Healthy 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 and add enough coconut milk to achieve a play-dough consistency.
Line the bottom of a 15cm spring form pan with baking paper.
Press the dough with your fingers or the back of a spoon to form an even bottom layer.
Refrigerate the crust.
Add coconut milk and agar agar to a saucepan and whisk well.
Add maple syrup, vanilla extract, and chia seeds, then 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.
Enjoy the chia pudding cake.
