Fruity Raspberry Chia Pudding Cake

with a crispy protein cookie crust

a fruity-red chia pudding cake topped with fresh berries, with one slice missing and another pulled partially out to show off the layer of chia pudding and the protein cookie crust
Goal muscle_definition
Total time 120 mins
Difficulty Medium
Nutritional value (per portion)
kcal 154
Protein 7 g
Fat 11 g
Ingredients …

4 Persons

You will need

For the crust:
50 g Vegan Protein Cookie
Vegan Protein Cookie
Vegan Protein Cookie
Delicious plant-based snack that's crunchy like a real cookie
3 tsp coconut oil, flüssig

For the chia pudding layer:
115 ml oat milk
2 tbsp White Chia Seeds
White Chia Seeds
White Chia Seeds
The fitness superfood
0.33 tsp agar agar
15 ml water

For the raspberry mousse layer:
120 g raspberries
20 ml water
100 g soy quark (or plant-based yogurt alternative)
1 tsp agar agar
0.5 tsp Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods
optional: raspberries, fresh
strawberries, fresh
Coconut Chips
Coconut Chips
Coconut Chips
The snack straight from the tropics

Fruity Raspberry Chia Pudding Cake

with a crispy protein cookie crust

By: Anne-Sophie Hoffman
Think the only thing to do with chia seeds is turn them into chia pudding? Think again! These round little seeds are also a perfect base for this fruity, colorful chia pudding cake – and no need to bake it, either! No-bake desserts are some of our favorites, especially for the summer. Our raspberry torte with a creamy layer of chia pudding is perfect for everyone who loves it heavenly-sweet and fruity, but still want to steer clear of refined sugar.


  • Ingredients:
    115 ml oat milk, 2 tbsp White Chia Seeds
    Put the oat milk and chia seeds into a bowl. Stir well. Set aside in the fridge for at least 1-2 hours, preferably overnight.
  • Ingredients:
    Now make the crust. Use a food processor to blitz the cookie into fine crumbs. Melt the coconut oil.
  • Mix the cookie crumbs with the coconut oil in a bowl. Line a springform pan (12-16cm) with parchment paper. Press the cookie crust evenly into the base of the springform. (Our tip: Moisten the bottom of a drinking glass and press it evenly over the crust to get an even surface!) Put the crust into the fridge.
  • Ingredients:
    0.33 tsp agar-agar, 20 ml water
    Now make the chia pudding layer. Put the water and the agar-agar into a small pot. Bring to a boil and let it simmer for 1-2 minutes. Add the agar-agar to the chia pudding and stir well. Then spread onto the protein cookie crust and put the springform into the freezer.
  • Ingredients:
    120 g raspberries, 20 ml water, 1 g agar agar, 0.5 tsp Flavor Kick
    Now it's time to make the raspberry layer of our chia pudding cake. Boil the raspberries with the water for 10-15 minutes until they've thickened to nearly the consistency of a jam. Add the agar-agar and cook for another 1-2 minutes. Add the Flavor Kick, stir briefly, and remove the pot from the heat. Set the mixture aside until it cools.
  • Ingredients:
    100 g soy quark (fromage frais) or yogurt
    Once the raspberry jam has cooled, add the soy quark (or soy yogurt) and stir well.
  • Spread the raspberry mousse on top of the solid chia pudding layer.
  • Put the chia pudding cake into the freezer for at least 45 minutes to firm up - or until all of the layers have solidified.
  • Ingredients:
    raspberries, strawberries, Coconut Chips
    Garnish with fresh raspberries, strawberries, redcurrants, and coconut chips as desired.
  • Enjoy!

Our Tip: Chocolatey Chia Pudding Cake

There are so many ways to mix things up with your chia pudding cake. You could mix up the chia pudding cake layer with coconut milk and top it with a mango layer. Or, of course, there's chocolate. Tip in some of our Chocolate Flavor Kick and you've got yourself a chocolate chia pudding that lends itself perfectly to mixing with raspberries or strawberries.
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