Flourless Carrot Chia Seed Cake
This flourless carrot chia seed cake is moist, flavorful, and nourishing—everything you want in a feel-good treat. Packed with grated carrots, nutty flours, and nutrient-rich chia seeds, it’s a wholesome dessert that doesn’t sacrifice taste. Perfect for spring gatherings, Easter brunch, or anytime you’re craving something sweet and healthy.
💌 Don’t miss out on more naturally sweet and gluten-free recipes—subscribe here!
Why You’ll Love This Flourless Carrot Chia Seed Cake
This cake is like a warm hug on a plate! It’s fluffy, moist, and beautifully spiced with cinnamon and nutmeg. The grated carrots melt into the batter, giving it a naturally sweet richness, while the chia seeds add a fun little crunch and fiber boost. Best of all—it’s completely gluten-free and can be made dairy-free too.
Whether you’re baking for a weekend treat or a special celebration, this carrot chia seed cake will hit the spot. It’s quick to make, uses pantry staples, and bakes up beautifully every time.
Key Benefits:
- Naturally sweetened with maple syrup
- Flourless and gluten-free
- Loaded with fiber from chia and coconut flour
- Easy to customize (check our tips section!)
🛒 Ingredients and tools? Scroll on down!
Ingredients List
- 2 cups grated carrots (about 2 medium carrots)
- 2 tbsp chia seeds
- 1/4 cup water
- 1/4 cup maple syrup (or honey)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup almond flour (or oat flour)
- 1/2 cup coconut flour
- 1/4 cup melted coconut oil (or butter)
Necessary Tools for Preparation
- Mixing bowls (medium and large)
- Grater or food processor (for the carrots)
- Whisk and rubber spatula
- Loaf pan or 8-inch round cake pan
- Parchment paper (optional, for easier removal)
- Oven
Step-by-Step Instructions
- Prep the chia gel
In a small bowl, mix the chia seeds and water. Let sit for 10 minutes until a gel forms—this helps bind the cake without flour. - Preheat and prep
Preheat your oven to 350°F (175°C). Grease your pan or line it with parchment paper. - Mix the wet ingredients
In a large bowl, whisk together eggs, maple syrup, vanilla, and melted coconut oil. Add in the chia gel and whisk to combine. - Add the dry ingredients
Stir in grated carrots, then fold in almond flour, coconut flour, salt, cinnamon, and nutmeg until just combined. - Bake it up
Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted comes out clean. - Cool and serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.
Tips for Perfecting the Carrot Chia Seed Cake Recipe
- Don’t skip the chia gel—it helps hold the cake together.
- Use finely grated carrots for a smoother texture and better moisture.
- If using honey instead of maple syrup, expect a slightly more robust flavor.
- Make it nut-free by using oat flour instead of almond flour.
- Add a handful of raisins, shredded coconut, or chopped walnuts for extra texture.
What to Serve With It
- Top with a dollop of Greek yogurt or coconut cream.
- Pair with a chai latte, herbal tea, or your morning coffee.
- Drizzle with a little extra maple syrup for a dessert-like touch.
Storage Instructions
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Want to save it for later? Freeze slices individually and reheat as needed.
General Information
This cake is naturally gluten-free, flourless, and loaded with fiber—perfect for those following clean eating, dairy-free, or grain-free diets. It’s light, spiced just right, and makes a great lunchbox or picnic treat.
Planning your spring menu? This cake is an excellent addition to Easter brunch or a wholesome Mother’s Day dessert.
FAQ
Can I use flaxseed instead of chia?
Yes! Use 1 tbsp ground flaxseed + 2.5 tbsp water to replace the chia gel.
Can I make it vegan?
You can try replacing the eggs with flax eggs, but the texture will be denser.
Can I skip the coconut flour?
Not recommended—coconut flour is very absorbent and balances the moisture. You can try using more almond or oat flour, but reduce the liquid slightly.
Is it sweet enough?
It’s subtly sweet—perfect for breakfast or snack. For more dessert-like sweetness, add 2 more tablespoons of maple syrup or a handful of raisins.
Conclusion
This flourless carrot chia seed cake is everything you want in a wholesome treat: easy to make, incredibly satisfying, and packed with nourishing ingredients. Whether you’re gluten-free or just looking for a better-for-you dessert, this cake delivers.
💬 Have you tried this recipe? Drop your thoughts below or tag us on Pinterest with your version!
Looking for more wholesome cakes? Check these out from Poulef:
Print
Flourless Carrot Chia Seed Cake Recipe (Gluten-Free & Naturally Sweetened)
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A moist, naturally sweetened flourless carrot chia seed cake made with almond and coconut flour—perfect for gluten-free diets and guilt-free indulgence.
Ingredients
2 cups grated carrots
2 tbsp chia seeds
1/4 cup water
1/4 cup maple syrup
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup melted coconut oil
Instructions
-
Mix chia seeds and water. Let sit for 10 minutes.
-
Preheat oven to 350°F (175°C). Grease or line your baking pan.
-
Whisk eggs, syrup, vanilla, and oil. Stir in chia gel.
-
Fold in carrots, flours, salt, cinnamon, and nutmeg.
-
Pour into pan and bake for 30–35 mins.
-
Cool before serving.
Notes
Substitute almond flour with oat flour for a nut-free version. Add raisins or walnuts for variation.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
