Description
This flourless black cocoa and chia Greek yogurt cake is a rich, fudgy dessert that’s naturally gluten-free, packed with protein from Greek yogurt and eggs, and gets its deep color and intense flavor from black cocoa powder and chia seeds.
Ingredients
- 1 cup (250g) plain Greek yogurt
- 2 large eggs
- 1/3 cup (80ml) maple syrup
- 1/4 cup (60ml) milk (any kind)
- 1/2 cup (45g) black cocoa powder
- 3 tbsp (30g) chia seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, milk, and vanilla extract until smooth.
- Add in the black cocoa powder, chia seeds, baking powder, baking soda, and salt. Stir until well combined.
- Let the mixture sit for 5–10 minutes to allow the chia seeds to absorb some moisture and slightly thicken the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain or with a dollop of Greek yogurt or whipped cream if desired.
Notes
- Black cocoa powder gives this cake its deep color and unique flavor; regular cocoa powder can be used as a substitute, but the taste will differ.
- The cake will be moist and fudgy — similar to a brownie in texture.
- Store leftovers in the fridge for up to 5 days.
- This cake can be frozen for longer storage. Thaw in the fridge or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 130
- Sugar: 7g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
