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Chia Seed Chocolate Cake (No Flour)

Chia Seed Chocolate Cake (No Flour)
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This Chia Seed Chocolate Cake (No Flour) is a rich, moist, and gluten-free dessert that combines the nutritional benefits of chia seeds with deep chocolate flavor. Perfect for those avoiding flour or seeking a unique, healthy chocolate cake, it offers a moist texture, fiber, omega-3s, and antioxidants. Simple to make with pantry staples, it’s versatile to adapt for vegan, paleo, or nut-free diets while delivering indulgence without guilt.

Ingredients

Scale

Main Ingredients

  • 1/4 cup chia seeds (soaked or ground)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (optional but recommended)
  • 3 large eggs or 3 flax eggs (equivalent of 3 tbsp ground flaxseed + 9 tbsp water, mixed and rested)
  • 1/2 cup natural sweetener (honey, maple syrup, or coconut sugar)
  • 1/4 cup coconut oil or butter, melted
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Optional Mix-Ins

  • 1/2 cup dark chocolate chips
  • 1/4 cup cacao nibs
  • Fresh raspberries or cherry halves
  • Spices (cinnamon, chili powder, espresso powder) as desired

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line your cake pan with parchment paper to prevent sticking and ensure easy removal after baking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the chia seeds, cocoa powder, almond flour, baking soda, and baking powder to ensure even distribution of leavening agents and chocolate flavor.
  3. Combine Wet Ingredients: In another bowl, beat the eggs (or prepared flax eggs), melted coconut oil or butter, natural sweetener, and vanilla extract until smooth and creamy to provide moisture and richness.
  4. Blend Wet and Dry: Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
  5. Add Optional Chocolate Chips: Fold in dark chocolate chips or your chosen mix-ins gently to evenly distribute without disrupting the batter’s texture.
  6. Bake to Perfection: Pour the batter into your prepared pan and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
  7. Cool and Enjoy: Allow the cake to cool completely in the pan before slicing. Cooling helps the cake set, ensuring each bite is moist and tender.

Notes

  • Soak chia seeds in liquid 10 minutes beforehand to improve texture and prevent dryness.
  • Use high-quality unsweetened cocoa powder for the best chocolate flavor.
  • Ensure eggs and oils are at room temperature for smooth mixing and even baking.
  • Do not overmix the batter to keep the cake tender and airy.
  • A smaller, deeper cake pan can yield a moister cake than a wider, shallow pan.

Nutrition

Keywords: chia seed cake, flourless cake, gluten free dessert, chocolate cake, vegan chocolate cake, healthy dessert

Find it online: https://lillysplate.com/chia-seed-chocolate-cake-no-flour/