Flourless Cinnamon Chia Seed Cake

If you thought wholesome treats had to mean bland or boring, let me introduce you to a true game changer: flourless cinnamon chia seed cake adapted for vegan and dairy-free diets! This delightful cake is soft, ultra-moist, and hits that perfect sweet spot thanks to the magic of maple syrup or honey. The powerhouse blend of almond flour, chia seeds, and Greek yogurt means every slice is bursting with flavor and nourishing goodness, but the best part? It comes together effortlessly and can be easily tweaked for any vegan or dairy-free friend at your table. Whether you eat it for breakfast, snack, or a guilt-free dessert, this recipe will earn a permanent spot in your baking rotation!

Ingredients You’ll Need

There’s nothing better than a short ingredient list packed with superstars! Each element here brings something valuable to the cake’s gorgeous texture, flavor, or nutrition. You’ll find every item not only easy to source but also crucial to creating that signature softness and cinnamon warmth everyone adores.

• Maple syrup (or honey): Provides natural sweetness and a moist crumb—choose maple syrup if you want the cake adapted for vegan and dairy-free diets!
• Eggs (or flax eggs): The eggs help bind and lift the cake; for a vegan twist adapted for vegan and dairy-free diets!, swap in flax eggs (just 1 tbsp ground flaxseed + 3 tbsp water per egg).
• Greek yogurt (or dairy-free yogurt): Adds tang, tenderness, and a creamy richness; opt for a coconut or almond-based yogurt if you’re going all-in on adapted for vegan and dairy-free diets!.
• Vanilla extract: A touch of vanilla rounds out the spices, giving depth and a gentle sweetness.
• Almond flour: Almond flour keeps this cake gluten-free and creates an irresistibly soft and tender crumb.
• Chia seeds: These little seeds bring a delicate crunch, plant-based nutrition, and help hold everything together.
• Baking powder and baking soda: The dynamic duo for rise and fluffiness, making this cake feel surprisingly light despite being flourless.
• Salt: Just a pinch to balance all the sweet and bring out the best of each flavor.
• Cinnamon: The star spice, warming every bite with comforting, fragrant notes.
• Nutmeg: Adds a subtle, cozy complexity and enhances that classic cinnamon goodness.

How to Make Flourless Cinnamon Chia Seed Cake

Step 1: Prepare Your Pan and Oven

First things first: preheat your oven to 350°F (175°C) and get your cake pan ready. You can use an 8-inch round or square pan—just give it a light coating of oil or line it with parchment for easy release. Trust me, when that aroma fills your kitchen, you’ll want nothing to stand between you and an easy cake removal!

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the maple syrup, eggs (or flax eggs for those committed to adapted for vegan and dairy-free diets!), yogurt (dairy-free or traditional), and vanilla extract. Keep whisking until the mixture is beautifully smooth and glossy, setting the stage for a soft, cohesive batter.

Step 3: Combine the Dry Ingredients

Grab a separate bowl and gently whisk together the almond flour, chia seeds, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps evenly distribute those baking agents and spices, so no bite gets left behind in the flavor department.

Step 4: Bring It All Together

Now, pour the dry mix into your wet ingredients and fold together just until combined. This means stirring gently—no need to work out your arms here! Overmixing can toughen the cake, but a light hand keeps things tender and moist, just the way we want it for adapted for vegan and dairy-free diets!.

Step 5: Bake to Perfection

Pour your luscious batter into the prepared pan and smooth out the top. Slide it into the oven and bake for 25 to 30 minutes. The cake is ready when your kitchen smells like a cinnamon dream and a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy, either as is or with the finishing touches you fancy!

How to Serve Flourless Cinnamon Chia Seed Cake

Garnishes

The right garnish can transform your flourless cinnamon chia seed cake adapted for vegan and dairy-free diets! into a real showstopper. Try a generous drizzle of extra maple syrup, a cloud of coconut-based yogurt, a sprinkle of chopped toasted nuts, or a tumble of juicy fresh berries. Each topping adds color and an extra bite of flavor!

Side Dishes

This cake is wonderfully versatile alongside a hot cup of tea or velvety oat latte for breakfast or snack. For dessert, serve it beside a vibrant fruit salad or a scoop of vegan ice cream for a combo that feels perfectly balanced and extra special.

Creative Ways to Present

If you’re in the mood to impress, slice the cooled cake into dainty wedges or cubes, arrange on a pretty platter, and dust lightly with cinnamon. You could even layer the slices in jars with a swirl of dairy-free yogurt and berries for a fun, portable parfait—how’s that for taking adapted for vegan and dairy-free diets! on the go?

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers (good luck!), wrap the cake tightly or keep it in an airtight container at room temperature for up to 2 days. It’ll stay moist and flavorful—definitely snack-worthy at a moment’s notice.

Freezing

Your flourless cinnamon chia seed cake adapted for vegan and dairy-free diets! is an excellent candidate for the freezer. Once fully cooled, slice it up, wrap each piece individually, and stash in a freezer bag for up to 2 months. Just think: cake on demand any time you crave it!

Reheating

Bring your cake slices back to life by letting them thaw at room temperature or giving them a quick zap in the microwave for 10 to 15 seconds. This refreshes the crumb and, somehow, makes the cinnamon aroma even more irresistible.

FAQs

Can I make this cake completely nut-free?

Almond flour is key to the structure and flavor here, but if you need a nut-free option, you might try sunflower seed flour for a similar texture. Just expect a slightly different (still delicious) taste!

Will the chia seeds make the cake seedy or dense?

Not at all! Chia seeds add the faintest crunch and help lock in moisture, but they blend right in. With just 2 tablespoons, you get the health benefits without overwhelming the soft bite.

Can I use another sweetener instead of maple syrup or honey?

Absolutely. Agave syrup or coconut nectar works well, especially for those wanting the cake fully adapted for vegan and dairy-free diets!. Just note the flavor may change a little, but the cake will remain tender and irresistible.

How do I know the cake is done baking?

Look for a golden top and a toothpick coming out clean from the center. Your kitchen will also smell incredible—a sure sign it’s nearly ready!

Is it possible to double this cake for a larger event?

Yes! This recipe easily doubles. Just use a 9×13-inch pan, keep an eye on the baking time (you may need to add a few extra minutes), and enjoy serving adapted for vegan and dairy-free diets! to a bigger crowd.

Final Thoughts

With its irresistible crumb, cozy spices, and nourishing ingredients, this flourless cinnamon chia seed cake adapted for vegan and dairy-free diets! is bound to become one of your favorites, too. I hope you’ll give it a try, play with your own twists, and share it with the people you love. Here’s to more delicious bakes that everyone can enjoy, no matter their preferences!

adapted for vegan and dairy-free diets! Recipe

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This Flourless Cinnamon Chia Seed Cake is a soft, moist, and naturally sweetened treat made with almond flour and chia seeds, bursting with warm cinnamon and nutmeg flavors. Perfect for breakfast, snack, or dessert, it’s gluten-free and adaptable for vegan and dairy-free diets.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Wet Ingredients:

• 1/2 cup (120ml) maple syrup (or honey)
• 2 large eggs (or flax eggs for a vegan version)
• 1/2 cup (120g) Greek yogurt (or dairy-free yogurt)
• 1 tsp vanilla extract

Dry Ingredients:

• 1 1/2 cups (150g) almond flour
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C) and prepare a cake pan.
2. Mix Wet Ingredients: In a bowl, whisk maple syrup, eggs, Greek yogurt, and vanilla extract.
3. Combine Dry Ingredients: In another bowl, whisk almond flour, chia seeds, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine Wet and Dry: Fold dry ingredients into wet until just combined.
5. Bake: Pour batter into pan, bake for 25-30 minutes until a toothpick comes out clean.
6. Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• For a vegan version, use flax eggs and dairy-free yogurt.
• Add chopped walnuts or pecans for extra crunch.
• Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.
• To increase sweetness, use 2/3 cup maple syrup.

Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 14g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 60mg