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This healthy and decadent double chocolate chia cake is made of 100% real food ingredients. It is extra moist, rich and bursting with chocolatey flavor. Easy to make, this delicious and versatile dessert requires only one bowl and very few preparation steps. It is also paleo, gluten-free, eggless and flourless making, it the perfect guilt-free dessert or snack. With added protein, this recipe is also perfect as a post-workout treat. | www.onecleverchef.com

Chocolate Chia Cake

Course Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 Slices
Calories 231 kcal
Author One Clever Chef


Chia Seed Pudding:

  • 4 tbsp chia seeds
  • 1 cup almond milk

Rest of the cake ingredients:

  • 1/2 cup coconut flour
  • 1/3 cup cacao powder
  • 1 tbsp baking powder
  • 1/2 cup nut butter of choice I used organic peanut butter
  • 1 cup Vanilla Yogurt See notes for paleo/vegan versions
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup chocolate chips of choice

Refer to the instructions section for frosting recipe.


  1. Preheat the oven to 350F.
  2. The first step of this recipe is to prepare the chia seed pudding, which is very simple: Simply soak 4 tablespoons chia seeds into 1 cup of almond milk (or milk of choice), for 15 minutes.
  3. Meanwhile, melt the coconut oil and peanut butter in a small saucepan over low heat. Set aside as soon as the mixture is liquid, do not overheat it as it may burn the rest of the ingredients.

  4. Mix the dry ingredients in a large bowl (coconut flour, cacao powder, baking powder, chocolate chips). Stir well.

  5. Slowly incorporate the chia seed pudding, melted coconut oil/peanut butter mixture, maple syrup and yogurt into the dry the ingredients. Stir well.

  6. Grease a regular sized cake pan and pour the cake preparation, spread evenly.

  7. Transfer to the oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.

  8. Frosting: I used this recipe for Sweet Potato Chocolate Frosting

Recipe Notes

Every oven is different, baking times may vary. I used a 10 inch (diameter) round cake pan.

For the paleo version, use coconut yogurt.

For the plant-based version, use either coconut or soy yogurt.

Please note that the nutrition information is a rough estimate, without frosting or any other topping. For nutrition information regarding the frosting used for this recipe, please click here.