Okay, so if you’re looking for a cake that’s seriously delicious but also feels a little bit *good* for you, you’ve landed in the right spot! This Flourless Cinnamon Chia Seed Cake is my go-to when I want something comforting, spiced, and wonderfully moist without any of the usual flour fuss. It’s got this amazing texture thanks to the chia seeds and almond flour, and the cinnamon just makes it smell like autumn heaven. Honestly, I was a little skeptical at first, but wow, it really delivers! It’s become a staple in my kitchen, and I think you’re going to adore it too.
Why You’ll Love This Flourless Cinnamon Chia Seed Cake
This cake is a total winner for so many reasons! It’s incredibly moist and packed with cozy cinnamon flavor. Plus, it’s super easy to whip up – seriously, no fancy equipment needed. It’s a fantastic option if you’re trying to cut down on gluten or just want a treat that feels a bit more wholesome. You get all the cakey goodness without the heavy feeling!
Essential Ingredients for Your Flourless Cinnamon Chia Seed Cake
Alright, let’s talk ingredients because they are key here! You’ll need 1 cup of packed almond flour – make sure it’s finely ground for the best texture. Then, we’ve got 1/2 cup of whole chia seeds; these little guys are magic for binding and adding texture. For sweetness, we’re using 1/3 cup of pure maple syrup, which gives it a lovely depth of flavor. You’ll also need 1/4 cup of melted coconut oil, and make sure to let those 2 large eggs come to room temperature before you start. And of course, 1 teaspoon of ground cinnamon for that warm spice, 1/2 teaspoon of baking soda to give it a little lift, a pinch of 1/4 teaspoon fine sea salt to balance everything out, and finally, 1 teaspoon of pure vanilla extract for that classic cake aroma.
Baking Your Flourless Cinnamon Chia Seed Cake: Step-by-Step
First things first, get that oven preheated to 350°F (175°C). While it’s warming up, grab your 8-inch cake pan. You’ll want to grease it really well and then give it a light dusting of flour – this stops our gorgeous cake from sticking. Now, in a big bowl, whisk together all your dry ingredients: the almond flour, chia seeds, cinnamon, baking soda, and salt. Give them a good mix so everything is evenly distributed. In a separate bowl, whisk together the wet ingredients until they’re all buddies: the applesauce, maple syrup, melted coconut oil, eggs, and vanilla extract. Pour those lovely wet ingredients into the bowl with the dry ingredients. Mix it all up until it’s *just* combined. Seriously, don’t go crazy mixing here; we don’t want to overwork it! Pour that beautiful batter into your prepared pan and spread it out evenly. Pop it into the oven and bake for about 30 to 35 minutes. You’ll know it’s ready when a toothpick you stick in the center comes out clean. Let the cake cool in the pan for about 10 minutes – this helps it set up – and then carefully flip it onto a wire rack to cool completely. Patience is key now!
Preparing the Cake Pan
Get your 8-inch cake pan ready by greasing it generously with butter or non-stick spray, then give it a light dusting of flour, tapping out any excess.
Combining Dry Ingredients
In a large mixing bowl, whisk together the almond flour, chia seeds, cinnamon, baking soda, and salt until everything is nicely combined and there are no clumps.
Mixing Wet Ingredients
In a separate bowl, whisk together the applesauce, maple syrup, melted coconut oil, eggs, and vanilla extract until you have a smooth, well-blended mixture.
Creating the Batter
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; stop as soon as you don’t see any dry streaks.
Baking to Perfection
Bake in your preheated oven at 350°F (175°C) for 30-35 minutes. Test for doneness by inserting a toothpick into the center – it should come out clean.
Cooling the Flourless Cinnamon Chia Seed Cake
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool down completely.
Tips for a Perfect Flourless Cinnamon Chia Seed Cake
Okay, so a few things I’ve learned that really make this cake sing! First, use good quality almond flour – the finely ground stuff really makes a difference in the texture. And don’t skimp on the cinnamon; it’s the star spice here! When you’re mixing the batter, just combine until it’s *barely* mixed. Overmixing can make it a bit tough, and we want it tender. Also, trust your nose! When it smells wonderfully spiced and the edges start to pull away from the pan just a tiny bit, it’s usually ready. Oh, and make sure those chia seeds are fresh; old ones can sometimes get a bit clumpy. For more on the benefits of chia seeds, check out this Healthline article.
Variations to Your Flourless Cinnamon Chia Seed Cake
Want to mix things up? You totally can! For an extra bit of crunch and flavor, try tossing in about 1/2 cup of chopped walnuts or pecans into the batter. You could also add about 1/4 cup of raisins or dried cranberries for little bursts of chewiness. If you’re feeling fancy, a little extra pinch of nutmeg or cardamom alongside the cinnamon would be delicious too! Learn more about cardamom vs nutmeg to decide which you prefer.
Serving and Storing Your Flourless Cinnamon Chia Seed Cake
This cake is honestly delicious just as it is, maybe with a light dusting of powdered sugar if you’re feeling it. It’s also great served warm or at room temperature. To keep it fresh, just pop any leftovers into an airtight container. It’ll stay yummy at room temperature for about 3 days, which is perfect for snacking throughout the week!
Frequently Asked Questions About Flourless Cinnamon Chia Seed Cake
Q: Can I substitute the almond flour?
While almond flour is key for this cake’s texture, you could try using finely ground coconut flour, but you might need to adjust the liquid amounts. This almond flour cake recipe is really designed for it!
Q: My cake came out a bit dense. What did I do wrong?
This can happen if you overmix the batter. Remember to just combine the wet and dry ingredients until they’re barely incorporated. Also, make sure your baking soda is fresh; old baking soda won’t give it that nice lift. Baking soda is a common leavening agent; find out more about baking soda vs baking powder.
Q: Is this cake gluten-free?
Yes, absolutely! Since it uses almond flour instead of wheat flour, this is a fantastic gluten-free cake option.
Q: Can I make this cake ahead of time?
Definitely! It stores well at room temperature for a few days, so you can bake it ahead for easy breakfasts or snacks.
Q: What if I don’t have applesauce?
You can substitute it with an equal amount of mashed banana or plain yogurt for a similar moist texture.
Nutritional Information Disclaimer
Please keep in mind that the nutritional information provided for this Flourless Cinnamon Chia Seed Cake is an estimate only. Actual values can vary depending on the specific brands of ingredients used and precise measurements.
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Amazing Flourless Cinnamon Chia Seed Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cake made without flour, featuring warm cinnamon and nutrient-rich chia seeds.
Ingredients
- 1 cup almond flour
- 1/2 cup chia seeds
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- In a large bowl, whisk together the almond flour, chia seeds, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together the applesauce, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a richer flavor, you can add chopped nuts or dried fruit to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Ensure your chia seeds are fresh for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: approx. 250
- Sugar: approx. 15g
- Sodium: approx. 150mg
- Fat: approx. 15g
- Saturated Fat: approx. 5g
- Unsaturated Fat: approx. 10g
- Trans Fat: 0g
- Carbohydrates: approx. 25g
- Fiber: approx. 5g
- Protein: approx. 7g
- Cholesterol: approx. 50mg
Keywords: flourless cake, cinnamon cake, chia seed cake, almond flour cake, healthy dessert, gluten-free cake