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 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 is an incredibly versatile recipe – you can switch up the flavours by experimenting with other citrus fruits (such as orange or grapefruit) or even fold in chocolate chips to add a layer of richness!
This recipe makes a small tea cake. Upasana recommends a 6 inch round pan; 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!
- 3/4 cup flour (Upasana uses all-purpose flour or maida; however, you can use a combination of whole wheat flour and maida or any gluten free all-purpose flour blend)
- 1/2 tsp baking powder
- 1/2 tsp baking soda (or meetha soda as it’s also called in India)
- 1/4 cup or 4 tbsp neutral flavoured oil (Upasana uses avocado oil)
- 6 tbsp yogurt (either fresh homemade curd, or store-bought yogurt work)
- 1/4 cup or 4 tbsp milk
- 1/2 tsp vinegar
- 1/2 cup sugar (you can use any kind – granulated sugar, brown sugar, powdered jaggery etc; the choice is your’s)
- 1 lemon (juice and zest)
- 2 tbsp of chia seeds (from Pink Harvest farms).
- 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 (Upasana uses brown).
- 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 its 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.
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.
I’d love to hear from you! Do let me know if you try this recipe – leave a comment below; and tag me in your delicious creations on Instagram @the_foodiediaries.
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