There’s something magical about a cake that’s light, naturally sweet, and secretly healthy. This Flourless Chia Coconut Cake with Greek Yogurt has been a family favorite of mine for years—born from my obsession with coconut and a mission to create treats that feel indulgent but fuel the body.

Packed with healthy fats, fiber, and a subtle tang from creamy Greek yogurt, it’s a cake that plays double-duty as a nourishing breakfast and a guilt-free dessert. Whether you’re gluten-free, low-carb curious, or just want to bake something beautiful and satisfying—this cake’s for you!

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Overview of Recipe Content

This flourless cake is everything you didn’t know you needed: wholesome yet decadent, nutritious but indulgent. It’s perfect for:

Lazy Sunday brunches
Afternoon tea with friends
Light desserts during spring and summer

Why You’ll Love It:

Naturally gluten-free and flourless
Made with pantry staples
Moist, tender crumb thanks to Greek yogurt
Naturally sweetened with maple syrup or honey

Flavor Profile: Nutty from coconut, slightly seedy from chia, with a delicate tang and gentle sweetness. Add cinnamon or lemon zest for an extra layer of flavor!

Nutritional Bonus:

Chia seeds bring omega-3s and fiber
Coconut provides healthy fats
Greek yogurt adds protein and creaminess

Ingredients

🥥 ¾ cup (60g) unsweetened shredded coconut
🌱 2 tbsp chia seeds
🥚 3 large eggs
🍯 ⅓ cup (80ml) maple syrup or honey
🥛 ½ cup (120g) plain Greek yogurt
🌿 1 tsp vanilla extract
🥄 1 tsp baking powder
🧂 ¼ tsp salt
🍋 Optional: 1 tsp lemon zest or ½ tsp cinnamon

Optional Toppings:

Toasted coconut flakes
Sprinkle of chia seeds
Dollop of Greek yogurt or a light glaze

Tools Needed:

Mixing bowls
Whisk
8-inch cake pan
Parchment paper

Suggested Substitutions:

Use agave or date syrup instead of honey
Coconut yogurt for dairy-free
Flax eggs for vegan (texture will differ slightly)

How to Make Flourless Chia Coconut Cake

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Line your cake pan with parchment and lightly grease the sides.
In a medium bowl, whisk together the eggs, maple syrup (or honey), yogurt, and vanilla until smooth and slightly frothy.
Stir in the shredded coconut and chia seeds. Let the mixture sit for 5 minutes—this allows the chia seeds to hydrate a bit.
Add baking powder, salt, and any optional flavorings like lemon zest or cinnamon.
Pour the batter into the pan and spread it evenly.
Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Top with your favorites and serve!

It smells like a coconut daydream while baking—and tastes even better.

What to Serve with Flourless Chia Coconut Cake

A dollop of Greek yogurt or coconut cream
Fresh berries or mango slices
Lightly brewed herbal tea or iced matcha
Pair with this Wholesome Almond Butter Banana Bread or Zesty Citrus Olive Oil Cake

Tips for Making It Perfect

Let the chia sit: A 5-minute soak in the batter helps bind everything.
Use full-fat yogurt for best texture and moisture.
Don’t overbake! You want a moist crumb—not dry edges.
Make it ahead: This cake tastes even better the next day.

Storage Instructions

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze slices individually; thaw at room temp or microwave for 20 seconds.
Reheating: Warm in a toaster oven or microwave just before serving.

General Information

This cake is inspired by Mediterranean-style snacking cakes—less sugar, more substance. Coconut and chia seeds are stars in wellness baking, and their combo here brings texture and nutrition without any flour.

Perfect for springtime brunch tables or summer patio treats.

Frequently Asked Questions

Can I make it dairy-free?
Yes! Swap Greek yogurt for coconut yogurt or any thick dairy-free alternative.

Can I use ground chia instead of whole?
You can, but the texture will be smoother and less seedy.

How do I know when it’s done baking?
Golden brown top and a toothpick that comes out clean.

Can I make muffins instead?
Absolutely—just reduce baking time to about 18–22 minutes.

Is this cake keto-friendly?
Not quite, but you can experiment with low-carb sweeteners like monk fruit.

Conclusion

This Flourless Chia Coconut Cake is one of those treats that’s as beautiful on the table as it is nourishing in your belly. Light, moist, and lightly sweet—it hits all the right notes. If you loved this, you’ll adore:

Interactive Elements

Did you make this cake? Let me know how it turned out in the comments!
Tag me on Pinterest at pinterest.com/poulefrecipe or use #poulefrecipe when you share it!

Nutritional Information (Per Slice, approx.)

Nutrient	Amount
Calories	180
Protein	6g
Carbs	15g
Sugar	10g
Fat	12g
Saturated Fat	7g
Fiber	4g
Sodium	120mg

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