This Flourless Chia Seed Almond Cake is naturally gluten-free, protein-packed, and irresistibly moist — perfect for breakfast, snack, or dessert.

Scale

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)

1 tsp baking powder

Pinch of salt

Optional: sliced almonds or berries for topping

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1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan.

2. Whisk almond flour, chia seeds, baking powder, and salt.

3. Beat eggs, maple syrup, almond milk, vanilla, and almond extract.

4. Fold dry mixture into wet until smooth.

5. Pour into pan, top as desired, and bake for 25–30 minutes.

6. Cool before slicing.

For a vegan option, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Store at room temperature for 2 days, in the fridge for 5 days, or freeze for 2 months.