Description
This Chia Seed Chocolate Cake is rich, soft, and deeply chocolatey with a subtle nutty texture from chia seeds. It is an easy homemade dessert made with simple ingredients.
Ingredients
1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) unsweetened cocoa powder
3 tablespoons (36 g) chia seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (150 g) granulated sugar
2 large eggs
1/2 cup (120 ml) vegetable oil
3/4 cup (180 ml) milk
1 teaspoon vanilla extract
1/2 cup (120 ml) hot water or hot coffee
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8-inch square pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, chia seeds, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
5. Slowly pour in the hot water or hot coffee while whisking gently. The batter will become fairly thin.
6. Let the batter rest for about 5 minutes so the chia seeds can absorb some of the liquid.
7. Pour the batter into the prepared pan and smooth the surface.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
9. Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack and cool completely before serving or decorating.
Notes
Hot coffee can be used instead of water to deepen the chocolate flavor. Do not overmix the batter or overbake the cake. Allowing the batter to rest for about 5 minutes gives the chia seeds time to hydrate slightly. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Nutrition information is estimated.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American