Ingredients
Scale
- 2 tbsp chia seeds + 6 tbsp water (chia “egg”)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour or ground oats
- 1/4 cup maple syrup or honey
- 1/4 cup Greek yogurt or mashed banana
- 2 large eggs (or substitute with flax eggs for eggless)
- 1/4 cup melted coconut oil or olive oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a small bowl, combine chia seeds and water to create your chia “egg.” Let it sit for about 10 minutes until it thickens.
- In a large mixing bowl, whisk together cocoa powder, almond flour (or ground oats), baking soda, and salt.
- In another bowl, mix the chia “egg,” maple syrup (or honey), Greek yogurt (or mashed banana), melted coconut oil (or olive oil), and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just mixed—avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Substitute eggs with flax eggs for a vegan version.
- Use mashed banana for a dairy-free option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg