LEMON RASPBERRY CAKE
LEMON RASPBERRY CAKE
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This recipe combines wholesome ingredients like coconut flour, chia seeds, and hemp seeds to create a light, zesty loaf infused with lemon flavor. Topped with a refreshing homemade raspberry sauce, it’s a perfect balance of tangy and sweet for a deliciously nourishing treat.
Ingredients
- 2 cups coconut flour
- 2 tsps baking powder
- 1/2 cup raw date sugar or date syrup
- 1/3 cup olive oil
- 1/2 cup unsweetened plain or vanilla oat milk
- 3 large eggs
- A pinch of sea salt
- 1 cup plain Greek yogurt
- Zest and juice of 2 lemons
- 2 tbsps chia seeds
- 2 tbsps hemp seeds
Directions
Mix all the ingredients (except the lemon juice) in a large bowl. Pour the batter into a prepared loaf pan. Bake at 400°F for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, combine the fresh lemon juice, chia seeds, hemp seeds, and your favorite store-bought or homemade jam. Set aside.
Once the cake has slightly cooled, drizzle with this raspberry sauce, slice, and enjoy!