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Chia seeds, hazelnut butter and wild berries mini cakes

Alice - RicetteVegolose


For the chia "eggs"

  • 3 tablespoons chia seeds
  • 100 ml warm water

For the hazelnut butter

  • 35 g unpeeled hazelnuts
  • 40 g sunflower oil
  • 1 pinch of salt

For the cakes

  • 90 g flour
  • 70 g brown sugar
  • 2 g baking powder
  • 1 handful fresh raspberries
  • 1 handful fresh blackberries
  • 3 chia "eggs" prepared with the ingredients mentioned above
  • 75 gr hazelnut butter prepared with the ingredients mentioned above


  • Arrange the raspberries and blackberries in a small tray so that they are well spaced, then put them in the freezer. This will ensure that they won't damage too much when we add them to the batter.
  • Put chia seeds in the water and let all stand for at least 10 minutes.
  • Meanwhile place the hazelnuts in a pan warm over medium heat. Stir them often and turn off the heat when you start to smell the scent of toasted hazelnuts.
  • While the hazelnuts cool down, mix in a bowl the dry ingredients: flour, sugar and yeast.
  • Put hazelnuts in a food processor along with a pinch of salt, blend adding the oil a little at a time until you obtain a hazelnut butter.
  • Preheat the oven to 350°F.
  • Take the bowl with the dry ingredients, make a hole in the center and pour the hazelnut butter and chia "eggs". Stir the mixture with a spatula until it gets smooth.
  • Add to the batter the fruits straight from the freezer and mix gently with a spatula to distribute them evenly.
  • Prepare 10 mini muffins or cupcakes molds and pour one tablespoon of dough in each one.
  • Bake the cakes for 12 minutes. Remember to do the toothpick test to make sure the mini cakes are well done inside (the toothpick has to come out dry).
  • Let the mini cakes cool down before serving.


Keep the cakes in an airtight container to preserve all their softness; in summer I recommend storing them in the refrigerator to ensure that they can keep up to 4-5 days.
For a yummier snack or dessert you can serve the mini cakes with jam or with a nice scoop of ice cream.