Vegan Chia Pudding Cake
Ingredients
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
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
Preparation
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
