I love chia pudding and here I turned this breakfast into a no bake Chia Pudding Cake. It is perfect for that special breakfast or brunch, tastes amazing full of berries and looks like a cheesecake.
Made with a healthy gluten free granola crust that comes together quickly in a food processor.
For a vegan option to this cake simply use non dairy yoghurt and maple syrup instead of honey.
This Chia Pudding cake is easy to make. Ingredients you will need are:
For the crust:
- Almonds, natural with the peel on. For extra flavor you can dry roast them in the oven or a frying pan for a few minutes. The almonds can also be substituted for another kind of nut, hazelnut and walnuts work well.
- Oats, regular oats or quick cooking ones can be used so take what you have at home. If you want this breakfast to be gluten-free, make sure to user certified gluten-free oats.
- Cocoa powder, good quality and unsweetened
- Dates, Medjool dates or regular dates can be used. I used regular ones here, they are cheeper and work well with the chocolate and nuts. If you use regular dates and they are a little dry, soak them in hot water for 5 minutes, then drain.
- pinch of salt, I always add a little salt to everything chocolate. It really brings out the chocolate flavor
- Peanut butter, I use an all natural brand or ever better, homemade.
- Vanilla paste, can also be substituted for vanilla extract.
Filling
- Mixed frozen berries, mine has blueberries, raspberries, strawberries, blackberries and currants. Use a mixture or just one type of berry.
- Maple syrup, the real thing or honey for non vegan
- Agar agar powder, important to use powder and not flakes. It is a vegan gelatin to hold the chia pudding filling together when slices.
- Almond milk, my favorite when baking. But any milk can be used here.
- Chia seeds
- Vegan yoghurt or greek yoghurt for non vegan. A thick texture works best.
If you like this Chia Pudding Cake, I think you will also enjoy these easy and healthy breakfast recipes:
Peanut Butter Cup Chia Pudding
Warm Chai Spiced Chia Pudding with Cinnamon Apples
Mango, Turmeric and Coconut Chia Pudding
Chocolate, Banana and Hazelnut Chia Pudding
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Enjoy!
This Chia Pudding Cake might look like a cheese cake but it is full of healthy ingredients and is both vegan and gluten-free. A breakfast to impress!
- 1 Cup (250ml) almonds
- ⅓ Cups oats
- ⅓ Cups cocoa powder
- 12 (½ Cups) dates
- 3 tablespoon peanut butter
- 1 teaspoon vanilla paste
- pinch of salt
- 300 g (2 Cups) mixed frozen berries
- ⅓ cups maple syrup or honey for non vegan
- 2 teaspoon agar agar
- 1 Cups (250ml) almond milk
- 5 tablespoon chia seeds
- 1 ⅓ Cups vegan yoghurt or greek yoghurt for non vegan
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Mix the almond milk and chia seeds and let it sit for 10 minutes while you prepare the berries. Then add the yoghurt and stir well.
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Add the berries to a small sauce pan and simmer on low heat until all the berries are melted. Mash with a fork and add the honey and agar agar. Stir very well and simmer for 2 minutes while stiring. Add to the chia pudding and stir well, taste the filling and add more honey if desired.
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Add the almonds and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand concistency. Add a little water if necessary for it to come together.
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Line the bottom of a small 22cm (8 ½ inches) springform pan with removable bottom with parchment paper.
Press the base mixture in an even layer. Then add the filling and smoothen out the top. Place in the refrigerator for at least 4 hours or over night to firm up.
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Top the chia cake with fresh or frozen berries.
Keep leftovers in the refrigerator for up to 4 days.
Enjoy!
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