Vegan Chia Raspberry Coconut Cake

If you’re tired of chia puddings and smoothies, perhaps this flavourful combo of raspberry and coconut in a vegan chia cake is just the thing to renew your love for chia! Combining the mild flavor of raspberry and buttery taste of coconut makes it a simply delightful dessert.


For all the chia seed lovers out there exploring fun new ways to incorporate it in baking, this cake is the perfect adventure! The chia seeds are used as an egg substitute in this recipe, making it 100% vegan, healthy, and nutritious too! And the best part? You actually don’t notice the chia seeds by the time you’re done baking this loaf of goodness. They transform into colorless spongy bobs that have zero noticeable influence on moisture and softness of this cake. Simply divine!



    • 2 tbsp chia seeds
    • 2/3 cup water
    • 1/2 cup coconut oil
    • 3/4 cup sugar or
    • 1 tsp vanilla extract
    • 1/4 cup unsweetened applesauce
    • 1 cup plain/all-purpose flour
    • 1 tsp baking powder
    • 3/4 cup fresh or frozen raspberries
    • 2-3 tbsp coconut sugar or brown sugar


Optional Ingredients for Garnishing

    • 1/3 cup vegan whipped cream
    • ½ cup fresh raspberries to top 


Directions for Preparation

  1. Preheat your oven to 170C / 325F. Grease the sides of a Pyrex bowl or loaf dish with cooking spray or regular cooking oil. Then cover the base of the dish with baking paper.
  2. Make your 'chia egg' by mixing the chia seeds with the entire amount of water for the recipe. Allow to stand till it turns to gel, this may take 5 -15 minutes. Stir it well for an even consistency.
  3. Now blend your wet ingredients together in a bowl. In this case applesauce, oil, and vanilla extra. Whisk together till ingredients are well combined, then add sugar. Stir it up to create a nice uniform mixture.
  4. Gradually fold in flour and baking powder a little at a time, making sure to mix evenly to avoid lumps. You should get a nice smooth and spreadable batter.
  5. Transfer your batter into grease baking dish and sprinkle raspberries on top. Add a dusting of sugar for extra sweetness.
  6. Bake for 40 minutes, and keep checking after until a toothpick inserted into the middle of the cake comes out clean. Once it is done, take it out of the oven and let it sit for 10 -15 minutes. Take a palette knife or butter knife and loosen the edges of the cake before flipping the dish over onto a cooling rack.
  7. (Optional) Spread some vegan or dairy-free whipped cream on top of your cake and top with fresh raspberries for extra flavor.
  8. Slice and serve with a side of vegan ice cream or yogurt! Bon appetite!


PS: Tried out this recipe? Let us know how it went by sharing with us on social media. We’d love to hear from you!

This cake if wrapped up well (without icing) can keep for up to a month in the freezer.



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