A bright, naturally gluten-free lemon cake made with almond flour and chia seeds for a moist, citrusy finish.

Scale

2 cups almond flour

2 tbsp white chia seeds

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

3 large eggs

½ cup maple syrup or honey

⅓ cup olive oil or coconut oil

2 tbsp lemon juice

Zest of 2 lemons

1 tsp vanilla extract

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1. Preheat oven to 350°F (175°C). Line an 8-inch pan.

2. Whisk almond flour, chia seeds, baking powder, baking soda, and salt.

3. In another bowl, whisk eggs, maple syrup, oil, lemon juice, zest, and vanilla.

4. Combine wet and dry ingredients and mix until smooth.

5. Pour into pan and bake 25–30 minutes.

6. Cool completely before glazing.

You can add blueberries or swap lemon for orange zest. Store leftovers up to 5 days in the fridge.