Chia Seed Chocolate Cake (No Flour) (Print version)
A rich no-flour chocolate cake made with soaked chia seeds, cocoa, melted chocolate, and eggs for a moist, fudgy crumb.
# Ingredients:
For the chia gel
01 -
3 tablespoons (36 g) whole chia seeds
02 -
1/2 cup (120 ml) warm whole milk
For the cake
03 -
4 oz (115 g) dark chocolate, chopped
04 -
4 tablespoons (56 g) unsalted butter
05 -
3 large eggs
06 -
1/2 cup (100 g) granulated sugar
07 -
1/3 cup (32 g) unsweetened cocoa powder
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon gluten-free baking powder
10 -
1/4 teaspoon fine salt
11 -
1 teaspoon instant espresso powder, optional
12 -
Cocoa powder or berries, for serving, optional
# Instructions:
01 -
Stir the chia seeds and warm milk in a small bowl. Let stand for 15 minutes, stirring once or twice, until thick and gel-like.
02 -
Heat the oven to 325°F (165°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
03 -
Melt the chopped chocolate and butter together in a heatproof bowl over barely simmering water or in short microwave bursts. Stir until smooth and cool for 5 minutes.
04 -
Add the chia gel, eggs, sugar, cocoa powder, vanilla, baking powder, salt, and espresso powder if using to a blender. Blend until mostly smooth, about 45 seconds.
05 -
Pour in the melted chocolate mixture and blend just until combined. Scrape the batter into the prepared pan and smooth the top.
06 -
Bake for 24-28 minutes, until the edges are set and the center has a slight wobble. Do not bake until completely firm, or the cake may turn dry.
07 -
Cool in the pan for 45 minutes. Run a thin knife around the edge, remove from the pan, and chill for at least 1 hour before slicing for the cleanest texture.
# Good to know:
01 -
This is a dense, fudgy flourless cake, not a tall layer cake.
02 -
Use certified gluten-free baking powder if baking for someone who avoids gluten.
03 -
The cake slices cleanest after chilling.