Chia Seed Lemon Cake with Raspberry Chia Jam Frosting

Chia Seed Lemon Cake with Raspberry Chia Jam Frosting offers a delightful balance of lemon’s zest and raspberry’s sweetness. This cake boasts a moist texture and fresh, tangy frosting for an enjoyable dessert experience. Chia seeds add a nutritious element, making it a delightful treat worth savoring. Whether you’re experienced or new to baking, this recipe offers a memorable taste experience.

Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 cup chia seeds
• 1 cup sugar
• 1/2 cup coconut oil, melted
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup non-dairy milk
• 1/2 cup raspberry jam
• 1/4 cup water

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix together the all-purpose flour, chia seeds, sugar, melted coconut oil, lemon zest, lemon juice, vanilla extract, baking soda, and salt until evenly combined.
3. Add the non-dairy milk to the dry ingredients and stir until smooth.
4. Pour the batter into a greased cake pan, spreading evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely on a wire rack before frosting.
6. In a small saucepan over medium heat, combine the raspberry jam and water, stirring until it thickens into a sauce, approximately 5 minutes.
7. Once the cake is cooled, spread the raspberry chia jam frosting evenly over the top before serving.

Keywords: Chia, Lemon, Raspberry, Nutritious, Moist

Spice Rack: Vanilla Extract, Salt

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