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Flourless black cocoa and chia Greek yogurt cake with a sliced wedge
Natalie

Flourless Black Cocoa and Chia Greek Yogurt Cake

A very dark, fudgy almond-flour chocolate cake made with Greek yogurt and chia seeds. It uses no wheat flour and slices cleanly once fully cooled.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups finely ground blanched almond flour 192 g; spooned and leveled
  • 1 cup black cocoa powder 85 g; sift if lumpy
  • 1/2 cup plain Greek yogurt 120 g; 2% or whole-milk, at room temperature
  • 1/4 cup whole chia seeds about 40 g
  • 1/2 cup honey or pure maple syrup 170 g honey or 156 g maple syrup
  • 4 large eggs at room temperature
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Equipment

  • 1 9-inch round cake pan
  • Parchment paper
  • 2 Mixing Bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Wire cooling rack

Method
 

Method
  1. Heat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the parchment.
  2. In a large bowl, whisk the eggs, Greek yogurt, honey or maple syrup, and vanilla for 45 to 60 seconds, until smooth and no streaks of egg remain.
    1/2 cup plain Greek yogurt, 1/2 cup honey or pure maple syrup, 4 large eggs, 1 teaspoon vanilla extract
    Whisking Greek yogurt, eggs, honey and vanilla for the flourless cake
  3. In a second bowl, whisk the almond flour, black cocoa, chia seeds, baking soda, and salt. Break up every visible cocoa lump before combining the mixtures.
    1 cup black cocoa powder, 1/4 cup whole chia seeds, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt
  4. Fold the dry mixture into the wet mixture in two additions, stopping as soon as no pale streaks remain. Spread the thick batter evenly in the pan and let it rest for 5 minutes so the chia can begin absorbing moisture.
    Black cocoa and chia cake batter in a parchment-lined round pan
  5. Bake for 25 to 30 minutes. Start checking at 24 minutes: the edges should be set, the center should spring back slowly, and a toothpick should carry a few moist crumbs but no wet batter. If needed, bake for 2 to 3 minutes more.
  6. Cool in the pan for 20 minutes, then loosen the edge and transfer the cake to a rack. Let it cool completely for at least 25 minutes more before cutting. For especially neat, fudgy slices, chill it for 30 minutes after cooling.
    Cooled black cocoa chia cake showing the set fudgy crumb

Notes

Black cocoa: For a softer cocoa flavor, replace half of the black cocoa with Dutch-process cocoa. A complete swap for regular cocoa will make the cake lighter and less Oreo-like.
Storage: Refrigerate covered for up to 5 days, or freeze individual slices for up to 2 months. Let chilled slices stand at room temperature for 15 minutes before serving.
Nutrition: The values are estimates calculated with honey and 2% Greek yogurt; brands and the chosen sweetener will change them.