Chocolate chia cake

Recipe: Tania Hubbard    Words: The Nutrition Guru    Photographs: The Nutrition Guru

We have only every blogged recipes which are our own, but today I had to make an exception. I had heard about how good Tania Hubbard’s gluten and grain free ‘Chocolate and Chia Seed Cake’ was, but just didn’t get the full grasp of this until I made it for myself from her book ‘Gluten Free Grain Free – Food We Love’.

I was actually blown awaynot only with the amazingly moist texture of the cake, but the wonderful earthly flavours and also how nutritious the cake is. If you take a look at the photographs I have taken, it looks like a fudgy chocolate cake with 20 different steps and 30 different ingredients. But this couldn’t be further from the truth.

Tania’s cake is in fact a one bowl wonder and basically consists of almond meal, cocoa, eggs and chia seeds. Take a peek at her  website here.


Chocolate Chia Seed Cake

Recipe by Tania Hubbard

I have used a couple of different ingredients to the recipe. You will find these in bold


  • 4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes.
  • ½ cup raw cocoa (or just use any cocoa)
  • 125g softened butter (I used 1/2 cup Olive Oil)
  • 5 medium to large eggs
  • 1 cup (175g) almond meal
  • 1 cup coconut palm sugar, or your choice of sugar (I used 3/4 cup raw sugar, or you could use 3/4 cup honey)
  • Pinch salt
  • 1 teaspoon bicarb soda
  • (I also added 1/2 cup cranberries)

Note: You can substitute coconut oil or olive oil for the butter


  • Preheat oven to 180C.
  • Line a spring form cake tin with non-stick baking paper.
  • Soak chia seeds (and cranberries if using), in 1 cup of water for 15 minutes, stirring regularly. The seeds will absorb all the water and swell to form a gel.
  • Place all the ingredients in a bowl.
  • Whisk to combine well & break up any lumps (at least 1 minute).
  • Pour into lined cake tin.
  • Bake in oven for 30-35 minutes or until it bounces back when pressed in middle. Please note that I cooked my cake for an additional 10 mins (so at least 40 mins).
  • Let the cake cool for 5-10 minutes in the tin.
  • Finish cooling on a wire cooling rack.
  • Dust with cocoa when cool.



Chocolate chia cake 2

Chocolate chia cake 3

23 thoughts on “Chocolate Chia Seed Cake

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  9. stephanie says:

    well I made this scrumptious looking cake and it didn’t turn out that great. I forgot to get almond flour, so I used coconut flour, coconut oil, and the rest was the same. It was real dry. Im not the BEST baker but this recipe seemed fool proof.
    I noticed you said to wisk the ingredients, however there was no way a wisk would work in mine. it was more of a cookie dough consistency. Any thoughts would be greatly appreciated! 🙂
    Thank you 🙂

    • The Nutrition Guru and The Chef says:

      Hi Stephanie, well done for being adventurous and using your own ingredients. The cake would not have turned out properly because of the coconut flour. Coconut flour is very high in fibre which soaks up any liquid, hence making the batter very dry. If wanting to use coconut flour you will need to experiment with adding more liquid to the mixture to balance the mixture out.

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