Vegan Christmas – saffron rice cake with raspberry jam

The most gorgeous Christmas dessert. And it tastes amazing too! The key to success here is to use a lot of saffron, to get that intense flavour and bright colour. It goes well with the raspberry sauce on its own, but even better if you also serve it with some vegan cream or vanilla ice cream.
  • 2 tbsp coconut oil, a little more to batter the baking tray
  • 3 cups boiled white rice
  • 3 cups almond milk
  • 8 dates, very finely chopped
  • 1 generous tsp saffron
  • 4 tbsp agave
  • A pinch of salt
  • 1.5 cups frozen raspberries
  • 2 tbsp honey
  • 3 tbsp water
  1. Bring the oven to 200 degrees.
  2. Bring a pot to medium heat and melt the coconut oil. Add all other ingredients to the pot - rice, dates, almond milk, saffron, agave and salt and boil for ten to fifteen minutes. It is ready when the rice have absorbed most of the milk (it should be creamy) and the colour is bright yellow from the saffron.
  3. Batter a baking tray with a little coconut oil and poor the saffron rice mix into it. Bake in the oven for 15 minutes until the cake has started to turn a little brown.
  4. In a pot, warm the raspberries together with the water and honey and stir gently. Place in a bowl and serve together with the cake.
saffron cake featured