Flourless Chocolate Banana Chia Cake: A Guilt-Free Fudgy Delight

Hey there, sweet friends! 🍫💛 I’m so thrilled you’re here because today we’re diving into one of my favorite “healthy indulgences” — my Flourless Chocolate Banana Chia Cake. This cake is everything I love in a dessert: rich, moist, fudgy, and nourishing all at once. It’s one of those bakes that surprises people — how can something without flour taste this good?

Naturally sweetened by ripe bananas and boosted with chia seeds, this cake delivers both flavor and texture in every bite. It’s perfect for a midweek treat, an after-dinner dessert, or even a quick breakfast with a cup of coffee (yes, I’ve done that — no regrets!).

If you love wholesome recipes like this, make sure to subscribe to my email list — I share new guilt-free recipes every week straight from my kitchen to yours. 💌

Overview of the Recipe

This Flourless Chocolate Banana Chia Cake is an easy one-bowl wonder that fits just about any mood — cozy weekends, healthy dessert cravings, or that special moment when you want something sweet without the guilt.

Why You’ll Love It

• Naturally gluten-free and dairy-free
• Packed with fiber and nutrients
• Deeply chocolatey and ultra-moist
• Sweetened only by bananas and a touch of natural sweetness
• Ready in under an hour — no mixer needed!

What It Tastes Like

Imagine a chocolate lava cake and a banana bread had a delicious baby — that’s this cake! Fudgy, not too sweet, slightly nutty from the almond flour, and with just the right hint of banana in every bite.

Ingredients

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For the Cake:

• 2 cups (200 g) almond flour
• ½ cup (50 g) unsweetened cocoa powder
• 2 tbsp (20 g) white or black chia seeds
• 1 tsp (5 g) baking powder
• ½ tsp (2.5 g) baking soda
• ¼ tsp (1.5 g) salt
• 3 ripe bananas, mashed
• 3 large eggs
• ⅓ cup (80 ml) pure maple syrup or honey
• ¼ cup (60 ml) melted coconut oil
• 2 tsp vanilla extract

Tools You’ll Need

• Mixing bowls
• Whisk or spatula
• 9-inch round baking pan
• Parchment paper
• Wire rack for cooling

Substitutions & Additions

• No almond flour? Try hazelnut or oat flour.
• No coconut oil? Olive oil or melted butter works too.
• Add dark chocolate chips for an extra fudgy bite.
• Sprinkle a pinch of sea salt on top for a bakery finish.

How to Make Flourless Chocolate Banana Chia Cake

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Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease your baking pan and line it with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together almond flour, cocoa powder, chia seeds, baking powder, baking soda, and salt.

Step 3: Blend Wet Ingredients

In another bowl, mash the bananas until smooth. Add eggs, maple syrup, coconut oil, and vanilla extract. Mix until creamy.

Step 4: Combine & Bake

Pour the wet mixture into the dry ingredients and stir gently until well combined. The batter should be thick but pourable.

Pour into your prepared pan and bake for 35–40 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are perfect!).

Step 5: Cool & Serve

Let the cake cool for 10 minutes before transferring it to a wire rack. Once cooled, dust with cocoa powder or drizzle with melted dark chocolate.

What to Serve with Flourless Chocolate Banana Chia Cake

• A scoop of vanilla Greek yogurt or coconut whipped cream.
• Fresh berries — especially raspberries or strawberries.
• A drizzle of peanut butter or almond butter for extra richness.
• Enjoy with a cup of espresso or chai latte for cozy vibes.

Tips for Making It Perfect

1. Use ripe bananas — the spottier, the better! They add natural sweetness and moisture.
2. Don’t overmix the batter; gentle folding keeps it tender.
3. Let it cool completely before slicing for clean cuts.
4. Add chia early so it absorbs liquid and helps bind the cake.
5. Store leftovers in the fridge — the texture becomes even fudgier overnight.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps for up to 5 days.
• Freezer: Freeze slices for up to 2 months; thaw overnight in the fridge.

To reheat, warm a slice in the microwave for 20 seconds — it tastes like fresh-baked!

General Information

This recipe celebrates the natural sweetness of bananas and the nutrition-packed magic of chia seeds. The combination delivers energy, fiber, and antioxidants — all while satisfying your chocolate craving. It’s a smart swap for traditional cakes, especially if you’re gluten-free or cutting down on refined sugar.

If you love nutritious desserts like this, check out these favorites from the blog:

• High-Protein Cookie Dough
• Almond Butter Energy Balls
• Healthy Chocolate Mug Cake
• Banana Oat Pancakes
• Avocado Brownies

Frequently Asked Questions

1. Can I make this vegan?
Yes! Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use maple syrup instead of honey.

2. Can I use regular flour?
You can, but it won’t be flourless — almond flour gives that special moist texture.

3. How can I make it less sweet?
Use just two bananas and skip the maple syrup.

4. Do I need to soak the chia seeds first?
Nope! They’ll hydrate as the batter rests before baking.

5. Can I add nuts or chocolate chips?
Absolutely — chopped walnuts or dark chocolate chips add wonderful crunch and richness.

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Conclusion

This Flourless Chocolate Banana Chia Cake is proof that healthy desserts can still taste like a dream. It’s rich, moist, and made with love — the perfect blend of indulgence and nourishment.

If you try this recipe, please leave a comment and let me know how it turned out! 💬
And don’t forget to tag your bakes on Pinterest — I love seeing your kitchen creations! 👉 Pinterest: @poulefrecipe

Nutritional Information (Per Serving)

Calories	Protein	Carbs	Sugar	Fat	Fiber
230	7g	20g	9g	14g	5g

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