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Chia and poppy seed lemon syrup loaf cake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Revamped classic with chia seeds and coconut for added goodness and flavor.
Ingredients:
  • 300.00 gm wholemeal self-raising flour
  • 42.50 gm desiccated coconut
  • 62.50 ml coconut palm sugar (see Note)
  • 62.50 ml black chia seeds
  • 40.00 ml poppy seeds
  • 2 eggs
  • 270ml can coconut cream
  • 168.75 gm maple syrup
  • 52.50 gm coconut oil, melted, cooled
  • 1 1/2 tsp lemon rind
  • 65.63 gm lemon juice
  • 70.95 gm caster sugar
  • 131.25 gm lemon juice
Instructions:
  • Preheat your oven to 180°C (or 160°C for fan-forced). Grease and line the base and sides of an 11cm x 22cm loaf pan.
  • In a large bowl, mix together flour, desiccated coconut, coconut sugar, and seeds. In another large bowl, whisk eggs, coconut cream, maple syrup, oil, lemon rind, and juice until well combined. Gently fold the wet mixture into the dry ingredients until fully incorporated. Transfer the batter into a prepared pan and bake for 55 minutes or until a skewer inserted in the center comes out clean. Let the cake rest in the pan for 5 minutes before transferring it to a wire rack.
  • Prepare the lemon syrup by mixing sugar, lemon juice, and 2 tablespoons of water in a small saucepan over medium heat. Stir until the sugar dissolves, then increase the heat to high and allow it to boil. Reduce the heat and simmer for 8 minutes until the syrup thickens. Drizzle the warm cake with the syrup.

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