Lemon chia cake

An adaptation of lemon poppy seed cake with the addition of chia seeds, which are a fantastic egg substitute as well as a powerhouse of nutrients. Pair with ice cream for a dessert or you can also make this into a celebration cake with beautiful fruity frosting. 2 Tbsp desiccated coconut

2 Tbsp chia seeds

1⁄3 cup water

1 1⁄2 cups plain flour or 3⁄4 cup brown rice flour

4 tsp baking powder

1⁄2 cup desiccated coconut

3⁄4 cup unrefined cane sugar

90g virgin coconut oil, soft or melted

1 1⁄2 cups soy, almond or coconut milk zest and juice of 2 lemons or limes

Glutenfree option 3⁄4

Coconut frosting

1 cup coconut oil, virgin or refined 1 cup icing sugar

2 Tbsp lemon or lime juice

12 tsp boiling water or 1 tablespoon freezedried berry powder mixed with 1 tablespoon boiling water

Preheat the oven to 180degC. Grease a 22cm cake tin well with coconut oil. Place the first measure of coconut in the tin and

For the coconut frosting, the coconut oil will need to be just soft. If runny, pop it in the fridge for a bit. You can

add colour and flavour to the frosting by mixing in your choice of freezedried berry powder. I love raspberry and lemon together.

gently shake the tin to move it around so it goes up the sides and covers the base well.

In a small bowl, soak the chia seeds in the water for five minutes, stirring twice during this time.

Sieve the flour and baking powder into a large mixing bowl, then add the second measure of coconut and sugar. Make a well in the centre and add the coconut oil, milk, citrus and chia mixture. Whisk together until just smooth and pour into the prepared tin.

Bake for 5060 minutes. It is done when an inserted skewer comes out clean. Cool for a few minutes in the tin, then tip on to a rack to cool completely.

To make the coconut frosting, measure the coconut oil, icing sugar and lemon juice into a mixing bowl. Whisk on high speed, adding the water or berry mix a little at a time until smooth and whipped. Spread or pipe on to the cake once cold.