Here’s a recipe for a moist, rich, and healthy Chia Seed Chocolate Cake. This cake is great for those looking to add more fiber and omega-3s into their dessert while still indulging in chocolatey goodness. It’s easy to make and can be adapted for vegan or gluten-free diets.
🍫 Chia Seed Chocolate Cake Recipe
🔸 Yield: 8–10 servings
🔸 Prep Time: 20 minutes
🔸 Cook Time: 35–40 minutes
🔸 Total Time: ~1 hour
🧾 Ingredients
Dry Ingredients
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1 ½ cups (190 g) all-purpose flour (or use oat flour/almond flour for GF)
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½ cup (50 g) unsweetened cocoa powder
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1 cup (200 g) granulated sugar (or coconut sugar)
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients
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1 cup (240 ml) milk (dairy or non-dairy like almond/soy/oat)
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½ cup (120 ml) vegetable oil (or melted coconut oil)
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1 tsp vanilla extract
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2 large eggs (or flax eggs/chia eggs for vegan)
Chia Gel
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2 tbsp chia seeds
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6 tbsp water (let sit for 10–15 min to gel)
Optional Add-ins
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½ cup dark chocolate chips or chopped chocolate
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¼ cup chopped nuts or shredded coconut
🥣 Instructions
Step 1: Prepare Chia Gel
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In a small bowl, mix 2 tbsp chia seeds with 6 tbsp water.
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Let it sit for 10–15 minutes until it forms a gel-like consistency.
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This acts like an egg replacer and adds fiber + texture.
Step 2: Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease and flour an 8-inch round or square cake pan (or line with parchment paper).
Step 3: Mix Dry Ingredients
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In a large mixing bowl, sift together:
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Flour
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Cocoa powder
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Sugar
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Baking powder
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Baking soda
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Salt
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Step 4: Combine Wet Ingredients
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In another bowl, whisk:
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Milk
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Oil
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Vanilla
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Eggs (or flax/chia eggs if vegan)
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Chia gel (from Step 1)
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Step 5: Mix Batter
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Gradually pour the wet ingredients into the dry mixture.
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Stir gently with a spatula or hand mixer until fully combined and smooth.
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Fold in chocolate chips, nuts, or coconut if using.
Step 6: Bake
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Pour the batter into the prepared cake pan.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Step 7: Frost or Serve
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You can enjoy it plain, dust with powdered sugar, or frost it with:
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Chocolate ganache
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Cream cheese frosting
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Vegan coconut whipped cream
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📝 Notes & Tips
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Vegan version: Use chia or flax eggs + plant-based milk.
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Gluten-free: Substitute with oat flour or GF all-purpose blend.
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Sweeter cake: Add an extra 2–3 tbsp sugar if your cocoa is very bitter.
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Storage: Keeps for 3–4 days at room temp or up to 1 week in the fridge.
🍰 Optional Toppings Ideas
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Fresh berries (raspberries, strawberries)
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Sliced bananas and peanut butter drizzle
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Dusting of cinnamon or cocoa powder
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Crushed pistachios or almonds on top of ganache