Orange-Raspberry Loaf

Cake Ingredients:

1 tbsp chia seeds

3/4 cup non-dairy milk (soy, almond, oat, etc.)

3 tbsp orange juice

1 tsp vanilla extract

3 tsp strained raspberries

1/3 cup coconut oil (or any non-dairy butter substitute)

2/3 cup sugar

1 1/3 cup all-purpose flour

1 1⁄2 tsp baking powder

1⁄4 tsp baking soda

1⁄4 tsp salt

1 tbsp raspberry seeds

2 tbsp orange zest (I also add a little extra of this)

1 tbsp poppy seeds (these are optional)

Icing Ingredients

2/3 cup powdered sugar (you can use a little less if you want it less sweet)

2 tbsp orange juice

1 tbsp orange zest (adding extra is a yummy option or you can add some poppy

seeds to the glaze as well!)

2 tsp strained raspberries

Instructions:

Step 1: Preheat the oven to 350 0F, and strain raspberries (to do this you simply take a strainer, put your raspberries in it and press with a spoon to remove the liquid into a bowl, make sure to save the seeds that don’t get strained as well)

Step 2: Mix chia, milk, orange juice, raspberry juice and vanilla- set aside and let

thicken.

Step 3: Cream the coconut oil and sugar.

Step 4: In a separate bowl combine flour, baking powder, baking soda, salt,

raspberry seed, poppy seed and orange zest.

Step 5: Once the chia mixture is a bit thicker add to the sugar mixture, combine

well.

Step 6: Add the dry ingredients and mix until just combined.

Step 7: Pour into pan (either greased well, or lined with parchment) and bake for

40-45 minutes.

Step 8: Remove from oven and let cool (if parchment is used remove parchment)

Step 9: While cooling mix together icing ingredients.

Step 10: Place cake back in pan and pour icing all over and let it drip onto the

sides, it will soak into them!!