Flourless Carrot Chia Seed Cake
A light and nutritious cake made with grated carrots and chia seeds, perfect for dessert or as a snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup finely grated carrots (packed)
- ½ cup plain Greek yogurt
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup oat flour (blend oats if needed)
- 1 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Combine grated carrots, Greek yogurt, eggs, maple syrup, and vanilla extract until well combined.
- Whisk together oat flour, chia seeds, cinnamon, baking powder, baking soda, and salt in another bowl.
- Bring the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Serve warm or at room temperature with Greek yogurt or honey on top. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg