We recently celebrated our little Carrington’s second birthday with a pink theme and a sweet Vegan Rice Crispy Cake with Buttercream Icing!
Rice Crispy treats were a favourite dessert of mine growing up. I think it’s special when you can pass down memories of your own to your children, especially when celebrating. A traditional rice crispy treat wasn’t going to cut it, it needed to be special so, I created a 3-tier cake layered with silky vegan buttercream.
This type of dessert is perfect for parties because it’s free from gluten, flour, eggs, milk and nuts. Virtually anyone can eat this cake! It’s also much faster to make than a traditional flour cake so if you’re low on time, this is a great kitchen hack.
When decorating with your buttercream, I suggest using a piping bag. It will look refined but be warned, try not to do this on a hot day as I did without a fan nearby. You will have melted buttercream but rest assure, it’s just as delicious. You can purchase your own piping bag on Amazon or if you’re in a rush, simply use a spoon to scoop or a butter knife to spread. You can also use a zip-lock bag with a hole cut in one corner.
Scroll below for a full list of ingredients and instructions to making a Vegan Rice Crispy Cake with Buttercream Icing. If you enjoyed this recipe, you may want to try my recipe for Vegan Puffed Wheat Squares.
My main tools and ingredients for this recipe:
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintVegan Rice Crispy Cake with Buttercream Icing
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: serves 10-12
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the cake layers:
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10 cups Crispy Rice cereal
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3 bags of vegan marshmallows
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5 tbsp vegan butter
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3 tsp vanilla extract
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½ tsp salt
For the buttercream icing:
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3 cups vegan butter
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12 cups icing sugar
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1 tsp salt
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3 tsp vanilla extract
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4 tbsp plant milk (more if needed)
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Food coloring (optional)
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Sprinkles to decorate (optional)
Instructions
For the cake layers:
- Spray 3 8X1 ½ cake pans with cooking spray or lightly oil (if cake pans are not non-stick)
- Melt the butter in an extra-large pot over medium heat. Add the marshmallows, and cook, stirring, until they melt completely, about 5 minutes. Remove the pot from the heat and stir in the vanilla and salt.
- Add the rice cereal and stir with a rubber spatula, scraping up from the bottom, until the cereal is completely coated. Divide the cereal evenly into the 3 prepared cake pans.
- Place a piece of parchment paper on top and using a drinking glass, large spoon or your hands, pat it down into an even layer. Let sit at room temperature until firm, about 30 minutes.
For the buttercream icing:
- Add vegan butter to a large bowl. Using a hand or stand mixer, cream until smooth. Add vanilla and salt. Slowly add the powdered sugar 1 cup at a time at low speed gradually increasing speed until thick and smooth.
- If your consistency is too thick, add a little plant milk a drop at a time, and if it’s too thin, add 1/4 to 1/2 cup more powdered sugar.
- Turn the “cake” onto a serving platter. Using a piping bag pipe one thick layer of buttercream on top.
- Repeat with remaining layers of the “cake”. Decorate the top with a ring of buttercream roses and sprinkles, or to your liking.
Notes
Leftover buttercream can be refrigerated for up to 5 days or frozen for 3 months.
