Chocolate Chia Seed Cake | Tania Hubbard - Living Gluten Free & Grain Free

Chocolate Chia Seed Cake

  By Tania Hubbard  , , ,

September 20, 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