A rich, chocolatey dessert that’s not only decadent but also packed with protein and free from gluten. Each bite offers a deep chocolate flavor, complemented by the unique nuttiness of chia seeds.
Ingredients
Scale:
1 cup black cocoa powder
1/2 cup chia seeds
1 cup Greek yogurt (plain, unsweetened)
1/2 cup honey or maple syrup
3 large eggs
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with a little oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the black cocoa powder, chia seeds, baking powder, and salt. Stir until well mixed.
In another bowl, whisk together the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing gently until no dry spots remain. Avoid overmixing to keep the cake light.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
