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Low-Calorie Vegan Lemon Chia Seed Bars with Creamy Coconut Frosting Recipe

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 15, 2026 · Updated Jul 11, 2026
American 40 mins beginner-friendlyeasystep-by-stepquickno-fussvegandairy-freelow-caloriecoconut frostinglemonfruitmorning-bakesnackminimal-ingredientsparty

Bright vegan lemon chia seed bars made with whole wheat pastry flour, oat flour, applesauce, maple syrup, almond milk, and creamy coconut frosting.

Low-Calorie Vegan Lemon Chia Seed Bars with Creamy Coconut Frosting Recipe
Prep 15 min
Cook 25 min
Total 40 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook25 min
Total40 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 cup whole wheat pastry flour
  • 1/2 cup oat flour (gluten-free if needed)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons chia seeds
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
  • For the Frosting
  • 1/2 cup canned coconut cream (chilled overnight)
  • 2 tablespoons powdered sugar (organic preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
BeginnerBakes vegan lemon chia bar ingredients
BeginnerBakes vegan lemon chia bar ingredients

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square baking pan with parchment paper or lightly grease it for easy removal.
  2. In a medium bowl, whisk together whole wheat pastry flour, oat flour, baking powder, baking soda, salt, and chia seeds until combined evenly.
  3. In a separate large bowl, mix fresh lemon juice, lemon zest, applesauce, maple syrup, almond milk, and vanilla extract until smooth.
  4. Slowly fold dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until combined to maintain tenderness.
  5. Pour batter evenly into the prepared pan and smooth the surface.
  6. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Remove from oven and let the bars cool completely in the pan on a wire rack before frosting.
  8. To prepare the frosting, scoop chilled solid coconut cream into a bowl, then add powdered sugar, vanilla extract, and lemon juice.
  9. Beat with a hand mixer or whisk until creamy and smooth. Chill 5 minutes if frosting is too soft to spread.
  10. Spread the coconut frosting evenly over cooled bars with a spatula.
  11. Cut into 12 bars and serve immediately or store airtight in the refrigerator up to 5 days.
  12. Optional: Garnish with extra lemon zest or chia seeds for a decorative touch.
Low-Calorie Vegan Lemon Chia Seed Bars with Creamy Coconut Frosting Recipe
Low-Calorie Vegan Lemon Chia Seed Bars with Creamy Coconut Frosting Recipe

Tips

Equipment Needed

Use the pan or baking dish listed in the recipe, plus mixing bowls, measuring tools, a spatula, and a cooling rack if the recipe bakes in the oven. Line pans with parchment or liners when the batter is delicate so beginners can release the bake cleanly.

Ingredient Prep Notes

Measure the dry and wet ingredients before mixing so the batter or dough comes together smoothly. Keep butter, eggs, dairy, fruit, or chocolate at the temperature described in the recipe because small prep details affect rise and texture.

Oven Note

Preheat fully before baking and use the center rack unless the recipe says otherwise. Start checking near the low end of the baking time and rely on the listed doneness cues instead of color alone.

Easy Upgrade Ideas

Keep upgrades simple: add a light glaze, a sprinkle of spice, citrus zest, chopped nuts, chocolate, or a beginner-friendly topping that matches the base flavor. Add decorative finishes only after the bake cools when frosting, glaze, or drizzle needs to set neatly.

Frequently Asked Questions

Can I make Low-Calorie Vegan Lemon Chia Seed Bars with Creamy Coconut Frosting Recipe ahead?
Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?
Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?
Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?
Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

  • whole wheat pastry flour: Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
  • oat flour (gluten-free if needed): Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
  • baking powder: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
  • baking soda: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
  • salt: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

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