Plant-Based Vegan Lemon Chia Seed Cake

I made this cake for the first time last night and it was amazing. I love using fresh lemon juice in my recipes. The addition of chia seeds changes this recipe from simply a decadent cake to a protein-filled, energy boosting, super-food cake!
  • 2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp powdered ginger
  • 1/2 cup sugar
  • 1 cup coconut oil
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 3/4 cup almond milk
  • the juice of 2 lemons
  • the grated rind of 2 lemons
  • 1/4 cup soaked chia seeds
Optional glaze recipe:
  • 2 tbsp lemon juice
  • 2 tbsp sugar
Plant-based vegan lemon chia seed cakeInstructions
  1. Preheat the oven to 375 degrees. (I am in a higher elevation so this may vary)
  2. Place chia seeds in a bowl and submerge in water.
  3. Use coconut oil to prep the sides and bottom of a single 9 x 5 inch pan.
  4. In a large bowl, whisk the flour with baking powder, baking soda, ginger, and salt.
  5. In a separate large bowl, whisk the coconut oil and the sugar, for about a minute until the mixture is smooth.
  6. Add the cornstarch, vanilla, and lemon juice, zest, and beat until the mixture is smooth for about 2 minutes.
  7. Slowly add the dry ingredients to the wet, mixing until smooth after each addition.
  8. Mix the soaked chia seeds into the batter and blend well.
  9. Pour the batter into the oiled pan.
  10. Bake for 60 minutes. Check if the cake is done by inserting a toothpick in the center of the loaf. If it comes out clean, or with a few crumbs sticking, it is done.
  11. Cool until you can handle the pan with your hands.
Make the optional citrus glaze:
  1. Melt the sugar with the lemon juice in a small saucepan.
  2. Turn off when it comes to a boil.
  3. Brush the glaze on top of your cake.
  4. Let it cool before slicing.

Plant-based vegan lemon chia seed cake