| | Chia and poppy seed lemon syrup loaf cake
Chia and poppy seed lemon syrup loaf cake
Chia and poppy seed lemon syrup loaf cake 4.3-5 9
  • Calories: 1379 kj
  • Fat: 15.7g
  • Carbohydrates: 22.8g

How to Make:

  1. Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of a 11cm x 22cm (base measurements) loaf pan.
  2. Combine flour, desiccated coconut, coconut sugar and seeds in a large bowl. Whisk eggs, coconut cream, maple syrup, oil, lemon rind and juice in a large bowl until combined. Add to dry ingredients and stir until combined. Spoon into prepared pan. Bake for 55 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a wire rack.
  3. Meanwhile, make lemon syrup. Combine sugar, juice and 2 tablespoons water in a small saucepan over medium heat. Stir for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat and simmer for 8 minutes or until syrupy. Pour over warm cake.
Time for preparing:
55 min.


  • 2 cups wholemeal self-raising flour
  • 1/2 cup desiccated coconut
  • 1/4 cup coconut palm sugar (see Note)
  • 1/4 cup black chia seeds
  • 2 tablespoons poppy seeds
  • 2 eggs
  • 270ml can coconut cream
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted, cooled
  • 1 1/2 teaspoons lemon rind
  • 1/4 cup lemon juice
  • Lemon syrup
  • 1/3 cup caster sugar
  • 1/2 cup lemon juice