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Lemon Berry Cake With Almond Flour and Chia Seeds

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I have started watching what goes into my food, so I've begun making my food from scratch.

Lemon berry cake with almond flour and chia seeds

Lemon berry cake with almond flour and chia seeds

This berry-lemony cake is a no-guilt treat that pairs well with a cup of hot tea. I enjoy having this after my lunch. It's so nice to have something to look forward to at the end of a meal!

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

16 servings


  • 1 medium lemon, zested and juiced
  • 2 eggs
  • 1 teaspoon vanilla extract or paste
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup, or to taste
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 2 tablespoons chia seeds
  • 2 tablespoons brown rice flour
  • 1/4 teaspoon salt
  • 1/2 cup (or up to 3/4 cup) assorted berries
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  1. Preheat the oven to 350ºF.
  2. Line a square baking dish with baking paper.
  3. Zest and juice the lemon in a bowl.
  4. Add the eggs, coconut oil, vanilla extract, and agave syrup. Beat all ingredients.
  5. In a separate bowl, combine the almond flour, chia seeds, rice flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients and mix. If the batter comes out too dry, add up to 4 tablespoons of water mixed with almond milk. Add this one tablespoon at a time, so as not to overdo the liquid.
  7. Gently mix in the berries.
  8. Pour the batter into the baking dish.
  9. Bake for 30 minutes or until done.

Berry Healthy Choice

Recipe Tips

  • Berries: You may use dried or frozen berries. Just remember to thaw the berries if you are using frozen ones. I used raspberries, cranberries, blueberries, and strawberries for this recipe. I sliced the strawberries to create pieces that were more matched in size with the other berries.
  • Flaxseed option: In addition to the chia seeds, I added two tablespoons of ground flaxseed. Remember to adjust your liquid to avoid a very dry batter.
  • Oil substitution: Instead of coconut oil, you can use olive oil or even avocado. There will just be a slight difference in taste, though.
  • Flour: Whenever I bake with almond flour, I add some rice flour, as well. This helps add a bit more "body" to the cake.

Health Benefits of Almond Flour

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