This chia seed chocolate cake is rich, moist, and deeply chocolatey, yet made without flour. Chia seeds work as a natural binder, giving the cake a fudgy texture while adding nutritional value. It’s a dessert that feels indulgent but fits beautifully into a gluten-free lifestyle.
Why You’ll Love This Recipe
This cake delivers everything you want from a chocolate dessert without relying on traditional flour. It has a dense, tender crumb, a bold cocoa flavor, and just the right amount of sweetness. The recipe is simple, uses pantry-friendly ingredients, and works well for everyday baking or special occasions. It can also be easily adapted for dairy-free or egg-free needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons chia seeds
6 tablespoons water
1/2 cup unsweetened cocoa powder
1/2 cup almond flour or finely ground oats
1/4 cup maple syrup or honey
1/4 cup Greek yogurt or mashed ripe banana
2 large eggs
1/4 cup coconut oil, melted and slightly cooled, or olive oil
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
In a small bowl, combine the chia seeds and water. Stir well and set aside for about 10 minutes, until the mixture becomes thick and gel-like.
Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
In a medium mixing bowl, whisk together the chia gel, eggs, maple syrup or honey, Greek yogurt or mashed banana, melted oil, and vanilla extract until smooth.
In a separate bowl, sift together the cocoa powder, almond flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 22 to 25 minutes, until the center is set and a toothpick inserted comes out with a few moist crumbs.
Remove from the oven and allow the cake to cool completely in the pan before slicing.
Servings and timing
This recipe makes 8 servings.
Preparation time is approximately 15 minutes.
Baking time is about 25 minutes.
Total time is around 40 minutes, plus cooling time.
Variations
For a dairy-free version, use coconut yogurt instead of Greek yogurt.
To make it egg-free, replace the eggs with two flax eggs.
For a nut-free cake, substitute almond flour with finely ground oats or ground sunflower seeds.
For extra richness, fold in 1/4 cup dark chocolate chips before baking.
To enhance flavor, add 1/2 teaspoon of espresso powder to the dry ingredients.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days. Allow slices to come to room temperature before serving.
To freeze, slice the cake, wrap each slice individually, and store in a freezer-safe container for up to 2 months. Thaw at room temperature before eating.
FAQs
Can I make this cake vegan?
Yes, you can replace the eggs with flax eggs and use a plant-based yogurt.
Does the cake taste like chia seeds?
No, once baked the chia seeds blend into the batter and do not have a noticeable flavor.
Can I use honey instead of maple syrup?
Yes, honey works well and provides a slightly deeper sweetness.
Is this cake very sweet?
The sweetness is moderate. You can increase it by adding a few extra tablespoons of sweetener if desired.
Can I use regular flour instead of almond flour?
You can, but it will change the texture and the cake will no longer be flourless or gluten-free.
How do I know when the cake is done?
The edges should be set and a toothpick inserted in the center should come out with a few moist crumbs.
Can I add fruit to the batter?
Yes, small amounts of raspberries or chopped strawberries work well.
Why is my cake very soft in the center?
This cake is meant to be moist and fudgy. It will firm up as it cools.
Can I bake this in a square pan?
Yes, an 8-inch square pan works, but baking time may vary slightly.
Is this cake suitable for kids?
Yes, it’s a wholesome dessert option with simple ingredients and a classic chocolate flavor.
Conclusion
This chia seed chocolate cake proves that a flourless dessert can still be rich, satisfying, and full of chocolate flavor. With its simple preparation, adaptable ingredients, and moist texture, it’s a recipe you’ll want to make again and again, whether for a celebration or a quiet moment of chocolate comfort.
This flourless chia seed chocolate cake is moist, fudgy, and rich in cocoa flavor. Naturally gluten-free and packed with wholesome ingredients, it’s a healthier dessert that doesn’t compromise on indulgence.
Ingredients
2 tablespoons chia seeds
6 tablespoons water
1/2 cup unsweetened cocoa powder
1/2 cup almond flour or finely ground oats
1/4 cup maple syrup or honey
1/4 cup Greek yogurt or mashed ripe banana
2 large eggs
1/4 cup coconut oil, melted and slightly cooled (or olive oil)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
In a small bowl, mix chia seeds and water. Stir and let sit for 10 minutes until gelled.
Preheat oven to 350°F (175°C). Line and grease an 8-inch round cake pan.
In a medium bowl, whisk together chia gel, eggs, maple syrup or honey, yogurt or banana, oil, and vanilla until smooth.
In a separate bowl, sift together cocoa powder, almond flour, baking soda, and salt.
Fold dry ingredients into wet mixture until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 22–25 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool completely in the pan before slicing and serving.
Notes
Substitute coconut yogurt for a dairy-free version.
Use flax eggs for an egg-free variation.
Add 1/4 cup dark chocolate chips for extra richness.
Include 1/2 tsp espresso powder to intensify chocolate flavor.
Chopped raspberries or strawberries can be folded in for a fruity twist.
