{"id":14494,"date":"2022-08-29T17:04:24","date_gmt":"2022-08-30T00:04:24","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=14494"},"modified":"2022-09-02T00:42:47","modified_gmt":"2022-09-02T07:42:47","slug":"vegan-turmeric-lemon-chia-seed-cake","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-turmeric-lemon-chia-seed-cake\/","title":{"rendered":"Vegan Turmeric Lemon Chia Seed Cake"},"content":{"rendered":"\n

A beautiful vegan lemon chia seed cake that radiates sunshine. With marbled layers of turmeric infused yogurt cake, speckled with chia seeds, this lemon loaf cake not only tastes good and has a unique texture, but it\u2019s also easy to make and contains no eggs.<\/p>\n\n\n

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I\u2019ve shared a couple of lemon cakes or muffins before like these Coconut Lemon cupcakes with buttercream frosting<\/a> from a while ago. If you\u2019ve not tried these ones yet, you should too. The difference in this recipe is the addition of chia seeds and swapping the non-dairy milk for yogurt. <\/p>\n\n\n\n

Vegan Turmeric Lemon Chia Seed Cake<\/h2>\n\n\n\n

Can the yogurt be substituted?<\/h3>\n\n\n\n

Yogurt adds moisture and boosts the tanginess in this cake which really adds to the flavour. You can use store-bought vegan yogurt or this homemade soy yogurt<\/a>. If you don\u2019t have any yogurt on hand though, you could use non-dairy milk too, and I\u2019d recommend canned full fat coconut milk. If you\u2019re using anything thinner, then you might need to reduce the amount by a tablespoon or two.<\/p>\n\n\n

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What are the chia seeds for?<\/h3>\n\n\n\n

As for the chia seeds, you could leave them out if you don\u2019t have any. You can also substitute with poppy seeds or basil seeds. In this cake, they do not act as a binding agent. I add them in for the nutritional benefits. <\/p>\n\n\n\n

Since chia seeds absorb moisture, the amount of liquid in this cake batter is slightly more to make up for that, so that the cake doesn\u2019t turn out dry. So, if you are going to be changing the quantity of chia seeds in this recipe, that is something to keep in mind and account for.<\/p>\n\n\n\n

In fact, in my experience of making eggless cakes, I\u2019ve not found it necessary to have a binding agent; cakes tend to hold pretty well together with the right ratio of dry to wet ingredients. This easy delicious Apple and Orange Loaf cake<\/a>, which is also a fan favourite from this blog, is proof of that. That\u2019s another recipe to try if you haven\u2019t already.<\/p>\n\n\n\n

Can you taste the turmeric in this cake?<\/h3>\n\n\n\n

Only a small amount of turmeric is used in this recipe, and the taste doesn\u2019t come through; it\u2019s mainly for colour than anything else. So, it is optional; you can leave it out if you wish and just make a plain loaf.<\/p>\n\n\n

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How to get the semi-circular pattern?<\/h3>\n\n\n\n

To get the semi-circular marble pattern as in the photo, the batter is dropped along the middle of the loaf pan lengthwise. Try not to spread it to the sides and keep adding the layers along the middle of the pan only. As you add more batter alternatively, it will spread on its own to the sides of the pan while sinking to the bottom from the middle. This creates that semi-circular pattern. Once all the batter is in the loaf pan, don\u2019t mix or spread it, just gently tap the pan before placing it in the oven.<\/p>\n\n\n\n

About the sugar content and glazing<\/h3>\n\n\n\n

The sugar in this cake is generally much less than what most cakes call for. For my own preference, I usually add about 200 g (one cup) of sugar, as the glazing makes up for the additional sweetness. However, if you have a sweet tooth, then add a tad more as per the recipe, or up to 300g (1\u00bd cups).<\/p>\n\n\n\n