Vegan Easy Blueberry Lemon Rice Cake Stack

Total time15 min

Prep time10 min

Cook time5 min

Vegan Easy Blueberry Lemon Rice Cake Stack

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Ingredients

4 servings

For the blueberry compote

1 cup fresh blueberries
1 tbsp maple syrup
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
1 tsp lemon juice

For the lemon cream

½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp maple syrup
1 tsp lemon zest
1 tsp lemon juice

For assembly

8 plain rice cakes

For serving

1 tsp lemon zest, for garnish (optional)

Instructions

1
Combine the blueberries, 1 tbsp maple syrup, and 1 tsp lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst and the juices thicken slightly, about 4–5 minutes. Remove from heat and let cool for 2–3 minutes — the compote will continue to thicken as it sits.
2
While the compote cools, pour the cold heavy cream into a medium bowl. Add 1 tbsp maple syrup, 1 tsp lemon zest, and 1 tsp lemon juice. Beat with a hand mixer on medium-high speed (or whisk vigorously by hand) until the cream holds soft, billowy peaks — it should mound gently when the beaters are lifted, about 2–3 minutes with a mixer.

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