This chocolate chia seed cake is an easy and nutritious dessert recipe. It’s sweet, moist, and delicious. Give it a try if you’re craving a nourishing treat, like these chia seed cookies, which are another good option.
Ingredients and Substitutions
You can use either black or white chia seeds in this cake. I went with black this time. If you have trouble finding them at your local stores, they’re widely available online.
Almond butter adds richness and acts as a binder in this cake. You can substitute any other nut butter or seed butter you like. Just make sure it’s creamy, not crunchy.
I sweetened this cake with pure maple syrup. You can substitute agave nectar if you prefer.
Cocoa powder gives this cake its delicious chocolate flavor. You can use raw cacao powder if you prefer.
How to Make Chia Seed Cake
Add the unsweetened milk of choice, chia seeds, maple syrup, creamy almond butter, and vanilla extract to a mixing bowl, then use a whisk to mix well.
Let that mixture rest for 20 minutes to soften the chia seeds.
When the mixture has finished resting, preheat the oven to 350 degrees Fahrenheit.
Add the whole wheat flour, cocoa powder, baking powder, and salt to a separate bowl, then mix well. Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine.
Transfer the batter to a 9-inch baking pan lined with parchment paper.
Bake for 28 minutes or until a toothpick inserted into the center of the cake comes out looking clean. Let the cake cool to room temperature before removing from the pan and serving, or frosting, if desired.
Chia Seed Cake Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 1 cup unsweetened milk of choice
- 1/2 cup chia seeds (either black or white)
- 1/2 cup maple syrup
- 1/2 cup creamy almond butter (or substitute any other nut butter or seed butter you prefer)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour (spooned into the measuring cup, then leveled—not scooped)
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Add 1 cup unsweetened milk of choice, 1/2 cup chia seeds, 1/2 cup maple syrup, 1/2 cup creamy almond butter, and 1 teaspoon vanilla extract to a mixing bowl, then use a whisk to mix well.
- Let that mixture rest for 20 minutes to soften the chia seeds.
- When the mixture has finished resting, preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup whole wheat flour (spooned into the measuring cup, then leveled—not scooped), 1/3 cup cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon salt to a separate bowl, then mix well.
- Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine.
- Transfer the batter to a 9-inch baking pan lined with parchment paper.
- Bake for 28 minutes or until a toothpick inserted into the center of the cake comes out looking clean.
- Let the cake cool to room temperature before removing from the pan and serving, or frosting, if desired (I used this low-sugar chocolate frosting).
Notes
-
Store in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Another Chia Seed Recipe to Try
This rich and creamy chia chocolate mousse is delicious and easy to make.
