Tired of snacks that compromise on flavor or nutrition? This Cherry Chia Seed Cake is your answer. It’s sweet, soft, and packed with nutrients without cutting corners on taste.
Packed with over 20 grams of protein per slice, this isn’t just a treat—it’s real fuel. Whether you’re powering through your day or looking for a wholesome snack, this cake does the job.
Worried about dry, rubbery results? Don’t be. We’ll walk you through how to get a perfectly moist and tender texture every single time. This recipe is great for breakfast, an afternoon bite, or even dessert with a dollop of Greek yogurt.
Get ready to bake something that satisfies your taste buds, supports your goals, and actually keeps you full. This Cherry Chia Seed Cake hits the mark.
Table of Contents
Why This Will Be Your New Favorite Healthy Cake
- Truly High in Protein
Each slice of this Cherry Chia Seed Cake delivers a protein punch that keeps you full longer and helps support muscle repair. - Supremely Moist and Tender
This cake stays soft thanks to a smart combo of ingredients like Greek yogurt and chia seeds that lock in moisture naturally. - Packed with Healthy Fats
Chia seeds and almond flour give this cake a boost of Omega-3s and satisfying fats that keep your energy stable. - Incredibly Easy to Make
No complicated steps or special equipment needed. Just mix, bake, and enjoy a fuss-free baking experience. - Perfect for Meal Prep
Slice it up and store it for the week. The Cherry Chia Seed Cake holds up beautifully in the fridge or freezer, making it ideal for busy mornings or on-the-go snacks.
⭐️⭐️⭐️⭐️⭐️
“Chia seeds contain all nine essential amino acids … They are a complete protein.”
University of Massachusetts Medical School Nutrition Blog
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The Secret to a Truly High-Protein Cake
Adding protein to your baking isn’t just a trend. It’s a smart way to stay full longer, support muscle health, and maintain steady energy. The Cherry Chia Seed Cake uses simple methods to boost protein without sacrificing taste or texture.
Tip 1: The Power of Protein Powder
Use a high-quality unflavored or vanilla protein powder. Whey and casein blend well for a soft texture, while plant-based powders like pea or brown rice work well for dairy-free versions. Add one to two scoops and reduce the liquid slightly to keep the batter balanced.
Tip 2: Use Greek Yogurt
Greek yogurt does double duty. It adds moisture and increases the protein content per slice. Compared to milk or regular yogurt, it thickens the batter and gives the Cherry Chia Seed Cake its tender, rich crumb.
Tip 3: Incorporate Protein-Rich Flours
Swapping out part of the all-purpose flour with almond flour or spelt flour helps raise the protein count while adding a subtle nutty flavor. These flours also contribute healthy fats that support long-lasting energy.
Ingredients Needed for Cherry Chia Seed Cake
For the base:
- 2 tablespoons chia seeds
- 2 tablespoons dried cherries
- 1 cup warm water
- 4 tablespoons additional water (for soaking)
For the dough mixture:
- 10 grams fresh baker’s yeast
- 1 third cup caster sugar
- 1 large egg, lightly beaten
- 1 quarter cup olive oil
- 1 teaspoon kosher salt
- 2 cups spelt flour
- 1 cup bread flour
These ingredients come together to create a Cherry Chia Seed Cake that’s rich in texture, naturally sweet, and packed with nutritional benefits. Soaked chia seeds and cherries give moisture and flavor, while the mix of flours builds structure and protein density.
How to Make Cherry Chia Seed Cake
Step 1
Place the chia seeds and dried cherries in a small bowl with 4 tablespoons of water. Let them soak for about 10 minutes so they plump up and soften.
Step 2
In a large mixing bowl, dissolve the fresh yeast into 1 cup of warm water. Since you’re using fresh yeast, there’s no need to wait for it to foam. It’s ready to use right away.
Step 3
Add the soaked chia and cherry mixture into the bowl with the yeast. Stir in the caster sugar, lightly beaten egg, olive oil, and salt. Use a wooden spoon or dough whisk to combine. Slowly add the spelt flour and bread flour, one cup at a time, mixing well until a sticky but uniform dough forms. There should be no dry spots left.
Step 4
Cover the bowl loosely with a lid or plastic wrap. Let the dough rest at room temperature for about two hours. Then place it in the fridge to chill overnight. Keep it lightly covered during this time.
Step 5
The next day, prepare your baking space. Lightly grease a loaf pan and set it aside.
Step 6
Transfer the chilled dough to a clean surface. Gently knead it a few times to bring it together. Shape it into a loose rectangle to get ready for folding.
Step 7
With the smoother side facing down, fold one long edge toward the center, followed by the other edge. Press gently without deflating the dough. Pinch the seam closed from end to end. It should look like a long, rolled shape. Turn it seam-side down and place into the loaf pan. The dough should fill just under half the pan to allow room to rise.
Step 8
Seal the ends by pressing each one gently with the side of your palm to create a groove. Fold each end underneath the loaf and place it back in the pan. Lightly spray the top with olive oil to prevent sticking, then cover with plastic wrap.
Step 9
Set the loaf in a warm place and allow it to rise until the dough reaches just above the edge of the pan. A switched-off oven can work well for this step, just remember to remove the dough before preheating.
Step 10
Preheat your oven to 175°C. Once the oven is ready, gently place the loaf inside and bake for about 40 minutes. It should be golden brown and firm on top. A thermometer inserted into the center should read 190°F or about 88°C.
Step 11
Take the loaf out of the oven and cool it in the pan for at least 10 minutes. Then remove it and check the bottom. If it feels damp, place it back in the oven upside down for another 5 minutes to dry out.
Step 12
Let the Cherry Chia Seed Cake cool completely on a wire rack before slicing. Serve as is or enjoy with a layer of salted butter for a savory twist.
Equipment Used
- Large mixing bowl with lid
- Measuring cups and spoons
- Dough whisk or wooden spoon
- Plastic wrap or cling film
- Loaf pan (standard size)
- Oven
- Kitchen scale (optional, for accuracy)
- Spatula or scraper
- Wire cooling rack
- Instant-read thermometer (for checking doneness)
- Small bowl (for soaking chia and cherries)
High-Protein Cherry Chia Seed Cake (20g Protein!) Moist and Easy
Ingredients
Method
- Place the chia seeds and dried cherries in a small bowl with 4 tablespoons of water. Let them soak for about 10 minutes to plump up and soften.
- In a large mixing bowl, dissolve the fresh yeast into 1 cup of warm water.
- Add the soaked chia and cherry mixture into the bowl with the yeast. Stir in the caster sugar, lightly beaten egg, olive oil, and salt. Slowly add the flours, mixing until a sticky, uniform dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 2 hours. Then refrigerate overnight.
- Grease a loaf pan. Transfer the chilled dough to a clean surface, knead lightly, and shape into a rectangle.
- Fold each long side toward the center and pinch the seam closed. Place seam-side down in the loaf pan.
- Seal the ends by folding underneath. Spray the top with olive oil and cover with plastic wrap.
- Let the dough rise in a warm place until just above the edge of the pan.
- Preheat oven to 175°C (350°F). Bake for 40 minutes until golden brown. Center should reach 88°C (190°F).
- Cool in the pan for 10 minutes, then remove. If the bottom feels damp, return to the oven upside down for 5 minutes.
- Let cool completely on a wire rack before slicing. Serve as is or with salted butter.
Notes
Nutrition Facts (Per Serving)
Calories: 280 | Protein: 20g | Total Fat: 9g | Saturated Fat: 1.5g | Carbohydrates: 30g | Fiber: 6g | Sugar: 7g | Cholesterol: 25mg | Sodium: 220m 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.
Baker’s Top Tips for a Perfect Cake Every Time
Use Room Temperature Ingredients
Cold eggs or yogurt can affect how the batter mixes. Starting with room temperature ingredients helps create a smoother batter and a more even bake in your Cherry Chia Seed Cake.
Don’t Overmix
Once you combine the dry and wet ingredients, mix just until everything comes together. Overmixing can lead to a dense or tough cake, so keep it light to maintain that soft texture.
How to Prevent Cherries from Sinking
Before folding cherries into the batter, toss them in a tablespoon of flour. This helps them stay evenly distributed throughout the Cherry Chia Seed Cake instead of sinking to the bottom.
Check for Doneness Correctly
Insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Avoid checking too early to prevent deflating the rise.
Storage, Freezing, and Meal Prep
To Store
Keep your Cherry Chia Seed Cake in an airtight container at room temperature for up to three days. If your kitchen is warm, it’s better to refrigerate it to keep it fresh longer.
To Refrigerate
Place the cooled cake in a sealed container and store it in the fridge for up to one week. The texture stays soft and the flavor even improves after a day.
To Freeze
For long-term storage, slice the Cherry Chia Seed Cake and wrap each piece tightly in parchment paper or cling film. Place the slices in a freezer-safe bag. This way, you can grab one at a time when you need a quick, protein-rich snack.
For Meal Prep
Make a double batch and freeze one loaf. The cake defrosts beautifully at room temperature or with a quick warm-up in the toaster oven. It’s a simple way to stay stocked with healthy options all week.
Frequently Asked Questions (FAQ)
How much protein is actually in this cake?
Each slice of this Cherry Chia Seed Cake contains about 20 grams of protein, depending on the type of protein powder used and how thick you slice it.
Can I make this cake gluten-free?
Yes, you can. Swap the spelt and bread flour with a gluten-free flour blend that includes xanthan gum or binders for structure. Almond flour and oat flour also work well for a softer texture.
Can I make this cake vegan?
Absolutely. Replace the egg with a flax egg and use a plant-based yogurt such as coconut or soy. Choose a vegan protein powder like pea or brown rice for added nutrition.
What’s the best protein powder for this recipe?
Unflavored or vanilla whey works best for a soft and fluffy result. For dairy-free needs, go with a plant-based blend that includes pea, hemp, or rice protein.
Is this cherry chia seed cake healthy?
Yes. It’s made with high-protein ingredients, whole grains, and nutrient-rich chia seeds. The healthy fats, fiber, and protein make it a smart choice for energy and satiety without added junk.
Medical Disclaimer
The information in this article is provided for educational and informational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always consult with your doctor or a qualified healthcare provider regarding any questions you have about a medical condition or nutritional changes related to recipes like this Cherry Chia Seed Cake.
Final Thoughts
If you’re looking for something that’s delicious, nourishing, and easy to prep ahead, this Cherry Chia Seed Cake is your go-to recipe. It delivers serious protein in every slice, along with healthy fats and fiber to keep you satisfied. The texture is soft, the flavor is rich, and it fits right into a balanced lifestyle.
Tried this recipe? Leave a comment below and add a star rating to let others know how it turned out. Share your creation on Pinterest or Facebook and tag us. We’d love to see your twist.
What did you add or change in your Cherry Chia Seed Cake? Let us know in the comments.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
