Lemon and Poppy Seed Rice Crispy Cakes

A nostalgic treat with vegan marshmallows, lemon zest and poppy seeds - an ode to the delicious childhood snack, Rice Crispy Cakes.

Done in 15 minutes

Serves 8-10

Mia Jacobs

Dish by Mia Jacobs



Lemon and poppy seed bars

400gvegan vanilla marshmallows

155gvegan butter

2-3lemons, zested

1lemon, juiced

1 tspvanilla extract

15gpoppy seeds

a pinchsalt

150grice krispies

If you loved a rice crispy treat/cake in your childhood, you'll love this. Except this version, is a little more grown up. It's still chewy and moorish but has a pop of lemon juice and zest to offset the sweetness.


Melt the butter and marshmallows in a frying pan over a low medium heat. Stir until fully melted and smooth.

Add the lemon juice, zest, vanilla extract, poppy seeds and a pinch of salt to the mixture and stir to incorporate.

Add the still warm marshmallow mixture a large bowl with the rice krispies. Once fully incorporated tip into a lined square dish or baking tray. Zest over some more lemon, then press firmly with some baking paper to flatten and get an even surface.

Place in the fridge to firm up then slice into bars and enjoy or store in a airtight container for a few days.

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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