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Vegan Raspberry Chia Pudding Cake

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A refreshing no-bake vegan cake with a chewy almond–oat crust and a creamy raspberry-chia pudding filling—light, fruity, and perfect for warm days.

Ingredients

Scale
  • 1 ½ cups (150 g) rolled oats
  • 1 cup (140 g) raw almonds
  • 8 pitted Medjool dates
  • 2 Tbsp melted coconut oil
  • ¼ tsp sea salt
  • 2 cups (480 ml) canned light coconut milk, well-shaken
  • ½ cup (80 g) chia seeds
  • ¼ cup (60 ml) maple syrup, plus 2 Tbsp divided
  • 1 tsp vanilla extract
  • 2 cups (240 g) fresh raspberries, plus extra for garnish
  • 2 Tbsp lemon juice
  • 2 Tbsp water
  • 2 tsp agar-agar powder or 2 Tbsp cornstarch
  • Optional: 2 Tbsp unsweetened shredded coconut for topping

Instructions

  1. Prepare the crust: In a food processor, pulse oats and almonds to a coarse meal. Add dates, coconut oil, and salt; blend until the mixture clumps when pinched.
  2. Press the crust firmly into the base of an 8-inch (20 cm) springform pan lined with parchment. Refrigerate while you make the filling.
  3. Make chia pudding: Whisk coconut milk, chia seeds, ¼ cup maple syrup, and vanilla in a bowl. Set aside for 10 minutes, whisking once, then chill 30 minutes to thicken.
  4. Cook raspberry layer: In a small saucepan combine raspberries, lemon juice, water, remaining 2 Tbsp maple syrup, and agar (or cornstarch). Simmer 3–4 minutes, mashing berries, until slightly thickened. Cool 5 minutes.
  5. Combine & assemble: Fold half the raspberry mixture into the chia pudding for a swirled effect. Pour over the chilled crust, smoothing the top. Spoon the remaining raspberry mixture on top and gently swirl.
  6. Cover and refrigerate at least 4 hours, or overnight, until set.
  7. Serve: Release the springform ring, garnish with fresh raspberries and shredded coconut, slice, and enjoy chilled.

Notes

  • Swap coconut milk for almond or soy milk for a lighter texture.
  • Agar-agar gives the cleanest slice; cornstarch yields a softer set.
  • The cake keeps refrigerated in an airtight container for up to 4 days.
  • Use gluten-free certified oats if avoiding gluten.

Nutrition

Keywords: raspberry, chia pudding, vegan cake, no-bake dessert, gluten-free option

Find it online: https://recipesfoodeasy.com/vegan-raspberry-chia-pudding-cake/