Delight in Blueberry Chia Pudding Cake – A Vegan Treat!

Hi I'm Merry

Everyday Culinary Delights👩‍🍳

Posted on January 3, 2026

As I savored the last bite of a delightful summer barbecue, it hit me—sometimes, you just crave something fresh and vibrant. Enter my No-Bake Blueberry Chia Pudding Cake, a dessert that perfectly aligns with those cravings. This vibrant vegan treat blends creamy chia pudding with the luscious taste of blueberries, offering a healthy and satisfying option that’s not just a dessert, but a guilt-free snack or even breakfast! With its easy preparation and wholesome ingredients, this cake checks all the boxes for a quick, no-bake treat that feels indulgent yet nourishing. Ready to dive into a dessert that will impress your family and friends? Let’s whip up this delightful treat together!

Why is this blueberry cake a must-try?

Simplicity at Its Best: The no-bake process makes this cake incredibly easy to whip up, perfect for busy days or spontaneous gatherings.

Rich, Creamy Texture: This cake combines the nourishing qualities of chia pudding with luscious blueberries, creating a mouthwatering dessert that feels indulgent.

Healthy Indulgence: With wholesome ingredients, this vegan treat is not just delicious but also guilt-free—ideal for anyone looking to satisfy their sweet tooth!

Versatile Delight: Enjoy it as a dessert, snack, or even breakfast; it’s the perfect way to add some vibrant flavor to your day.

Make-Ahead Convenience: Prep this cake in advance! It lasts up to 5 days in the fridge, making it a great option for busy weeks.

Whether you’re craving something fresh after a hearty meal or just looking for a tasty treat, this Blueberry Chia Pudding Cake is sure to delight everyone—even those who aren’t on a plant-based diet. For more creative and delicious desserts, don’t miss our Pumpkin Spice Cake with Irresistible Caramel Frosting and Ding Dong Cake Recipe Perfect for Any Occasion.

Blueberry Chia Pudding Cake Ingredients

• Here’s what you need to create this deliciously healthy dessert!

For the Crust

Vegan Cookies (3.5 oz / 100 g) – Use your favorite gluten-free cookies or swap for crunchy granola for added texture.
Vegan Butter (¼ cup / 60 g) – This binds the cookie crumbs; can be substituted with melted coconut oil for a tropical twist.

For the Chia Pudding

Coconut Milk (1 cup / 240 ml) – Provides a creamy base for the pudding; feel free to substitute with any non-dairy milk of your choice.
Chia Seeds (5 tbsp) – Key for achieving the right thick texture; while they are essential, flax seeds can substitute in a pinch.

For the Flavor

Blueberries (1 ½ cups / 150 g) – The star of the dish, delivering that fruity goodness; you can use fresh or frozen, or try swapping in other berries.
Non-Dairy Yogurt (14 oz / 400 g) – Adds creaminess and helps balance flavors, perfect to replace with thicker non-dairy yogurts or blended silken tofu.
Raw Cane Sugar (⅓ cup / 70 g) – Sweetens the pudding beautifully; substitute with your favorite sweetener if desired.
Vanilla Extract (½ tbsp) – Elevates the overall flavor; almond extract could be an exciting alternative for a different twist.
Agar Powder (2 tsp) – Helps set the cake, giving it that delightful firmness; swap with instant powdered gelatin for a non-vegan option.

Optional Toppings

Fresh Blueberries and Blackberries – Use these for a gorgeous garnish to enhance color and flavor!

Now, you’re ready to gather your ingredients and embark on making this stunning Blueberry Chia Pudding Cake that everyone will love!

Step‑by‑Step Instructions for Blueberry Chia Pudding Cake

Step 1: Prepare Cookie Crust
Begin by lightly greasing and lining a springform pan with parchment paper for easy removal. In a food processor, blend the vegan cookies until they turn into fine crumbs. Melt the vegan butter, then combine it with the cookie crumbs in a bowl, mixing until fully incorporated. Press this mixture firmly into the bottom of the prepared pan, using your fingers or the back of a measuring cup. Place the crust in the refrigerator to chill for 15 minutes.

Step 2: Make Chia Pudding
In a mixing bowl, whisk together the coconut milk and chia seeds until the mixture is smooth and the seeds are evenly distributed. Let this sit for about 5 minutes, allowing the chia seeds to absorb the liquid and thicken. After 5 minutes, whisk again to ensure there are no clumps, creating a creamy base for your Blueberry Chia Pudding Cake.

Step 3: Incorporate Blueberries
Now it’s time to bring in the flavor! Add the blueberries to a blender and puree until smooth. Pour this blueberry puree into the chia pudding mixture, followed by the non-dairy yogurt, sugar, and vanilla extract. Stir everything thoroughly until well combined, ensuring that the blueberry flavor is beautifully mixed throughout the pudding.

Step 4: Create Cheesecake Layer
In a small saucepan, combine the agar powder with a cup of non-dairy milk. Heat this mixture over medium heat, stirring occasionally until it comes to a gentle simmer. Continue to simmer for about 2 minutes to activate the agar’s gelling properties. Once dissolved, remove from heat and quickly fold this agar mixture into your blueberry-chia pudding, combining until smooth.

Step 5: Assemble Cake
Carefully pour the blueberry pudding mixture over the chilled cookie crust in the springform pan. Use a spatula to spread it evenly and smooth the top. Once done, cover the pan with plastic wrap and transfer it to the refrigerator. Let the cake chill for at least 3-4 hours, or preferably overnight, until it is fully set and firm.

Step 6: Serve
When ready to serve, remove the Blueberry Chia Pudding Cake from the refrigerator and gently loosen the sides of the springform pan. Remove the pan carefully, and garnish the top with fresh blueberries and blackberries for an eye-catching presentation. Slice your cake and enjoy this delightful vegan treat for dessert, snack, or breakfast!

How to Store and Freeze Blueberry Chia Pudding Cake

Fridge: Store the Blueberry Chia Pudding Cake in an airtight container for up to 5 days. This keeps it fresh and ready to enjoy whenever a craving strikes!

Freezer: If you’d like to make it ahead, freeze individual slices wrapped tightly in plastic wrap and then place them in a freezer-safe bag for up to 2 months.

Thawing: To enjoy frozen slices, simply transfer them to the fridge and let them thaw overnight or leave them at room temperature for a few hours before serving.

Reheating: This cake is best served chilled. If you’d like to enjoy it slightly warm, gently warm individual slices in the microwave for about 15-20 seconds, but beware not to overheat!

Expert Tips for Blueberry Chia Pudding Cake

Mix Well: Ensure the chia pudding is thoroughly mixed to prevent clumping. This creates a smooth, creamy texture in your Blueberry Chia Pudding Cake.
Agar Activation: Cook the agar powder properly in non-dairy milk to activate its gelling properties; this step is crucial for a well-set cake.
Sweetness Adjustments: Taste as you go! Feel free to adjust the sweetness to your preference or experiment with different sweeteners for a unique flavor.
Layering Technique: When assembling, pour the blueberry mixture gently over the crust to maintain its shape and ensure a beautiful presentation.
Refrigeration Time: For best results, allow the cake to chill overnight. This helps the flavors meld and the texture to firm up beautifully!

Make Ahead Options

These Blueberry Chia Pudding Cakes are perfect for busy weeknights and meal prepping! You can prepare the cookie crust and store it in the refrigerator for up to 3 days; simply press it into your springform pan and chill before adding the filling. The chia pudding mixture can also be made up to 24 hours in advance, allowing the chia seeds to absorb the liquid and thicken—just remember to stir it well to avoid clumps. When it’s time to serve, assemble the cake by pouring the pudding over the chilled crust and refrigerate it overnight for best results. This way, you’ll have a delicious dessert ready to impress with minimal effort!

Blueberry Chia Pudding Cake Variations

Feel free to get creative and personalize this delicious cake with these fun twists and substitutions!

Berry Bonanza: Swap blueberries with strawberries, raspberries, or bananas for a vibrant flavor twist. Each berry brings its own unique taste!
Creamy Coconut: Use coconut yogurt instead of non-dairy yogurt for a richer tropical flavor. This will elevate the cake’s deliciousness while maintaining its creamy texture.
Nutty Crunch: Add almond or pecan meal to the cookie crust for added depth and a lovely crunch. This subtle change can make a big difference in the texture!
Spice it Up: Incorporate cinnamon or nutmeg into the pudding mix for a warm, cozy touch. A sprinkle of these spices can transform the flavor profile beautifully.
Chocolate Delight: Drizzle a bit of melted dark chocolate on top before serving. This decadent addition takes the cake to a whole new indulgent level!
Tropical Twist: Substitute coconut milk with almond milk or oat milk to vary the flavor. Each option will give a slightly different twist while keeping it dairy-free!
Caramel Swirl: Incorporate a layer of caramel sauce between the crust and the pudding. This creates a delightful surprise with every bite!
Fruity Layer: Create a layer of mixed fruit on top for a fresh burst of flavor! Use additional berries or even sliced kiwi for an attractive presentation.

Experimenting with these variations not only keeps things exciting but also allows you to tailor the Blueberry Chia Pudding Cake to suit you and your loved ones. So why not enjoy a slice with a side of Mini Blueberry Muffins or pair it with a chilled cup of Crunch Banana Pudding? Happy baking!

What to Serve with Blueberry Chia Pudding Cake

Indulge in a delightful spread that pairs beautifully with the refreshing notes of your no-bake cake, elevating every bite.

Coconut Whipped Cream: This light and airy topping adds a creamy, coconutty sweetness, perfect for enhancing the flavor of the cake. A spoonful on top transforms the dessert into a decadent treat.
Fresh Fruit Salad: A mix of strawberries, raspberries, and kiwi provides a vibrant burst of color and flavor. The freshness brightens the meal and complements the cake beautifully.
Mint Tea: Refreshing and soothing, a warm cup of mint tea will cleanse your palate between bites. It brings a gentle contrast to the rich, creaminess of the dessert.
Chia Seed Pudding: Keep the chia theme going! This pudding adds a comforting creaminess while being simple and nutritious. Its subtle sweetness pairs perfectly with the cake.
Almond Milk Smoothie: A refreshing smoothie with banana and spinach not only offers a healthful boost but also balances the sweetness of the cake.
Dark Chocolate Shavings: Adding these on top of each slice creates a rich, indulgent finish that elevates the dessert experience, offering a delightful contrast in flavors.
Lemon Sorbet: The zesty and icy notes provide a refreshing touch that cuts through the creaminess, making it an invigorating addition to your dessert table.
Oatmeal Cookies: These chewy cookies provide a homestyle touch and counterpoint to the silky texture of the pudding cake. Their subtle sweetness is a nostalgic pairing.
Bubbly Prosecco: A glass of crisp Prosecco brings a celebratory feel to your dessert, making each bite feel like a special occasion. The bubbles enhance the lightness of the meal.
Chocolate-Covered Almonds: Sweet and crunchy, these treats offer a delightful contrast to the cake’s creamy texture and add an indulgent touch to your dessert experience.

Blueberry Chia Pudding Cake Recipe FAQs

How do I choose ripe blueberries?
Absolutely! Look for blueberries that are plump and firm with a deep blue color. Avoid any with white or green spots, as they may be under ripe. Dark spots or bruises indicate overripeness, so select berries carefully for the freshest flavor!

What’s the best way to store my Blueberry Chia Pudding Cake?
The Blueberry Chia Pudding Cake can be stored in an airtight container in the refrigerator for up to 5 days. This keeps it nice and fresh, ready for you to enjoy! If you anticipate having leftovers, you can slice it into portions to make it easier to serve later.

Can I freeze Blueberry Chia Pudding Cake?
Absolutely! To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be stored this way for up to 2 months. When you’re ready to enjoy, simply transfer a slice to the refrigerator to thaw overnight, or leave it at room temperature for a few hours.

What if my pudding doesn’t set properly?
Very commonly, this happens if the agar isn’t activated correctly. Make sure to follow the package instructions – typically, this means dissolving the agar in non-dairy milk over medium heat and simmering for a couple of minutes until it becomes translucent. If the pudding still doesn’t set, try using a bit more agar next time, or check that your mixture was stirred well before pouring over the crust.

Are there any allergy considerations with this recipe?
Absolutely! This Blueberry Chia Pudding Cake is vegan, dairy-free, and gluten-free when using gluten-free cookies. However, always check your ingredients for potential allergens. For instance, chia seeds can be sensitive for some individuals. Additionally, consider any personal allergies to specific non-dairy milks or sweeteners you plan to use.

Can I make substitutions for the chia seeds?
While chia seeds are essential for the texture, you can substitute with ground flax seeds if needed. Just note that the final texture may vary slightly from the original. To use flax seeds, combine 5 tablespoons of ground flax with 15 tablespoons of water and let it sit for about 10-15 minutes until it thickens before using it in your pudding.