Chia Seed Cake Recipe

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This chocolate chia seed cake is moist, rich, and delicious. It’s an easy and nutritious dessert recipe.

Prep Time10

Cook Time28

Resting Time20

Total Time58

Course: Dessert

Cuisine: American

Servings:

Calories: 218.5kcal

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

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).

Store in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.