Why You’ll Love Flourless Black Cocoa and Chia Greek Yogurt Cake Recipe

Intense chocolate flavor with dramatic black color thanks to black cocoa
Flourless and naturally gluten‑free
Moist texture from Greek yogurt and chia
Balanced sweetness (not overly sweet)
Simple ingredients and minimal fuss

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 cups (200 g) almond flour
½ cup black cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup maple syrup or honey
3 large eggs
½ cup plain Greek yogurt
2 tablespoons chia seeds
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 °F (175 °C). Line a 9‑inch round cake pan with parchment paper and lightly grease the edges.
In a bowl, whisk together the dry ingredients: almond flour, black cocoa powder, baking soda, and salt.
In another bowl, whisk the wet ingredients: eggs, maple syrup (or honey), Greek yogurt, chia seeds, and vanilla until smooth and well combined.
Let the chia seeds sit in the wet mix for a few minutes to “bloom” slightly.
Gently fold the dry mixture into the wet mixture until a thick, glossy batter forms.
Pour the batter into the prepared cake pan, smoothing the top.
Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool completely before slicing. Optionally, dust with powdered sugar or serve with berries or whipped cream.

Servings and timing

Yield: 10 servings
Prep time: ~15 minutes
Bake time: ~30 minutes
Total time: ~45 minutes

Variations

Use dairy‑free or plant‑based yogurt to make it dairy‑free
Substitute regular cocoa powder if black cocoa is not available (color will be lighter)
Fold in mini dark chocolate chips or chopped nuts for added texture
Bake in smaller muffin cups for “cupcakes” — reduce bake time to ~18–20 minutes
Use a low‑glycemic or keto sweetener in place of maple syrup if desired

Storage/Reheating

At room temperature (covered): up to 2 days
In the refrigerator (covered): up to 5 days
Freeze individual slices (wrapped tightly): up to 2 months
To reheat: bring to room temperature or gently warm in a microwave for a few seconds

FAQs

What can I use instead of black cocoa powder?

You can use regular unsweetened cocoa powder — the cake will still be chocolatey but its color won’t be as dark or dramatic.

Can I use another nut flour instead of almond flour?

You might try a finely ground cashew or hazelnut flour, but almond flour offers a good balance of texture and flavor. Other nut flours may change the structure.

Is this cake suitable for a gluten‑free diet?

Yes — it contains no wheat flour or other gluten sources, assuming all ingredients (especially baking soda, cocoa, etc.) are certified gluten‑free.

Can I reduce the sweetness?

You can reduce maple syrup slightly, but too little may affect moisture and texture. If substituting with a sugar alternative, adjust carefully.

Can I add other mix‑ins like chocolate chips or fruit?

Yes. Fold in mini chocolate chips or chopped nuts. Berries may release moisture, so use sparingly or as a topping.

Can I make this ahead?

Yes — bake ahead and store covered in the refrigerator or freeze slices. Bring to desired temperature before serving.

Will the chia seeds affect the texture?

They add a bit of structure and moisture. Be sure to let them sit in the wet mix so they absorb liquid before mixing.

Can I double the recipe to make a larger cake?

Yes — just double all ingredients and use a larger pan or bake in two pans. Adjust bake time as needed, checking doneness.

How do I check if the cake is done without overbaking?

Insert a toothpick into the center. It should come out with a few moist crumbs (not completely clean) — that ensures the cake stays moist.

How should I serve it?

Serve slices at room temperature or slightly warmed. You can dust with powdered sugar, top with berries or whipped cream, or pair with vanilla ice cream.

Conclusion

This Flourless Black Cocoa and Chia Greek Yogurt Cake offers a dramatic, chocolatey dessert that still feels wholesome. Its flourless nature makes it accessible for gluten‑free diets, and the balance of textures and flavors — from almond flour and chia to Greek yogurt — makes it a delight to bake and serve. Whether you’re craving chocolate without excess sweetness or want a showstopping yet health-conscious dessert, this cake delivers. Enjoy every rich, moist bite!

Flourless Black Cocoa and Chia Greek Yogurt Cake