Vegan Chocolate Raspberry Bavarois: A Plant-Based No-Bake Dessert

Chocolate Raspberry Bavarois (vegan & grain free)

This chocolate raspberry bavarois is not your traditional dessert loaded with dairy. My take is wholesome, plant based, and honestly even more delicious.

It is a no bake, layered dessert that sets in the fridge, so there is no oven to heat and no water bath to fuss over.

I started making it for small family birthdays, and now it is the first thing my nieces ask for when they know a celebration is coming.

A classic bavarois, often called a bavarian cream, is built on milk, eggs, gelatin, and cream. It is silky and rich, and it is also completely off the table for anyone eating plant based.

This version keeps the same soft, spoonable set while swapping every one of those ingredients. Oat cream replaces the dairy cream, agar flakes replace the gelatin, and dark vegan chocolate carries the flavor.

The finished dessert is vegan, grain free, nut free, and coconut free, which makes it a safe choice for gatherings where you are not sure about everyone’s dietary needs.

The cake is built in three layers, and each one has its own job. The bottom is a raw crust, the middle is a chocolate layer, and the top is a bright raspberry layer. Every layer is set with agar flakes, so the whole thing slices cleanly without any gelatin.

The raw crust starts with sunflower seeds pulsed until they are coarsely ground. Shelled hemp seeds, raw cacao powder, cinnamon, sea salt, and pitted medjool dates go in next, and the mixture is blended until it holds together when you press it. A teaspoon of maple syrup helps if your dates are on the dry side.

The chocolate layer is the richest of the three. Dark vegan chocolate is finely chopped and set aside, then oat cream and agar flakes are brought to a boil and simmered for about 5 to 10 minutes until the flakes dissolve.

The chocolate goes in while the cream is hot, and it melts into a glossy, pourable mixture with a tablespoon of maple syrup for balance.

The raspberry layer brings the color and the tang. Raspberries simmer with water until they break down, then the mixture is pressed through a mesh sieve so the finished layer stays smooth. Oat cream, maple syrup, and agar flakes go into the strained juice, and it simmers for 10 to 15 minutes until the flakes dissolve completely.

Agar is the quiet hero here. It needs a full simmer to dissolve properly, which is why each layer gets its own few minutes on the stove, and it sets firm at refrigerator temperature. That is also why this dessert travels so well to a potluck or a church supper.

Frozen raspberries give the deepest, most vivid color, and they work beautifully out of season. Fresh raspberries are lovely too when they are at their peak in summer.

There is one more thing I love about this recipe. Every layer sets in about 15 to 30 minutes, so you can make the entire cake on the same day you plan to serve it.

Prep takes about 20 minutes, cooking takes about 20 minutes, and the inactive setting time adds up to roughly 30 minutes, for a total of about 1 hour and 10 minutes.

One 6 inch cake serves 8 people, and the original recipe card has earned a 4.8 star rating from 30 reviews.

Build the cake on the day you plan to serve it. Each layer sets in about 15 to 30 minutes, so the whole dessert comes together in a single afternoon.

Ingredients

This recipe makes one 6 inch cake that serves 8 people, and the ingredients divide into four simple parts: the crust, the chocolate layer, the raspberry layer, and the topping. I like to measure everything out first, because once the agar starts simmering you want to keep stirring rather than hunting for the cacao powder.

Crust layer

• 1 cup sunflower seeds (120 g)
• 1/3 cup shelled hemp seeds (40 g)
• 2 tablespoons raw cacao powder
• 1/2 teaspoon cinnamon
• A pinch of sea salt
• 6 medjool dates, pitted
• 1 teaspoon maple syrup

Chocolate layer

• 5 ounces dark vegan chocolate (150 g)
• 1 cup oat cream (240 ml)
• 1 tablespoon agar flakes
• 1 tablespoon maple syrup

Raspberry layer

• 2 cups frozen raspberries (200 g)
• 1/2 cup water (120 ml)
• 1 cup oat cream (240 ml)
• 3 tablespoons agar flakes
• 2 tablespoons maple syrup

Topping

• Fresh raspberries or other seasonal berries
• Chocolate shards

A few notes on the list. The maple syrup in the crust is there only if the mixture needs help sticking together, and the topping amounts are entirely up to you. Fresh berries and a few chocolate shards are all it takes to make the cake look like it came from a bakery case.

Instructions

The method moves in three stages, and each stage has its own short simmer. Take your time with the agar, because fully dissolved flakes are what give you a clean set and a slice that holds its shape on the plate.

Crust

1. Place the sunflower seeds into a food processor or blender and pulse a few times until they are coarsely ground.
2. Add the hemp seeds, cacao powder, cinnamon, sea salt, and pitted dates, then blend until the mixture starts coming together when you press it between your fingers.
3. Add the maple syrup if needed and blend until the mixture sticks together.
4. Spoon the mix into a 6 inch round cake tin with a removable base. Press it tightly and evenly onto the base, then place the tin into the fridge.

The crust should look crumbly in the bowl but hold together when you squeeze a handful of it. If it feels dry, that teaspoon of maple syrup is your friend.

Chocolate layer

1. Finely chop the dark chocolate, place it into a medium bowl, and set it aside.
2. Pour the oat cream into a small pot, stir in the agar flakes, bring it to a boil, and leave it to simmer for about 5 to 10 minutes, stirring frequently, until the flakes have dissolved.
3. Stir in the chopped chocolate and mix until it is completely melted. Finally mix in the maple syrup, then carefully pour the mixture onto the crust layer. Place it into the fridge to set, which takes about 15 to 30 minutes.

Raspberry layer

1. Place the raspberries into a small pot, add the water, bring it to a boil, and gently simmer for 5 to 10 minutes until they have broken down and turned mushy.
2. Press the mixture through a mesh sieve. Measure 1 cup (240 ml) and pour it back into the pot.
3. Add the oat cream, maple syrup, and agar flakes and stir well. Bring the mix to a boil and leave it to simmer for about 10 to 15 minutes, stirring frequently, until the flakes have dissolved.
4. Take the pot off the heat and leave it to cool down before carefully pouring it on top of the chocolate layer. Place the cake back into the fridge to set, which takes about 15 to 30 minutes.
5. Gently remove the cake from the tin and place it onto a cake stand. Top it with fresh raspberries, seasonal berries, and chocolate shards.

A quick word on the layering. Pour slowly and let each layer set before the next one goes on. The chocolate layer needs to be firm enough to hold the raspberry layer, and cooling the raspberry mixture before pouring keeps the two layers distinct instead of swirling together.

The first time I made this, I poured the raspberry layer while it was still hot and it sank straight through the chocolate. Now I set a timer and let it cool properly, and the extra few minutes are always worth it.

Nutrition information as provided by the source, per serving:

Notes

This recipe is forgiving, and there is more than one way to make it work with what you already have in the kitchen.

• Fresh raspberries can replace the frozen ones. Two cups of fresh raspberries is about 250 grams.
• The oat cream can be swapped for another vegan cream, or for coconut cream if coconut is not an issue for you.
• If you eat nuts, a combination of almonds and sunflower seeds works really well in the crust.
• A strawberry and peach version of this dessert also exists, which is a lovely way to use up summer fruit.

One note on the agar. It needs a full simmer to dissolve, so do not rush those minutes on the stove.

If you pull the pot off too early, the flakes will not set properly, and you will end up with a soft pudding instead of a sliceable cake. That is not a disaster, but it is not the dessert you were aiming for.

I hope you will enjoy this chocolate raspberry bavarois as much as we do. It is really a simple dessert, and it is one of those recipes that makes a plant based kitchen feel generous and festive at the same time.

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Chocolate Raspberry Bavarois (vegan & grain-free)

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Chocolate Raspberry Bavarois (vegan & grain free) This chocolate raspberry bavarois is not your traditional dessert loaded with dairy. My take is wholesome, plant based, and honestly even more delicious.

• Total Time: 70 min
• Yield: 6” cake 1x

Ingredients

Scale 1x2x3x

Crust layer
1 cup sunflower seeds
1/3 cup shelled hemp seeds
2 tablespoons raw cacao powder
1/2 teaspoon cinnamon
pinch sea salt
6 medjool dates, pitted
1 teaspoon maple syrup

Chocolate layer
5-ounces dark vegan chocolate
1 cup oat cream
1 tablespoon agar flakes
1 tablespoon maple syrup

Raspberry layer
2 cups frozen raspberries
1/2 cup water
1 cup oat cream
3 tablespoons agar flakes
2 tablespoons maple syrup

Topping
fresh raspberries or other seasonal berries
chocolate shards

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Instructions

1-Place sunflower seeds into food processor or: Place sunflower seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
2-Spoon the mix into 6″ round cake: Spoon the mix into 6″ round cake tin with removable base. Press tightly and evenly onto the base. Place into a fridge.
Chocolate layer
3-Finely chop dark chocolate, place into a: Finely chop dark chocolate, place into a medium bowl and set aside.
4-Pour oat cream into a small pot,: Pour oat cream into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Finally mix in maple syrup and carefully pour onto the crust layer. Place into fridge to set. It takes about 15 to 30 minutes to set.

Raspberry layer
5-Place raspberries into a small pot, add: Place raspberries into a small pot, add water and bring to a boil, gently simmer for 5 to 10 minutes until broken down and mushy. Now press the mixture through a mesh sieve. Measure 1 cup (240ml) and pour it back into the pot. Add oat cream, maple syrup and agar flakes and stir well. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
6-Take off the heat and leave to: Take off the heat and leave to cool down before carefully pouring on top of the chocolate layer. Place back into fridge to set. It takes about 15 to 30 minutes to set.
7-Gently remove the cake from the cake: Gently remove the cake from the cake tin and place onto a cake stand. Top with some fresh raspberries, seasonal berries and chocolate shards.

Last Step:

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• Prep Time: 20 min
• Cook Time: 20 min
• Method: mixed

Nutrition

• Calories: 423
• Sugar: 31g
• Sodium: 999mg
• Fat: 20g
• Saturated Fat: 6g
• Carbohydrates: 56g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 13mg