This Lemon Chia Cake recipe offers a delightful, healthy alternative for those looking to enjoy a sweet treat without gluten or lactose. Made with wholesome ingredients like rice flour, chia seeds, and almond milk, this cake is not only delicious but also packs a nutritional punch. Its light lemony flavor paired with the unique texture from chia seeds makes it a perfect dessert or snack at any time of the day.
Why You’ll Love This Recipe: This cake is ideal for anyone with dietary restrictions or those simply seeking healthier dessert options. The combination of lemon and chia seeds provides a fresh, zesty taste while ensuring the cake remains moist and flavorful. It’s easy to prepare, requiring just a few simple steps, and results in a fluffy, light cake that everyone can enjoy.
Perfect Occasion: This Lemon Chia Cake is great for family gatherings, brunches, or as a thoughtful treat to bring to parties, especially where dietary considerations are a priority. It’s also perfect for afternoon tea or as a satisfying dessert that won’t leave you feeling too indulgent.
Decoration Tips:
- Dust with Icing Sugar: For a simple yet elegant finish, lightly dust the cake with gluten-free icing sugar.
- Lemon Zest Garnish: Enhance the lemon flavor by garnishing with freshly grated lemon zest right before serving.
- Serve with Berry Compote: A side of fresh berry compote can add a lovely burst of color and sweetness that complements the subtle flavors of the cake.
Ingredients:
- Eggs: 4, separated
- Demerara sugar: 120g
- Sweet tapioca flour: 50g
- Rice flour: 200g
- Chia seeds: 20g
- Preferred cooking oil: 100ml
- Juice of 1 lemon
- Almond milk: 200ml
- Baking powder: 1 tsp
- Prepare the Meringue:
- In a clean mixing bowl, beat the egg whites with demerara sugar until stiff peaks form to create a meringue. Set aside.
- Mix the Batter:
- In another bowl, whisk together the egg yolks, oil, and almond milk.
- Add sweet tapioca flour, lemon juice, chia seeds, and rice flour to the yolk mixture. Mix until well combined.
- Gently fold in the baking powder.
- Combine Meringue and Batter:
- Carefully fold the meringue into the batter in stages to keep the mixture light and airy.
- Bake the Cake:
- Pour the batter into a greased and floured cake pan.
- Bake in a preheated oven at 200°C (392°F) for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy: Allow the cake to cool before slicing. Serve this delightful Lemon Chia Cake as a light dessert or a treat during your coffee break. It’s sure to be a hit with its fresh flavors and satisfying texture, perfect for those seeking a gluten-free, lactose-free option!
