Ingredients
Method
- Preheat oven to 350°F (175°C). Coat an 8-inch cake pan with baking spray.
- Mix chia seeds with a few tablespoons of water and let sit for 10 minutes until gel forms.
- In a large bowl, mix vegan yogurt, applesauce, sugar, lemon zest, lemon juice, lemon extract, vanilla extract, and soaked chia seeds until smooth.
- Gradually stir in the self-rising flour. Mix just until no dry spots remain.
- Pour batter into the prepared pan. Smooth the top. Bake for 45–50 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes. Run a knife around the edges, invert onto a wire rack, then flip upright and let cool completely.
- Whisk confectioners’ sugar with lemon juice until smooth. Drizzle over cooled cake.
- Slice with a serrated knife and serve, or store in an airtight container.
Notes
For best texture, use room temperature ingredients and let the batter rest for 10–20 minutes before baking. Store at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for longer storage.