Chocolate Chia Cake
Ingredients
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.
Instructions
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Preheat the oven to 350F.
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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.
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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.
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Mix the dry ingredients in a large bowl (coconut flour, cacao powder, baking powder, chocolate chips). Stir well.
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Slowly incorporate the chia seed pudding, melted coconut oil/peanut butter mixture, maple syrup and yogurt into the dry the ingredients. Stir well.
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Grease a regular sized cake pan and pour the cake preparation, spread evenly.
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Transfer to the oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
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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.