Description
This Chia Seed Chocolate Cake is a rich, fudgy, flourless dessert that’s naturally gluten-free, dairy-free, and sweetened with maple syrup. Chia seeds replace flour, offering a unique texture and a nutritional boost, making it a wholesome yet indulgent treat.
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)
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8-inch round or square baking pan.
- In a bowl, combine chia seeds and water. Let sit for 20 minutes until gel-like.
- Transfer chia mixture to a blender or food processor.
- Add cocoa powder, maple syrup, melted coconut oil, vanilla extract, salt, and baking soda. Blend until smooth.
- Add apple cider vinegar and pulse to combine.
- Stir in chocolate chips if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let cake cool completely before slicing. Chill for an even fudgier texture.
Notes
Chilling the cake improves its texture and makes it more fudgy.
You can substitute maple syrup with honey or agave syrup.
Add-ins like chopped nuts or a pinch of cinnamon can enhance flavor.
Frosting options include whipped coconut cream or dairy-free ganache.
Stores well in the fridge for up to 5 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
