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Three stacked slices of eggless chia seed cake
Anne Newgent

High-Protein Eggless Chia Seed Cake

Moist, fluffy, and packed with nutrition, this high-protein eggless chia seed cake is the perfect guilt-free treat for healthy snacking or post-workout indulgence.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American, Health-Focused
Calories: 125
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.25 cups whole wheat pastry flour or regular whole wheat flour or durum atta
  • 0.25 cup chia seeds white or black, or substitute with poppy seeds
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg optional
  • 0.25 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 very ripe bananas mashed
  • 2 tablespoons coconut oil or neutral vegetable oil
  • 0.5 cup sugar coconut sugar or cane sugar
For the Crumb Topping
  • 0.25 cup whole wheat pastry flour
  • 0.25 cup sugar
  • 2 tablespoons coconut oil or your preferred oil

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch cake pan or use 8x8-inch for taller cake.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, chia seeds, cinnamon, and nutmeg.
  3. In a large bowl, mix sugar, coconut oil, and applesauce until smooth. Add mashed bananas and vanilla extract.
  4. Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
  5. Pour batter into prepared pan. Smooth top with spatula.
  6. In a small bowl, mix flour, sugar, and coconut oil to make crumb topping. Sprinkle over batter.
  7. Bake for 30–35 minutes. Check doneness with a toothpick.
  8. Let cake cool in pan for 10 minutes. Transfer to wire rack to cool completely before slicing.

Notes

Let batter rest for 5–10 minutes before baking to allow chia seeds to hydrate. For vegan version, use plant-based yogurt and protein powder. Any neutral oil can replace coconut oil. Store cake in an airtight container for 2 days at room temperature, or refrigerate for a week.

Nutrition Facts (Per Serving)

Calories: 125 kcal | Carbohydrates: 21 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 72 mg | Potassium: 103 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 7 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 1 mg
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.