Flourless Lemon Chia Cake – A Bright & Moist Gluten-Free Delight

This Flourless Lemon Chia Cake is pure sunshine baked into a pan. With its zesty lemon flavor, tender almond flour crumb, and the gentle crunch of chia seeds, this cake will lift your mood and your table in one bite. Thank you for stopping by my kitchen today—if you love easy, naturally gluten-free desserts like this one, be sure to subscribe for more weekly recipes right to your inbox!

Overview of Recipe Content

This cake is one of my favorites for spring and summer brunches or those cozy afternoons when you crave something light yet comforting. It’s not overly sweet, perfectly moist, and has that irresistible citrus sparkle that makes everyone smile.

Why You’ll Love It

• Naturally gluten-free & flourless – made with almond flour and chia seeds.
• Zesty & refreshing – bright lemon flavor in every bite.
• Moist texture – thanks to almond flour and eggs, no dryness here!
• Wholesome – rich in healthy fats, fiber, and protein.

What It Tastes Like

Imagine a soft almond sponge kissed with lemon sunshine. The chia seeds add a subtle crunch and light chew that makes each forkful just a little more interesting.

Ingredients

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For the Cake:

• 2 cups (200 g) almond flour
• 2 tbsp (20 g) white chia seeds
• 1 tsp (5 g) baking powder
• ½ tsp (2.5 g) baking soda
• ¼ tsp (1.5 g) salt
• 3 large eggs
• ½ cup (120 ml) pure maple syrup or honey
• ⅓ cup (80 ml) olive oil or melted coconut oil
• 2 tbsp (30 ml) fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

Optional Lemon Glaze:

• ½ cup (60 g) powdered sugar
• 1–2 tbsp lemon juice

Tools Needed

• Mixing bowls
• Whisk
• Spatula
• 8-inch round or square cake pan
• Parchment paper
• Cooling rack

Substitutions & Additions

• Use orange zest and juice for a citrusy twist.
• Swap chia seeds for poppy seeds for a more classic lemon-poppy combo.
• Add a handful of blueberries for a fruity variation.

How to Make Flourless Lemon Chia Cake

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1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Line your cake pan with parchment paper and lightly grease the sides.
2. Mix Dry Ingredients:
   In a large bowl, whisk together almond flour, chia seeds, baking powder, baking soda, and salt.
3. Blend Wet Ingredients:
   In another bowl, beat the eggs lightly, then whisk in maple syrup, olive oil, lemon juice, lemon zest, and vanilla extract.
4. Combine:
   Pour the wet ingredients into the dry mixture and stir until a smooth batter forms. The chia seeds will start absorbing liquid and thickening the batter slightly—this is the magic moment.
5. Bake:
   Pour the batter into your prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
7. Glaze (optional):
   Whisk powdered sugar and lemon juice to make a tangy glaze. Drizzle over the cooled cake for extra citrus bliss.

What to Serve with Flourless Lemon Chia Cake

Pair a slice of this sunny cake with:

• A cup of earl grey tea or a light herbal infusion.
• A spoonful of Greek yogurt and a drizzle of honey.
• Or enjoy it with fresh berries for brunch.
• Looking for other light and bright desserts? Try these favorites:

Tips for Making It Perfect

• Use fresh lemons: Bottled juice just doesn’t have that sparkle.
• Don’t overbake: The cake should be golden and springy.
• Rest the batter: Letting it sit for 5 minutes before baking gives the chia seeds time to bloom, ensuring a tender crumb.

Storage Instructions

• Room temperature: Store in an airtight container up to 3 days.
• Fridge: Keeps well for up to 5 days.
• Freezer: Freeze slices individually for up to 2 months. Thaw at room temperature before serving.

General Information

This flourless lemon chia cake draws inspiration from Mediterranean baking, where almond flour and olive oil are kitchen staples. It’s a wholesome twist on the traditional lemon loaf—lighter, gluten-free, and full of nourishing ingredients.

Frequently Asked Questions

1. Can I make this cake vegan?
Yes! Replace eggs with 3 flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg).

2. Can I use regular flour?
You could, but the cake will lose its gluten-free and nutty charm.

3. What type of oil works best?
I love extra-virgin olive oil for depth, but coconut oil gives a tropical note.

4. Can I make it ahead?
Absolutely! It actually tastes better the next day as the lemon flavor deepens.

Conclusion

This Flourless Lemon Chia Cake is sunshine in every bite—a zesty, wholesome, and satisfying dessert that celebrates simplicity and flavor. If you loved this, try my other almond flour recipes like Almond Flour Banana Bread or Coconut Flour Chocolate Chip Cookies.

Bake it, share it, and savor it—you deserve something bright today!

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Interactive Elements

If you try this recipe, I’d love to see your creation!
📸 Share it on Pinterest or tag me on Instagram @poulefrecipe.
💬 Leave a comment and tell me how it turned out!

Nutritional Information

Serving	Calories	Carbs	Protein	Fat	Sugar	Fiber
1 slice (1/8 cake)	240	14g	7g	18g	8g	4g

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