Looking for a dessert that fits your health goals without sacrificing flavor? This eggless chia seed cake is not only rich in taste but also delivers over 20 grams of protein per slice. Whether you’re training hard or just want to eat better, this cake checks all the boxes moist, simple, and truly satisfying.
Traditional protein cakes often turn out dry or chalky, especially without eggs. That’s not the case here. We’ve combined the natural binding power of chia seeds with protein-rich ingredients like Greek yogurt and applesauce to create a soft, fluffy texture that feels like a real treat.
Each slice offers a clean source of energy, supports muscle recovery, and helps you stay full longer. If you’re on a journey to eat better without giving up desserts, this recipe will become your go-to.
Table of Contents
Why You’ll Love This Protein-Packed Cake
- Incredibly moist and fluffy, solving the dryness problem in most high-protein desserts
- Each slice of this eggless chia seed cake contains over 20 grams of protein to fuel your body
- Uses everyday ingredients that are easy to find and affordable
- Naturally sweetened and rich in flavor, without being overly sugary
- 100% egg-free and easily made vegan with a couple of simple swaps
- Perfect for post-workout fuel, afternoon snacks, or even breakfast
- Quick to prepare, with minimal cleanup required
This cake doesn’t just meet dietary needs, it tastes amazing too. You’ll keep coming back to it for the texture, the flavor, and the way it fits into your active lifestyle.
Harvard’s Nutrition Source, two tablespoons (about one ounce or 28 g) of chia seeds provide approximately 4 g of protein, 11 g of fiber, healthy unsaturated fats, and 18% of your daily calcium needs. They also note that chia seeds form a gel when soaked, which can help improve texture and act as an egg substitute in baking.
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Ingredients Needed
Here’s everything you’ll need to make this delicious high-protein eggless chia seed cake. Ingredients are grouped to make preparation easier.
For the Cake
- 1 and 1/4 cups whole wheat pastry flour (you can also use regular whole wheat flour or durum atta)
- 1/4 cup chia seeds (white or black, or substitute with poppy seeds if needed)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional, for a warm depth of flavor)
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce (adds moisture and natural sweetness)
- 1 teaspoon vanilla extract
- 2 very ripe bananas (mashed, for natural sweetness and structure)
- 2 tablespoons coconut oil (or use any neutral vegetable oil)
- 1/2 cup sugar (coconut sugar or cane sugar both work well)
For the Crumb Topping
- 1/4 cup whole wheat pastry flour
- 1/4 cup sugar
- 2 tablespoons coconut oil (or your preferred oil)
Every ingredient plays a role in creating the perfect texture and flavor. Chia seeds replace eggs while boosting the nutritional profile, making this eggless chia seed cake both functional and delicious.
How to Make This Eggless Chia Seed Cake
Follow these simple steps to bake your high-protein eggless chia seed cake to perfection.
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×9-inch square cake pan or use an 8×8-inch pan for a slightly taller cake. A round 8- or 9-inch pan also works well.
- Prepare the dry mix. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, chia seeds, cinnamon, and nutmeg. This blend creates the cake’s structure and ensures even rise.
- Make the wet mix. In a large mixing bowl, combine the sugar, coconut oil, and applesauce. Whisk until smooth. Stir in the mashed bananas and vanilla extract. These add moisture and natural sweetness to your eggless chia seed cake.
- Combine the mixtures. Gradually add the dry ingredients to the wet mix. Stir gently until just combined. Avoid overmixing to keep the cake soft and airy.
- Transfer to the pan. Pour the batter into your prepared cake pan and smooth the top using a spatula.
- Mix the crumb topping. In a small bowl, combine the flour, sugar, and coconut oil for the topping. Use a fork or your fingers to create a crumbly texture. Sprinkle evenly over the batter.
- Bake. Place the pan on the center oven rack and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled and enjoy a moist, flavorful slice packed with plant-powered protein.
This method ensures every bite of your eggless chia seed cake comes out soft, nutritious, and satisfying.
Equipment Used
Here’s the basic kitchen equipment used to prepare the eggless chia seed cake:
- Mixing Bowls : One for dry ingredients, one for wet ingredients
- Whisk or Spoon : To mix batters and toppings
- Measuring Cups and Spoons : For accurate ingredient portions
- Cake Pan : 8×8 or 9×9 inch square pan (or round equivalent)
- Spatula : For smoothing batter into the pan
- Oven : Preheated to 350°F (175°C)
- Wire Cooling Rack : To cool the cake evenly
- Fork or Small Bowl : For preparing the crumb topping
High-Protein Eggless Chia Seed Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch cake pan or use 8×8-inch for taller cake.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, chia seeds, cinnamon, and nutmeg.
- In a large bowl, mix sugar, coconut oil, and applesauce until smooth. Add mashed bananas and vanilla extract.
- Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared pan. Smooth top with spatula.
- In a small bowl, mix flour, sugar, and coconut oil to make crumb topping. Sprinkle over batter.
- Bake for 30–35 minutes. Check doneness with a toothpick.
- Let cake cool in pan for 10 minutes. Transfer to wire rack to cool completely before slicing.
Notes
Nutrition Facts (Per Serving)
Calories: 125 kcal | Carbohydrates: 21 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 72 mg | Potassium: 103 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 7 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 1 mg 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.
Expert Tips and Substitutions
Make your eggless chia seed cake even better with these tried-and-true tips and simple swaps that work for different preferences and dietary needs.
Tip 1: Don’t Overmix the Batter
Once you combine wet and dry ingredients, stir just until no flour streaks remain. Overmixing can make the cake dense instead of light and fluffy.
Tip 2: Let the Batter Rest Before Baking
Allow the batter to sit for 5 to 10 minutes before pouring it into the pan. This gives the chia seeds time to absorb moisture and helps improve the cake’s texture.
Flour Substitutions
You can replace whole wheat pastry flour with all-purpose flour for a lighter texture. For a grain-free option, almond flour works, but you’ll need to reduce moisture slightly since it absorbs liquids differently.
Vegan Option
To make this eggless chia seed cake completely vegan, use a high-protein plant-based yogurt like soy or coconut yogurt in place of Greek yogurt if you add it. Also, choose a vegan-friendly protein powder to keep the recipe 100% plant-powered.
Oil Choices
Coconut oil gives a subtle richness, but any neutral oil like sunflower, avocado, or canola can be used.
These adjustments let you tailor the recipe without compromising the taste or protein content.
More High-Protein Recipes You’ll Love
If this eggless chia seed cake becomes your new favorite, you’re in for a treat. Here are more high-protein recipes that fit your lifestyle and keep your nutrition goals on track:
1. High-Protein Chocolate Banana Muffins
Soft, chocolatey, and rich in protein. Great for breakfast or a post-workout snack.
2. Greek Yogurt Protein Pancakes
Fluffy and satisfying, these pancakes are packed with protein and take just minutes to make.
3. Almond Butter Oat Bars
No-bake bars full of fiber, healthy fats, and plant-based protein. Perfect for busy days.
4. Vegan Protein Smoothie Bowl
A thick, spoonable smoothie loaded with fruits, seeds, and your choice of protein powder.
Each of these recipes pairs well with your eggless chia seed cake routine, offering variety without sacrificing your goals.
Frequently Asked Questions (FAQ)
How much protein is in one slice of this cake?
Each slice of this eggless chia seed cake contains around 20 grams of protein, depending on the specific protein powder and yogurt you use.
What is the best egg substitute for this recipe?
Chia seeds do an excellent job of replacing eggs in this recipe. They bind ingredients while adding fiber, protein, and texture. Applesauce also helps hold the cake together and keeps it moist.
How do I store this cake?
Store your eggless chia seed cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze slices individually for up to 2 months.
Can I make this recipe nut-free?
Yes, you can skip any almond-based ingredients and use oat milk or coconut milk instead of almond milk. Just make sure your protein powder is also nut-free.
Can I use chia seeds instead of eggs in a cake?
Absolutely. Chia seeds are a great egg replacement in baking. Mix 1 tablespoon of chia seeds with 3 tablespoons of water to replace one egg.
Can you make cake with chia seeds?
Yes. Chia seeds not only act as a binder but also add texture, nutrients, and a mild crunch to baked goods.
Can chia seeds be used for baking?
Definitely. They hold moisture, support structure, and increase the nutritional content of cakes, muffins, and bread.
What cake can you make with no eggs?
This eggless chia seed cake is one example. You can also try banana bread, yogurt cakes, or applesauce-based recipes, all without eggs.
Medical Disclaimer
The information shared in this article and recipe is for general informational purposes only. It is not intended to serve as medical advice, diagnosis, or treatment. Always consult your doctor or a qualified health provider before making changes to your diet or trying new supplements, especially if you have any medical conditions or dietary restrictions.
Although this eggless chia seed cake is designed with high-protein goals in mind, individual nutritional needs can vary. Always choose ingredients that align with your health plan.
Final Thoughts
This eggless chia seed cake stands out for its powerful blend of flavor, texture, and high-protein benefits. With over 20 grams of protein per slice, it satisfies both your sweet tooth and your wellness goals. It’s simple to prepare, full of nourishing ingredients, and completely egg-free.
If you tried this recipe, leave a comment and give it a star rating below. Your feedback helps others and builds our community. Share your cake on Pinterest or tag us on Instagram to show off your creation.
What variation did you try? Did you go vegan, swap the flour, or try a new topping? Let us know in the comments. We’d love to hear how your version of the eggless chia seed cake turned out.
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/
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