These easy to bake litlle cakes are both sweet and a little tangy which makes them the perfect treat at the end of a meal.
Grease your heart shape moulds (or little muffin moulds) with oil and preheat the oven to 180°C.
Chop your slices of pineapple into little triangles, leave aside for later.
Cover the chia seeds with water (1cm over the surface) and let them sit for about 5 minutes.
In the meanwhile, sift the flour in a bowl (this step prevents any lumps or impurities from going into the batter) add the baking powder, coconut sugar, salt and mix.
In a separate bowl, stir together the dairy-free milk, oil, lemon and vanilla extract. Add the chia seeds making sure to mix thoroughly as they tend to stick together.
Add the wet mixture over the dry ingredients and stir until evenly mixed.
Divide the batter into each mould.
Insert a pineapple triangle in the middle of each cake and place in the oven for 20 minutes until golden brown.