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Chocolate Cinnamon Chia Cake

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

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.

 4 tbsp Changing Habits Chia Seeds
 1 cup filtered water
 1/2 cup Changing Habits Cacao Melts
 1/2 cup hazelnut meal (or sunflower seed meal if nut free)
 1/2 cup Changing Habits Emmer Wheat Flour, sifted
 125g Changing Habits Coconut Oil
 Pinch Changing Habits Seaweed Salt
 3/4 cup Changing Habits Rapadura Sugar
 10 Changing Habits Dates, chopped
 1 vanilla bean, scraped
 4 organic eggs
 1/2 tsp baking soda
 1-2 tsp Changing Habits Ceylon Cinnamon
 Optional: Juice + zest of 1 orange or 2 shots of espresso coffee
Choc Ganache
 1/3 cup Changing Habits Cacao Melts
 1/3 cup organic coconut cream (the thick part)
 1 tbsp Changing Habits Coconut Oil
 Pinch Changing Habits Seaweed Salt
 Raw honey to taste

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


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


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


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


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


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.


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.


Pour the ganache over the cooled cake evenly


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