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Chocolate Chia Seed Cake

After a really random connection with foodie blogging team the The Nutrition Guru & The Chef ….{Tara recognised her hubby – The Chef part of the duo – in our photo of the Wasabi team at the Noosa International Food & Wine festival}…. we have been avid fans of their blog and Tara’s hilarious antics – cruise their facebook page for many hilarious examples!.

Recently on the blog, Tara shared a recipe (and some of her own cute pics) from Tania Hubbard’s gorgeous cookbook “Gluten Free…Grain Free…Food We Love” for a Chocolate Chia Cake – and I knew I just had to try it.

It was, as predicted (and as demonstrated by ‘The Chef’ apparently demolishing the entire cake in one sitting) – delicious.

So I couldn’t help but share it for our sorellas (even though I know many of you have now also signed up for the blog directly after my chicken soup post & have also liked their facebook page – good move!).

I have tweaked a couple of things to make it dairy and sugar-free for those of us with various nasty symptoms these things cause….but you could of course stick with Tania’s original recipe.


Chocolate Chia Seed Cake

by Tania Hubbard via The Nutrition Guru & the Chef

Here is the original recipe by Tania Hubbard, for those who say yes to sugar and dairy, and my sugar & dairy free substitutions are below…. & the method is direct from The Nutrition Guru & The Chef (and do head over to see their original post for the nutritional facts for these ingredients – handy for guilt free cake-eating!)


  • 4 tablespoons chia seeds, soaked in 1 cup of water for 15 minutes.
  • ½ cup raw cocoa
  • 125g softened butter*
  • 5 medium to large eggs
  • 1 cup (175g) almond meal
  • 1 cup coconut palm sugar, or your choice of sugar **
  • Pinch salt
  • 1 teaspoon bicarb soda

* I used ½ cup organic coconut oil – melted. The Nutrition Guru used ½ cup olive oil

**I used 3/4 cup Rice Malt Syrup – The Nutrition Guru used ¾ cup raw sugar. (Please note that Rice Malt Syrup is a grain based product and whilst it is gluten free, it is manufactured in many facilities that also use other gluten based grains in production, so please be careful with this one!)

The Nutrition Guru also added some dried cranberries (clever!). Next time I’ll be adding some dried apricots because I’m a sucker for an apri-choc combo (I also use organic ingredients where possible).


  • Preheat oven to 180C.
  • Line a spring-form cake tin with non-stick baking paper.
  • Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly. The seeds will absorb all the water and swell to form a gel.
  • Place all the ingredients in a bowl.
  • Whisk to combine well & break up any lumps (at least 1 minute).
  • Pour into lined cake tin.
  • Bake in oven for 30-35 minutes or until it bounces back when pressed in middle.
  • Let the cake cool for 5-10 minutes in the tin.
  • Finish cooling on a wire cooling rack.

    Chia Seeds doing their gooey thang

A whisk will do but I like any excuse to give the old Kitchen Aid a whirl. It makes me feel like a pro. Plus I’m lazy. Just don’t over do it otherwise your cake will be tough!

Quick! Get it in the oven before I eat all the mix!

Get yours while it’s hot (because it won’t last long!)

Love this recipe? Get more from The Nutrition Guru & The Chef on their facebook page and blog. It’s choc full of recipes and great nutrition info.

And here’s the link to the Tanya Hubbard’s website. You can also buy her book here. We thank her for creating such a delicious and original recipe!

P.S Avoid picking a fight with the spring-form pan. It will win.

Is this a cake you’d be keen to try?

~ anna

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