If you’re searching for a swoon-worthy chocolate dessert that’s secretly jam-packed with wholesome ingredients, let me introduce you to this Flourless Black Cocoa and Chia Greek Yogurt Cake. Every bite is deeply chocolatey, almost fudge-like, with a tender crumb that melts in your mouth. Best of all, it’s naturally gluten-free and gets a nourishing boost from almond flour, chia seeds, and creamy Greek yogurt. Whether you’re baking for a special occasion or simply craving something a little extraordinary on a Tuesday night, this cake promises to satisfy every chocolate lover at the table.

Flourless Black Cocoa and Chia Greek Yogurt Cake Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this recipe is how each ingredient plays a starring role. This isn’t a cake where you can skip around with whatever is left in your pantry—the building blocks here create that perfect texture, showstopping color, and unmistakable flavor you get only from a Flourless Black Cocoa and Chia Greek Yogurt Cake.

Almond flour: Adds moisture and a delicate nutty flavor while keeping the cake gluten-free and tender.
Black cocoa powder: Provides that dramatic, almost Oreo-like darkness and a bold chocolate intensity you won’t forget.
Baking soda: Gives the cake just the right lift to stay airy but never dry.
Salt: A dash balances the sweetness and makes the chocolate flavor sing.
Maple syrup or honey: Natural sweeteners that add depth and a gentle richness, keeping everything moist.
Eggs: Essential for binding the flourless mixture and giving it structure.
Plain Greek yogurt: Brings moisture, tang, and protein to the cake—plus, it keeps things extra creamy.
Chia seeds: These tiny powerhouses help thicken the batter and give a slight crunch, along with extra fiber.
Vanilla extract: Rounds out all the chocolate notes and adds complexity to every slice.

How to Make Flourless Black Cocoa and Chia Greek Yogurt Cake

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 350°F (175°C). While it heats, line a 9-inch cake pan with parchment paper and lightly grease it—this step is a must to ensure your Flourless Black Cocoa and Chia Greek Yogurt Cake releases beautifully after baking, keeping every slice as stunning as the last.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and whisk together the almond flour, black cocoa powder, baking soda, and salt. Blending these dry ingredients before adding anything else guarantees an even rise and that delicious, inky color all throughout.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the eggs, your choice of maple syrup or honey, creamy Greek yogurt, chia seeds, and vanilla extract. Be sure to give this mix a good blend so those chia seeds can begin absorbing liquid, which transforms their texture and helps thicken the batter later on.

Step 4: Bloom the Chia Seeds

Let your wet mixture sit for about 5 minutes—trust me, this is worth the wait! Allowing the chia seeds to bloom ensures that magical, perfectly tender interior to your Flourless Black Cocoa and Chia Greek Yogurt Cake. The mix will thicken slightly, making everything easier to blend in the next step.

Step 5: Combine and Bake

Pour your wet ingredients into the bowl of dry ingredients and stir until a thick, uniform batter forms. Don’t overmix; just make sure everything is incorporated. Pour the batter into your prepared pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it—think more brownie than traditional cake.

Step 6: Cool and Serve

Place the pan on a wire rack and let the cake cool completely before attempting to slice. This helps lock in moisture while making the cake easier to handle. When ready, dust with powdered sugar or top with fresh berries for a dramatic finish!

How to Serve Flourless Black Cocoa and Chia Greek Yogurt Cake

Garnishes

For a showstopper finish, I love dusting the top with a light shower of powdered sugar or arranging a halo of vibrant, fresh berries. The contrast between the inky cake and pops of color is downright irresistible—and it adds brightness to every bite.

Side Dishes

Pair your Flourless Black Cocoa and Chia Greek Yogurt Cake with a scoop of vanilla ice cream or a cloud of freshly whipped cream. If you love contrasting flavors, try it alongside tangy Greek yogurt or a dollop of crème fraîche; either adds a creamy, cooling counterpoint to that intense cocoa.

Creative Ways to Present

Think outside the (cake) box! Slice and layer your cake with a mascarpone filling for a dramatic torte, or serve squares with a drizzle of warm salted caramel. If you’re hosting, try mini-cake molds to create individually portioned Flourless Black Cocoa and Chia Greek Yogurt Cakes—perfect for an elegant dinner party.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra slices, don’t fret! Store leftover cake in an airtight container in the refrigerator. The Flourless Black Cocoa and Chia Greek Yogurt Cake keeps beautifully for up to 5 days, and some say it gets even more flavorful as it rests (if it lasts that long).

Freezing

Planning to save a few slices for later? Freeze them in a single layer on a lined tray until solid, then transfer to a freezer-safe zip-top bag. This cake freezes well for up to two months—just be sure to thaw slices at room temperature or in the fridge before enjoying.

Reheating

Enjoy your cake chilled straight from the fridge, or gently warm slices in a microwave for about 10 seconds to revive their fudgy softness. If you’ve frozen portions, let them thaw before lightly reheating for that just-baked texture.

FAQs

Can I substitute regular cocoa powder for black cocoa?

While you can use regular cocoa powder, you’ll miss out on the striking color and unique deep flavor that black cocoa brings. For the authentic look and taste of this Flourless Black Cocoa and Chia Greek Yogurt Cake, black cocoa is highly recommended.

What can I use instead of almond flour?

Almond flour is key for moisture and structure here, but if you need a substitute, finely ground hazelnut or cashew flour can be used in a pinch. Keep in mind the flavor will change a bit, but still be delicious!

Do I have to use Greek yogurt or can I try another yogurt?

Greek yogurt adds thickness and tang, but a plain, whole-milk yogurt (not too watery) will work. Just make sure it’s not sweetened, so the balance of flavors in your Flourless Black Cocoa and Chia Greek Yogurt Cake stays perfect.

Are chia seeds necessary?

Chia seeds help bind the cake and create that fabulous moist crumb. You could swap for ground flaxseed if needed, but for the best texture (and those little nutrition boosts!), I’d keep them in.

Can I make this recipe dairy-free?

Absolutely! Use a thick coconut or plant-based yogurt in place of Greek yogurt. The texture may be slightly different, but your Flourless Black Cocoa and Chia Greek Yogurt Cake will still be luscious and satisfying.

Final Thoughts

If you’ve never tried a Flourless Black Cocoa and Chia Greek Yogurt Cake, I can’t wait for you to dive in—there’s something magical about its bold chocolate flavor, tender crumb, and wholesome ingredient list. Give it a spot in your baking rotation and watch friends and family go back for seconds (and thirds)!

Flourless Black Cocoa and Chia Greek Yogurt Cake Recipe

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5.3 from 29 reviews

This Flourless Black Cocoa and Chia Greek Yogurt Cake is a rich and indulgent dessert that is also wholesome, made with almond flour, chia seeds, and Greek yogurt. It is deeply chocolatey and naturally gluten-free, perfect for satisfying your sweet cravings.

Author: Paula
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

For the Cake:

2 cups (200 g) almond flour
½ cup black cocoa powder
1 tsp baking soda
¼ tsp salt
½ cup maple syrup or honey
3 large eggs
½ cup plain Greek yogurt
2 tbsp chia seeds
1 tsp vanilla extract

Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and line/grease a 9-inch cake pan.
Mix dry ingredients: In a bowl, whisk together almond flour, cocoa, baking soda, and salt.
Combine wet ingredients: In another bowl, whisk together eggs, maple syrup, Greek yogurt, chia seeds, and vanilla.
Blend wet and dry mixtures: Mix wet and dry ingredients until a thick batter forms.
Bake: Pour the batter into the pan and bake for 28–32 minutes until a toothpick comes out with moist crumbs.
Cool and serve: Allow the cake to cool before serving, optionally dust with powdered sugar or serve with berries.

Notes

Let chia seeds bloom in the wet mix for 5 minutes before baking for best texture.
Add chocolate chips or nuts for extra richness.
Store leftovers refrigerated for up to 5 days or freeze slices for 2 months.