chocolate chia seed cake

I love this grain free chocolate cake! It is smooth, rich, high in protein, loads of fibre and make awesome muffins, celebration cakes and heaps more.  A paleo chocolate cake filled with chia seeds, almond meal (nut free version coming soon), loads of flavour and super quick and easy to make.

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. The perfect grain free chocolate cake everybody loves.

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.

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.

Nut Free Chocolate Chia Cake from Tania’s second best selling cookbook Abundance – 50 gluten free, grain free recipes everybody loves (including egg free, nut free and allergen friendly recipes)

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