Name: Chia Seed Chocolate Cake (No Flour)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup chia seeds; 1 1/2 cups water; 1/2 cup cocoa powder; 1/2 cup maple syrup; 1/4 cup coconut oil, melted; 1 tbsp pure vanilla extract; 1/2 tsp salt; 1 tsp baking soda; 1 tsp apple cider vinegar; 1/2 cup chocolate chips (optional)

This Chia Seed Chocolate Cake (No Flour) is a rich, fudgy, flourless dessert that’s naturally gluten-free and packed with wholesome ingredients. I use chia seeds in place of flour, giving the cake a unique texture along with a boost of fiber and omega-3s. It’s sweetened with maple syrup, making it a guilt-free treat that’s perfect for anyone looking for a healthier indulgence without sacrificing chocolatey decadence.

Why You’ll Love This Recipe

I love this cake because it hits that sweet spot between indulgent and nourishing. There’s no flour, dairy, or refined sugar, and yet every bite is dense, moist, and deeply chocolaty. The chia seeds not only replace flour but also bring a nutritional boost. I especially like how this cake gets better after chilling—it becomes fudgier and more satisfying. Whether I’m making it for guests with dietary needs or just looking for a healthier dessert, this cake never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup chia seeds

1 1/2 cups water

1/2 cup cocoa powder

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 tbsp pure vanilla extract

1/2 tsp salt

1 tsp baking soda

1 tsp apple cider vinegar

1/2 cup chocolate chips (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing or lining an 8-inch round or square baking pan.

In a bowl, I combine the chia seeds and water. I let it sit for 20 minutes until it forms a gel-like texture.

Once the chia mixture has thickened, I transfer it to a blender or food processor.

I add the cocoa powder, maple syrup, melted coconut oil, vanilla extract, salt, and baking soda, then blend until smooth.

I add the apple cider vinegar last and pulse to combine.

If I’m using chocolate chips, I stir them in at this point.

I pour the batter into the prepared pan and smooth the top.

I bake for 35 minutes, or until a toothpick inserted into the center comes out mostly clean.

I let the cake cool completely before slicing—it actually tastes better once it’s chilled.

Servings and timing

This recipe makes 8 slices.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Calories per serving: 210 kcal

Variations

Sometimes I like to mix things up. I’ll swap the maple syrup with honey for a slightly different flavor (if I don’t need it vegan). I’ve also added a pinch of cinnamon or espresso powder to enhance the chocolate flavor. If I want a nutty twist, I’ll fold in some chopped walnuts or pecans along with the chocolate chips. For a more decadent touch, I’ve even topped it with a dairy-free chocolate ganache after chilling.

Storage/Reheating

I store leftovers in an airtight container in the fridge, where the cake actually becomes more fudgy over time. It keeps well for up to 5 days. If I want to warm it slightly before serving, I microwave a slice for about 10–15 seconds. It also freezes well—I just wrap slices individually and thaw them overnight in the fridge.

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FAQs

What can I use instead of maple syrup?

I sometimes use honey or agave syrup if I’m out of maple syrup. Each one changes the flavor slightly, but they all work well.

Can I make this cake without a blender?

Yes, but I find that using a blender or food processor gives the best texture. Without it, the chia seeds don’t fully break down, and the cake can be a bit gritty.

Is this cake suitable for a keto diet?

Not as-is, since it contains maple syrup. However, I can experiment with a keto-friendly sweetener and adjust the ratios to suit lower-carb needs.

Do I need to soak the chia seeds in advance?

Yes, soaking is crucial—it helps the seeds form a gel, which acts as the structure of the cake in place of flour.

Can I add frosting?

Absolutely! I’ve topped it with whipped coconut cream, dairy-free ganache, or even a dusting of cocoa powder and sea salt for a minimalist finish.

Conclusion

This Chia Seed Chocolate Cake proves that dessert can be both decadent and nourishing. I love how it satisfies my chocolate cravings while staying free from flour, dairy, and refined sugar. Whether I’m making it for a special occasion or just want something sweet and wholesome on hand, it’s a recipe I keep coming back to.

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