lemon chia tea cake

Lemon Chia Tea Cake Recipe

By popular demand, there’s a growing collection of eggless desserts among the treasure trove of recipes on TFD. As you’ll discover, there are in fact many clever swaps for eggless baking, chief among them chia seeds. Here, Upasana Parasrampuria-Kagzi of Diet Tamasha shares with us a light and refreshing Lemon Chia Tea Cake bursting with the goodness of farm-grown chia seeds from Pink Harvest Farms, the organic health brand she co-founded.

With its sumptuously-soft sponge and gentle tang of citrus, this recipe is perfect for a light and refreshing tea-time bite. Packed with omegas, fibre and protein, chia seeds are the starring ingredient as they swell up with moisture whilst baking and help to bind the cake while also adding a loving texture.


This Lemon Chia Tea Cake is A versatile recipe:

  • You can use all-purpose flour / a combination of whole wheat flour and all-purpose flour/ any gluten-free all-purpose flour blend.
  • You can use your preferred choice of sugar: brown sugar / jaggery/ coconut sugar etc.
  • Why not switch up the flavours by experimenting with other citrus fruits (such as orange or grapefruit).
  • You can even fold in chocolate chips to add a layer of richness! 

This recipe makes a small tea cake. A 6 inch round pan is recommended; but you can use any shape – mini loaf pan or a round one. The choice is your’s! Just remember to double up the recipe if you are making a bigger cake or using a bigger loaf pan!

lemon chia tea cake

Lemon Chia Tea Cake

Upasana Parasrampuria | Diet Tamasha
With its sumptuously-soft sponge and gentle tang of citrus, this Lemon Chia Tea Cake is perfect for a light and refreshing tea-time bite. Packed with omegas, fibre and protein, chia seeds are the starring ingredient as they swell up with moisture whilst baking and help to bind the cake while also adding a loving texture.
Course Dessert
Servings 6

Ingredients
  

  • ¾ cup flour (you can use all-purpose flour or a combination of whole wheat flour and all-purpose flour)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 4 tbsp neutral flavoured oil (avocado oil will work well)
  • 6 tbsp yogurt (both fresh homemade curd, or store-bought yogurt work)
  • 4 tbsp milk 
  • ½ tsp vinegar
  • ½ cup sugar (you can use your preferred choice of sweetener – granulated sugar, brown sugar, powdered jaggery etc)
  • 1 lemon (juice and zest)
  • 2 tbsp chia seeds (from Pink Harvest farms).

Instructions
 

  • Preheat the oven to 160° C.
  • Grease a 6 inch baking pan with some oil. Line it with a parchment sheet and brush it with some oil again. Now sprinkle about 1 tablespoon of sugar (we are using brown sugar).
  • Combine all dry ingredients in a bowl (flour, baking powder, baking soda, chia seeds).
  • In another bowl, combine all the wet ingredients (yogurt, oil, milk, vinegar and sugar).
  • Add half of the dry mixture to the wet mixture and fold it in. Once incorporated, fold in the rest and mix.
  • Lastly, fold in the lemon juice and zest.
  • Pour the batter in your baking dish. Bake for 15 minutes uncovered. Cover with foil and continue baking for another 8-10 minutes.
  • Test the cake with a skewer, if the skewer comes out clean, it’s done. If it is still wet, keep the pan inside the oven for another few minutes. Remove from the oven and let the cake cool.
  • Using a knife, go around the edges of the cake to loosen it up from the tin/ pan. Turn it around to remove the cake from the tin/ pan.

If you would like to make an upside down cake, adorned with lemon slices on top, just add these simple steps to the above recipe:

  • Cut 1 lemon into thin slices.
  • After adding the brown sugar in the lined baking dish, place these slices as well, pretty side down.
  • Follow the steps as outlined above, pouring the batter over the sugar.
  • After removing the cake from the oven, wait about 10 mins, then loosen the edges and turn it around. 
    lemon chia tea cake
Keyword eggless cakes, eggless lemon sponge cake, eggless tea cakes, lemon chia tea cake

About Upasana Parasrampuria-Kagzi

Upasana is the Founder of Diet Tamasha, a healthy bakery based in Mumbai, catering desserts and bakes to those with allergies such as dairy, nuts, gluten etc, while also keeping it guilt free with no refined sugars and flours. Along with her brother, Upasana has also co-founded the retail chain Pink Harvest Farms. Starting with a single acre a generation ago, Pink Harvest Farms is an alternative and holistic health brand, committed to making healthy easier with their home-grown, 100% natural superfoods and organic alternate protein packed pasta.

Website: www.pinkharvest.com | Instagram @pinkharvestfarms @diet_tamasha


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