Description
This Flourless Cinnamon Chia Seed Cake is soft, moist, and naturally sweetened with maple syrup or honey. Made with almond flour and chia seeds, it’s a wholesome, gluten-free treat bursting with warm cinnamon and nutmeg flavors. Perfect for breakfast, a snack, or a healthy dessert, this cake is easy to make and can be adapted for vegan and dairy-free diets!
Ingredients
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½ cup (120ml) maple syrup (or honey)
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2 large eggs (or flax eggs for a vegan version)
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½ cup (120g) Greek yogurt (or dairy-free yogurt)
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1 tsp vanilla extract
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1 ½ cups (150g) almond flour
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2 tbsp chia seeds
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
Instructions
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Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan, or line it with parchment paper.
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In a large bowl, whisk together the maple syrup, eggs (or flax eggs), Greek yogurt, and vanilla extract until smooth.
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In a separate bowl, whisk the almond flour, chia seeds, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Slice and enjoy as is, or top with a drizzle of maple syrup, yogurt, or fresh berries!
Notes
For a vegan cake, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and dairy-free yogurt.
For extra crunch, add ¼ cup of chopped walnuts or pecans.
Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.
This cake is mildly sweet—if you prefer a sweeter cake, increase the maple syrup to ⅔ cup.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American