This flourless black cocoa and chia Greek yogurt cake is a deeply colored, wholesome treat made with simple, nutrient-rich ingredients. The black cocoa powder gives it a rich, dark hue and deep chocolate flavor, while Greek yogurt keeps it soft and moist. The chia seeds add a pleasant texture and a boost of fiber, making this cake a naturally gluten-free dessert that’s both indulgent and nourishing.

Why You’ll Love This Recipe

This cake strikes the perfect balance between decadent and healthy. It’s naturally gluten-free, made without refined flour, and packed with protein and fiber from almond flour, Greek yogurt, and chia seeds. The black cocoa adds a sophisticated, dark chocolate flavor that’s both intense and satisfying. Whether you’re serving it for a special occasion or as an everyday treat, it’s a dessert that feels indulgent without the guilt.

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
• ¾ cup (75 g) black cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons chia seeds
• 1 cup (240 g) Greek yogurt (plain, full-fat)
• ¾ cup (150 g) coconut sugar or brown sugar
• 3 large eggs, room temperature
• ¼ cup (60 ml) coconut oil, melted
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) hot water

Directions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, black cocoa powder, baking soda, salt, and chia seeds.
3. In a large bowl, whisk Greek yogurt, coconut sugar, eggs, melted coconut oil, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gradually mix in the hot water until the batter is smooth and thick.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Servings and timing

This recipe makes 8–10 servings.
Preparation time: 15 minutes
Baking time: 40 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour 25 minutes.

Variations

• Chocolate Chip Version: Fold in ½ cup dark chocolate chips for extra richness.
• Nutty Twist: Add ½ cup chopped walnuts or almonds for crunch.
• Coconut Lover’s Cake: Replace ¼ cup of almond flour with shredded coconut.
• Vegan Option: Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free yogurt.
• Mocha Flavor: Add 1 teaspoon espresso powder to enhance the cocoa flavor.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Reheat gently in the microwave for 15–20 seconds or let thaw at room temperature before serving.

FAQs

1. Can I use regular cocoa powder instead of black cocoa?

Yes, but the flavor will be lighter and less intense. Black cocoa gives the cake its rich color and deep taste.

2. Is this cake gluten-free?

Yes, it’s naturally gluten-free since it uses almond flour instead of wheat flour.

3. Can I make this cake dairy-free?

You can replace the Greek yogurt with a plant-based alternative such as coconut or almond yogurt.

4. How do chia seeds affect the texture?

They add a subtle crunch and help retain moisture, giving the cake a slightly denser, tender crumb.

5. Can I make this recipe ahead of time?

Yes, this cake tastes even better the next day after the flavors meld together.

6. How should I serve this cake?

It’s delicious on its own or with a dollop of whipped cream or a drizzle of melted dark chocolate.

7. Can I use honey instead of coconut sugar?

Yes, but reduce the Greek yogurt slightly to balance the added moisture.

8. What can I use if I don’t have almond flour?

You can substitute it with finely ground hazelnut flour or sunflower seed flour for a similar texture.

9. Why is my cake too dry?

Be sure not to overbake and measure ingredients accurately, especially the almond flour and cocoa powder.

10. Can I make this into cupcakes?

Yes, divide the batter into a muffin tin and bake for 18–20 minutes.

Conclusion

This Flourless Black Cocoa and Chia Greek Yogurt Cake is the perfect blend of deep chocolate flavor and wholesome nutrition. Moist, rich, and naturally gluten-free, it’s a dessert you can feel good about enjoying. Whether for a celebration or a simple sweet craving, this cake will impress with its striking color and irresistible taste.

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