Oh, my sweet friends, thank you for stopping by today! I am so excited to share this recipe with you because it’s been a total hit in my kitchen lately. This Flourless Chia Seed Almond Cake is light, fluffy, and wholesome — the kind of cake you can enjoy for breakfast without a shred of guilt, but also elegant enough to serve at a brunch or afternoon tea.

It’s naturally gluten-free, made with almond flour and nutrient-rich chia seeds, so every slice gives you a little protein boost. Whether you’re looking for a mid-morning snack, a refined dessert, or a weekend bake to share, this cake delivers.

If you’re new here, I’d love to have you join my kitchen adventures — subscribe to my email list so you never miss a recipe. Let’s bake this beauty together!

Overview of Recipe Content

This Flourless Chia Seed Almond Cake is my happy place in a cake pan — a moist, tender crumb with a subtle nutty sweetness, elevated by the light crunch of chia seeds. No wheat flour, no complicated steps, just wholesome goodness.

When to serve: Perfect for breakfast, teatime, light dessert, or as a naturally gluten-free party cake.
Why you’ll love it: Only 9 main ingredients, protein-rich, and sweetened naturally with maple syrup or honey.
Taste & texture: Soft and moist with a delicate almond flavor, punctuated by the gentle crunch of chia seeds.
Nutritional benefits: Packed with protein from almond flour and eggs, healthy omega-3s from chia seeds, and free from refined sugar.
Seasonal twist: Top with berries in summer or dust with cinnamon in cooler months.

Ingredients

2 cups almond flour
2 tbsp chia seeds
3 large eggs
¼ cup maple syrup or honey
¼ cup unsweetened almond milk (or any milk)
1 tsp vanilla extract
½ tsp almond extract (optional, for enhanced flavor)
1 tsp baking powder
Pinch of salt
Optional: sliced almonds or berries for topping

Tools Needed

Mixing bowls
Whisk
Spatula
8-inch round cake pan
Parchment paper

Substitutions & Additions

Swap chia seeds with flax seeds for a similar texture.
Replace almond milk with oat milk for a creamier finish.
Add citrus zest for a bright twist.

How to Make Flourless Chia Seed Almond Cake

Preheat & prep: Heat your oven to 350°F (175°C). Grease and line your cake pan with parchment.
Mix dry ingredients: In a medium bowl, whisk almond flour, chia seeds, baking powder, and salt.
Whisk wet ingredients: In a separate bowl, beat eggs, maple syrup (or honey), almond milk, vanilla, and almond extract until well combined.
Combine: Slowly fold the dry ingredients into the wet mixture until smooth. The chia seeds will begin to thicken the batter — that’s exactly what we want.
Bake: Pour into the prepared pan and sprinkle with sliced almonds or berries if using. Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool & enjoy: Let cool before slicing. Serve plain, with a dusting of powdered sugar, or a dollop of Greek yogurt.

What to Serve with Flourless Chia Seed Almond Cake

Fresh fruit salad for a refreshing bite.
A cappuccino or almond milk latte.
A drizzle of warm berry compote.

Tips for Making It Perfect

Don’t overmix — it keeps the cake tender.
Let the batter rest 5 minutes before baking so chia seeds hydrate.
Use room-temperature eggs for better rise.

Storage Instructions

Room temp: Store covered for up to 2 days.
Fridge: Keeps fresh for 5 days.
Freezer: Wrap slices and freeze for up to 2 months. Thaw overnight in the fridge.

General Information

Chia seeds were once prized by Aztec warriors for sustained energy, and almond flour has been a staple in Mediterranean desserts for centuries. This cake beautifully blends both traditions into one modern, wholesome treat.

Frequently Asked Questions

Can I make this vegan?
Yes, replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Can I use coconut flour instead of almond flour?
Not directly — coconut flour absorbs much more liquid, so it would require recipe adjustments.

Do chia seeds need to be soaked first?
No, they hydrate in the batter during baking.

Conclusion

There’s just something magical about a cake that’s both nourishing and indulgent. This Flourless Chia Seed Almond Cake is one of those rare bakes that fits into breakfast, snack, or dessert time with equal grace. If you love almond-based recipes, you might also adore my Almond Flour Pancakes and Almond Butter Cookies.

Bake it once, and I promise — it will earn a permanent spot in your recipe rotation.