Description
A delightful and nutritious homemade treat, this raspberry chia cake features a moist crumb enhanced by Greek yogurt and a delicate crunch from chia seeds. Perfectly balanced with fresh lemon zest and tangy raspberries, it is an ideal snack for brunches or afternoon tea. Simple to prepare using pantry staples, this cake stays fresh for days, making it a reliable and crowd-pleasing dessert choice for any occasion.
Ingredients
220g all-purpose flour
150g granulated sugar
8g baking powder
2g baking soda
3g fine salt
20g chia seeds
2 large eggs, room temperature
180g plain full-fat Greek yogurt
100ml neutral vegetable oil
60ml whole milk
10ml pure vanilla extract
15ml fresh lemon juice
5g lemon zest
200g fresh or frozen raspberries
Instructions
Preheat oven to 175°C (350°F) and grease a 23cm cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chia seeds.
In a separate bowl, whisk the eggs, Greek yogurt, vegetable oil, milk, vanilla extract, lemon juice, and lemon zest until smooth.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Gently fold in the raspberries, reserving a few for the top if desired.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure ingredients like eggs and yogurt are at room temperature for the best emulsion. If using frozen raspberries, toss them in a teaspoon of flour before folding into the batter to prevent them from sinking. Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: Modern Baking
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg