Gluten Free Chocolate Chia Cake

Do I have your attention?

What about now? I’ll tell you what, this coconut chocolate chia cake is just as delicious as it looks!

If you follow my blog at all, you may be wondering why there is cake on here. I mean a majority of my recipes are healthy and good for you, and isn’t cake bad for you? Well, you guessed it! Muuwaahahaha (maniacal laugh), I created a “healthy” cake! And oh my gosh, guys, it is SO good!

The ingredients of this cake include super foods such as chia seeds, raw cacao, raw honey, almond butter, shredded coconut, coconut oil, and coconut milk! In fact, I would have no qualms about eating something like this for breakfast…for real! One side note though – raw cacao, honey, chia seeds, and coconut are all energy boosters, so probably don’t indulge right before bedtime…or do, you little rebel you!



For the crust layer:

  • 2 cups shredded coconut
  • 2 tablespoons raw honey
  • 2 tablespoons raw cacao
  • 3 tablespoons smooth almond butter
  • 1 tablespoon coconut oil, in liquid form

For the second layer:

  • 2 cups full fat canned coconut mik
  • 4 tablespoons raw cacao
  • 4 tablespoons raw honey
  • 1/2 teaspoon alcohol free vanilla
  • 1/2 cup chia seeds
  • pinch of sea salt

Optional Toppings: coconut flakes, shredded coconut, chocolate chips, white chocolate chips, fresh fruit (raspberries go great with this), chopped nuts/seeds, etc. Don’t be afraid to get creative with the toppings! I topped mine with shredded coconut, chocolate chips, and white chocolate chips.


1.) Place all of the ingredients for the crust layer of the cake in a food processor. Process on high until well combined, and everything is sticking together like a dough. Remove from the processor, and place on the bottom of a 7-inch spring form pan.  Press down to evenly cover the base of the spring form pan creating your bottom layer of your cake. Set aside.

2.) Place all of the ingredients for the second layer, except the chia seeds in your food processor, and process on hight until completely combined.  While the processor is running, slowly add in the chia seeds, and allow the mixture to keep processing on low/medium for 2-3 minutes. Pour the mixture over the crust layer in your spring form pan.

3.) Place the cake in the refrigerator for a minimum of 8 hours (*see note), overnight is best.  Add your toppings while the spring form is still in tact, then carefully remove the spring form. You can the serve it, or put it back in the refrigerator until it is time to serve.

4.) Use a knife to cut into slices and serve.

*Note: If your cake doesn’t seem to be setting after 8 hours (this happened to me one of the times that I’ve made it), you can put it in the freezer, and it becomes more of an ice cream cake. If you need to do this, let it sit in the freezer for a few hours until frozen. You can then take it out of the freezer and let it thaw for 10 – 30 minutes and remove the spring form and serve.

You know you want to try this stuff, and I don’t blame you one bit! Enjoy! 🙂

%d bloggers like this: