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Chocolate Chia Seed Cake Recipe

chocolate chia seed cake

I love this grain free chocolate cake!  It took me a while to get it right in the cafe & gosh when I did – so many of my wonderful friends & customers just loved it.

This is the base recipe.  Once you have perfected this cake you can add so much more yummy stuff to it.  This is terrific as small cupcakes (freezable) for lunch boxes, a wonderful birthday cake or just one of those ones you make when a good movie, an awesome coffee and a sit down is needed.

It is chocolaty, high in fibre from the chia seeds and packed with lots of protein – not too sweet and a total taste bud pleaser it really just is super yummy.  You only need a bowl & a whisk to get the job done.

To make it extra special remember to make my raw chocolate glaze recipe for an extra oozy blob of deliciousness and chocolaty goodness.

If you are time poor and still wanting to eat awesome grain free chocolate cake you can grab my new range of Whisk and Bowl Baking Mixes here.  These new mixes are higher in plant based protein, are the best paleo chocolate cake on the planet, are quick and easy to bake and super affordable.  Best of all – these new grain free chocolate cake mixes are nut free, making them terrific for school lunch boxes.


Chocolate Chia Seed Cake

  By Tania Hubbard  , , ,

October 8, 2016


4 tablespoons chia seeds (soaked in 1 cup of water for 15 minutes)

1 cup almond meal (1 cup of pepita meal for nut-free-chocolate-cake-recipe)

1 cup coconut palm sugar (you can use less for sure)

1/2 cup cocoa (raw or dutch processed)

2 teaspoons cinnamon

125g butter (or 1/4 cup of olive oil or coconut oil)

4 medium eggs (60 gram eggs are medium)

1 teaspoon bicarbonate of soda (bicarb)

pinch salt


1Preheat oven to 180C

2Line a spring form cake tin with non stick baking paper

3Soak the chia seeds in 1 cup of water for 15 minutes, stirring regularly

4In meantime place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl

5Whisk to combine well and break up any lumps

6Add chia seed jelly and whisk until well combined

7Pour into lined cake tin

8Bake in oven for 35-40 minutes or until it bounces back when pressed in the middle

9Let the cake cool for 5-10 minutes in the tin

10Finish cooling on a wire cooling rack

Make this cake your own

  • This is the basic recipe.  It is really about getting you started with the minimum of fuss.
  • You can add ginger (1/2 teaspoon), or coffee (1/4 cup of coffee grinds) to this cake and changes its flavour dramatically or delicately if you like.
  • A handful of berries is deeeeeelicious

REMEMBER – you can substitute butter for coconut oil or olive oil


chocolate chia seed cake keeps on keeping on

I LOVE that after all these years, since first publishing my best selling cookbook – Gluten Free Grain Free (food we love) my Chocolate Chia Seed Cake recipe still finds its way into homes all around the world.  It has been baked by celebrity chefs including Matt Moran , featured in loads of amazing magazines including Cafe Culture International, the Australian Good Food & Travel Guide and featured on award winning blogs including the Nutrition Guru and the Chef and one of my all time favourites Cooked with Love – Katheerine won my heart with this beautiful wedding cake. The woman knows good food and what it means to make beautiful Chocolate Chia Seed Cake.

I love how different people adapt the recipe and make it their own.  Sending me loads of images of how they make it in their home and use it to celebrate and mark occassions with family and friends.

Keep enjoying this recipe.  Remember if you would love more recipes like this one I have released my second cookbook Abundance.  You can find lots of beautiful gluten free, grain free, nut free and dairy free recipes in this book.  Hugely adaptable, using seasonal ingredients and keeping it real and affordable.

Nut Free Chocolate Chia Cake from Tania’s second best selling cookbook Abundance.

Celebrity Chef Matt Moran baking gluten free Chocolate Chia Cake

The beautiful Nutrition Guru and the Chef truly know how to bake cake!  I love this image and how balanced these guys are in their approach to food.

This is from the ever beautiful Katherine. Sharing her simple to follow, recipes that will make healthy eating EASY! Her work is just beautiful and this is a wedding cake (photo by Katherine) she did for a very lucky friend indeed.

About the Author:


  1. Sandie November 1, 2013 at 12:22 pm

    I was so happy to make this cake with the beautiful ingredients, but alas, the rapadura quantity I used was not enough and it wasn’t sweet enough at all, even for us who like dark and bitter choc taste, ( admittedly i didnt use a choc drizzle as a form of “icing” on top ) and our organic cocoa is quite strong.I will make again with either more rapadura or some additional honey or maple syrup, do you think mushed dates would be good too?

    • Tania Hubbard November 2, 2013 at 9:01 am

      Hi there Sandie, thanks for your post. It can be bitter if you use raw cacoa for sure and rapidura is not as “caramel” as coconut palm sugar. The two together give a dark chocolate, bitter cake – mushed dates would work wonderfully BUT – mushed dates and rapidura sugar – could end up being a lot of sugar!

      The easiest way to overcome the bitterness is to change your raw cacoa for dutch processed cocoa – I use an organic one – that one step they use to alkaline the cocoa makes the end product sweeter, still dark chocolcateeeee but not as bitter. Adding honey or maple syrup won’t stop the raw cacoa from being bitter……… I have used less raw cacoa – 1/3 cup instead of 1/2 cup and added a banana – this made a yummy chocolate banana chia seed cake.

      Changing the raw cacao to dutch processed cocoa will sort it though and nothing else needs to be added or changed. xx

  2. Kimberly November 11, 2013 at 1:55 pm

    Hi Tania. I am only just learning how to bake gluten free and love your cookbook, but the Chia Seed Chocolate and Coconut flour cakes I have made so far turned out very flat and dense compared to the pictures. What am I doing wrong or how can I improve? Whilst trying to change the way my kids eat, I need to make it all look good!!

    • Tania Hubbard November 11, 2013 at 2:23 pm

      HI there Kimberley, thanks for your post. Lets start with the chocolate chia seed cake….. when it is cooking in the oven it will rise quite high (assuming you have added the bi-carb), as it cools down it sinks back down to a cake about 7-8cm tall. Not very tall at all really. The one in the book measured just under the 8cm – sometimes, depending on the freshness of the almond meal it can be higher – but not much. It is a high protein cake without what I like to call “empty or light” flour alternatives (like starch). So…… it is dense – generally you can get around 16 slices per cake – or I have made 24 mini cupcakes with the mix – because it is so filling……

      To make a lighter cake you can use 1 cup of whole almonds, mill them down into a meal and add that to the mix instead of the blanched almond meal – I like the blanched because it is easier to digest. You will get a high, dryer cake.

      The coconut flour cake – am not sure which ones you mean here. Let me know and we will see what we can do…… xx Tania

  3. Angela November 20, 2013 at 1:03 pm

    This is the most amazing cake! I used about 2/3 of the mix in a loaf pan, and made 5 medium sized cupcakes with the rest of the mix. It is moist, not too dense, not too dry… And the PERFECT level of sweetness for me! I was tempted to make the raw icing, but it was great how it was 🙂 I did all the dry ingredients, then butter, egs and chia and it worked really well.

    I added two and a half rounded teaspoons of instant coffee to the chia seed gel too, instead of the cinnamon and I don’t think I could make a more delicious cake, even with wheat flour. Thankyou so much, I am going to share this on my grain-free FB page 🙂 Awesome!

    • Tania Hubbard November 20, 2013 at 2:10 pm

      Hi there Angela, welcome to my page – great to see gluten-free, grain-free living is working for you. 12 years on and I love my life……… There are stacks of hints and tips on the blog about how you can change this cake mix to suit your life. I sometimes change the coconut sugar for apples:):) Sometimes add squished up dates, or blueberries, or strawberries, chilli is lovely and when at home with my wonderful husband (who is an aewsome barista) I get to use freshly brewed coffee + and a dash of orange zest.

      The best thing about this cake mix – you can make it your own and I am super happy you have been able to adapt it to your wonderful home:)

      Stay in touch!

      Cuddles Tania

  4. Sue December 6, 2013 at 9:36 pm

    I have made this cake a few times now and it is awesome. A definite favourite of the kids. Last time I soaked the chia seeds in raspberries (liquidified in blender) that I picked. YUM. Thank you. Your recipes are amazing.

    • Tania Hubbard December 20, 2013 at 10:54 am

      Hey there Sue, so excited that this is a favourite with the kids (the big kids in this house love it too) – the raspberries sound totally awesome (full of awe!) and the fact that you picked em makes me even more excited. Am blackberry picking this weekend for a wee Christmas Feast with family and friends. You have inspired me! big cuddles xxxx Tania

  5. Jade January 2, 2014 at 9:36 pm

    Hi Tania, thanks for a great recipe. I saw it earlier this evening and just had to try it. Immediately! I love to bake, but my transition to gluten free and reduced sugar has resulted in many frustrating failures – either the recipes haven’t worked out as they should or the flavour has been less than delicious. This cake worked out exactly as I had hoped it would – moist but light, rich and chocolatey but not too sweet. (I used coconut oil, coconut palm sugar and raw cacao and baked for 40 mins @ 160°C fan forced… and the cranberries were the perfect addition!) I look forward to trying more of your recipes! Thanks again!

    • Tania Hubbard January 14, 2014 at 10:25 am

      Hey there Jade, well gosh – thanks so much for your lovely message here. Baking is certainly a passion of mine and going gluten and grain free certainly proved challenging. But, simple, joyful food has been the lesson I have learnt and I am so pleased to be able to share it with you. I LOVE cranberries BTW and am going to bake it your way for my friends birthday party. Thanks for the inspiration. xxxxx

  6. Lydia February 6, 2014 at 6:49 pm

    Hi Tania,

    What size cake pan would you recommend for this amount of cake mixture?

    Many thanks

    • Tania Hubbard February 6, 2014 at 7:56 pm

      Hi there Lyida, thanks for your post. The chocolate chia cake is a little bit of a trickster – it will rise like any normal cake and then drop back down to a pretty darn delicious, thick, moorish cake. I bake this cake in a 20cm, 18cm and sometime a lamington tin – all lined with non stick baking paper.

      If you want a higher, dryer cake – blend down 1 cup of almonds and use those instead of almond meal (1 cup) – the cake will certainly have more height, be slightly dryer – more like a choc sponge.

      This cake is also pretty terrific as wee little cupcakes:)

  7. shelly February 19, 2014 at 1:25 pm

    About to give this one a crack! Does it matter between white or black chia seeds- wasn’t sure on the differences so went with black. Don’t have cane sugar so using dark brown sugar(ill have to find some) love your recipes!!!

    • Tania Hubbard February 20, 2014 at 8:32 am

      Hey there Shelly – you can most certainly give this cake a crack – crackalackka is what we say here at HQ:) No difference with black or white chia seeds – they are all darn tasty. Sugar – best if you use Rapidura or Coconut Sugar – the others can be much richer and sweeter – if you won’t want to use any sugar – 1 cup of dates mashed up or 2 small apples grated will do the trick – all to your taste of course. xxxxxxxxx

  8. shannon February 19, 2014 at 3:33 pm

    hi there, where can i find the raw choc glaze recipe?

    • Tania Hubbard March 28, 2014 at 7:40 pm

      HI there Shannon – I don’t thing I responded to this sorry. The glaze is 1 part coconut sugar and 1 part cocoa – if you use raw cocoa – it might be a bit bitter – add a little bit more coconut sugar if you like. Mix it well. To this I gradually add water – mix well – until I get the consistency I like. Sometimes uber thick and other times – just runny enough to coat the cake and dribble down the sides!
      xxxxx Tania

  9. shell March 10, 2014 at 11:16 pm

    Can I substitute the eggs for anything to make a vegan cake? I would normally use chia instead so I’m after any ideas. Thanks

    • Tania Hubbard March 28, 2014 at 7:46 pm

      HI there Shell, I have been know to just leave the eggs out all together. Leave the mix sit (once all combined) for about 5 minutes – or longer if you can – and then bake as a chocolate brownie.

      It needs to bake at a lower temperature for longer. An alternative is mashed banana, grated apple, apple sauce or some flaxseed gel. xx Tania

  10. Fiona April 18, 2014 at 12:21 pm

    Hi Tania
    This is our FAVOURITE chocolate cake. So easy and agrees with everyone’s tummies. (Quite a feat in our family!) But just to push the boundaries a little bit further, our daughter baked one for a group of young ladies who work with us. They devoured every crumb and were looking around for more! Then our daughter told them the cake contained no flour and no cane sugar. Shock! Horror! Where is the recipe, they asked. The only change we make is to buzz 4-6 chopped medjool dates into the mix right at the end, and reduce the coconut sugar to about 3/4 cup. We don’t put a glaze on, but we could! For people outside the family we might sieve a sprinkle of icing sugar on the top. Just for eye appeal. Also we bake in a 26cm springform tin and we really like that size of thin, elegant, beckoning slice! Long live the Chocolate Chia Cake! Can’t wait for the next book of recipes and personal experiences! xx

    • Tania Hubbard May 2, 2014 at 8:06 am

      Fiona – I love your posts and thank you so much for your wonderful words about the cake – How cool your daughter baked it for her work colleagues and they LOVED it. Changing it up with dates is awesome. I sometimes ditch the CPS all together and grate two apples instead. It is so yummy – with a wee bit more cinnamon and a pinch of nutmeg – choccy cake heaven! You rock and I LOVE LOVE LOVE that you just embrace recipes, make them your own and have so much fun with food. Big cuddles xxxx Tania

  11. Tina Pollard May 1, 2014 at 11:32 pm

    My daughter loves this cake & we cook a variety of recipes, I cooked it in a loaf tin and used cacoa & coconut oil instead of butter. I also added a little moist shredded coconut & a good handful of frozen raspberries.
    The coconut sugar glaze adds just enough sweetness & a dollop of fruit yoghurt is a healthy alternative to cream.

    • Tania Hubbard May 2, 2014 at 8:08 am

      Totally awesome Tina – so happy this cake works for you AND you making your own, changing it up, adding stuff, changing ingredients is all part of the fun. Let me know when morning tea is on next time:-) You inspired me to bake a cake for the crew today – they are very happy and said to say THANKYOU xxxxxxx

  12. Melissa May 27, 2014 at 5:02 pm

    WOW WOW WOW. This cake is divine. I did not have any coconut sugar but could not wait to try it.. So I substituted it with 1/2 cup medjool dates and 1/3 cup rapadura sugar. I used raw cacao powder and soaked my chia seeds in 1 cup of coffee. I made it on butter. YUM! Just like a ‘normal’ cake. Thanks for the great recipe.

    • Tania Hubbard June 2, 2014 at 6:39 pm

      Bahahahaha Melissa – I just got so darned excited when I read your post. We love this cake too and it goes through lots of different variations. I love yours. I often use a combination of dates and dried bananas and no added sugar. We recently soaked our seeds in some red wine! Totally awesome and a wee bit posh. You had me at coffee! – butter is MOST certainly the best ever for this cake – GOOD on YOU xxxxxxxx

  13. missy June 14, 2014 at 6:12 am

    what is bicarb?
    is that baking soda?
    i am in the U.S.

    thank you!

  14. Jayne July 1, 2014 at 1:19 pm

    I absolutely love this cake ! It tastes so yummy !
    Just wondering if you know how many calories per serve ?

    • Tania Hubbard September 8, 2014 at 4:13 pm

      Hey there Jayne – sorry I don’t count calories and have never counted them in this wee cake. There are a few spots on the internet where you can pop in all the ingredients and it will give you a print out of what you are after – it depends on size of eggs, type of oil you use (butter, olive oil, coconut oil) and if you use coconut sugar or another type of sweetener – there are so many variations of my cake! xx tania

  15. Sonia July 7, 2014 at 7:50 pm

    Hi – we love this recipe!! – I have made this a couple of times now – the egg free version as my daughter can’t have them – while its tastes awesome and I don’t really care how it looks – do you have any suggestions as to what I am doing wrong – i just have been using grated apple instead of egg and otherwise sticking to the recipe – cooked as for brownie at 160 for around 40 minutes – but it seems to always be soggy at the bottom and is more like a pudding than a cake or brownie – can you help please?

    • Tania Hubbard September 8, 2014 at 4:11 pm

      Hey there Sonia – thanks for your message. I would just not add the grated apple (as an egg replacer) – I use the grated apple as a sugar replacer. There is enough chia seed in the mixture to act as an egg for an egg free version without adding any other alternative (hope that makes sense)

      A couple of things to consider –

      (1) assuming you are still using coconut sugar as the sweetener you really don’t need to add the extra apple – it will add too much pectin and too much liquid and make the mixture so wet that it will be pretty soggy on the bottom
      (2) leaving out the eggs and apple – let the mixture sit (after adding the 1 cup of water and soaked chia seeds) and olive oil (or whatever you use) for about 5 minutes – the mixture will really start to “join” and cook way better as a egg free brownie
      (3) I cook the egg free brownie in a tray lined with non stick baking paper at 175C for around 30-35 minutes – it will spring back but not like a “egg” cake
      (4) the cake/brownie will not be as high as the chocolate chia cake with eggs because the eggs provide leavening as part of the baking process

      mmmm…….. I reckon that is about all I can add to your post here. xx Tania

      • Sonia October 18, 2014 at 8:01 am

        Thanks Tania

        Just tried this and it worked awesome!!! My daughter is happily munching away on ‘her’ brownie>


  16. Shannon July 14, 2014 at 3:39 pm

    Hi Tania, I would love to make a healthy cake for my little guy’s first birthday, and being pregnant again, I’m craving chocolate and strawberries!! Also, I need a great recipe for the adults who come that all have a sweet tooth. My little man doesn’t know what he’s missing yet, so I’m sure he’ll love this Chia Cake, but my husband and his family are all NON health food freaks 😉 So I’m wondering, how do you add the strawberries? How many cups and what method? (Mashed like an applesauce? Chopped into baby bite size bits? Do you substitute the strawberries for something, or just add them?)

    Also, chia seed jelly… is that just what happens when you soak all the chia seeds? They turn into jelly and you use the whole cup? Or you soak them and skim the jelly off the top? I’d love to hear back from you so my first babies first birthday will be a SMASH!! =D Thanks so much, Shannon

    • Tania Hubbard July 18, 2014 at 2:16 pm

      Hiya Shannon, so lovely to hear from you and golly another bub on the way – rockstar!

      Strawberries for the choc chia cake – easy as! All you need to do is wash em, dry em, chop um up with a knife into bit about the size of you little finger (end of) – I think you call that baby bit sized bits!

      I usually use an entire punnet. Really gives it a terrific taste. Throw the chopped up bits into the wet mix, stir around and pop into the oven. If you do feel a little adventurous – leave some strawberry bits til the end and drop them onto the top of the cake just before placing in the oven – they cook ever so nicely in the top and give you a terrific texture and flavour boost!

      Chia seed jelly – that is when you have mixed the chia seeds and water together – you get jelly – kind of looks like camel snot – but tastes fantastic. No need to skim anything – use it all.

      Big cuddles and send me a photo of your birthday cake – would love to pop it up here on the blog xxxxxxxxx

      • Shannon July 24, 2014 at 12:35 pm

        Oh dear… I’m not so sure my test run worked at all… 🙁 Everyone says the cake is “moist”, but mine almost seemed to have chocolate pudding in the middle!!! Is it supposed to be THAT moist? Should I have cooked it longer? The only difference I made to the recipe was I couldn’t find any whole chia seeds, so I bought ground chia seeds. Would that have made it too runny? Also, I may have let them soak longer than 15 minutes… would that have made a difference? And I didn’t use butter, I used olive oil, and I had to google how many cups “125 grams” was. 1/2 cup of olive oil instead of 125 grams of butter; should I have not used so much oil? Or possibly the 5 eggs I used were too big? I should only use 4? Or is it supposed to be pudding-like?


        • Tania Hubbard July 25, 2014 at 3:55 pm

          Hey there Shannon. Its all good. The chia seed meal is the problem. Everything else is perfect. When using ground chia seed – you need to use 8 tablespoons of ground chia seed meal (not 4) and you don’t need to soak it. 4 tablespoons of whole chia seeds will soak up 1 cup of water without any problems and the DO need soaking before adding to the cake mix. 4 tablespoons of ground chia seed meal won’t do the same job (it kind of equals 2 tablespoons of whole chia seeds) – that is why you need 8 – sorry you had a wee bit of a problem – BUT – the answer is simple and not your cooking at all! So bloody awesome you had a go xxxx tania

  17. Jay August 1, 2014 at 3:47 pm

    I first tried this when an Aunty made it, I got hooked from the first bite. I’ve made it twice since and the second time baked it in silicon muffin tins for around 20mins. Perfect for taking for lunches etc. as it’s a bit less fragile than the cake slices. Absolutely delicious and mostly guilt free 🙂

    • Tania Hubbard August 21, 2014 at 3:36 pm

      Hey there Ruby, so pleased you love this cake. I am really excited we have finally been able to get it in the bag! Now gluten-free, grain-free, nut-free, dairy-free and it can also be baked into a brownie (egg free) our new mix goes live next week. Woot Woot – I still love this cake. Go the silicon muffin tins – they really do work to keep the mix together a bit more. Send through a picture of your next bake up – lets post it here and share it with our #chocolatechiacake tribe xxxxxxxxx Tania (team@glutenfreegrainfree.com.au)

  18. Amanda November 16, 2014 at 3:12 pm

    Can this cake be frozen? I make this all the time and my family loves it, but I am going away on holiday and want to make it to take it away, but alas a mother of 3 I am trying to be as organised as I can. I thought I would ask before experimenting.
    Thanks in advance. Amanda

    • Tania Hubbard November 25, 2014 at 10:09 am

      Hey there Amanda, sorry for the delay in getting back to you. Just back from the final stretch of my National tour for 2014. Yes it can be frozen – I make it as muffins in individual muffins papers, wrap each one up air tight – sometime I put two in a zip lock bag, squeeze out all the air and freeze. xxx Tania

  19. Tania Hubbard November 25, 2014 at 10:19 am

    yum! reckon you need to send in some photo’s xxxxx

  20. Lisa April 4, 2015 at 5:13 pm

    Tania, how many tablespoons of coconut oil would I use in place of the 125g of butter?

    • Tania Hubbard May 25, 2015 at 1:28 pm

      Hey there Lisa – mmmm, that is not an easy one sorry – I sub butter for olive oil – 4 tablespoons – hope that helps xxx tania

  21. Verity April 27, 2015 at 9:32 am

    Hi there Tania!
    I came across your cake a couple of years ago on a “diabetic safe” site and have been making it and tweaking it ever since! It is the MOST FANTASTIC WONDERFUL CHOCOLATE CAKE EVER!!!! I hope it’s ok that I have been making it and giving out the recipe – it’s so moist with the nuts and as you say can be tweaked over and over to make it even more EPIC!!! I make it always for birthdays, and any occasion when people come over – I have also used the same formula and used oranges/lemons without cocoa, and that one is a work in progress, but still tasted amazing! I have a thermomix and add a chocolate ganache / sauce from the thermomix Every Day cookbook – made with coconut cream (watered down), a large knob of salty butter, and about 300g or 3 bars of lindt dark choc, sometimes using the almond and orange zest one…..am going to try some of the variations others have tried – while the cake and the sauce are both still warm you pour the sauce over and then put the cake and sauce aside and it thickens a bit – you can then add some more milk (any) and make a delicious chocolate drink!!! Wow girl you deserve a medal! Please keep up with your amazing ideas – I have issues with sugar, grains, dairy, and lots of veg like garlic and onions, so subbing is always the way to go – ps instead of using dried ginger I usually use fresh – this adds amazing flavour too : Thanks again and will in future give out your website details….xxx

    • Tania Hubbard May 25, 2015 at 1:27 pm

      Hey there Verity, gosh – I don’t know where to start – thank you so very much for such a lovely post and for contributing updates, new ideas and a way to turn a simple cake into something totally delicious and crazy easy! Stay connected. xxxxxxx

  22. Verity April 27, 2015 at 9:34 am

    ps sorry I meant you add the milk to the unwashed thermomix and heat for the delish chocolate drink! Yumm

  23. Anika May 24, 2015 at 6:48 am

    Can you make this with regular wheat flour?
    Looks delicious! 🙂

    • Tania Hubbard May 25, 2015 at 11:28 am

      HI there Anika – I have never made it with wheat flour sorry – there is a stack of information on the web about subbing wheat flour for/with almond meal. I don’t have any clue about cooking with wheat sorry xx tania

  24. Meggo March 16, 2017 at 4:15 pm

    Hi, has anyone tried using this recipe to make chocolate self-saucing pudding? If I just make a sauce of hot water, cocoa and rapadura and pour over the cake mix before putting in oven, would it work?

    • Tania Hubbard March 23, 2017 at 3:34 pm

      Hi there Meggo, sorry we haven’t tried making it into a self saucing pudding. I generally just make some raw glaze from cocoa and coconut sugar with some water to make a thick sauce, warm it up and spoon over. Generally the recipe for the glaze is 1/4 cup of sugar to 1/4 cup of cocoa – you adjust it for sweetness. Add just enough water a bit at a time to make a thick sauce, warm and enjoy. Cheers Tania

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