For the cake -
100g vegan butter
1/4 cup coconut milk: Or any nut milk you prefer!
1 fresh lemon, squeezed
1 tbsp lemon zest
1 tbsp chia seeds
1 scoop vegan vanilla protein powder: I used Happy Way's one.
1 cup wholemeal spelt flour
2 tbsp honey
For the sauce/glaze -
2 tbsp vegan butter
4 tbsp coconut sugar
1 tbsp lemon juice
1 tsp coconut milk
How to make lemon chia cake:
Preheat the oven to 180 degreed fan-forced and line a cake/loaf tray with baking paper. Set aside.
Add all dry ingredients (for the cake) in a medium bowl and whisk until combined.
Add in the wet ingredients (for the cake) and mix well until no lumps are seen.
Pour the cake batter into the tray and bake for 20-30 minutes or until a cake skewer comes out clean.
Once baked, leave the cake to cool for 10 minutes.
While the cake is cooling, in a small bowl combine all the ingredients for sauce and use a hand held mixer to combine until no lumps of the sugar is left.
Heat up the sauce in the microwave or over a stovetop for a minute.
Pour over the cake and enjoy!
If the sauce is not being absorbed, place the whole cake back into the oven and bake for a further 10 minutes.
This cake can last in the fridge for a week.
Enjoy the cake warmed up with your favourite vegan ice-cream - it tastes delish!
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy lemon chia cake making!