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Preparation time
Total time
10 slice(s)


Choc Chia Cake

  • 5 tablespoons Chia Seeds Soaked in 1 Cup Water
  • 1/2 Cup Raw Cacao
  • 125 grams coconut oil
  • 5 eggs
  • 175 grams almonds
  • 120 grams Rapadura Sugar
  • 1 teaspoon Gluten Free Baking Powder

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Recipe's preparation

    Choc Chia Cake
  1. Preheat Oven to 180 degrees

    Line a Round Springform Cake tin with baking paper

  2. Soak and Stir the Chia Seeds for 5 minutes until thick and gel-like

  3. Grind Almonds on Speed 9 for 20 seconds

  4. Add all other ingredients (including Chia seeds in water) and mix on Speed 5 for up to 1 minute until completely combined

  5. Pour into tin and bake for 35-40 minutes

    Cool for 10 minutes before removing from tin



Decorate with Fresh Raspberries and dust with Icing Sugar



Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Choc Chia Cake



  • 16. July 2021 - 22:15

    OMGoodness this is delish tmrc_emoticons.) Thank you for sharing.Love

  • 15. February 2019 - 16:52

    I keep coming back to this recipe, a hit every time 💜

  • 15. March 2015 - 21:31

    Really loved this cake, has a great texture that the chia seeds add tmrc_emoticons.) I used coconut sugar instead. I love it especially with a dollop of Greek style yoghurt tmrc_emoticons.) Thanks for sharing. 

  • 8. December 2014 - 16:32

    Yum with a sprinkle of dark choc chips, baked as muffins for 25mins


  • 7. December 2014 - 18:54

    I'm looking forward to making this in the next couple of days. Can I use raw sugar instead of Rapadura? Thanks for your help tmrc_emoticons.-)

  • 29. December 2013 - 22:42

    This recipe ticked all the boxes including the delightfully different one!

    Thanks for sharing!


    John Clark

    Independent Consultant (WA)

  • 19. August 2013 - 14:52

    I'll definitely be making this cake again! 


  • 12. June 2013 - 19:19

    Great recipe! Love how it's so simple.

    I used coconut sugar instead and found it wasn't quite sweet enough. Easily fixed with some coconut nectar drizzled on top just before eating.
    Baked in a muffin tin for 25mins.

    Very filling! I'll be making these again.

    Might add some LSA to the next batch.

  • 28. May 2013 - 15:10

    I'd be interested if you have a go with Stevia as I'm gluten dairy and sugar free.

  • 2. March 2013 - 16:04

    Thank you for the recipe.  I had to make a couple of adjustments to save a trip to the shops - substituted a mixture of pine nuts, walnuts and cashews for the almonds and Crio Bru for the Cacao - have not made the original but I was very happy with how the cake turned out.  tmrc_emoticons.)

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