Alright, let me take you back for a second—remember that time when you tried to make a chocolate cake and realized you forgot the flour? Yep, I’ve been there, and guess what? That “oops” moment turned into one of my favorite kitchen victories. This Flourless Black Cocoa and Chia Greek Yogurt Cake is rich, fudgy, and has this unexpectedly wonderful texture thanks to the chia and Greek yogurt. Plus, using black cocoa (that super dark, almost black powder) gives it this deep, intense chocolate flavor that’ll make your kitchen smell like a cozy cafe. Trust me, it’s dessert magic without the fuss of flour or complicated baking tricks.
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 cup black cocoa powder
1/4 cup chia seeds
1 1/2 cups plain Greek yogurt (full-fat works best)
3/4 cup honey or maple syrup
3 large eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
Optional: 1/2 cup dark chocolate chips or chopped nuts
How I Make It
Step 1:
Start by preheating your oven to 350°F and lightly greasing an 8-inch round cake pan. In a large mixing bowl, whisk together the black cocoa powder, chia seeds, baking soda, and salt until evenly combined. This gives the dry base a nice uniform texture.
Step 2:
In a separate bowl, beat the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth and creamy. The yogurt keeps things moist and adds a subtle tang that balances the cocoa’s richness.
Step 3:
Gradually fold the wet ingredients into the dry, mixing gently until you get a thick, spreadable batter. If you’re using chocolate chips or nuts, fold those in now for some fun texture surprises.
Step 4:
Pour the batter into your prepared cake pan and smooth out the top with a spatula. It might look thick and dense — that’s exactly what you want!
Step 5:
Bake for about 30 minutes, or until the edges start to pull away from the sides and a toothpick inserted near the center comes out with a few moist crumbs. Don’t overbake — that fudgy center is the goal.
Step 6:
Let the cake cool in the pan for at least 15 minutes before slicing. It’s decadent and holds together beautifully thanks to the chia acting like a natural binder.
Variations & Tips
Swap chia seeds for ground flaxseed for a slightly nuttier flavor.
For extra moistness, fold in 1/4 cup of melted coconut oil.
Add a pinch of espresso powder to intensify the chocolate.
Top with fresh berries or a dusting of powdered sugar for a pretty finish.
If you want it sweeter, drizzle warm honey over each slice before serving.
Use non-fat Greek yogurt, but expect a slightly less creamy crumb.
How I Like to Serve It
This cake is wonderful warm with a scoop of vanilla ice cream on the side — perfect for cozy evenings. It also pairs beautifully with a cup of strong coffee or tea, making it an ideal afternoon pick-me-up. During holiday gatherings, I love stacking small slices on a dessert platter surrounded by fresh fruit and nuts for a festive touch.
Notes
Store leftovers wrapped tightly in the fridge for up to 4 days; it tastes even better the next day!
Reheat gently in the microwave for 15–20 seconds to bring back the fudgy warmth.
Closing: This flourless marvel always earns a second slice—rich, simple, and irresistibly cozy.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
