Vegan Lemon Tea Cake With Chia Seeds and Almonds
This lemon tea cake has no egg and is dairy-free. A perfect dessert for vegetarians and vegans. For you and me as well!
With healthy and nutritious ingredients such as chia seeds and almonds, it ticks all the right boxes for young and old.
In my opinion, zesting and juicing a fresh lemon is heavenly. I have yet to meet anyone who doesn’t like the aromatic smell and the taste of the citrus.
Like any baking recipes, please be mindful to follow the measurements so you will have the same successful result as I have.
The ingredients for this vegan lemon tea cake are readily available, so make sure you have everything in this recipe before you start.
Doesn’t matter what type of lemon as long as it’s fresh, I do suggest you pick a medium to large size reasonably juicy lemon when baking this lemon tea cake. After all lemon is the star of this recipe, right?
Remember to pre-heat your oven, like any baking in the kitchen, the oven must be ready to start baking.
A cold oven will not guarantee a successful cake unless it’s specifically instructed in the recipe.
It’s important that you prepare in advance all the ingredients listed below ~ this means before you kickstart the instructions of the mixing, the pouring and put the filled baking tin into your oven.
As soon as the cake batter is made, don’t delay, pop it straight into your oven so you don’t lose the all-important fluffiness of the tea cake.
Oh, one more thing, avoid slamming your oven door or you will knock out the air from the cake batter.
I do hope you give this vegan version a try and let me know how you go.
For the sweet tooth: this recipe is catered for weight-watchers and people who needs to avoid heavy sugar intake. If you find this tea cake not sweet enough, make a thin icing to drizzle over the cake when it’s completely cooled down.
This is optional: to make a thin icing, measure half a cup icing sugar into a small bowl, add two teaspoons lemon juice, mix well, drizzle over lemon tea cake only when it’s completely cooled. Enjoy!
Vegan Lemon Tea Cake with Chia Seeds and Almonds
Ingredients
- 1 1/2 cups self-raising flour sieved
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup caster sugar
- 3/4 cup soy milk
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- Juice of a large lemon about 1/4cup
- 1 tbsp chia seeds
- Zest of 1 large lemon about 1tbsp
- 1 tbsp almond flakes
Instructions
- Preheat oven 190°C and line a loaf tin with a sheet of baking paper.
- In a large mixing bowl, add all dry ingredients (sieved self-raising flour, baking powder, salt, sugar, chia seeds), stir to mix well.
- Add wet ingredients (soy milk, oil, lemon juice, vanilla extract, lemon zest) into the dry ingredients in mixing bowl.
- Use an electric beater starting with low speed for one minute, then medium speed for two minutes to combine all ingredients well. DO NOT OVERBEAT.
- Gently pour cake batter into the lined loaf tin, cover top with almond flakes. Bake on center shelf in oven for 45 minutes until light brown, and test with a skewer that comes out clean.
- Let cake stand in tin for 3 minutes before removing the cake out, peel off baking paper, and let cake cool completely on a cake rack.
