Imagine sinking your fork into a slice of cake that's not just deliciously moist and tangy, but also secretly packed with nutrition! This whole wheat lemon chia seed yogurt cake is the ultimate guilt-free dessert that will make your taste buds dance and your body thank you. Perfect for health-conscious foodies, weekend bakers, and anyone looking to transform their dessert game, this recipe proves that healthy can be incredibly delectable.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: dessert
Serves: 8 servings
Ingredients
- 1 cup whole wheat flour
- 1/2 cup plain yogurt
- 1/2 cup sugar
- 1/4 cup chia seeds
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round or square baking pan with butter or cooking spray.
- In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- In a separate bowl, whisk together the plain yogurt, sugar, milk, lemon juice, and vanilla extract until smooth and well combined.
- Add the wet ingredients to the dry ingredients, stirring gently until just mixed. Be careful not to overmix, as this can make the cake dense.
- Fold in the chia seeds, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Room Temperature Matters: Ensure your yogurt, milk, and eggs (if using) are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Chia Seed Tip: Toast the chia seeds lightly before adding to enhance their nutty flavor and improve texture.
- Lemon Zest Boost: For an extra lemony punch, add some fresh lemon zest to the batter.
- Check Doneness Carefully: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before slicing to prevent crumbling.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 7g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 5mg
