A rich, dark, and delightfully fudgy chocolate cake without a trace of flour—this Flourless Black Cocoa and Chia Greek Yogurt Cake is the perfect combination of decadence and nourishment. I love how the deep flavor of black cocoa blends with the creaminess of Greek yogurt and the nutritious punch of chia seeds. It’s naturally gluten-free, easy to make, and delivers a dessert experience that feels indulgent while still being wholesome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup plain Greek yogurt
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup or honey
1/4 cup peanut butter or almond butter
1 tablespoon vanilla extract
1/4 cup black cocoa powder
1/4 cup regular unsweetened cocoa powder
1/4 cup chia seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
Optional: 1/4 cup dark chocolate chips or chopped dark chocolate
Directions
I preheat the oven to 350°F (175°C) and prepare a 9×5 inch loaf pan or 8-inch square baking pan with parchment paper or a light greasing.
In a large bowl, I whisk together the Greek yogurt, applesauce, maple syrup (or honey), nut butter, and vanilla until smooth.
Then, I stir in the black cocoa, regular cocoa, chia seeds, salt, and baking soda until the batter becomes smooth and thick.
I fold in chocolate chips or chopped chocolate if I want an extra fudgy touch.
After pouring the batter into the pan, I smooth the top and bake for 25–30 minutes, just until a toothpick comes out with a few moist crumbs.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the best texture and flavor, I chill the cake for a few hours before slicing and serving.
Servings and timing
This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per serving: Approximately 165 kcal
Variations
I swap out the nut butter for sunflower seed butter when making it nut-free.
For added texture, I mix in chopped nuts or shredded coconut.
I sometimes use cacao nibs instead of chocolate chips for a sugar-free option.
A dash of cinnamon or espresso powder intensifies the chocolate flavor beautifully.
When I want a festive touch, I top it with a drizzle of melted chocolate or a dusting of powdered monk fruit sweetener.
Storage/Reheating
I store the cake in an airtight container in the fridge for up to 5 days. The flavor actually deepens the next day, making it even more delicious. For longer storage, I freeze individual slices wrapped in parchment paper and sealed in a freezer bag. To reheat, I let the slice thaw at room temperature or give it a quick warm-up in the microwave for about 15 seconds.
FAQs
Can I substitute the black cocoa powder?
Yes, I can use more regular cocoa powder if I don’t have black cocoa. However, the flavor will be slightly lighter and less intense.
Do I have to use chia seeds?
Chia seeds help with structure and moisture, but I can replace them with ground flaxseed for a similar effect.
Is this recipe suitable for people with nut allergies?
Yes, if I use sunflower seed butter or another nut-free alternative, it becomes nut-free.
Can I make this vegan?
Yes, I can replace the Greek yogurt with a plant-based yogurt and use maple syrup instead of honey.
Why should I chill the cake before serving?
Chilling enhances the texture, making it denser and more fudgy. I find it tastes even better after a few hours in the fridge.
Conclusion
This Flourless Black Cocoa and Chia Greek Yogurt Cake has become one of my go-to treats for when I want something that feels indulgent without straying from healthier choices. It’s easy, packed with nutritious ingredients, and satisfies my chocolate cravings every time. Whether I’m sharing it with friends or keeping it all to myself, I always feel good about digging in.
Recipe:
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Flourless Black Cocoa and Chia Greek Yogurt Cake
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A rich, fudgy, flourless chocolate cake made with black cocoa, Greek yogurt, and chia seeds. Naturally gluten-free and packed with nutrients, this decadent yet wholesome dessert is perfect for clean eating and chocolate lovers alike.
Ingredients
1/2 cup plain Greek yogurt
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup or honey
1/4 cup peanut butter or almond butter
1 tablespoon vanilla extract
1/4 cup black cocoa powder
1/4 cup regular unsweetened cocoa powder
1/4 cup chia seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
Optional: 1/4 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5 inch loaf pan or 8-inch square pan with parchment paper or light greasing.
- In a large bowl, whisk together the Greek yogurt, applesauce, maple syrup (or honey), nut butter, and vanilla until smooth.
- Stir in the black cocoa powder, regular cocoa powder, chia seeds, salt, and baking soda until the batter is thick and smooth.
- Fold in the chocolate chips or chopped chocolate if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill the cake for a few hours before slicing and serving for the best texture and flavor.
Notes
Store in the fridge for up to 5 days in an airtight container.
Freeze individual slices wrapped in parchment and sealed in a freezer bag for longer storage.
Thaw at room temperature or microwave for 15 seconds to reheat.
Substitute black cocoa with regular cocoa for a lighter flavor.
Use ground flaxseed instead of chia seeds if needed.
For nut-free version, use sunflower seed butter.
To make vegan, use plant-based yogurt and maple syrup.
Chilling the cake enhances the fudgy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 2mg
