Fruity Raspberry Chia Pudding Cake

Name: Fruity Raspberry Chia Pudding Cake
Total time: 120 min
Ingredients: coconut oil, flüssig; oat milk; White Chia Seeds; agar agar; water; raspberries; water; soy quark (or plant-based yogurt alternative); agar agar; Flavour Kick Vanilla

with a crispy protein cookie crust

120 min

By Anne-Sophie Hoffman
July 5, 2021

Why trust us?

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

4 Persons

For the crust:

3 tsp

coconut oil, flüssig

For the chia pudding layer:

115 ml

oat milk
2 tbsp

White Chia Seeds
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

Flavour Kick Vanilla
optional:

raspberries, fresh

strawberries, fresh

Coconut Chips

Preparation

1

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.
2

Now make the crust. Use a food processor to blitz the cookie into fine crumbs. Melt the coconut oil.
3

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.
4

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.
5

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.
6

Once the raspberry jam has cooled, add the soy quark (or soy yogurt) and stir well.
7

Spread the raspberry mousse on top of the solid chia pudding layer.
8

Put the chia pudding cake into the freezer for at least 45 minutes to firm up – or until all of the layers have solidified.
9

Garnish with fresh raspberries, strawberries, redcurrants, and coconut chips as desired.
1

Enjoy!