This easy vegan coconut rice pudding cake recipe is just perfect if you want a simple no-bake dessert that is delicious and healthy! Serve the rice pudding chilled in cake form with crispy oat cookie crust or enjoy it warm in glasses for a quick snack or even for breakfast!
Vegan Coconut Rice Pudding Cake
A creamy, dreamy coconut rice pudding has always been one of my favorite healthier treats to eat! It not only makes a delicious dessert but it makes a great sweet breakfast, too! You can really enjoy it anytime with your favorite fruits, crunchy nuts and other toppings you like. Whether with fresh raspberries, strawberries, blueberries or dried fruit like raisins – it goes with just about anything!
Whenever I cook coconut rice pudding, I make more than I need. But it keeps very well in the fridge, even for up to 4-5 days. Then you can serve it straight from the fridge for a quick snack or dessert. Or you can reheat the rice pudding to serve for a warm breakfast with a pinch of cinnamon and fruit compote.
Since the rice pudding firms up as it cools, I came up with the idea to spread leftover pudding onto an oat cookie crust to create a simple vegan no-bake cake. Anyway, it turned out super creamy and delicious, so I‘m happy to share this recipe with you today!
Which rice is the best for rice pudding?
Over the years, I have made rice pudding with different kinds of rice and with different combinations of non-dairy milk and cream, depending on what I had on hand. Anyway, I found out that you’ll get the best and creamiest result when using round short-grain rice or medium-grain rice, such as Arborio. It introduces just the right amount of starch to the pudding, resulting in a thick consistency that is creamy and doesn’t get mushy!
Can I use another non-dairy milk?
Yes, you can another non-dairy milk or cream in place of the full-fat coconut milk. Whether using almond, cashew, soy or oat milk and cream – I think they’re all great! However, I highly recommend using a non-dairy milk with higher fat content or half milk & half cream if you want a rich and creamy rice pudding.
Use Gluten-free Cookies for the Crust
I topped my rice pudding cake with raspberry sauce and shredded coconut making this the perfect sweet vegan dessert! On top of it being vegan, it’s also gluten-free! As you may already know rice is naturally gluten-free but you can also use gluten-free oat cookies or granola to make the crust.
Regarding the sweetener, you can use your favorite variety of sugar or syrup! Just take note that the color may change when using brown sugar or coconut syrup.
This Vegan Coconut Rice Pudding Cake is
- Dairy-free, lactose-free
- Can be made gluten-free
- With a crispy oat cookie crust
- And creamy coconut rice pudding filling
- Very easy to make!
- Requires no-baking
- Perfect for kids and adults alike!
- Makes a great breakfast, snack or dessert!
- Creamy and so delicious!
Looking for more easy vegan no-bake cake, pie and tart recipes? Here are some of my favorites you should definitely try:
- Chocolate Mousse Pie
- Vanilla Custard Tart
- Chocolate Cream Pie
- Summer Fruit Tart
- Blackberry Mousse Tart
- No-Bake Mango Cheesecake Pie
If you do try this Vegan Coconut Rice Pudding Cake Recipe, I would love to read your feedback in the comments below. And if you take a photo of your delicious dessert and share it on Instagram, please don’t forget to tag me @biancazapatka #biancazapatka to make sure I won’t miss your post. Happy baking!
Coconut Rice Pudding Cake
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- 5,3 oz oat cookies or other (gluten-free) vegan cookies (*see notes)
- ⅔ cup vegan butter melted
Coconut rice pudding
- 2 cups frozen raspberries
- 1 tbsp sugar of choice
- 1 tbsp cornstarch dissolved in 2 tbsp of water
To garnish (optional)
- fresh raspberries
- shredded coconut flakes
- Line the bottom of a 7-inch springform pan with parchment paper.
- Place the cookies in a food processor (or in a blender) and process into fine crumbs. (Or place the cookies in a freezer bag and crush them with a rolling pin.)
- Transfer the cookie crumbs to a bowl, pour in the melted vegan butter and stir to combine. Press the cookie mixture evenly onto the bottom of the prepared springform pan. Then place in the fridge or freezer for 15 minutes to firm up or pre-bake the crust for a crispier result as mentioned in the recipe notes.
Coconut rice pudding
- Add the coconut milk to a saucepan and bring to the boil. Stir in the rice and simmer on low heat for about 30 minutes or according to the package instructions. Add sugar and vanilla to taste and set aside for about 10 minutes.
- Spread the rice pudding on the chilled cookie crust, smoothing out evenly. Place the cake in the fridge for at least 4 hours (or better overnight) to set.
- Place the raspberries in a saucepan and heat until thawed. Smash the raspberries with a fork, stir in the sugar and bring to a boil. In a cup, dissolve the cornstarch in a little bit of water, then stir it into the raspberry puree. Bring to the boil again and simmer for about 1-2 minutes, or until thickened. Let cool slightly while it thickens even more.
- Once the rice pudding cake has set, gently cut around the sides of the springform pan with a sharp knife. Then, carefully remove the cake. Spread the raspberry topping on top and garnish with fresh raspberries, shredded coconut flakes or other toppings you like. Serve chilled and enjoy!
- Cookies: I used vegan oat cookies, but you can use any (gluten-free) crunchy cookies of your choice or substitute granola.
- Coconut milk: I used full-fat canned coconut milk, but you can also use other non-dairy milk or cream, such as oat, soy, cashew or almond milk. Just make sure it is higher in fat and not too watery or the rice pudding won't be as rich and creamy.
- Pre-baking: If you want a crispier cookie crust, you can pre-bake it in a preheated oven at 355°F (180°C) for about 5-6 minutes. Then let it cool for about 20 minutes before adding the rice pudding.
- The preparation time does not include chill time.
- Please read my blog post for further information about this recipe.
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