Flourless Black Cocoa and Chia Greek Yogurt Cake

 This. Is. Amazing!!! (For a healthy cake) Brenna requested a healthy chocolate cake for her birthday and I found this one. Oh my gosh!!! It is SO good!!! Rich and chocolatey without the stomach ache and guilt of an unhealthy treat! You can even eat it for Breakfast and feel great! Yes I did. 

The author said it better "A rich, dark, and delightfully fudgy chocolate cake without a trace of flour—this Flourless Black Cocoa and Chia Greek Yogurt Cake is the perfect combination of decadence and nourishment. I love how the deep flavor of black cocoa blends with the creaminess of Greek yogurt and the nutritious punch of chia seeds. It’s naturally gluten-free, easy to make, and delivers a dessert experience that feels indulgent while still being wholesome."

Ingredients

1/2 cup plain Greek yogurt

1/2 cup unsweetened applesauce

1/4 cup pure maple syrup or honey

Optional: 1/4 cup dark chocolate chips or chopped dark chocolate1 tablespoon vanilla

1/4 cup peanut butter or almond butter

1/4 cup regular unsweetened cocoa powder

1/4 cup chia seeds

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup black cocoa powder 

1/4 cup (Dark) Chocolate Chips

Optional: 1/4 cup dark chocolate chips or chopped dark chocolate

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9×5 inch loaf pan or 8-inch square pan with parchment paper or light greasing.
2. In a large bowl, whisk together the Greek yogurt, applesauce, maple syrup (or honey), nut butter, and vanilla until smooth.
3. Stir in the black cocoa powder, regular cocoa powder, chia seeds, salt, and baking soda until the batter is thick and smooth.
4. Fold in the chocolate chips or chopped chocolate if using.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Chill the cake for a few hours before slicing and serving for the best texture and flavor.

Notes

Store in the fridge for up to 5 days in an airtight container.

Freeze individual slices wrapped in parchment and sealed in a freezer bag for longer storage.

Thaw at room temperature or microwave for 15 seconds to reheat.

Substitute black cocoa with regular cocoa for a lighter flavor.

Use ground flaxseed instead of chia seeds if needed.

Find it online: https://cookingwithblog.com/flourless-black-cocoa-and-chia-greek-yogurt-cake/