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Vegan Rice Crispy Cakes

Chocolate rice crispy cakes that are dairy-free!

Course Dessert
Cuisine vegan
Keyword vegan chocolate rice crispy cakes
Prep Time 10 minutes
Chill time 1 hour
Servings 12 cakes
Calories 126 kcal


  • 160 g Chocolate of choice (5.6oz)
  • 2 Tablespoons Vegan margarine
  • 2 Tablespoons Golden syrup
  • 120 g Crispy rice cereal (4.2oz)


  1. Line a cupcake tin with 12 paper cases.

  2. Melt the chocolate, margarine and golden syrup together. I did this on a double boiler but you can do it in short bursts in the microwave too, mixing each time.

  3. Add the rice crispies and melted chocolate mixture to a large bowl. Mix well using a wooden spoon, until all of the crispies are well coated in chocolate.

  4. Place a few spoonfuls of the mixture into each paper case. You may be able to get a few more cakes out of this mixture, depending on what size you make them.

  5. Place the crispy cakes into the fridge for 1 hour, or until the chocolate has fully set.

Recipe Notes

  • Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Vegan Rice Crispy Cakes
Amount Per Serving (1 crispy cake)
Calories 126 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 22g7%
Sugar 9g10%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.