Rice Pudding Cake

Let’s create a fantastic No-Bake & High-Protein Rice Pudding Cake with Blueberries—basically, turning a childhood favorite into a delightful cake version! It’s so delicious, and honestly, what could be better than starting your day with cake for breakfast?

Rice Pudding Cake

Rice Pudding Cake


  • Crust:
  • 3.5 oz (100g) low-sugar cookies of your choice
  • 2 tbsp unsweetened applesauce
  • 1 tbsp smooth peanut butter
  • Rice Pudding:
  • 1.5 cups (350ml) milk of your choice
  • 5 fl oz (150ml) low-fat (7%) cream or additional milk
  • 4.4 oz (125g) long grain white rice
  • 2-3 tbsp birch sugar / honey / maple syrup
  • 2.1 oz (60g) vanilla protein powder *optional
  • Blueberries:
  • 7 oz (200g) frozen blueberries
  • 3.4-6.8 fl oz (50-100ml) water
  • 2 tsp cornstarch + 2 tbsp water
  • Sweetener of your choice


  1. Prepare the Crust: Crush the cookies until they're crumbly. Add in the applesauce and peanut butter, mixing until it forms a sticky mixture. Line a baking pan with parchment paper, transfer the crust mixture into it, and press it down evenly. Pop it in the freezer (or place it in the fridge) while we move to the next steps.
  2. Make the Rice Pudding: Bring the milk and cream to a boil, then add the rice. Cook the rice as per the package instructions—it should turn creamy and a bit sticky toward the end. Add the sweetener and protein powder (if using) and stir until well combined. Let it cool for about 10 minutes. Pour this rice mixture into the pan over the crust, ensuring the top is smooth. Place it in the fridge.
  3. Prepare the Blueberry Topping: Cook the blueberries with water for roughly 5 minutes over medium heat until it forms a jam-like consistency. Combine the starch and water, then add it to the mixture and let it thicken. Sweeten it to your taste. Let it cool for 5 minutes, then spread this blueberry mix over the rice layer, smoothing it out. Refrigerate the pan overnight or for at least 4 hours. Once it’s set, dive in and enjoy this delightful treat! 🥰

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