Chocolate Chia Cake
This healthy and decadent double chocolate chia cake is made of 100% real food ingredients. It is extra moist, rich and bursting with flavor. Easy to make, this delicious and versatile dessert is perfect for the novice baker. It is also paleo, gluten-free, eggless and flourless making, it the perfect guilt-free dessert or snack.
If you have children, then you know how hard it can be, at times, to properly feed a toddler. One day they will eat something and ask for more like its the best thing in the world, making HMMMs’ and OHHHs’. And you’re like: “Score!”.
Then a few days later, you get back from work, exhausted, and think to yourself: “Hey I’m going to make that particular dish tonight, its easy and kids love it”.
Then… your little prince/princess looks at you, straight to the eye, and throws the plate on the floor.
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.
Ingredients
Note: You can substitute coconut oil or olive oil for the butter
Method
If you have children, then you know how hard it can be, at times, to properly feed a toddler. One day they will eat something and ask for more like its the best thing in the world, making HMMMs’ and OHHHs’. And you’re like: “Score!”.
Then a few days later, you get back from work, exhausted, and think to yourself: “Hey I’m going to make that particular dish tonight, its easy and kids love it”.
Then… your little prince/princess looks at you, straight to the eye, and throws the plate on the floor.
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.
Ingredients
- 4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes.
- ½ cup raw cocoa
- 125g softened butter (I used 1/2 Cup Olive Oil)
- 5 medium to large eggs
- 1 cup (175g) almond meal
- 1 cup coconut palm sugar, or your choice of sugar (I used 3/4 Cup Raw sugar, or you could use 3/4 Cup Honey)
- Pinch salt
- 1 teaspoon bicarb soda
- (I also added 1/2 cup cranberries)
Note: You can substitute coconut oil or olive oil for the butter
Method
- Preheat oven to 180C.
- Line a spring form cake tin with non-stick baking paper.
- Soak chia seeds (and cranberries if using), in 1 cup of water for 15 minutes, stirring regularly. The seeds will absorb all the water and swell to form a gel.
- Place all the ingredients in a bowl.
- Whisk to combine well & break up any lumps (at least 1 minute).
- Pour into lined cake tin.
- Bake in oven for 30-35 minutes or until it bounces back when pressed in middle. Please note that I cooked my cake for an additional 10 mins (so at least 40 mins).
- Let the cake cool for 5-10 minutes in the tin.
- Finish cooling on a wire cooling rack.
- Dust with cocoa when cool.
- When I made this cake, The Chef was at work and wasn’t due to come home until about 1am. I often make him a tasty treat and leave it with a note on the kitchen bench for him to come home to. Here is the note I left him with the cake. When I got up thismorning and he was still asleep, I found most of the cake demolished!
- Stay tuned, because Tania will be sharing her special chocolate glaze for this scrumptious cake! In the meantime, you can read how packed full of health benefits this cake is.
