Special thank you to Amore di Mona for sponsoring this post.
This Chocolate Raspberry Bavarois is not your traditional bavarois loaded with milk, eggs, gelatin and creme, my take on this traditional dessert is wholesome, plantbased and hopefully even more delicious.
Created for Amore di Mona vegan chocolate it’s another nut and coconut-free vegan recipe that I hope many of you will appreciate and can enjoy this summer.
The bottom layer is a simple raw base crust with sunflower seeds, shelled hemp seeds, cacao and medjool dates. Next is my favourite, the chocolate layer, which is a mix of dark chocolate, oat cream and agar flakes. And then you have the beautifully contrasting raspberry layer with raspberries, oat cream and agar flakes.
I’ve used organic frozen raspberries in this layer (I always have some in my freezer) but you can use fresh ones while in season. When using frozen raspberries you will achieve a deeper richer colour.
It’s really a simple dessert, fairly quick to make and each layer sets very quickly so you can make it on the day if you like. The taste is absolutely gorgeous, everyone loved it, I’m quite impressed with how simple this recipe is and how well it works. I don’t get to make many of my cakes twice, because I’m always creating new recipes, but I will definitely be making this one again! Enjoy :)
Chocolate Raspberry Bavarois (vegan & grain-free)
- 120g sunflower seeds (1 cup)
- 40g shelled hemp seeds (1/3 cup)
- 2tbsp raw cacao powder
- ½tsp cinnamon
- pinch sea salt
- 6 medjool dates, pitted
- 1tsp maple syrup
- 150g dark vegan chocolate (5.3oz)
- 240ml oat cream (1 cup)
- 1tbsp agar flakes
- 1tbsp maple syrup
- 200g frozen raspberries (2 cups)
- 120ml water (1/2 cup)
- 240ml oat cream (1 cup)
- 3tbsp agar flakes
- 2tbsp maple syrup
- fresh raspberries or other seasonal berries
- chocolate shards
- 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.
- Spoon the mix into 6" round cake tin with removable base. Press tightly and evenly onto the base. Place into a fridge.
- Chocolate layer:
- Finely chop dark chocolate, place into a medium bowl and set aside.
- 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:
- 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 240ml (1 cup) 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.
- 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.
- Gently remove the cake from the cake tin and place onto a cake stand. Top with some fresh raspberries, seasonal berries and chocolate shards.
If you're using fresh raspberries in the raspberry layer, 2 cups are about 250g.
You can replace the oat cream with other vegan cream or coconut cream.
If you can tolerate nuts in the recipe, a combination of almonds and sunflower seeds in the crust is lovely too.
I have another version of this recipe here with strawberries and peaches.
Looks great! Never heard of oat cream so will have to check it out…
Thank you so much Adrienne! I use one from Oatly.
I am not vegan but love your blog and have made several of your cakes, sometimes replacing coconut butter with dairy butter which worked fine.
Never tried a chocolate one so far but this one looks irresistible, can I use ordinary dark chocolate instead of vegan chocolate ?
Hi Bettina, thank you so much for your lovely comment. Yes, you can, you will find that most of the at least 70% cocoa dark chocolate is dairy-free, but any will work in here. Hope you like it :)
One of my very favourite flavour combos here: raspberry & chocolate! This looks & sounds amazing! Yum!!!
Thank you so much Teresa, I’ll make it for your next Birthday! xxx
Holy balls, this looks amazing. My mom makes dairy-free strawberry bavarois kind of on the regular while strawberries are in season but raspberry and chocolate sounds even more amazing and is making me wonder about like, raspberry chocolate cheesecake, which is a texture I like even more.
Thank you so much Lix. You mum bavarois sounds absolutely amazing, I might have to try strawberry one too, I love the texture of bavarois! And you can never go wrong with raspberry and chocolate, I’m sure your mum would make an amazing version! xx
Sylvie | The Foodie Journey says
This cake looks absolutely incredible, I just can’t get over it! So nice to see vegan cakes that are not using cashews too :) definitely trying it soon, it is a real show-stopper!
Thank you so much Sylvie for your lovely comment. Yes, true, you can easily get bored of cashew cheesecakes although I love making them :) Agar is amazing in vegan desserts, it took me a while to start using it, but now absolutely love it, so versatile and healthy too! xx
Is there anything I can use to sub the oat cream? I do not find it in stores where I live and it’s too expensive on Amazon.
Hi Nzinga, You could use coconut cream if you can tolerate coconuts, alternatively soya cream should work too. Hope you like the recipe :)
Sabrina Cohen says
Hello!!!! We don’t have hemp seeds here in Brazil if so, would be extremely expensive. Can I use any other ingredient that would work as well? Thanks so much! Love your work!
Hi Sabrina, yes, of course you can. I’ve made this crust nut-free, but if you don’t mind using nuts you can use a mix of 120g almonds and 40g sunflower seeds, which works really well. Thank you so much!
Can you substitute oat cream for oat milk ? Is it the same ? Or Coconut milk ?
Looks Amazing !! Can’t wait to try
Hi Alani, oat cream has a consistency of a single cream and I recommend using a cream in this recipe rather than milk, you will have better results. You could replace it with another plant-based cream if you prefer. If you really want to use milk, it will still set because of the agar, but it will not be as nice.
Can I use chocolate chip instead of chocolate Bar. Thanks
Hi, yes, you can. Hope you like it :)
Hello this dessert is very beautifuli really like to make it but there is not oat cream here i live, can i sub it with whipping cream or thick cream? ????????????
Hi Nazgol, you can replace it with any other cream of single cream consistency. Hope it goes well :)
Hello! Could I use blueberries instead of raspberries?
Hi Alessia, yes, you can. Although I think raspberries and chocolate are a better combination, it’s entirely up to you. Hope you like it :)
This is gorgeous!
All the grocery stores around me only carry oat milk, not oat cream. Could I use a vegan half and half instead? There’s Califia Farms Better Half at my local grocery store but it’s not as high in fat as regular half and half so I’m not sure if it’ll work.
Hi Kristi, oat cream is a single cream consistency cream so you could use any vegan cream of that consistency. I find coconut cream thicker, but you could lighten it little. I tried using milk, but it’s not as nice as using cream. Hope you it goes well :)
Hi, the cake looks beautiful and can’t wait to make it..I was wondering if you knew how many calories/kilojoules per serving? Cheers Sophia
Thank you so much Sophia. Unfortunately, I can’t tell you how many calories per serving, I don’t use the calorie count labels, I’m sorry. Hope you love the cake :)
hi, your recipe looks awesome. please suggest an alternative to agar flakes as i don’t get agar where i stay. Also I don’t want to use gelatin. if i want to use cornstarch can i do that and in what quantity?
Thank you. You will have to use some sort of vegan gelatine to set this. Cornstarch will be pudding-like and it won’t be enough to set this cake. The only other thing I can suggest is Irish moss, but I don’t have experience using it, sorry.
If I want to make this is a 9 inch cake, i double everything right ?
Hi Amandine, Yes, that should work well. Hope you like it :)
Just wondering, where it says “press the berries through a sieve a measure 240 ml” I assume that you’re measuring out the juices your pressing out and not the product left in the sieve? Thanks!
Hi Audreu, yes, the juice that comes through. If not enough add little water. Hope you like the recipe :)
Katja Ropoša says
hi! how many grams is in 1 tbsp agar flakes?
Hi Katja, it’s tricky for me to weight. It looks like it’s less than 1gm. 1tbsp is 15ml.
What brand Oat Cream do you use? I can only find oat milk so I’m hoping knowing the brand will help me find the correct item.
Hi Tiffany, I use Oatly. If you can’t find it you can use coconut cream instead.
Wow! Just discovered your page few days ago and I’m so happy about it :)
It was a perfect timing for Valentine’s day. When I saw the picture I thought it must be some unhealthy and complicated recipe but it’s all the opposite. Big plus is that you can eat the cake the same day! I’m just thrilled to find you. My husband and I enjoyed so much eating this perfect cake :)
I’ll definitely continue to test other perfectly looking and I’m sure perfectly tasting cakes!
Thank you so much for sharing ????
You’re so welcome Jelena! I’m so happy you’ve both enjoyed this cake! Thank you so much for your beautiful comment :) Hope you find some more that you love!
Hi if I used gelatine how much would i use in each layer and would alpro soya cream alternative work instead of oat as can’t find it in shops
Hi Hannah, yes, the soya cream should work, alternatively, you can use coconut cream too. I never use gelatine so please just measure the volume of liquid that you have and use gelatine to set that amount. In the chocolate layer, you will only need little because the chocolate will set it too. Hope it goes well :)
How far in advance do you think you can make this please? Looks fab! Cant wait to give it a go. ????
Hi Riley, 1 day ahead would be the best. Hope you like it :)
I have searched everywhere where for Agar flakes but can only find powder. Will that work? ????????
Hi Jeralyn, yes, it will work, you can use the powder. 1tsp of agar powder = 1tbsp agar flakes. Hope you like the recipe :)
Thank you sooo much! I am making both versions for the Thanksgiving vegans ❤️
Wow! I hope they will love it! Happy Holidays!
I just want to thank you! I made both versions of this recipe (above and strawberry and peach) and they are beautiful! I have never been successful at final results and they are beautiful! I’ve already picked your recipe I am going to make for Christmas.
Oh, I’m so happy to hear that the recipe worked so well for you! Thank you so much for your words, you’ve just made me very happy :) Happy Thanksgiving lovely!
This recipe looks amazing! I was just wondering, how does the bavarois come out of the cake tin? Doesn’t it stick to the sides?
Kind regards, Anne
Hi Anne, I use non-stick cake tin with removable base. This way you can just push it out easily. It will come out very smooth.
You are my hero!!! What a great cake and kind to animals! I’m going to make everything on your site!
Hi Anne. I wanted to ask if the oat cream you are using is the same as oat creamer? Also, do you think un-shelled hemp “hearts” would work as well?