Chia Seed Chocolate Cake

Here’s a healthy recipe for a delicious chocolate cake.
I borrowed the recipe from my friend’s mother’s book

‘gluten free grain free, food we love’ by Tania Hubbard.

It’s so yummy and  not too sweet. The chia seeds give it a nice texture and a bit of fibre, and it’s super easy to make!


Chia Seed Chocolate Cake

Course Easy
Cuisine Raw Food
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 Cake


  • 4 tablespoons of Chia Seeds soaked in 1 cup of water for 15 minutes
  • ½ cup of Raw Cocoa
  • 125 grams of softened Butter or Coconut Oil
  • 5 medium to large Eggs
  • 1 cup 175grams Almond Meal
  • 1 cup Coconut Palm Sugar
  • Pinch salt
  • 1 tsp Bicarb aluminium free
  • 2 tsp Cinnamon powder and/or half teaspoon of Ginger powder optional


  • Preheat oven to 180C
  • Line a cake tin with butter or coconut oil
  • Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly
  • In the meantime place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl
  • Whisk to combine well and break up any lumps (at least 1 minute)
  • Add chia seed jelly and whisk until well combined
  • Pour into cake tin
  • Bake in oven for 35-40 minutes or until it bounces back when pressed in middle
  • Let the cake cool for 5-10 minutes in the tin
  • Finish cooling on a wire cooling rack


Teresa’s chocolate frosting

Course Easy
Cuisine Raw
Prep Time 10 minutes
Total Time 10 minutes


  • 1 can Coconut Cream
  • ¼ cup Raw Cocoa
  • ¼ cup Coconut Palm Sugar


  • Open the coconut cream discarding the water (do not shake can)
  • Beat all ingredients together
  • Using a spatula or knife spread over the cake
  • Sprinkle with Rose Petals (Optional)

Chocolate cake frosting


Naturopath and Nutritionist Teresa Adouni

Teresa is passionate about nutrition  and cooking. She believes that good health lies in balance and her aim is to help you find that balance using  herbal medicine, and food as medicine.

Find out more about Teresa here


Teresa Adouni