Gluten Free Chocolate Cake

This cake is an absolute taste and flavour madness, and definitely a masterpiece to recreate in the kitchen this Bank Holiday weekend. Not only does it tastes insanely good, it’s also pretty impressive, heh?⁠

Decorate it with your favourite toppings, nuts and berries.


– ⁠5 eggs⁠
– 4 tbsp chia seeds soaked in one cup of water for 15 mins⁠
– 65g raw cocoa⁠
– 100g coconut oil melted⁠
– 75g almond meal⁠
– 120g maple syrup⁠
– pinch salt⁠
– 1 teaspoon bicarb.
– 120g vegan chocolate and berries to decorate⁠

How to: ⁠

– Preheat the oven to 180 degrees C.
– Grease two small cake tins 6inches in diameter⁠
– Soak the chia seeds in 1 cup of water for 15 mins, string regularly⁠
– In the meantime place the cocoa, eggs, almond meal, maple syrup, salt, bicarb and coconut oil in a bowl and whisk to combine well and break up any lumps (at least 1 min), add the chia seed jelly and whisk until well combined⁠
– Pour into lined cake tins⁠
– Bake in the oven for 20 mins or until they bounce back when pressed in the middle⁠
– Let the cake cool for 5-10 mins in the tin then allow to cool on a wire rack⁠
– Melt 120g vegan chocolate and pour over the cake, decorate with berries and nuts⁠

Stay Connected

Subscribe to receive delicious seasonal recipes, health advice and the latest updates!

You can opt out at any time. We respect your privacy.

To make life easy I'll email you my free guide.

Pop your email address in here and then, as if by magic, it will appear in your inbox.

Hi there! I'm so happy you are here. Sorry to be a pain but I have to let you know that we use cookies on this Website, no not the kind you can eat (sadly) but the kind that optimise your experience. By continuing to use this site and services, you agree to Alison Wells Nutrition Cookie Policy. Happy reading!

You can always call me:

Have questions?

I bet you do, so I'll try my best to answer them as soon as I can. Pop everything into this form and I'll get back to you.

You can always call me: