Ingredients
3 tbsp chia seeds
1 1/2 cups of soy milk
1/2 cup olive oil
3/4 cups of white sugar
1 1/2 cups plain flour
2 tsp baking powder
rind of three lemons ( 1/3 will go in the icing)
Icing
200g silken tofu
juice of 1 lemon
3 tbsp rice malt syrup
Recipe
Line and grease a 20cm by 20cm cake tin and pre heat your oven to 180 degrees celsius.
Add the chia seeds to half a cup of soy milk and let them sit together for 5 minutes.
Next grate the zest of three lemons and set aside.
Add all dry ingredients, including the lemon rind (save 1/3 of rind for icing) to a mixing bowl. Then pour in the rest of the soy milk, chia mix and oil and fold through until combined.
Pour mixture into the prepared cake pan and bake in oven for 50 minutes. At the 40 minutes mark the cake will be golden on the top and appear cooked through but at this point turn down the oven to 160 degrees and cook for a further 10 minutes. Remove the cake from the oven and cool.
To prepare the icing place the silken tofu, juice of half a lemon, rind, and rice malt syrup to a high speed blender and combine until smooth and mixed through.
Once the cake has cooled, remove from pan, top with the prepared icing, seasonal fruit and enjoy!
This cake is best consumed the day it’s made but can be enjoyed for up to three days if kept in the fridge.
