Vegan Pineapple & Lemon Mother’s Day Cakes

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. 

Keyword gluten-free
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 8 little cakes


  • 2 slices of fresh pineapple
  • 2 tbsp. ground chia seeds
  • 120 gr gluten-free flour (or plain flour)
  • 1 tsp. baking powder
  • 80 gr coconut sugar (or cane sugar)
  • 1 pinch of salt
  • 150 gr dairy-free milk (I used soya milk)
  • 40 gr rapeseed oil
  • 2 tsp. lemon extract
  • 1 tsp. vanilla extract


  1. 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.

  2. Cover the chia seeds with water (1cm over the surface) and let them sit for about 5 minutes.

  3. 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. 

  4. 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. 

  5. Add the wet mixture over the dry ingredients and stir until evenly mixed. 

    Divide the batter into each mould.

  6. Insert a pineapple triangle in the middle of each cake and place in the oven for 20 minutes until golden brown.