Guys, I wanted to show this recipe sometime around Easter. But then I wasn’t happy with the photos. And so kept this wonderful recipe for a vegan rice pudding cake away from you. I am pretty nerdy when it comes to photography. Sometimes I don’t choose recipes because I think they will not look pretty on a photo. The vegan spinach lasagna is a really good example. It is one of the most popular recipes on this blog. But I was never happy with the photos. Three photo shoots later I published the recipe. Call me crazy. But that makes me happy. Yesterday I had my last day at work. So I baked this vegan rice pudding cake. Actually, I am always a little bit worried about vegan shortcrust pastry but I used this recipe several times and it always worked. So no worries anymore! Like always I wish you happy baking and enjoy your rice pudding cake.
Ingredients shortcrust pastry
Method shortcrust pastry
Combine flour, sugar, salt, oil and water and knead until the dough is smooth. If the dough is still crumbly than you didn’t use enough water. Refrigerate dough for 1 hour.
Bring rice milk to a boil. Add sugar and rice and let it cook for 40 minutes (depends on which rice you are using) on medium heat. Stir regularly! Add yoghurt and apple puree to the rice pudding.
Meanwhile, butter and flour an 18 cm round cake pan. Preheat oven to 350º F / 175 ° C.
Line the bottom of the cake pan with the dough and trim it so it lays about 1 inch beyond the edge of the pan. Add jam. Then, Put the rice pudding filling in the pan and bake for about 40 minutes.