Chocolate Chia and Almond Spice Cake
Chia seeds are rapidly becoming my favourite food – they are incredibly versatile and amazingly nutritious. Those little seeds pack a major punch when it comes to nutrients! Chia is packed with protein and fibre, antioxidants, calcium, potassium and iron. In addition to all that they are an excellent source of Omega 3 and Omega 6 fatty acids which is great for me since I’m not a fan of fish! Chia is also a thermogenic food which basically means your body burns more calories than normal to digest it which can aid in weight loss.
Chia is a fabulous addition to gluten free and grain free cooking as it is a great bulking agent and can be used to replace fats and even eggs in baking. You can find my Chia Chocolate Chip cookies here.
I made this cake with almond meal which I make myself from soaked and then dehydrated almonds – which removes the phytic acid from the nuts making them much easier to digest. I use my Thermomix to make almond ‘flour’ for my baking which is saves me a lot of money not to mention the added flavour you get from freshly ground almonds!
I’ve made this recipe as a spice cake because, well, I love the ‘sweet’ spices like cinnamon and cardamon but you could omit them if you choose – feel free to use a mixed spice blend if that is what you have on hand. The delicious combination of spices and chocolate plus all the great ingredients make this a delicious and healthy chocolate cake!
- 4 Tablespoons Chia Seeds – soak these in 1 cup of water for 15 minutes to form a thick gel
- ½ cup Raw Cacoa (Cocoa)
- 125 grams of softened butter (or you could use coconut oil)
- 5 medium eggs
- 1 cup of Almond Meal (flour) roughly 130 grams
- 1 cup of Rapadura or Coconut Palm Sugar
- pinch of salt
- 1 teaspoon bicarb soda
- 1 tablespoon cinnamon
- ½ teaspoon ground cardamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Make sure to preheat your oven to 180C or 350F. Line a baking tin (I used a springform pan) with non-stick baking paper.
- Combine the cacao, eggs, almond meal, sugar of choice, salt, bicarb and butter in a bowl. You can use a whisk or a hand mixer to combine the ingredients and break up any lumps (I found a mixer a bit easier, but if your butter is nice and soft a whisk will do!). Add the chia seed gel and mix to combine everything well.
- Pour into your lined cake tin and bake in the oven for approximately 35 minutes or until the cake bounces back when you press it in the middle. Let the cake cool for 5-10 minutes in the tin and then remove it to a wire cooling rack.