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adapted for vegan and dairy-free diets! Recipe

adapted for vegan and dairy-free diets! Recipe
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5.1 from 20 reviews

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.

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

Find it online: http://bitezly.com/flourless-cinnamon-chia-seed-cake/