and fiber to balance the carbs from the flour. Coconut Cream Glaze: A smooth, tangy topping that complements the lemon flavor while keeping the dessert light and sugar-free. Stevia: Keeps the recipe low-carb and suitable for managing blood sugar levels.
- Storage Tips:
Cool Completely: Make sure the cake has cooled completely before storing it to prevent condensation (which can make it soggy).
Wrap It Well: Wrap the cake tightly in plastic wrap or store it in an airtight container to keep it moist.
Add the Glaze Later: If possible, wait to glaze the cake until just before serving to keep the topping fresh and visually appealing. If you need to glaze it early, refrigerate the cake once glazed.
Refrigerate: Since the cake uses coconut cream glaze, it’s best to store it in the refrigerator to keep the glaze stable and the cake fresh.
