Chocolate Cinnamon Chia Cake

by | Feb 22, 2016 | 5 comments

A gorgeous, delicious, healthy cake that is great to eat anytime!
This recipe is an adapted version of Tania Hubbard's original Chocolate Chia Cake.

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hrDifficultyBeginner
 1 cup filtered water
 1/2 cup hazelnut meal (or sunflower seed meal if nut free)
 10 Changing Habits Dates, chopped
 1 vanilla bean, scraped
 4 organic eggs
 1/2 tsp baking soda
 Optional: Juice + zest of 1 orange or 2 shots of espresso coffee
Choc Ganache
 1/3 cup organic coconut cream (the thick part)
 Raw honey to taste
1

Preheat oven to 180C and grease and line a spring form cake tin, regular cake tin or muffin tray

2

In a bowl, mix chia seeds and water together. Set aside to thicken to a gel

3

In a bowl, mix the nut or seed meal, flour, sugar, salt, vanilla, cinnamon, dates and baking soda together

4

Melt coconut oil and cacao melts in small saucepan over low heat

5

Mix the wet ingredients into the dry mix and add eggs, chia gel and combine evenly. Mix through optional coffee or orange now.

6

Pour mixture into a cake tin and bake for 40 Minutes to 45 Minutes or until it springs back nicely and is cooked through. Remove from oven and allow to cool.

Ganache:
7

Melt cacao melts, coconut cream and coconut oil in small saucepan over low heat. Remove from heat and stir through salt and honey to taste.

8

Pour the ganache over the cooled cake evenly

9

Decorate with fresh berries, orange zest, shredded coconut, toasted nuts and seeds or edible flowers

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Ingredients

 1 cup filtered water
 1/2 cup hazelnut meal (or sunflower seed meal if nut free)
 10 Changing Habits Dates, chopped
 1 vanilla bean, scraped
 4 organic eggs
 1/2 tsp baking soda
 Optional: Juice + zest of 1 orange or 2 shots of espresso coffee
Choc Ganache
 1/3 cup organic coconut cream (the thick part)
 Raw honey to taste

Directions

1

Preheat oven to 180C and grease and line a spring form cake tin, regular cake tin or muffin tray

2

In a bowl, mix chia seeds and water together. Set aside to thicken to a gel

3

In a bowl, mix the nut or seed meal, flour, sugar, salt, vanilla, cinnamon, dates and baking soda together

4

Melt coconut oil and cacao melts in small saucepan over low heat

5

Mix the wet ingredients into the dry mix and add eggs, chia gel and combine evenly. Mix through optional coffee or orange now.

6

Pour mixture into a cake tin and bake for 40 Minutes to 45 Minutes or until it springs back nicely and is cooked through. Remove from oven and allow to cool.

Ganache:
7

Melt cacao melts, coconut cream and coconut oil in small saucepan over low heat. Remove from heat and stir through salt and honey to taste.

8

Pour the ganache over the cooled cake evenly

9

Decorate with fresh berries, orange zest, shredded coconut, toasted nuts and seeds or edible flowers

Chocolate Cinnamon Chia Cake
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5 Comments

  1. Julie

    I love this cake !! I need to make it Gluten free though, which flour would you recommend ? or should I add more almond meal ? Thank you very much

    Reply
    • Jordan Pie

      Hi Julie,
      Yes I would probably experiment with adding in more almond meal flour. Hopefully that will work well for you. Good luck!

      Reply
  2. Kate

    Would this cake be OK to make a birthday cake? Need to build it into a pirate ship… Thanks

    Reply
    • Jordan Pie

      Hi Kate, I don’t see why not. I hope it works out for you 🙂

      Reply
  3. Chrissie

    We love this cake and regularly cook batches to freeze and use for school lunches (as patty cakes or cut like a slice). We make it Gluten Free by replacing the emmer wheat flour with a combination of coconut flour & tapiaco flour (1/2 ea). We sometimes use sultanas in place of the dates too. A family favourite!

    Reply

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