Chocolate Raspberry Bavarois (vegan & grain free)
A classic bavarois is one of those desserts that feels quietly fancy. It is cool, silky, and spoonable, the kind of slice you serve with a small cup of coffee and a little smile.
Traditional versions lean on milk, eggs, gelatin, and cream to build that texture. This Chocolate Raspberry Bavarois takes a completely different road and still arrives at the same lovely place.
The recipe is plant based, vegan, grain free, nut free, and coconut free, which makes it a rare find for anyone balancing several dietary needs at once. It was created for Amore di Mona vegan chocolate. Instead of gelatin it sets with agar flakes.
Instead of dairy cream it uses oat cream. Instead of a baked sponge it starts with a raw crust made from seeds and dates.
I first made it on a rainy Sunday for a friend who had given up dairy and gluten but still missed elegant desserts. She took one bite, went quiet for a moment, and then asked me to write the recipe down before I forgot it. It has been on repeat in my kitchen ever since.
Here is how the cake breaks down.
- Raw crust layer: sunflower seeds, shelled hemp seeds, raw cacao powder, cinnamon, a pinch of sea salt, pitted medjool dates, and a small amount of maple syrup.
- Chocolate layer: finely chopped dark vegan chocolate, oat cream, agar flakes, and a tablespoon of maple syrup.
- Raspberry layer: raspberries, water, oat cream, agar flakes, and maple syrup.
- Topping: fresh raspberries or other seasonal berries, plus chocolate shards.
Each layer sets quickly, so you can make the whole cake and serve it on the same day. That matters when you decide at noon that you want something impressive on the table by evening.
The crust is the part people ask about most. Sunflower seeds and shelled hemp seeds give it body and a gentle nutty flavor without any nuts, and the medjool dates hold everything together with natural sweetness. Raw cacao brings the deep chocolate note, and a little cinnamon warms it up.
Frozen raspberries give the top layer a deeper, richer color, which is why I usually keep a bag in the freezer for exactly this reason. When raspberries are in season and sweet, fresh berries work beautifully too.
The recipe makes one 6 inch cake and serves 8. Plan on about 20 minutes of prep, 20 minutes of cooking, and 30 minutes of inactive time while the layers set, for a total of 1 hour 10 minutes.
Nutrition information per serving is stated on the source page and does not come from a nutrition database, so treat it as a helpful estimate rather than a lab result.
| Nutrient | Per serving |
|---|---|
| Calories | 423 |
| Carbohydrates | 56 g |
| Protein | 10 g |
| Fat | 20 g |
| Saturated fat | 6 g |
| Fiber | 10 g |
| Sugar | 31 g |
| Sodium | 999 mg |
| Cholesterol | 13 mg |
Agar flakes need a real simmer to dissolve completely. If you rush that step, the layers will taste fine but stay soft, and no amount of extra chilling will fix it.
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Ingredients
This cake has four parts, so it helps to gather everything before you start. I like to line up the ingredients on the counter and measure the agar flakes first, because they are the one thing you really cannot eyeball.
Crust layer
- 1 cup (120 g) sunflower seeds
- 1/3 cup (40 g) shelled hemp seeds
- 2 tablespoons raw cacao powder
- 1/2 teaspoon cinnamon
- A pinch of sea salt
- 6 medjool dates, pitted
- 1 teaspoon maple syrup
Chocolate layer
- 150 g (5 oz) dark vegan chocolate, finely chopped
- 1 cup (240 ml) oat cream
- 1 tablespoon agar flakes
- 1 tablespoon maple syrup
Raspberry layer
- 2 cups (200 g) frozen raspberries
- 1/2 cup (120 ml) water
- 1 cup (240 ml) oat cream
- 3 tablespoons agar flakes
- 2 tablespoons maple syrup
Topping
- Fresh raspberries or other seasonal berries
- Chocolate shards
Instructions
Before you begin, pull out a 6 inch round cake tin with a removable base. That removable base matters more than you might expect. It lets you lift the finished cake out cleanly instead of wrestling it free from the tin.
Step 1: Make the crust
Place the sunflower seeds into a food processor or blender and pulse a few times until they are coarsely ground. You want texture here, not a fine powder, because those little pieces give the base its bite.
Add the shelled hemp seeds, raw cacao powder, cinnamon, sea salt, and pitted medjool dates. Blend until the mixture starts coming together when you press a little between your fingers. If it still crumbles, add the maple syrup and blend again until the mixture sticks together.
Step 2: Press the crust and chill
Spoon the mixture into the cake tin and press it tightly and evenly onto the base. The flat bottom of a glass or the back of a spoon works well here. Once it is level and firm, place the tin into the fridge while you move on to the chocolate layer.
Step 3: Chop the chocolate
Finely chop the dark vegan chocolate and place it into a medium bowl. Small, even pieces melt faster and more smoothly, so this short step is worth doing properly.
Step 4: Make the chocolate layer
Pour the oat cream into a small pot and stir in the agar flakes. Bring it to a boil, then leave it to simmer for about 5 to 10 minutes, stirring frequently, until the flakes have dissolved. This is the step where patience pays off.
Agar that has not fully dissolved will give you a layer that never quite firms up.
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 chilled crust layer. Place the tin into the fridge to set. It takes about 15 to 30 minutes.
Step 5: Make the raspberry layer
Place the raspberries into a small pot, add the water, and bring to a boil. Simmer gently for 5 to 10 minutes until the berries have broken down and turned mushy. Now press the mixture through a mesh sieve so you are left with a smooth puree. Measure 1 cup (240 ml) and pour it back into the pot.
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.
Step 6: Cool, pour, and set
Take the pot off the heat and let the mixture cool down before carefully pouring it on top of the set chocolate layer. Pouring it hot can disturb the layer underneath, so give it a few minutes. Then place the cake back into the fridge to set. It takes about 15 to 30 minutes.
Step 7: Unmold and decorate
Gently remove the cake from the tin and place it onto a cake stand. Top with fresh raspberries, other seasonal berries, and chocolate shards. If you want clean slices, warm your knife under hot water and wipe it dry between cuts.
When you are checking whether a layer has set, touch the surface gently with a fingertip. It should feel firm and slightly springy rather than wet. If it still looks glossy and loose, give it another 10 minutes in the fridge.
I have learned to keep the cake chilled until the moment I serve it, especially on warm days, because agar layers soften quickly at room temperature.
Notes
These are the questions I get asked most often about this cake, and the answers are all simple swaps.
- Can I use fresh raspberries? Yes. Two cups of fresh raspberries is about 250 grams. Frozen berries simply give a deeper, richer color.
- I cannot find oat cream. What else can I use? Another vegan cream works well, and coconut cream is the easiest swap. You can easily swap the oat cream for coconut cream if you have trouble finding oat cream in your store.
- Can I use nuts in the crust? If you eat nuts, a combination of almonds and sunflower seeds works really well in the base.
- Is there another flavor version? Yes, there is a strawberry and peach variation of this recipe if you want to follow the seasons.
One last tip. Because agar sets firm, this cake slices best when it is properly chilled. Keep it in the fridge, take it out just before serving, and enjoy the leftovers within a few days.
FAQs
How long does a vegan chocolate raspberry bavarois need to set?
Each layer of this vegan bavarois sets in the refrigerator in about 15 to 30 minutes. The chocolate layer sets first, followed by the raspberry layer, allowing the entire cake to be assembled and ready to serve in approximately one hour. The dessert has a total inactive time of 30 minutes for setting.
What can I use as a substitute for oat cream in this recipe?
If you cannot find oat cream, you can substitute it with another neutral-flavored plant-based cream such as soy cream or cashew cream. For best results, choose a cream with a similar fat content to oat cream to maintain the texture of the bavarois layers. Avoid using light coconut milk or almond milk, as they are too thin.
Can I use agar powder instead of agar flakes in this bavarois?
Yes, you can use agar powder, but the conversion is important: one teaspoon of agar powder is equivalent to one tablespoon of agar flakes. Since this recipe uses a total of 4 tablespoons of agar flakes, you would need 4 teaspoons of agar powder. Simmer the powder for less time, about 2 to 3 minutes, as it dissolves more quickly than flakes.
Can I make this vegan bavarois ahead of time?
Yes, this dessert is an excellent make-ahead option. You can prepare the entire cake one day in advance and store it, covered, in the refrigerator. The bavarois is best served chilled straight from the fridge, making it a convenient and elegant dessert for entertaining.
Chocolate Raspberry Bavarois (vegan & grain-free)
Chocolate Raspberry Bavarois (vegan & grain free) A classic bavarois is one of those desserts that feels quietly fancy. It is cool, silky, and spoonable, the kind of slice you serve with a small cup of coffee and a little smile.
- Total Time: 70 min
- Yield: 6” cake 1x
Ingredients
Crust layer
1 cup sunflower seeds
1/3 cup shelled hemp seeds
2 tablespoons raw cacao powder
1/2 teaspoon cinnamon
sea salt, pinch
6 medjool dates, pitted
1 teaspoon maple syrup
Chocolate layer
150 grams dark vegan chocolate, finely chopped
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
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.
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.
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.
- 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
