Indian Rice Pudding Vegan Cake

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This 3 layer vegan cake from clever nutritionist Bonnie Chivers is the easiest treat to have in your fridge for a little slice each night or with a cup of tea during the day

SERVES: 8   PREP TIME: 10 min   COOKING TIME: 30 min RESTING TIME: 4 hours


  • 1 packet of our Indian Rice Pudding
  • 50g coconut chips
  • 100g walnuts
  • 50g almonds
  • 1/2 tsp vanilla essence
  • Pinch of salt
  • 1 tbs brown sugar
  • 1 can of coconut milk
  • 1 can of mango cheeks (or fresh mango when available)
  • 1 fresh passion fruit


  • Place walnuts, almonds, coconut chips, vanilla, salt and sugar in a food processor and blend to a finer texture (nuts can be soaked first to speed this along).
  • Press into the base of a 7” springform pan and put it in the fridge
  • Cook the Indian Rice Pudding following the instructions in the packet using coconut milk instead.
  • Allow to cool for a few minutes.
  • Pour rice pudding over the nut base and press firmly.
  • Place it in the fridge for 3 hours.
  • Meanwhile use a blender to purée mango (don’t include liquid from the can, just the fruit).
  • Spread purée on top of rice and dress with fresh passion fruit and extra nuts for decoration
  • Place the cake in fridge for another hour and then serve.

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