Recipes by Marcia Frost

5 Seed Cake

with chocolate frosting

As soon as I tasted the Beyond Equator 5 Seed Butter I knew I had to make something with it for my gluten-free and/or nut-free friends. I combined the best of a few different recipes for this Flourless 5-Seed Cake.

I have to confess that I had a piece every morning until I finally decided to have what was left It's so delicious and loaded with protein. And, it turns out, it freezes very well too. While I used the Chia, Flax, Pumpkin, Sunflower & Hemp, you can use any nut or nutfree butter, if you'd like. I just don't guarantee it will be this good!

8 oz (1/2 jar) Beyond Equator 5 Seed Butter Creamy *
4 eggs
3/4 cup sugar

Chocolate Frosting
1 cup dark chocolate chips
1/2 cup plain non-fat Greek yogurt
1/2 teaspoon vanilla

*I used the Chia, Flax, Pumpkin, Sunflower, Hemp Creamy

(See below for complete directions)


  • Preheat oven to 350 degrees.

  • Spray 11x17 rectangular pan with cooking spray*.

  • Beat eggs until fluffy and double in volume (5-7 minutes).

  • Gently blend in eggs.

  • Bake for 20 minutes.

  • Make frosting:
    Melt chocolate

  • Mix in yogurt and vanilla until well blended

  • Spread over cooled cake.

  • *If you prefer a thicker cake, use a 9x9 pan. It may need 5-10 minutes more of baking.

    A Few of My Favorite Things
    Return to index of Marcia Frost's recipes