Thank you for stopping by, my friend! Today, I’m sharing something truly special: my Flourless Black Cocoa and Chia Greek Yogurt Cake. This cake is unlike anything you’ve baked before—deeply dark, dramatically beautiful, and oh-so decadent without being overly sweet. It’s the kind of dessert that makes you feel like you’re indulging in something sinful, but with ingredients that nourish.
Made with black cocoa powder, almond flour, creamy Greek yogurt, and fiber-rich chia seeds, this naturally gluten-free cake checks all the boxes: moist, rich, and wholesome. It’s my go-to when I’m craving something chocolatey but still want to feel good about my choice.
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Overview of Recipe Content
This isn’t just any chocolate cake—it’s the perfect balance between indulgent and wholesome.
- Occasion: A wonderful choice for weeknight desserts, potlucks, or even a healthier birthday cake option.
- Why You’ll Love It: Moist texture, deep chocolate flavor, naturally gluten-free, and secretly nutritious.
- Taste: Dark, rich, slightly earthy from chia, with a tender crumb from Greek yogurt.
- Health Benefits: Almond flour offers protein and healthy fats, chia adds fiber and omega-3s, Greek yogurt gives protein and probiotics.
Ingredients
For the Cake:
- 2 cups (200 g) almond flour
- ½ cup black cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup maple syrup or honey
- 3 large eggs
- ½ cup plain Greek yogurt
- 2 tbsp chia seeds
- 1 tsp vanilla extract
Tools Needed
- Mixing bowls
- Whisk
- Rubber spatula
- 9-inch round cake pan
- Parchment paper
Substitutions & Additions
- Swap Greek yogurt for dairy-free yogurt to make it fully dairy-free.
- Use regular cocoa powder if you can’t find black cocoa, though the color will be lighter.
- Add mini dark chocolate chips for extra decadence.
How to Make Flourless Black Cocoa and Chia Greek Yogurt Cake
- Prep Your Pan: Line a 9-inch round cake pan with parchment and lightly grease.
- Mix Dry Ingredients: In a bowl, whisk almond flour, black cocoa, baking soda, and salt. The cocoa’s dark aroma will make your kitchen smell like pure magic already.
- Whisk Wet Ingredients: In another bowl, whisk eggs, maple syrup, Greek yogurt, chia seeds, and vanilla until smooth and creamy.
- Combine: Gently fold the dry mix into the wet. The batter will be thick but glossy, almost mousse-like.
- Bake: Pour into the pan and bake at 350°F (175°C) for 28–32 minutes, until a toothpick comes out with just a few moist crumbs.
- Cool & Serve: Let cool before slicing. Dust with powdered sugar or top with a dollop of whipped cream.
What to Serve with Flourless Black Cocoa Cake
- A scoop of vanilla bean ice cream.
- Fresh raspberries or strawberries to brighten the richness.
- A cappuccino or glass of red wine (trust me, it’s divine).
Tips for Making It Perfect
- Don’t overbake—this cake stays moist when pulled just as the center sets.
- Let chia seeds sit in the wet mix for 5 minutes to bloom; it adds structure.
- For a birthday-worthy touch, drizzle melted dark chocolate over the top.
Storage Instructions
- Store covered at room temp for up to 2 days.
- Refrigerate up to 5 days.
- Freeze slices individually, wrapped tightly, for up to 2 months.
General Information
This recipe draws inspiration from European flourless chocolate cakes but with a twist—using black cocoa powder, which gives Oreo cookies their signature taste. The addition of chia seeds makes this cake modern, nourishing, and packed with texture.
Frequently Asked Questions
Can I make this cake dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt.
What if I don’t have black cocoa powder?
Regular cocoa works fine—it just won’t be as dramatic in color.
Is this cake keto-friendly?
Yes, if you swap maple syrup with a keto sweetener like monk fruit.
Can I make cupcakes instead of a whole cake?
Absolutely! Bake for about 18–20 minutes at the same temperature.
Conclusion
There you have it—my Flourless Black Cocoa and Chia Greek Yogurt Cake. A cake that’s rich, dramatic, and secretly wholesome. If you loved this, you’ll also enjoy my Healthy Oatmeal Banana Bread and Pumpkin Chia Pudding.
Interactive Elements
I’d love to see your version! Share a photo on Pinterest or tag me on Instagram. Don’t forget to leave a review below—I cherish your feedback.
Nutritional Information (per slice, 10 servings)
| Calories | Protein | Carbs | Sugar | Fat | Fiber |
|---|---|---|---|---|---|
| 230 | 9 g | 20 g | 9 g | 13 g | 4 g |
Flourless Black Cocoa and Chia Greek Yogurt Cake – A Wholesome Chocolate Delight
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This Flourless Black Cocoa and Chia Greek Yogurt Cake is a rich, wholesome dessert made with almond flour, chia seeds, and Greek yogurt. Naturally gluten-free and deeply chocolatey!
Ingredients
2 cups (200 g) almond flour
½ cup black cocoa powder
1 tsp baking soda
¼ tsp salt
½ cup maple syrup or honey
3 large eggs
½ cup plain Greek yogurt
2 tbsp chia seeds
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line and grease a 9-inch cake pan.
2. Whisk almond flour, cocoa, baking soda, and salt together.
3. In another bowl, whisk eggs, maple syrup, Greek yogurt, chia seeds, and vanilla.
4. Combine wet and dry ingredients until a thick batter forms.
5. Pour into pan and bake 28–32 minutes until toothpick has moist crumbs.
6. Cool before serving with powdered sugar or berries.
Notes
Let chia seeds bloom in the wet mix for 5 minutes before baking for best texture.
Add chocolate chips or nuts for extra richness.
Store leftovers refrigerated up to 5 days or freeze slices for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 9g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
