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Lemon Chia Seed "Cake" - A healthier sweet treat with the perfect amount of lemon zing!

See the two slices of cake sitting in the photos? I just ate both, myself, and I’m still debating if I should feel guilty or not. I’m erring on the side of not. It looks like our house is trapped in a snow globe and Kelley over at Lavender and Cream assured me in her post these were practically a health food. Sort of. I mean, there’s chia seeds, olive oil, Greek yogurt… it’s at least a better option than actual cake. And this is quite good. In fact, I kind of wish I hadn’t listened to my loaf pan this morning when it told me it felt neglected and instead listened to my cupcake pan and made these into cupcakes instead. Then I could store them in the freezer as an easy dessert or grab-and-go sweet breakfast option for the Godfather or A, who both prefer sweet to savory breakfasts. Instead, I’ll pack it up and send it to work with the Godfather tomorrow (which is today since you’ll be reading this tomorrow). The point is, as far as snow day indulgences go, this recipe is the way to do it.

I love the way the flavors came together because the lemon shines through very well and so it tastes like spring and tea parties. If I were part of a ladies club where we wore hats and gloves, I would share this at a meeting where we talked about whatever it is one talks about at those meetings. Hopefully, it’s not gardening because I’m not very good at that. Maybe it’s why I’m not in one of those clubs. I’d rather be in another club with fun people like Kelley who make good food and then I would make this for them.

Lemon Chia Seed "Cake" - A healthier sweet treat with the perfect amount of lemon zing!

Speaking of which, funny story, I am! I’m in a fabulous group of food bloggers around the world who decided to organize a blog hop for fun. Kelley actually happened to post just before I did, which was how I was paired with her. I spent a good amount of time reading her blog, trying to get a feel for what kind of recipes she likes to make and get to know her a bit. She seems really great, like someone I would enjoy conversation with over lunch, so you should visit her blog and check out her work!

I actually e-mailed her before making this recipe to ask if she would be alright if I chose to make it as a cake instead of cupcakes and possibly add frosting (she talks about this in her post). I think this would be good with frosting, but after trying it, I’m glad I skipped it. If you want to pair this with a frosting, maybe a thin cream cheese glaze, or a black tea infused buttercream, but it really doesn’t need it.

Lemon Chia Seed "Cake" - A healthier sweet treat with the perfect amount of lemon zing!

Additionally, if you are planning to bake these quickly, stick to the cupcakes. The loaf cake took me somewhere between 30-35 minutes of baking time, so double what the cupcake recipe calls for and then I had to let it cool in the pan until it set enough to move. You’ll notice I tried to move it early and I squished the top a bit. It actually bakes up nicely if you don’t try to flip the hot cake out of the pan immediately, a risky bad habit of mine. So please do as I say and not as I do in this case.

Enjoy my darlings! Thank you so much for the lovely recipe Kelley! It was a pleasure to “meet” you, I look forward to continuing to follow your blog. View the original post over on Lavender and Cream.

Lemon Chia Olive Oil Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup olive oil
  • ½ cup sugar
  • ⅔ cup Greek yogurt
  • Juice and zest from 1 lemon (Godmother Note: I got about 1 tbsp zest and ¼ c juice)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons chia seeds
Instructions
  1. Preheat the oven to 400 F. Brush a loaf pan with additional olive oil if needed.*
  2. Mix all the wet ingredients in a bowl either by hand or using a stand mixer.
  3. Mix the dry ingredients, except the chia seeds, in a separate bowl and slowly add to the wet ingredients until fully incorporated. Fold in the chia seeds.
  4. Pour the batter evenly into your loaf pan and bake for 30-35 minutes** until the top center of the loaf springs back when touched. Remove from the oven and allow to cool in the pan.
Notes
* I didn't add additional olive oil as I baked in a seasoned stoneware loaf pan.
** Please follow the directions on the original post should you choose to make this into cupcakes. The baking time is MUCH shorter and I will likely make cupcakes when I revisit this recipe instead of a loaf.
 

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