A delicate buttery crumb cake with just the right hint of lime and sweetness. The chia seeds give a subtle crunchy texture and served with a lush dollop of whipped cream or vanilla ice cream heightens its tender nutty flavour.
Coconut Lime Chia Cake
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1 3/4 cups self raising flour
2 tablespoons chia seeds
1/2 cup (40 g) shredded sweetened coconut
1/4 cup (60 ml) maple syrup
2 large eggs, lightly beaten
1/4 cup olive oil or melted butter
1/2 cup (120 ml) almond milk
juice and zest of 1 lime
1 teaspoon vanilla extract
extra shredded coconut, for decorating
extra maple syrup, for drizzling
Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch round cake tin. Line the bottom with baking parchment. Set aside.
In a large bowl whisk the flour, chia seeds, and shredded coconut together. Add the lightly beaten eggs, maple syrup, olive oil or melted butter (if using), the almond milk, lime zest and juice and vanilla extract. Mix the dry and wet ingredients together until well combined.
Pour the batter into the prepared cake tin. smooth the batter out. Sprinkle with the extra shredded coconut and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
Once baked remove the cake from oven and while the cake is still warm drizzle with extra maple syrup. Allow the cake to cool in the tin on a wire rack before slicing.
Notes: you can replace the lime with lemon or omit the citrus zest and juice all together.