Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 8g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
