Flourless Carrot Chia Seed Cake
Gluten-Free | Naturally Sweetened | High Fiber
This cake is a wholesome, grain-free alternative to traditional carrot cake. It uses a chia “gel” and eggs for binding, resulting in a moist texture that is perfect for breakfast, snacks, or a light dessert.
Ingredients
The Base
2 cups carrots, finely grated (approx. 2 medium carrots)
2 tbsp chia seeds
1/4 cup water
3 large eggs
1/4 cup maple syrup (or honey for a bolder flavor)
1/4 cup coconut oil, melted (or butter)
1 tsp vanilla extract
The Dry Mix
1/2 cup almond flour (or oat flour for a nut-free version)
1/2 cup coconut flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Instructions
Prepare the Binding Gel: In a small bowl, combine the chia seeds and 1/4 cup water. Stir and let sit for at least 10 minutes until a thick gel forms.
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or a standard loaf pan, or line it with parchment paper for easy removal.
Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract. Once smooth, whisk in the prepared chia gel.
Combine: Stir the grated carrots into the wet mixture. Fold in the almond flour, coconut flour, salt, cinnamon, and nutmeg. Stir until just combined; the coconut flour will begin to absorb the moisture quickly.
Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool: Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Professional Tips for Success
The Grate Matters: Use the fine side of your grater. Large shreds of carrot may stay crunchy, whereas finely grated carrots melt into the batter for better moisture distribution.
Don’t Swap the Coconut Flour: Coconut flour is uniquely absorbent. If you try to replace it with more almond flour, the cake will likely be too wet and won’t set properly.
Storage: Because of the high moisture content from the carrots, this cake stays fresh at room temperature for 2 days, but it is best kept in the refrigerator for up to 5 days.