Baked Rice Pudding Cake

This Vegan Baked Rice Pudding Cake - aka vegan Reisfladen - is one of those bakes that instantly takes me back.

I grew up right on the German / Dutch / Belgian borders and rice pudding cake like this was essentially everywhere. It's the kind of thing you'd spot in a bakery window, wrapped in that nostalgic "I need a slice of that" feeling.

It's basically a thick, creamy rice pudding baked into a cake, sitting on a soft vlaai-style yeast base. Simple, cozy and very much a classic in that corner of Europe.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

For the yeast base:

• Flour - I used all-purpose flour (plain flour). Spoon & level if measuring in cups for the most accurate result.
• Sugar - caster sugar, but granulated sugar works too, caster just dissolves a touch faster.
• Instant yeast - if using active dry yeast, you’ll want to dissolve it in the warm milk first.
• Fine salt
• Plant milk - I like to use oat milk, but any other plant milk will work fine. It should be warmed, warm = pleasantly warm to the touch, not hot (too hot can damage the yeast).
• Vegan butter - melted, plus extra for greasing the springform
• Vanilla extract (optional) - keeps the dough gently fragrant, but totally optional if you want it super classic.

For the optional crust glaze:

• Plant milk - I used oat milk
• Maple syrup - this gives the crust a light sheen and a slightly more golden finish.

For the rice pudding filling:

• Rice - I used pudding rice for this recipe. Pudding rice is most traditional, but short-grain rice such as arborio works really well too.
• Evaporated oat milk - I used Nature’s Charm Evaporated Oat Milk, it adds that "dairy-style" creaminess without needing coconut.
• Plant milk - such as oat milk. You’ll add this gradually if needed, depending on how quickly your rice absorbs liquid.
• Salt
• Cinnamon stick (optional) - for that classic background flavor, remove before baking.
• Vanilla extract - or vanilla bean paste
• Lemon zest (optional) - very subtle, but it brightens the richness in a really traditional way.
• Condensed oat milk - I used Nature’s Charm Oat Condensed Milk. This sweetens + adds richness at the same time, so you won’t need much extra sugar.
• To set - cornstarch + water, mixed into a smooth slurry first to avoid lumps

To lighten:

• Aquafaba - chickpea brine, use unsalted/low-salt if you can; it whips best when the bowl is grease-free
• Cream of tartar - or lemon juice. This helps stabilize the aquafaba foam so it holds up in the bake.
• Sugar - caster sugar, added gradually while whisking for glossy, stable peaks.

For the hot cherry compote:

• Cherries - pitted fresh or frozen cherries. Frozen cherries are perfect here and make this an easy year-round option.
• Sugar - or maple syrup, sweeten to taste - it depends on how tart your cherries are.
• Lemon juice - only a tiny bit makes the cherry flavor pop
• Cornstarch slurry - optional, to thicken. Mix cornstarch and water until smooth before mixing in. Only needed if you want a thicker, glossy sauce for pouring.

🔪 Equipment

Here is all the equipment you need to make this recipe:

For the tart/cake

• 22cm (9 inch) tart tin or springform tin
• Mixing bowl (large) for the dough
• Measuring cups/spoons (or a digital scale, optional but handy)
• Whisk
• Silicone spatula or wooden spoon
• Rolling pin
• Clean tea towel or bowl cover (for proofing)
• Saucepan (medium/large) for the rice pudding
• Fine grater or microplane (for lemon zest, if using)
• Electric hand mixer/stand mixer (for whipping aquafaba)
• Rubber spatula (for folding aquafaba into the rice pudding)
• Cooling rack

Optional but helpful:

• Parchment paper (to line the base if using a springform, and for easy release)
• Pastry brush (for glazing the crust)
• Sieve (for dusting icing sugar)

For the hot cherry compote:

• Small saucepan
• Spoon or spatula for stirring
• Small bowl (for cornstarch slurry, if using)

🍽️ Serving Tips

This vegan Reisfladen is at its best once it’s had a proper chill - the filling firms up, the slices come out neatly, and you get that classic bakery-style texture.

Here are some extra tips:

• For clean slices: Use a sharp knife and wipe it between cuts (especially if the compote is involved!).
• Serve chilled or at cool room temp: Take it out of the fridge for 10-15 minutes before slicing if you want it slightly softer.
• Add warm cherries on top: Spoon over a quick warm cherry compote right before serving for that cozy contrast of warm + cold.
• Keep it classic: A light dusting of icing sugar is all it needs.
• Make it a little extra: Add a dollop of softly whipped plant cream or a scoop of vanilla vegan ice cream alongside.

❄️ Storage Tips

Fridge: Store the baked rice pudding cake covered in the fridge for up to 4-5 days. The filling will continue to firm up slightly over time, which makes it even easier to slice.

Freezing:

• You can freeze it: Freeze slices (or the whole cake) for up to 2 months.
• How to freeze: Chill first, then wrap slices well (or store in a freezer-safe container). If freezing slices, put a small piece of parchment between them so they don’t stick.
• Defrost: Thaw overnight in the fridge. For the best texture, serve chilled or let it sit at room temp for 10-15 minutes before serving.

Cherry compote storage:

Fridge: Keep leftover compote in a jar/container in the fridge for up to 5 days.

💡 Expert Tips & Tricks

Don’t rush the dough rise. You’re looking for a dough that’s visibly puffed and airy. If your kitchen’s chilly, let it proof in the oven with just the light on (no heat) for a cozy little proving "spa".

My filling is too soft / won’t slice neatly

• It needs more chill time. This cake sets as it cools and firms up properly in the fridge. Give it at least 4 hours, ideally overnight.
• It was underbaked. Next time bake a little longer - you want the edges set and the center only slightly wobbly.
• Rice pudding was too loose. If it was still quite runny before baking, it’ll struggle to set. Cook the rice pudding until thick and creamy (it should mound on the spoon).
• Boost the set: Add an extra 1-2 teaspoon cornstarch next time if you prefer a firmer slice.

My filling is dense (not light/airy)

• Aquafaba deflated. The rice pudding may have been too hot when you folded it in, or it got mixed too aggressively. Let the pudding cool 10 minutes and fold gently, don’t stir.
• Aquafaba didn’t whip properly. Even a tiny bit of grease can stop it. Make sure the bowl/beaters are spotless (wipe with lemon juice if needed).

The top cracked

• Usually just a bit of overbaking or the oven running hot. Totally normal for baked custard-style fillings.
• Next time: bake until just set, and cool it away from drafts.
• Easy fix: serve with a dusting of icing sugar or warm cherries (no one will care, promise).

The crust shrank or pulled down the sides

• Overproofing can make dough slack and prone to shrinking in the oven. Stick to "puffy and risen," not doubled-and-collapsing.
• Dough too warm/soft when lining the tin: if it feels sticky, pop it in the fridge for 10 minutes before rolling.
• Press the dough firmly into the corners/sides so it has good contact.

The bottom feels a bit underbaked

• Try placing the tin on a preheated baking tray (heat helps the base set).
• If your oven is gentle, bake an extra 5 minutes or move the tin one rack lower for the last 10 minutes (keep an eye on browning).

The rice pudding scorched in the pan

• Heat was too high or it wasn’t stirred enough. Keep it low and slow and stir often, especially around the edges and bottom.
• If it catches slightly: don’t scrape the burnt bits up - quickly transfer the unburnt pudding to a clean pan and continue.

The cherry compote is too thin / too thick

• Too thin: simmer a bit longer, or add a small cornstarch slurry (mix cornstarch with cold water first).
• Too thick: stir in a splash of water or lemon juice while warming.

🔜 Related Recipes

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Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Baked Rice Pudding Cake (Vegan + Easy)

Romy

This vegan baked rice pudding cake - aka vegan Reisfladen (also known as rijstevlaai) - is a nostalgic European rice pudding cake with a soft vlaai-style yeast base and a thick, creamy baked rice pudding filling. It’s gently sweet, vanilla-forward, and sets beautifully once chilled for clean slices. Serve it simply with a dusting of icing sugar, or spoon warm cherries over the top for an extra cozy finish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Proofing + Chilling Time 5 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Baked Goods, Dessert

Cuisine German

Servings 10 servings

Equipment

• 1 tart tin or springform tin 22 cm / 9-inch
• 1 large mixing bowl for the dough
• Measuring cups/spoons or a digital scale, optional but handy
• 1 whisk
• 1 Silicone spatula or wooden spoon
• 1 Rolling Pin
• 1 Clean tea towel or bowl cover for proofing
• 1 medium saucepan for the rice pudding
• 1 Fine grater or microplane for lemon zest, if using
• 1 Electric hand mixer/stand mixer for whipping aquafaba
• 1 Rubber spatula for folding aquafaba into the rice pudding
• 1 cooling rack
• parchment paper to line the base if using a springform, and for easy release (optional)
• 1 pastry brush for glazing the crust (optional)
• 1 sieve for dusting icing sugar (optional)
• 1 small saucepan for the cherry compote
• 1 spoon or spatula for stirring for stirring
• 1 small bowl for cornstarch slurry, if using

Ingredients

  

For the yeast base (soft vlaai-style)

• 2 cups all-purpose flour (250g) + 1 tablespoon
• 3 tablespoons caster sugar (35g)
• 1 sachet instant yeast (7g)
• ½ teaspoon fine salt
• ½ cup warm oat milk (120 ml) or other plant milk
• 3.5 tablespoons vegan butter (50g) melted (plus extra for greasing)
• 1 teaspoon vanilla extract optional

Optional glaze for the crust:

• 2 tablespoons oat milk (30 ml)
• 1 teaspoon maple syrup

For the rice pudding filling:

• 1 cup pudding rice (180g) uncooked, short-grain rice such as arborio works
• 1 can evaporated oat milk (400 ml) I used Nature's Charm
• 1.5-2 cups oat milk (350-450 ml) start with 350ml; add more if needed
• 1 pinch of salt
• 1 cinnamon stick optional
• 1 teaspoon vanilla extract or vanilla bean paste
• zest of 1 lemon optional, but very classic
• ⅓ cup condensed oat milk (120 ml) plus 1 tablespoon, I used Nature's Charm
• 3 tablespoons cornstarch (25g)
• 3 tablespoons water
• 6 tablespoons aquafaba (90 ml) unsalted chickpea brine
• ¼ teaspoon cream of tartar 1 teaspoon lemon juice
• 2 tablespoon caster sugar (25g)

Hot cherry compote (serving suggestion):

• 2 ¼ cups pitted cherries (300g) fresh or frozen
• 2-3 tablespoons sugar or maple syrup to taste
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch + 1 tablespoon water optional, for thicker sauce

Instructions

 

Make the dough:

• In a large bowl, mix flour, sugar, yeast and salt.
• Add warm oat milk, melted vegan butter and vanilla (if using). Mix into a dough.
• Knead for 6-8 minutes until smooth and elastic (by hand or mixer).
• Cover and leave somewhere warm for 45-60 minutes, until puffed and risen.

Line the tin:

• Grease a 20-22cm tart tin (or springform).
• Roll the dough out and line the base and sides (aim for a 2-3cm "wall"). Trim any excess.
• Cover and let it rest/proof again while you make the filling (15-20 minutes).

Cook the rice pudding:

• Add rice, evaporated oat milk, oat milk, salt and the cinnamon stick (if using) to a saucepan.
• Bring to a gentle simmer, then cook on low for 20-25 minutes, stirring often, until the rice is tender and the mixture is thick and creamy. If it thickens too quickly before the rice is soft, add a splash more oat milk.
• Remove from the heat. Take out the cinnamon stick. Stir in vanilla, lemon zest (if using) and condensed oat milk.

Thicken slightly + cool:

• Mix the cornstarch with water until smooth, then stir into the hot rice pudding.
• Return to low heat and cook for 1-2 minutes, stirring, until it tightens slightly.
• Let it cool for 10 minutes (warm is fine - just not piping hot).

Whip aquafaba + fold in:

• In a clean bowl, whisk aquafaba with cream of tartar (or lemon juice) to soft peaks.
• Add the 25g sugar gradually and whisk to glossy stiff peaks.
• Fold the aquafaba into the slightly cooled rice pudding in 2-3 additions, gently, to keep the mixture airy.

Fill + bake:

• Preheat the oven to 180°C (160°C fan).
• Spoon the filling into the dough-lined tin and smooth the top.
• Optional: brush the exposed dough edge with the oat milk + maple glaze.
• Bake for 40-50 minutes, until the edges are set and the center has just a slight wobble.
• Cool completely, then chill for at least 4 hours (overnight gives the cleanest slices).

Prepare the hot cherry compote:

• Add cherries, sugar/maple and lemon juice to a small saucepan.
• Simmer 8-10 minutes until juicy and softened.
• If you want it thicker: stir in the cornstarch slurry and cook for 30-60 seconds until glossy.
• Spoon warm over chilled slices of Reisfladen.

Notes

• Tin size: An 8-9 inch (20-22cm) springform or tart tin works best. If your springform ring is very tall, just trim the dough to your preferred rim height (around 3-4cm looks most classic).
• Measuring flour (US cups): For the most consistent results, use a kitchen scale if you can. If measuring in cups, spoon the flour into the cup and level it off (don’t scoop/pack).
• Rice choice: Pudding rice is most traditional. Short-grain rice works well too (arborio is a great substitute).
• Consistency check (before baking): The cooked rice pudding should be thick and creamy - it should mound slightly on a spoon, not pour like a sauce. Add extra oat milk only if the rice isn’t tender yet.
• Cornstarch slurry: Always mix cornstarch with cold water first to avoid lumps, then stir it into the hot rice pudding.
• Aquafaba tips: Use a clean, grease-free bowl for whipping. Let the rice pudding cool for about 10 minutes before folding in the aquafaba so it doesn’t deflate. Fold gently (don’t stir).
• Bake cue: The edges should look set and the center should still have a slight wobble - it firms up as it cools and chills.
• Chilling: This cake needs fridge time for clean slices. Chill for at least 4 hours, ideally overnight.
• Serving suggestion: Warm cherry compote on top is amazing, especially with the chilled cake (warm + cold = the whole point).

Keyword baked rice pudding, reisfladen, rice pudding, rice pudding cake, vegan rice pudding, veganer reisfladen

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