Preparation time: 30 minutes | Baking time: 40 minutes | Servings: 1 cake
Ingredients
- 3 tablespoons chia seeds
- 9 tablespoons water (for chia seeds)
- 200 g almond flour
- 200 g oat flour (finely ground oats)
- 3 tablespoons poppy seeds
- 0.5 teaspoon salt
- 2.5 teaspoons baking powder
- 50 g coconut oil
- 3 tablespoons agave syrup
- 2 lemons
- 1 tablespoon apple cider vinegar
- 9 tablespoons water (for the batter)
- 300 g blueberries (or chunks of banana, strawberry, apple, or mango)
- 200 g soy yogurt
- 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 180°C (350°F). In a small bowl, mix the chia seeds with 9 tablespoons of water and let it sit for 15 minutes until a gel forms.
2. In a large mixing bowl, combine the almond flour, oat flour, poppy seeds, salt, and 2.5 teaspoons of baking powder.
3. Melt the coconut oil over low heat and stir in 2 tablespoons of agave syrup. Grate the zest of both lemons and squeeze the juice from 1.5 lemons. Add the juice and zest to the coconut oil mixture and mix it into the dry ingredients.
4. Stir the chia gel and half of the blueberries into the batter, mixing thoroughly.
5. In a small bowl, combine 1 teaspoon of baking powder with 1 tablespoon of apple cider vinegar. Once it starts to foam, fold this mixture into the batter to help the cake become lighter. Add 9 tablespoons of water and stir until the batter is well mixed.
6. Line the bottom of a cake tin with parchment paper and pour the batter in. Do not press it down! Place the tin in the center of the preheated oven and bake for about 40 minutes, until the cake is golden brown.
7. While the cake bakes, mix the soy yogurt with the juice of half a lemon, 1 tablespoon of agave syrup, and the vanilla extract. Refrigerate the yogurt mixture until you are ready to serve.
8. Serve the cake with the refreshing lemon-soy yogurt and top with the remaining blueberries.
