Flourless Black Cocoa Chia Greek Yogurt Cake by Recipes With Mia

Ingredients

• 1 cup plain Greek yogurt
• 3 large eggs
• ⅓ cup maple syrup or honey
• ⅓ cup black cocoa powder
• ¼ cup unsweetened cocoa powder
• ¼ cup chia seeds
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the Greek yogurt, eggs, maple syrup (or honey), and vanilla extract until smooth and well combined, about 1 minute.
3. Add the black cocoa powder, unsweetened cocoa powder, baking powder, and salt to the wet ingredients. Whisk until fully incorporated with no dry streaks.
4. Fold in the chia seeds and let the batter rest for 5 minutes so the chia seeds begin to absorb moisture and thicken the batter slightly.
5. Pour the batter into the prepared pan and spread evenly. Bake for 28–32 minutes, until the center is just set and a toothpick inserted comes out with moist crumbs (not wet batter).
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing — the cake firms up as it cools.