#throwbackthursday: Banana Chocolate Chip Chia Seed Pudding Cake

Sometimes recipes happen by accident.

This was supposed to be a banana cake made with coconut flour. I love a bar/restaurant cafe called 7 West in the Bay/Bloor area of Toronto. It’s open 24/7 and I used to go there in university. They have an out of this world banana chocolate chip cake. It’s two layers, has frosting between the layers, and not only has chocolate inside but chocolate chips on top of the frosting. It’s honestly the best cake I’ve ever eaten.

Until I couldn’t eat it anymore. SOB.


So when it was my mom’s birthday at the beginning of March, I figured I would recreate it for her. I wanted to use coconut flour since it’s gluten-free, grain-free and healthy. So many bloggers and cookbook authors talk about how tricky coconut flour is but I like a challenge. The lesson I learned? When you battle coconut flour, you will lose.

Instead of baking up like a normal banana cake, though, this became something different but equally delicious: a pudding cake. I figured out why this happened after some research: I used chia eggs (mixing chia seeds with water) instead of eggs, and coconut flour needs a ton of eggs to work properly. But I’ve got a bit of an egg intolerance so I try to limit how much I eat them. I’m okay with the result, though. More than okay actually — it’s the kind of cake you can totally eat by yourself in one sitting.

It’s the kind of cake that you eat half of before you realize that, oh, yeah, it’s a dessert and you should probably stop yourself before eating the entire thing. It’s chocolatey, sweet from the banana, and crunchy in places thanks to the chia seeds, which are a pretty magical ingredient.

I’m pretty nostalgic about this cake, which is why this is a #throwbackthursday post, but instead of being sad that I can’t order it anymore, I’m pretty happy with this recreation.

Make this for an afternoon snack, an after-dinner treat, a birthday party or just because you are craving that mysterious combination of banana and chocolate.

Banana Chocolate Chip Chia Seed Pudding Cake
Prep time
Cook time
Total time
This pudding cake is totally grain-free, vegan and made with coconut flour, and tastes like the chocolate banana dessert of your wildest dreams.
Recipe type: Dessert
Serves: serves 4
  • 3 chia eggs (3 tbsp chia seeds mixed with 9 tbsp water)
  • 2 mashed bananas
  • ¼ cup maple syrup
  • ½ cup coconut oil
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ cup chocolate chips
  1. Preheat your oven to 350 degrees.
  2. Mix together your wet ingredients first: chia egg, bananas, maple syrup, and coconut oil.
  3. Mix together your dry ingredients now: coconut flour and baking soda.
  4. Fold in your chocolate chips.
  5. Bake for 35-40 minutes. You want the cake to be totally gooey and wet in some places but dry in others.

Aya Tsintziras is a food blogger at www.ahealthystory.com. She posts gluten-free, dairy-free and mostly sugar-free recipes, lifestyle and pop culture stories on Mondays, Tuesdays and Thursdays.

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