This delightful chia seed cake is a no-bake, light and fresh dessert. Paired with raspberries this recipe is the ultimate summer dessert! It has a wonderful creamy + sweet combination that will satisfy any sweet tooth while still being healthy.
Why You'll Love this Chia Seed Cake
I absolutely love chia pudding and it seems you do too! So I thought why not take it up a notch and make it into a delicious cake...
This chia cake is actually very easy to pull together. It requires minimal hands-on time and no baking is required.
I find no-bake desserts so much easier than baked ones. You can't really go wrong with them... No dramas with oven temperature, or your oven baking more on one side than the other, or the cake not rising... it's just so much easier!
This recipe serves 6-8 and would be very welcomed at a brunch or summer dinner.
Ingredients You'll Need for this Berry Chia Cake
- Chia Seeds - You can't omit these little wonders or replace them with anything else. Any brand will work.
- Coconut Milk - You need the tinned/canned full fat coconut milk and you will only need the solid part, not the liquid. Full-fat coconut milk is very decadent and makes this a true dessert. Please note that you need to refridgerate the coconut milk for at least 4 hours for this recipe to work properly.
- Almond Milk - Any other plant-based milk works well, but I just like using unsweetened almond milk
- Raspberries - I just love raspberries, but you can use strawberries, blueberries, or even mango.
- Vanilla Extract -Vanilla and coconut are the perfect match.
- Maple Syrup - Only 1 tablespoon needed. If you are watching your sugars, please omit. Or, you can use any other sweetener of your choice.
- Salt - The salt is important to bring out the sweetness, so don’t skip it.
- Nuts - Mixed nuts are fine, just make sure they are raw with no added salt, sugar or oil
- Pitted Dates - Any dried pitted dates are fine. If you can't stand dates use raisins instead.
- Coconut Oil - Only to help the chia seed cake crust stick together
How to make a vegan chia seed cake
First, start with the chia pudding and then make the crust.
STEP 1: Place the coconut milk in the fridge for at least 4 hours. Or, for the best results, overnight. In the morning scoop out the solid part. You will need approx. ½ a cup. Leave the rest to make delicious Coconut whipped cream.
STEP 2: Place the almond milk, coconut milk, raspberries, vanilla extract, salt and maple syrup (if using) in a blender or a food processor.
STEP 3: Blend until smooth and creamy and no lumps.
STEP 4: Get a medium-size bowl and add in the chia seeds.
STEP 5: Pour in the raspberry and coconut mixture and whisk very well. Pop in the fridge for 15 minutes or so, but whisk every now and again to avoid any lumps.
STEP 6: Now make the crust by adding the nuts, dates and coconut oil to a high-speed blender.
STEP 7: Process until you get a sticky mixture.
STEP 8: Now tip the mixture to your cake/tart/pie form. I have lined up my pie dish with cling film to make it easy to lift the cake up once it has been done.
STEP 9: Pour in the chia mixture.
STEP 10: Smooth the top of the cake and pop in the fridge to set for a minimum of 5 hours. It'll be even better if you can leave it overnight.
STEP 11: In the morning take it out of the fridge, slice it up, decorate with fresh berries and serve immediately
Chia Cake Recipe Topping Suggestions
- Berries. Top with fresh raspberries, blueberries or strawberries.
- Chocolate. Top your chia pudding cake with chocolate shavings, melted chocolate or a dusting of cocoa powder
- Crunch. Top your chia pudding cake with granola, toasted coconut flakes, or toasted nuts.
- Cream. A dollop of my Coconut whipped cream wouldn't be a bad idea!
Tips for Making this Chia Seed Cake Recipe
Storing Tips - This vegan dessert will have to be kept in the fridge at all times, otherwise, it will start collapsing. I actually love it when it is slightly frozen. Tastes a bit like ice cream cake. The chia pudding cake will last in the fridge for up to 4 days.
Freezing Tips - If you have any leftovers, slice them up and wrap them individually before freezing. You can freeze this cake for up to 3 months.
Serving Tips - Serve straight from the fridge. Place any leftover slices back in the fridge
More Delicious Chia Recipes:
Chia Pudding Ingredients
- ½ cup chia seeds
- 1 cup unsweetened almond milk
- ½ cup tinned/canned coconut milk (please see notes)
- 1 punnet raspberries (150g)
- 1 tsp vanilla extract
- Pinch of salt
Cake Crust Ingredients
- 2 cups nuts (any nuts are fine)
- 1.5 cups dates, pitted
- 2 tbsp coconut oil
- Place the coconut milk in the fridge for at least 4 hours, preferably overnight.
- In the morning scoop out the solid part. You will need approx. ½ a cup.
- Place the almond milk, coconut milk, raspberries, vanilla extract, salt and maple syrup (if using) in a blender or a food processor.
- Blend until smooth and creamy and no lumps
- Get a medium-size bowl and add in the chia seeds
- Pour in the raspberry and coconut mixture and whisk very well. Pop in the fridge for 15 minutes or so, but whisk every now again to avoid any lumps.
- Now make the crust by adding the nuts, dates and coconut oil to a high-speed blender.
- Process until you get a sticky mixture.
- Tip the mixture to your cake/tart/pie form. I have lined up my pie dish with cling film to make it easy to lift the cake up once it has been done.
- Pour in the chia mixture
- Smooth the top of the cake and pop in the fridge to set for a minimum of 5 hours or for the best result overnight.
- In the morning take it out of the fridge, slice it up, decorate with fresh berries and serve immediately
For the chia filling
For the cake crust
To assemble to chia cake
You need the tinned/canned full-fat coconut milk and you will only need the solid part, not the liquid.
Please remember to put the coconut milk in the fridge for at least 4 hours, preferably overnight.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 113mgCarbohydrates: 33gFiber: 9gSugar: 19gProtein: 10g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts. Also if you want more healthy recipes, check out my Youtube channel. Loads of fabulous and easy recipes waiting for you there.