Looking for a dessert that’s rich, healthy, and easy to make? This fudgy chocolate Vegan Chia Seed Cake is moist, satisfying, and comes together in just one bowl. It’s perfect for anyone who wants a sweet treat without dairy or eggs. Plus, it’s packed with nutrients from chia seeds, making it a smarter choice for indulgence.
Table of Contents
Why This Is The Only Vegan Chia Seed Cake Recipe You’ll Ever Need
- Fudgy Texture Every Time
This Vegan Chia Seed Cake uses a perfect mix of coconut milk and almond milk to keep the texture moist and rich. - One-Bowl Simplicity
No complicated steps or extra cleanup. Just mix everything in one bowl and you’re ready to bake. - Naturally Healthy
Packed with omega-3s, fiber, and plant-based goodness from chia seeds, without any dairy or eggs. - Tested for Perfection
This recipe has been tested multiple times to guarantee consistent results that work for beginner and experienced bakers alike
⭐️⭐️⭐️⭐️⭐️
Harvard T.H. Chan School of Public Health: “chia seeds provide a range of key nutrients including omega-3 fatty acids, fiber, protein, calcium, phosphorus, and zinc making them a rich, plant-based source that supports heart and overall health.”
You’ll Also Love
➤ Chia Seed Cake Gluten Free
➤ High-Protein Carrot Cake With Chia Puddin
➤ High-Protein Carrot Cake Chia Puddin
Ingredients Needed for the Vegan Chia Seed Cake
For the Chia Filling
- ½ cup chia seeds
- 1 cup unsweetened almond milk
- ½ cup solid part of full-fat canned coconut milk (see notes below)
- 1 cup fresh raspberries (about 150 grams)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cake Crust
- 2 cups mixed nuts of your choice
- 1½ cups pitted dates
- 2 tablespoons coconut oil
These ingredients form the base of a naturally sweet, nutrient-rich Vegan Chia Seed Cake that’s both satisfying and wholesome. Use full-fat canned coconut milk that has been chilled to separate the solid part for a creamier texture.
How to Make the Vegan Chia Seed Cake
Step 1: Chill the Coconut Milk
Place a can of full-fat coconut milk in the fridge for at least 4 hours or overnight. This helps separate the cream from the liquid. You will need only the solid part.
Step 2: Blend the Chia Filling
In a blender or food processor, combine the solid coconut milk, almond milk, raspberries, vanilla extract, and a pinch of salt. If you like it sweeter, you can add a little maple syrup. Blend until the mixture is completely smooth.
Step 3: Mix with Chia Seeds
Pour the blended mixture into a medium bowl. Stir in the chia seeds and whisk well to prevent clumping. Place the bowl in the fridge for about 15 minutes, whisking every few minutes so the seeds distribute evenly and don’t settle.
Step 4: Prepare the Cake Crust
While the filling sets, make the crust. In a high-speed blender, blend the nuts, pitted dates, and coconut oil until the mixture becomes sticky and holds together when pressed.
Step 5: Shape the Crust
Line a round cake or pie dish with cling film for easy removal. Press the crust mixture firmly into the base of the dish, creating an even layer.
Step 6: Add the Chia Filling
Take the chia mixture from the fridge and pour it over the prepared crust. Smooth the top using a spoon or spatula.
Step 7: Chill Until Set
Refrigerate the assembled Vegan Chia Seed Cake for at least 5 hours. For best results, leave it overnight. This allows the chia pudding to firm up and hold its shape.
Step 8: Serve
Once fully set, lift the cake from the dish, slice into pieces, and top with fresh berries before serving. Enjoy your no-bake, dairy-free, and egg-free treat.
Equipment Used
- High-speed blender or food processor : for blending the chia filling and processing the crust ingredients
- Mixing bowl : to mix chia seeds with the blended liquid
- Whisk : to stir and prevent chia clumps
- Measuring cups and spoons : for accurate ingredient portions
- Spatula or spoon : to smooth the filling over the crust
- Round or rectangular cake pan/pie dish : to shape and chill the cake
- Cling film or parchment paper : for lining the dish and easy removal
- Refrigerator : to set the no-bake cake
Vegan Chia Seed Cake
Ingredients
Method
- Step 1: Place a can of full-fat coconut milk in the fridge for at least 4 hours or overnight. This helps separate the cream from the liquid. You will need only the solid part.
- Step 2: In a blender or food processor, combine the solid coconut milk, almond milk, raspberries, vanilla extract, and a pinch of salt. Blend until smooth. Add a little maple syrup if desired for extra sweetness.
- Step 3: Pour the blended mixture into a bowl. Stir in the chia seeds and whisk well. Refrigerate for 15 minutes, whisking every few minutes to prevent clumping.
- Step 4: In a high-speed blender, blend the nuts, dates, and coconut oil until sticky and crumbly.
- Step 5: Line a cake or pie dish with cling film. Press the crust mixture evenly into the base.
- Step 6: Pour the chia filling over the crust. Smooth the top with a spoon or spatula.
- Step 7: Chill the cake for at least 5 hours or overnight until firm and sliceable.
- Step 8: Once set, remove from dish, slice, and top with fresh berries. Serve and enjoy!
Notes
Nutrition Facts (Per Serving)
Calories: 403 | Total Fat: 29g | Saturated Fat: 9g | Trans Fat: 0g | Unsaturated Fat: 18g | Cholesterol: 0mg | Sodium: 113mg | Carbohydrates: 33g | Fiber: 9g | Sugar: 19g | Protein: 10g Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.Pro Tips for Success
Chill the Coconut Milk Ahead of Time
Refrigerate the canned coconut milk overnight to separate the cream. This step is key for achieving the thick, creamy texture in the Vegan Chia Seed Cake filling.
Whisk the Chia Mixture Regularly
After combining the chia seeds with the blended liquid, whisk every few minutes while it sets in the fridge. This keeps the texture smooth and prevents clumps.
Use Soft Dates for the Crust
If your dates are dry, soak them in warm water for 10 minutes. This helps create a crust that sticks well and holds the cake together.
Set the Cake Overnight for Best Texture
While five hours is the minimum, letting the Vegan Chia Seed Cake chill overnight gives it the firmest, sliceable consistency.
Variations and Comprehensive Ingredient Substitutions
This section helps you customize your Vegan Chia Seed Cake to fit different dietary needs and ingredient preferences.
| To Adjust For This Need | Use This Ingredient | Swap With This |
| Gluten-Free Version | Mixed nuts in crust | Gluten-free oats or sunflower seeds |
| Nut-Free Version | Almond milk | Oat milk or soy milk |
| Creamier Texture | Coconut milk | Cashew cream or vegan yogurt |
| Extra Sweetness | Pitted dates | Medjool dates or maple syrup |
| Berry-Free Option | Fresh raspberries | Chopped mango or blueberries |
These flexible swaps let you keep the structure and flavor of the Vegan Chia Seed Cake while meeting your dietary needs or working with what you have on hand.
Storage and Freezing Instructions
Storing at Room Temperature
The Vegan Chia Seed Cake should not be kept at room temperature for more than two hours. Since it contains perishable ingredients like coconut milk and fresh fruit, it must be chilled to stay safe and fresh.
Refrigerating
Store the cake in an airtight container in the fridge. It will stay fresh for up to five days. For best texture, allow each slice to sit at room temperature for a few minutes before serving.
Freezing for Later
To freeze, slice the Vegan Chia Seed Cake into individual portions. Wrap each piece in plastic wrap and place them in a freezer-safe container. They will keep for up to one month. Thaw slices in the fridge overnight before serving.
Frequently Asked Questions (FAQ)
Can I use poppy seeds instead of chia seeds?
Yes, you can substitute poppy seeds for chia seeds in most recipes, but keep in mind that chia seeds absorb liquid and help thicken the mixture. Poppy seeds will not create the same texture, so your Vegan Chia Seed Cake may turn out softer or looser.
How do I know when my cake is done baking?
For this no-bake Vegan Chia Seed Cake, readiness is based on firmness, not browning. It should feel firm to the touch and hold its shape when sliced. Chill for at least five hours or overnight for the best results.
Can I make this into cupcakes?
Absolutely. Use silicone muffin cups to form individual servings. The chilling time remains the same. This method makes the Vegan Chia Seed Cake easier to serve at parties or pack for snacks.
What is the best type of non-dairy milk to use?
Unsweetened almond milk works best for a light flavor, but oat milk or soy milk are great alternatives. Just make sure your choice blends well with the other ingredients to keep the Vegan Chia Seed Cake smooth and creamy.
Medical Disclaimer
The information provided in this Vegan Chia Seed Cake article is for informational purposes only. It is not intended to replace professional medical advice, diagnosis, or treatment. Always consult with your doctor or a qualified health provider regarding any health concerns or dietary changes, especially if you have medical conditions like diabetes or food allergies.
Final Thoughts and Call-to-Action
Now that you’ve seen how simple and rewarding it is to make a Vegan Chia Seed Cake, why not give it a try? Whether you’re serving it at a family gathering or keeping it as a healthy treat in the fridge, this cake delivers on both flavor and nutrition.
What occasion will you be making this for? Share your thoughts or questions in the comments below.
If you loved this recipe, snap a photo and tag @GoldFoodie on social media. Let’s inspire more people to enjoy healthy and delicious plant-based desserts.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
2 thoughts on “Healthy Vegan Chia Seed Cake”