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Chocolate pudding breakfast cake

This raw breakfast cake combines granola and chocolate pudding in a fun and delicious way. It´s a perfect treat for example for the slow weekend mornings!


  • 3 dl gluten-free rolled oats

  • 4 tbls sesame seends (or other seeds you like)

  • 1 dl soft dates

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • a pinch of sea salt


  • 4 dl oat milk (or coconut milk or other dairy-free milk)

  • 0,5 dl chia seeds

  • 0,5 dl raw cocoa powder

  • 4-5 tbls coconut oil (heaping tablespoons soft oil. or alternatively 4 tbls melted cacao butter)

  • 1 ripe banana

  • 1 teaspoon vanilla extract

  • 4 soft dates

  • more sweetnes if desired, with for example honey

On top: (not necessary)
Coconut whipped cream. Get the recipe here.

(Size of the pan: max 17 cm or 10 x 20 cm)

Prepare a small cake tin by putting a piece of paper on the bottom of the tin so that the cake is easier to transfer later. Prepare the crust by mixing all ingredients in a blender or with a hand blender. Mix only a little bit so that the dough is easy to mold but the rolled oats don´t get grinded into pulver. Taste and add seasoning or sweetness if desired. Press the crust onto the bottom of the cake tin. Prepare the filling.

Add all ingredients into a blender and puree. Taste and add sweetness if desired. Pour the filling into the cake tin and put the tin into the freezer for at least an hour, or until it sets solid.

In the meantime prepare the coconut whipped cream for the top. (cake goes also well without) Get the recipe here.

Take the cake from the freezer, remove from the pan and let it melt a little. Cut the cake into pieces while it´s still a little frozen. Dose some coconut whipped cream on top of the cake pieces and sprinkle on some raw chocolate, muesli or cocoa powder. Serve and enjoy! Store in a refrigerator.

Convert DL to CUPS for example HERE!

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