I realised that it’s been absolute ages since I’ve shared a baking recipe with you and figured that I needed to remedy that asap! This week is insanely busy so if I didn’t share this recipe now it might not get done any time soon.
And we don’t have an oven in our new house yet (it arrives in another 7-10 days) so I thought I may as well enjoy all the baking now as it might not occur again for a little while.
So here’s my Gluten-Free Vegan Lemon and Chia Seed Cake
Instructions:
For the cake:
8 tablespoons of coconut oil
200 ml of non-dairy milk
85 g of coconut flour
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1/4 teaspoon of sodium bicarbonate
zest of 1 lemon
juice of 2 lemons
1 cup of sugar
pinch of salt
2 tablespoons of chia seeds
For the drizzle:
1/2 cup of powdered sugar
juice of half a lemon
Ingredients:
Preheat your oven to 180 C. And line your loaf tin.
Melt your coconut oil. Once it’s melted, add it to a large bowl with your milk, lemon juice, lemon zest, vanilla, salt and sugar. Stir until combined.
In a smaller bowl, sift together your flour, baking powder and baking soda. Then gradually mix it into your wet ingredients. If it’s looking too dry, add a splash more milk. Last, stir in your chia seeds.
Then pour your batter into your loaf tin. Bake for approximately 30 minutes or until the top is golden.
Set your cake aside to cool. Whilst it’s cooling, make your drizzle by stirring together your remaining lemon juice and the powdered sugar.
Once your cake is cool, pour your drizzle over top.
Do you have a favourite gluten-free recipe that you’d like to share with me?
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