When it comes to sweet treats, chocolate cake is unrivalled in our minds. However, if you suffer from gluten allergies, then you might struggle to find an off-the-shelf cake that is suitable for your dietary needs.
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But one way around this is to start baking cakes yourself.
This is not only a great way to ensure that gluten doesn’t find its way into your cake, but it is also gives you the control to adapt recipes. After all, you can turn a cake recipes into cupcake or muffins with a bit of imagination.
Chia is a great source of protein and pairs well with chocolate. So let’s have a look at some of the top recipes for gluten-free chocolate and chia cake to see if any appeal to your tastes.
Opening our gluten-free chocolate chia cake recipes is this winner. Packed with chia seeds and chocolate, this is a delicious cake that is rich in natural sugars and contains absolutely no processed ingredients.
This cake has all the moisture of a regular chocolate cake but without gluten. Hooray!
All you need is a cup or so of chia seeds that have been soaked in water to form a chia gel.
To add some crunch, you could sprinkle on some cacao nibs.
All you have to do is whisk this one by hand and you will have a mixture that will be ready to stick in the oven. Another great thing about this recipe is how quickly it bakes.
Next up we have a very simple cake that you can make with just a handful of organic ingredients. It takes a mere 20 minutes to prepare and is made using coconut oil instead of butter. So yes. It’s also vegan-friendly.
The result is a moist and tender cake that is perfect for a mid-morning tea break or dessert.
This is a great cake to make with your kids if you are struggling to keep them busy. The finished cake is perfectly fine simply dusted with cacao, but I like to let my kids rip with chocolate frosting. It’s guaranteed to entertain them for at least 15 minutes!
Almond meal plays a starring role in this next bake. It’s a great alternative to regular flour as it contains absolutely no gluten whatsoever. This is obviously good news if you love eating chocolate cake, and want to avoid digestive issues afterwards.
Helpfully, this recipe also suggests ingredients that you can use if you’d prefer not to include butter. Coconut oil, olive oil and fresh cream can all be swapped for butter if you fancy.
Continuing on with our gluten-free chocolate chia cake recipes we have an entrant that utilises black chia seeds. Again, these are soaked in water to make a sort of gel that helps to bind the whole cake together.
To do this, you soak the chia seeds in plenty of water. Once they are done soaking, drain off the excess liquid.
Next, place the chia seeds in a blender along with all the other ingredients and blend until smooth.
A good, reliable Blender is such a useful piece of kitchen equipment. You can whisk up batter, milkshakes, smoothies, soups and more in a Blender. For more information and prices, click here.
This cake is great to serve at a tea party. It is moist, rich and gooey. Perfect.
We love the simplicity of a one bowl cake. And this vegan, gluten-free offering is just that.
In this recipe, chia seeds, vegan butter and banana combine to bind everything together. Almond flour again makes an appearance, but so does buckwheat flour. The addition of buckwheat enhances the nutty flavour of the finished cake.
Taking only 45 minutes from prep to baked (plus soaking time for the chai seeds), you can easily knock this treat out after lunch and be enjoying it by mid-afternoon.
This fudgy, luxurious cake is another one bowl wonder. Better still – it’s both gluten-free and grain-free.
Rich and moist, the author recommends adding cranberries to the mix. We think the sharp/sweet hit of the fruit works really well to cut the deep chocolate hit of the sponge. Plus, cranberries have lots of health benefits, so what’s not to like?
Make from chia sees, almond flour and a decent whack of dark chocolate (plus a handful of other ingredients), the sweetness comes from coconut sugar. Some people prefer this to regular, refined sugars, but be aware that it is high in fructose. This means that those who suffer from fructose malabsortion should, sadly, avoid it.
So many people have a Thermomix – or something similar – these days that we thought it good to include one of their recipes.
This gluten-free chocolate cake that contains a mixture of chia seeds, raw chocolate and butter, along with eggs, almond meal, coconut sugar, salt and bicarbonate of soda.
Again, this is a very simple recipes to follow and the resulting cake s truly addictive.
Finally, on our list of gluten-free chocolate chia cake recipes, we have one that is sure to turn heads. It’s a very pretty offering with a pink berry layer and makes it look more like a cheese cake than a chocolate one.
The combination of the granola-like, chocolatey base and the berry mousse topping are a match made in heaven.
Almond meal is simply almonds that have been ground up into a powder form. They come in many different sizes and types, depending on how they were processed.
You may want to buy almond meal online, where you can get it in bulk.
You can easily make your own almond meal using a blender. Simply grind up whole almonds until they become a fine powder. Then store the almond meal in airtight containers.
What Is The Best Chocolate For Chocolate Cake?
If you’re looking for the best chocolate for chocolate cake recipes, then you’ll want to go with dark chocolate.
Dark chocolate has more cocoa solids than milk chocolate, making it richer and more flavoursome.
Chocolate is usually used in cakes because it adds moisture and richness. It also helps to keep the cake soft and tender.
Is Chocolate Gluten-Free?
Most chocolate is naturally gluten-free, although some brands contain wheat derivatives. So when purchasing chocolate, always check the label to ensure that it does not contain gluten.
Our Final Say
We hope that our list of some of the best gluten-free chocolate chia cakes has helped you hone in on the best ones suitable for your party or just solo eating.
10 Gluten-Free Chocolate Chia Cake Recipes
0.0 from 0 votes
Recipe by Dylan Cole
Course: Gluten Free / Paleo, Recipes
Servings
servings
Prep time
minutes
Cooking time
minutes
Calories
kcal
In this article, we’re going to be covering some of the best gluten-free chocolate chia cake recipes for you to bake
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Chia is very versatile and durable during cooking. This means you needn't worry that baking, blitzing or any other kitchen activities are going to impact the nutritional quality.
Dry cake can happen if you don't use enough liquid ingredients. Some gluten free flour blends are starch-heavy and need a different liquid-to-flour ratio than others. Try adding a bit more fluid, such as milk, and mix the ingredients until just combined.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.
Chia is wonderful for gluten free baking, because it is an excellent binder and thickener. It can be used in many recipes that call for ground flax seed, but it's a good idea to use 2/3 as much because it is a more powerful binder. The amount needed may depend on the recipe, and might take a little trial and error.
Omega-3 fatty acids: Chia seeds contain a high amount of omega-3 fatty acids. It is known that high levels of omega-3 fatty acids may increase the risk of bleeding. Therefore, it is advised to avoid taking chia seeds with foods or supplements rich in omega-3 fatty acids.
Chia seeds can be eaten raw or added to recipes. Because the coating of chia seeds soaks up water rapidly, soaking chia seeds in milk or water for a few hours (or overnight) can give the seeds a tapioca pudding-like texture and makes them a great binder to hold baked goods together, like these Coconut-Chia Oat Crisps.
Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.
4. Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. ...
Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free.
As long as you have the time, it's better to let your batters and doughs sit. This will give flours and starches time to absorb liquid, which will prevent your recipes from developing a gritty, sandy texture.
However, you can actually mix a batter containing xanthan and/or guar gum to a point of diminishing returns. You can overwork the gums and end up with a stringy cake batter or rubbery cookie dough. (Having said that, doing this takes some work. Just don't take your aggressions out on a gluten-free cake batter.)
Grittiness in GF foods would suggest that the flours were milled coarsely, rather than finely. There are some grains, rice is one, that are hard enough to lend a grittiness to foods if they aren't milled to a very fine powder.
Caffeic acid, an antioxidant found in chia seeds, can help to fight inflammation in the body. Eating chia seeds regularly may also help to reduce inflammatory markers, which often indicate the presence of an inflammatory disease. A 1-ounce serving of chia seeds has 39% of your recommended daily allowance of fiber.
The omega-3 fatty acids and caffeic acid in chia seeds may reduce inflammation in the gut. This can alleviate symptoms of IBS, such as abdominal pain, bloating, and diarrhea. Chia seeds are also low in FODMAPs, making them a safe option for people with IBS.
Chia seeds are loaded with fibres and when it is consumed in lots of quantities the body may find it difficult to digest it properly. One should stick to an ideal quantity of chia seeds in a day and not consume more. Consuming more of these tiny seeds can cause diarrhea, bloating and stomach cramps.
Use raw chia seeds and sprinkle them over muesli, yogurt or salads. As an added nutrient, chia seeds can be baked in bread or pastries. Cooking chia seeds destroys most of the important ingredients. However, roasting chia seeds can be done.
The use of moderate temperatures and short baking times is recommended (150 to 155 °C, less than 14 min) to avoid the loss in essential fatty acids and thus preserve the nutritional value of chia added in functional foods.
Roasting temperature can affect the quality attributes of chia seed and oil. Higher roasting temperatures decrease the nutritional contents of chia seed and oil. Both the individual phenolics and fatty acids in chia seed are heat sensitive.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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