Vegan raspberry chia cake

"Hi guys! Hope you all had a great weekend! With this beautiful weather outside I don’t feel the autumn-vibe yet, do you? This is why I’m returning to recipe posting with this summery raspberry chia cake. It’s absolutely delicious with its cookie-like base and fruity, very light filling. It’s not very sweet so you can cut yourself a big slice and enjoy it with a cup of coffee/tea or have it for breakfast as it’s technically like overnight chia pudding but a bit more elegant."
-- @foodography_by_joanna
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 10

Recipe Card

For the base:


  • 100 gram almond flour
  • 100 gram oat flour
  • 1 pinch salt
  • 6 medjool dates (or 2 tbsp maple syrup)
  • 1 tablespoon peanut butter
  • 1 teaspoon vanilla essence


  • Step 1

    Mix flours, salt and vanilla in a food processor. Add peanut butter and previously soaked in hot water dates and mix until the dough becomes sticky and has wet-sand consistency. If needed add some water. Line the cake form with a baking paper and press the mixture evenly onto the bottom. Place in a fridge to set.

  • Step 2

    In a bowl mix coconut milk with chia seeds until there are no lumps. Let it sit for 15mins, giving it an occasional stir.

  • Step 3

    Add raspberries to a saucepan and simmer on low heat until they are soft enough so that you can mash them with a fork. Add sweetener and simmer until it dissolves. Add agar agar and cook for 2mins stirring. Remove it from the heat and let it cool slightly.

  • Step 4

    Add yogurt to chia mixture, whisk to combine. Add agar agar mixture to the same bowl and mix well. Fill the mixture onto the prepared crust. Refrigerate for at least 4h or overnight.

For the filling:


  • 250 milliliter coconut milk
  • 5 tablespoon chia seeds
  • 250 gram fresh or frozen raspberries (or other fruit)
  • 4 tablespoon erythritol
  • 2 teaspoons agar agar
  • 300 gram thick vegan yogurt
More from @foodography_by_joanna