Vegan Raspberry Chia Pudding Cake

A refreshing, no-bake dessert that layers a nutty almond crust with silky raspberry-infused chia pudding, finished with a tangy raspberry “jam” topping. It is naturally sweetened, gluten-free, and completely plant-based—perfect for warm weather entertaining or an elegant make-ahead treat.

Why You’ll Love This Recipe

• Combines the creaminess of chia pudding with the structure of a sliceable cake.

• Requires no oven time beyond briefly setting the crust, keeping the kitchen cool.

• Naturally sweetened with maple syrup; no refined sugar needed.

• Free of dairy, eggs, and gluten, so it suits a variety of dietary preferences.

• Make-ahead friendly—the cake improves in texture after a night in the refrigerator.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Almond flour

• Coconut oil

• Maple syrup

• Pinch of fine sea salt

• Full-fat canned coconut milk

• Chia seeds

• Vanilla extract

• Fresh raspberries (some mashed, some whole)

• Fresh lemon juice

• Optional garnishes: extra raspberries, toasted coconut chips, mint leaves

Directions

1. Prepare the crust

   • In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until the mixture resembles damp sand.

   • Press firmly into the base of a 20 cm (8-inch) springform pan lined with parchment.

   • Chill for 15 minutes, or bake at 170 °C (338 °F) for 10 minutes if you prefer a lightly toasted flavor, then cool completely.

2. Make the chia pudding layer

   • Whisk coconut milk, chia seeds, maple syrup, vanilla, and ½ cup mashed raspberries in a jug.

   • Let stand 10 minutes, whisk again to prevent clumping, then refrigerate 30 minutes until thickened but pourable.

3. Assemble

   • Pour the pudding mixture over the chilled crust.

   • Tap the pan gently to level, cover, and refrigerate at least 3 hours (or overnight) until set.

4. Prepare the raspberry topping

   • Stir remaining raspberries with 1 tablespoon chia seeds, 1 tablespoon maple syrup, and lemon juice.

   • Allow the mixture to thicken for 15 minutes, then spread evenly over the firm pudding layer.

   • Chill a further 30 minutes.

5. Serve

   • Run a thin knife around the pan edge, release the springform ring, and slice with a hot, dry knife.

   • Garnish with extra berries or coconut chips if desired.

Servings and Timing

• Yield: 8 generous slices

• Active preparation: 25 minutes

• Passive chilling (no-bake version): 4 hours, 15 minutes

• Total time: 4 hours, 40 minutes (add 10 minutes if you toast the crust)

Variations

• Chocolate crust: Replace 2 tablespoons almond flour with unsweetened cocoa powder for a brownie-like base.

• Nut-free option: Use sunflower-seed meal or crushed gluten-free oat biscuits in place of almond flour.

• Coconut-free pudding: Substitute canned oat cream and add 1 tablespoon melted cacao butter for richness.

• Citrus twist: Fold 1 teaspoon finely grated lime zest into the pudding for a sharp contrast to the sweet berries.

• Layered look: Pour half the pudding, add a thin layer of whole raspberries, then cover with the remaining pudding before topping.

Storage/Reheating

• Refrigerator: Keep covered for up to 4 days. The chia layer will remain firm and the crust stays pleasantly tender.

• Freezer: Freeze individual slices on a tray, then wrap well. Thaw overnight in the fridge; the texture may be slightly softer but still sliceable.

• Reheating: Not applicable—serve chilled. If you toasted the crust, allow slices to stand 10 minutes at room temperature for the best flavor.

FAQs

Can I use frozen raspberries instead of fresh?

Yes. Thaw and drain them first, then pat dry; excess liquid can prevent the pudding from setting properly.

My pudding layer is runny—what went wrong?

The chia seeds may not have had enough time to hydrate. Stir after ten minutes, then allow at least thirty more minutes in the fridge before pouring.

Can I sweeten the cake with dates?

Blend 4–5 soft dates into the coconut milk before adding chia seeds. Reduce or omit maple syrup to taste.

Is this recipe suitable for keto diets?

Replace maple syrup with a liquid erythritol-based sweetener and use a low-carb berry such as raspberry; the net carb count will drop significantly.

How do I prevent the crust from sticking?

Line only the pan base with parchment; the almond-oil mixture grips the metal sides, creating a clean edge.

May I scale the recipe for a 23 cm (9-inch) pan?

Increase all ingredients by 1.25×. Expect an extra 30 minutes chill time for the thicker filling.

What plant milk works best if I avoid coconut?

Full-fat oat or soy cream yields a similar creamy set; avoid thin rice or almond milk, as they produce a looser texture.

Can I add protein powder to the pudding?

Up to 2 tablespoons unflavoured or vanilla vegan protein can be whisked into the coconut milk; add 2 tablespoons extra milk if the mixture seems too thick.

Will white chia seeds work?

Absolutely. White and black chia perform identically; only the speckled appearance changes.

How do I make the topping glossy?

Warm 2 teaspoons apricot jam with a splash of water, strain, and brush over the chilled raspberry layer just before serving.

Conclusion

This Vegan Raspberry Chia Pudding Cake delivers vibrant berry flavor and a light, mousse-like texture without refined sugars or dairy. Its effortless assembly and stunning presentation make it a reliable centerpiece for brunches, picnics, or any occasion where you want a dessert that feels indulgent yet wholesome. Prepare it once, and you will soon have a new staple in your plant-based repertoire.