Lemon Chia Seed Cake (gluten / refined sugar free) / by Rosie Berger


Craving lemon poppyseed cake? Look no further! This recipe turned out WAY better than I expected, and is totally ok to eat for breakfast! 


1 cup oat flour

1/2 cup ground chia seeds

3/4 cup softened butter

2 eggs

1 tsp vanilla extract

1 tbsp lemon zest

2 tsp lemon juice

1/4 cup honey

1/4 tsp salt

1/2 tsp baking soda


1 cup greek yoghurt

1.5 tbsp honey

1/2 tsp almond extract

1 tsp vanilla extract

1 tbsp lemon zest

1 tbsp lemon juice


  1. Preaheat oven to 325. Grease an 8x12 baking dish. 
  2. Combine butter, honey and lemon zest in a mixing bowl with an electric mixer. 
  3. Add one egg at a time, mixing until smooth
  4. Stir in vanilla and lemon juice
  5. In a separate bowl,  mix dry ingredients. Slowly add to wet ingredients while mixing until batter forms
  6. Pour and spread in baking dish. Bake for 20-25 minutes, until a toothpick comes out clean in the middle.
  7. Set aside to cool
  8. In another mixing bowl, add Greek yoghurt, honey, lemon zest, and cornstarch
  9. Mix, starting on slow speed and gradually increase to high. Whip for 5 minutes.
  10. Stop mixed, add the rest of ingredients and mix on high for another 5 minutes
  11. Chill for at least an hour
  12. Frost cake immediately before serving (the Greek yoghurt frosting will dry out if left for several hours)