Go Back
–+ servings
Blueberry Chia Pudding Cake

Delight in Blueberry Chia Pudding Cake - A Vegan Treat!

Blueberry Chia Pudding Cake is a vibrant vegan treat that combines creamy chia pudding with blueberries, perfect for satisfying your sweet cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 3.5 oz Vegan Cookies Use your favorite gluten-free cookies or swap for crunchy granola for added texture.
  • ¼ cup Vegan Butter This binds the cookie crumbs; can be substituted with melted coconut oil for a tropical twist.
For the Chia Pudding
  • 1 cup Coconut Milk Provides a creamy base for the pudding; feel free to substitute with any non-dairy milk of your choice.
  • 5 tbsp Chia Seeds Key for achieving the right thick texture; while they are essential, flax seeds can substitute in a pinch.
For the Flavor
  • 1.5 cups Blueberries The star of the dish, delivering that fruity goodness; you can use fresh or frozen, or try swapping in other berries.
  • 14 oz Non-Dairy Yogurt Adds creaminess and helps balance flavors, perfect to replace with thicker non-dairy yogurts or blended silken tofu.
  • ⅓ cup Raw Cane Sugar Sweetens the pudding beautifully; substitute with your favorite sweetener if desired.
  • ½ tbsp Vanilla Extract Elevates the overall flavor; almond extract could be an exciting alternative.
  • 2 tsp Agar Powder 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!

Equipment

  • Food Processor
  • Mixing Bowl
  • springform pan
  • small saucepan

Method
 

Preparation Steps
  1. Prepare Cookie Crust: Lightly grease and line a springform pan with parchment paper. Blend the vegan cookies until fine crumbs. Melt the vegan butter and mix it with the cookie crumbs. Press this into the bottom of the pan and chill for 15 minutes.
  2. Make Chia Pudding: In a mixing bowl, whisk the coconut milk and chia seeds until smooth. Let sit for 5 minutes, whisk again to ensure there are no clumps.
  3. Incorporate Blueberries: Puree the blueberries and mix into the chia pudding with yogurt, sugar, and vanilla. Stir until well combined.
  4. Create Cheesecake Layer: Combine agar powder with non-dairy milk in a saucepan and heat until simmering for 2 minutes, then fold into blueberry-chia pudding.
  5. Assemble Cake: Pour the blueberry pudding mixture over the cookie crust, smooth the top, cover, and refrigerate for at least 3-4 hours or overnight.
  6. Serve: Remove the cake from the pan, garnish with fresh berries, slice, and enjoy!

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 5gSugar: 10gVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 5 days. Freeze individual slices for up to 2 months.

Tried this recipe?

Let us know how it was!