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Flourless Black Cocoa and Chia Greek Yogurt Cake

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This Flourless Black Cocoa and Chia Greek Yogurt Cake is a rich, moist, and naturally gluten-free dessert made with almond flour, black cocoa, Greek yogurt, and chia seeds. It’s nutrient-dense yet indulgent, with deep chocolate flavor and a soft, tender crumb.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 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) plain full-fat Greek yogurt
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch 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 together Greek yogurt, coconut sugar, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet and mix until just combined.
  5. Gradually stir in the hot water until the batter is smooth and thick.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Use regular cocoa powder if black cocoa is unavailable (flavor will be milder).
  • Chia seeds add moisture and texture; do not skip unless substituting with flaxseed.
  • For a vegan version, use flax eggs and plant-based yogurt.
  • Let the cake rest overnight for enhanced flavor.
  • Serve with whipped cream, melted chocolate, or fresh berries.

Nutrition