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Happy Sunday dear people! Please say hello to the chia pudding cake, my today’s…

Happy Sunday dear people! 🤍
Please say hello to the chia pudding cake, my today’s breakfast and afternoon treat 🍰
I’m the biggest fan of chia seeds, I think they always allow me to create some seriously amazing stuff 😄
I prepared this cake yesterday evening (I the whole process took me about 15 minutes), left it in the fridge overnight and in the morning it was ready to be served!
I’ll leave you the recipe below in case you want to give it a try.
Chia pudding cake (for a 15cm spring form)
For the crust:
1/2 cup almond flour
1/2 cup oat flour
2 tbsp raw cacao powder
pinch of salt
3 tbsp maple syrup
1-2 tbsp of coconut milk
For the filling:
400ml (1 can) of full fat coconut milk
4 tbsp of maple syrup
1 tsp of vanilla extract
1 tsp of agar agar
4 tbsp of chia seeds
(optional) 2 heaped tbsp of thick plain coconut yoghurt
Mix all crust ingredients in a bowl. Add enough coconut milk to have a play-dough consistency. Line the bottom of 15cm spring form with baking paper. Press the dough with your fingers (or with the back of a spoon) to form an even bottom layer. Refrigerate.
Add coconut milk and agar agar to a saucepan. Whisk well. Add maple syrup, vanilla and chia seeds, heat over medium heat, whisking constantly. Bring to a simmer and cook for about 1 minute. Let cool for 10 minutes, then whisk in the coconut yoghurt (if using) and pour over the crust. Return to the fridge and let sit overnight.



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