Silky No-Bake Vegan Rice Pudding Cake

This recipe combines all the silky, rich goodness of pudding with the shape and style of a cake. The simple vanilla rice pudding rests on a hearty walnut crust and is finished with elegantly placed fruit, nuts, and mango purée.

vegan rice pudding cake


For the Crust:

  • 5 ounces walnuts
  • 25 ounces coconut chips
  • 25 ounces sweetener
  • A pinch of salt
  • Vanilla to taste

For the Filling:

  • 2 1/5 cups non-dairy milk
  • 1/2 cup, plus 3 3/4 tablespoons rice
  • Vanilla, to taste
  • 2-3 tablespoons sugar
  • For the Topping:
  • 5 ounces mango, puréed
  • A few nectarines, cut into thin strips
  • Cacao Nibs
  • Chia seeds
  • Hazelnuts, chopped
  • Almonds, chopped


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To Make the Crust:

Grind the walnuts in a blender and place them in a bowl with the remaining ingredients.

Knead everything together with your hands.

Press the crust evenly into your chosen mold.

To Make the Filling:

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Pour all the ingredients into a pot and stir until they come to a boil.

Reduce this to a low simmer until the mixture is viscous and creamy. Stir it occasionally, so that nothing burns.

Spread the milk rice onto the crust.

Place the cake in the refrigerator for several hours until it is firm. Depending on the consistency and temperature, this takes about 4 to 5 hours.

Remove the cake from the pan and top it with puréed mango, nectarines, cocoa nibs, chia seeds, hazelnuts, and almonds. Just leave the whole thing in the refrigerator for an hour and serve.

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