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Cranberry Pecan Rice Cake

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"This nutty and chewy rice cake is my favorite dessert."
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1 h 55 m servings 80 cals
Original recipe yields 48 servings (48 pieces)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Whisk milk, eggs, and oil together in a small bowl until smooth.
  3. Whisk rice flour, brown sugar, and baking powder together in a large bowl. Add milk mixture; mix under batter is well-combined and creamy. Pour batter into baking dish. Sprinkle cranberries and pecans on top.
  4. Bake in the preheated oven until firm, about 1 hour 10 minutes. Remove from oven and place on a wire rack to cool, about 30 minutes. Cut into 48 pieces.


  • Cook's Note:
  • Make sure you do not use a hand mixer, which will create too many air bubbles in the cake batter.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 80 calories; 3 g fat; 12.3 g carbohydrates; 1.4 g protein; 9 mg cholesterol; 39 mg sodium. Full nutrition

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