Blueberry, Lemon & Chia Loaf Cake
Plant based, and packed full of flavour this vegan loaf is not only a real crowd pleaser, but is incredible simple to put together... And even more simple to bake thanks to the Ninja Foodi MAX Health Grill & Air Fryer!
Ingredients
- 7oz plain flour (this can be substituted to make it gluten free)
- 2.63oz desiccated coconut
- 2.8oz melted coconut oil
- 5.25oz golden caster sugar
- 2 tsp baking powder
- 3/4 tsp bicarbonate of soda
- Pinch salt
- 2 tbsp chia seeds
- 1 large lemon (both juice and zest)
- 3.5oz blueberries
- 6.13fl. oz any plant-based milk
For the icing
- 1.75oz icing sugar
- Splash your choice of milk
- Splash lemon milk
Instructions
Step 1
In a large bowl combine the flour, desiccated coconut, baking powder, chia seeds, bicarbonate of soda and salt. Give them a good stir
Step 2
In a separate bowl combine the melted coconut oil, milk, sugar, half the blueberries and juice and zest of one lemon and give them a good mix until thick and glossy
Step 3
Now prepare your loaf tin and preheat the Ninja Foodi MAX Health Grill && Air Fryer. Grease the loaf tin with the remnants of oil and line with a long strip of parchment down the middle to help ease it out smoothly. Set your Ninja to 160 degrees and 'bake' for 40 minutes whilst you allow to preheat
Step 4
Add the wet mix to the dry mix and stir until everything is well combined, taking care not to overmix
Step 5
Pour into the loaf tin and smooth over with the back of a spoon. Once your Ninja Foodi is ready, place the loaf tin in the centre and leave to cook
Step 6
Once cooked, allow to cool before making the icing. Add a little lemon juice and milk at a time to the icing sugar until you get the desired consistency
Step 7
You can drizzle freely using a spoon, or for more control, empty into a piping bag and snip a tiny hole at the end and guide it for a neater finish. Top with remaining blueberries and lemon zest