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Moist cupcake made with chia seed cake mix and pink center.
Anne Newgent

High-Protein Chia Seed Cake (3 Ways)

This moist, protein-rich cake uses chia seeds in the mix to lock in moisture and boost nutrition, making it a satisfying treat that fits clean eating goals. Choose from three powerful variations using whey, collagen, or Greek yogurt for a healthy dessert you’ll actually crave.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Fitness-Friendly
Calories: 240
Ingredients Method Notes

Ingredients
  

Base Cake
  • 1 cup almond flour
  • 1 cup whole wheat flour or gluten-free baking flour
  • 1 scoop protein powder (whey, collagen, or your choice)
  • 2 tablespoons ground chia seeds
  • 6 tablespoons water (for soaking chia seeds)
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large eggs or prepared chia seed mixture
  • 1 cup plain Greek yogurt (if using as a protein source)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons granulated stevia or preferred sweetener
  • 1 to 2 tablespoons almond milk, if needed to thin the batter
Optional Toppings
  • Powdered sugar, Greek yogurt frosting, or fresh berries for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf or cake pan.
  2. In a small bowl, mix 2 tablespoons ground chia seeds with 6 tablespoons water. Let sit 10 minutes until gel forms.
  3. In another small bowl, mix 2 tablespoons water, 1 tablespoon oil, and 1 teaspoon baking powder. Stir to combine.
  4. In a large bowl, mix almond flour, whole wheat or GF flour, protein powder (if using), baking soda, and sweetener.
  5. Add Greek yogurt (if using), eggs or chia gel, olive oil, vanilla, lemon juice, and zest. Stir gently until combined.
  6. Add the water-oil-baking powder mixture. Mix until just blended.
  7. If batter is thick, stir in 1–2 tablespoons almond milk to loosen.
  8. Pour into prepared pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out mostly clean.
  9. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or topping.

Notes

For whey: use 1 scoop and extra almond milk as needed. For collagen: keep yogurt in and monitor moisture. For yogurt-only version: skip protein powder, use full cup of yogurt, and include both eggs and chia gel for structure.
Top with Greek yogurt frosting, fresh berries, or a dusting of powdered sugar for a treat that fits your macros.
Store at room temp 2 days, refrigerate up to 5 days, or freeze slices for later. Reheat before serving.

Nutrition Facts (Per Serving)

Calories: 240 | Total Fat: 9g | Saturated Fat: 1.5g | Cholesterol: 55mg | Sodium: 160mg | Total Carbohydrates: 18g | Dietary Fiber: 4g | Sugars: 2g | Protein: 18g
Note: Nutrition may vary depending on protein source and sweetener used.
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.