Happy Valentine’s Day, friends!
I have an AWESOME dessert to share today. If you still haven’t planned a Valentine’s Day dessert, you can make THIS vegan rice crispy cake. It takes no time at all, but it is gorgeous and really fun and festive!
Last week for my birthday, I decided to make a vegan rice crispy cake just because it sounded fun. I remembered seeing something like this on Pinterest a million years ago and have been meaning to try it out, and the day finally came 😉 I served it to my friends at a cocktail party I had for my birthday and it was a hit!
It’s gooey and sticky and sweet and fantastic, just two huge stacked rice crispy treats that you cut open like a cake!
So here is the recipe!
Vegan Rice Crispy Cake
2015-02-10 12:12:23
Serves 16
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for the rice crispies
- 6T Earth Balance margarine
- 2 bags Dandie’s Vegan Marshmallows
- 10-12C puffed rice cereal (I used all of a 6 oz bag)
for the frosting
- 6T Earth Balance margarine, softened
- 3C powdered sugar
- 1t vanilla extract
- optional: soy milk as needed to get desired consistency
for the rice crispy treats
- In a large nonstick saucepan, melt Earth Balance. Add marshmallows and stir frequently until they are all melted — I found that cranking the heat up once I added the marshmallows really helped them melt.
- Once they’re melted, add the rice crispies and stir until well coated with sticky marshmallow goodness!
- Spray two cake pans with cooking spray (or grease with margarine) and add half the rice crispy mixture to each pan. Using your hands, mold the crispies into the pans and set them out to cool.
for the frosting
- Using a hand mixer, beat everything together. Add soy milk as needed to get the frosting to a spreadable consistency.
to assemble
- Once the rice crispies are cool, you should be able to just shake them out of the pan onto a plate. Layer with frosting. I left the sides free of frosting to show off the rice crispies 🙂
- If you want a cute sprinkle heart, place a heart-shaped cookie cutter on top of the cake and gently add sprinkles into the middle. Remove the cookie cutter when you’re done.
Notes
- I made the rice crispy treats, molded them into their pans, and let them cool before making the frosting. I left the Earth Balance out to soften while the rice crispies cooled and that worked perfectly.
Nutrition Facts
- Calories: 215; Calories from Fat: 75; Total Fat: 8.3g; Saturated Fat: 2.3g; Sodium: 76mg; Potassium: 13mg; Total Carbohydrates: 34.4g; Sugars: 24.8g; Protein: 0.7g
Flora Foodie https://florafoodie.com/
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