Thank you so much for stopping by today! I’m beyond excited to share this flourless chia seed cake recipe with you—it’s one of those light, nutrient-packed desserts that feels indulgent but is secretly good for you. If you’ve ever wondered what else you can do with chia seeds beyond puddings and smoothies, this recipe is going to be your new go-to. Soft, tender, and a little nutty, this cake works as a wholesome breakfast, a midday snack, or a guilt-free dessert.
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Overview of Recipe Content
This flourless chia seed cake is:
- Perfect for breakfast, snack, or dessert.
- A naturally gluten-free cake packed with protein, omega-3s, and fiber.
- Moist and tender thanks to Greek yogurt and almond flour.
- Lightly sweetened with honey or maple syrup, making it a healthier treat.
What it tastes like:
Imagine the gentle nuttiness of almond flour combined with the earthiness of chia seeds, all wrapped in a lightly sweet, tender crumb. It’s not overly sweet—just the right balance for everyday enjoyment.
Health benefits:
- Chia seeds = fiber + protein + omega-3s
- Almond flour = low-carb, gluten-free, and nutrient-rich
- Greek yogurt = protein + creaminess
- Naturally sweetened—no refined sugar!
Ingredients You’ll Need:
- 1/2 cup chia seeds
- 1 cup almond milk (or any milk of choice)
- 3 large eggs
- 1/3 cup honey or maple syrup
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- 1/2 cup almond flour
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Tools Needed:
- Mixing bowls
- Whisk
- 9-inch cake pan
- Parchment paper
- Spatula
Substitutions & Additions:
- Swap almond milk with oat, soy, or dairy milk.
- Replace honey with agave or coconut sugar for a different sweetness.
- Add cinnamon or lemon zest for a flavor twist.
- Fold in dark chocolate chips, berries, or chopped nuts for extra texture.
How to Make Flourless Chia Seed Cake
- Prep the chia base – In a bowl, mix chia seeds with almond milk. Let them sit for 10 minutes until they form a gel-like texture.
- Whisk the wet ingredients – In another bowl, beat the eggs, honey (or maple syrup), yogurt, and vanilla extract until smooth.
- Combine the dry ingredients – Stir together almond flour, baking powder, and baking soda.
- Mix everything together – Add the chia gel and dry ingredients to the wet mixture. Stir gently until just combined.
- Bake – Pour into a greased and parchment-lined 9-inch cake pan. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
- Cool & enjoy – Let the cake cool before slicing. Serve as is, or with a dollop of yogurt and fresh fruit.
What to Serve with Flourless Chia Seed Cake
- A drizzle of honey or nut butter for extra richness.
- A side of fresh berries for brightness.
- Pair it with coffee or chai tea for a cozy afternoon treat.
- Dress it up with a dusting of powdered sugar for a dinner-party dessert.
Tips for Making It Perfect
- Soak the chia seeds long enough for proper gelling—this keeps the cake moist.
- Don’t overmix once you add dry ingredients; this ensures a soft texture.
- Use parchment paper to prevent sticking.
- For a lighter cake, separate the eggs and whip the whites before folding them in.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5 days.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight.
General Information
This recipe takes inspiration from Mediterranean-style baking, where nuts, yogurt, and natural sweeteners are staples. It’s a perfect year-round cake but feels especially cozy in fall and winter, when nutty, hearty flavors shine.
Frequently Asked Questions
Can I make this vegan?
Yes! Use flax eggs and dairy-free yogurt.
Will the cake taste like chia pudding?
No—it’s soft and cake-like, not gelatinous.
Can I make muffins instead?
Absolutely—just reduce the baking time to 18–20 minutes.
Can I use coconut flour instead of almond flour?
Not directly—coconut flour absorbs too much liquid. Stick with almond or try oat flour.
Conclusion
This flourless chia seed cake is proof that desserts can be wholesome, light, and delicious all at once. It’s versatile enough for breakfast yet elegant enough to serve to guests. If you loved this recipe, you’ll also enjoy my other almond flour-based treats like Moist Almond Flour Banana Bread, Greek Yogurt Chocolate Cake, and Healthy Breakfast Cookies.
Happy baking, my friends! Don’t forget to share your creation—I’d love to see it!
Interactive Elements
- Leave me a comment below with how you enjoyed this recipe.
- Pin it to your boards on Pinterest.
- Tag me on Instagram when you bake it—I’ll happily re-share!
Nutritional Information (per serving, 8 servings)
| Calories | Protein | Carbs | Fiber | Sugar | Fat | Saturated Fat |
|---|---|---|---|---|---|---|
| 180 | 9g | 16g | 5g | 8g | 9g | 2g |
Heavenly Flourless Chia Seed Cake (Gluten-Free & Wholesome)
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Flourless Chia Seed Cake is a wholesome, gluten-free dessert made with almond flour, chia seeds, and Greek yogurt. Light, nutty, and nutrient-rich—perfect for breakfast, snack, or dessert.
Ingredients
1/2 cup chia seeds
1 cup almond milk (or any milk of choice)
3 large eggs
1/3 cup honey or maple syrup
1/2 cup Greek yogurt (or dairy-free yogurt)
1/2 cup almond flour
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
Instructions
1. Mix chia seeds with almond milk and let sit for 10 minutes to gel.
2. Whisk eggs, honey, yogurt, and vanilla in a separate bowl.
3. Combine almond flour, baking powder, and baking soda.
4. Stir everything together until just combined.
5. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
Notes
Store in the fridge for up to 5 days or freeze for 2 months. Add berries, chocolate chips, or nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 50mg
