Puffed wheat cake is such a nostalgic Prairie classic! That chewy, chocolatey, not-too-sweet bar was a staple at every church basement gathering and fall fair. Here are three vegan versions — each one a little different in texture and sweetness level, but all true to the spirit of the original (and free of gelatin-based marshmallows).
🌾 1. Classic Prairie Puffed Wheat Cake (Vegan)
Texture: chewy and traditional
Makes: one 9×13 inch (23×33 cm) pan
Ingredients
*8 cups (2 L) puffed wheat cereal
*½ cup (125 mL) pure maple syrup or light corn syrup
*½ cup (100 g) brown sugar or coconut sugar
*¼ cup (60 mL) unsalted vegan butter or coconut oil
*3 Tbsp (20 g) unsweetened cocoa powder
*1 tsp (5 mL) pure vanilla extract
*Pinch of salt
Directions
1. Prepare pan: Grease or line a 9×13 in (23×33 cm) pan with parchment paper
2. Make the syrup: In a large saucepan, combine syrup, brown sugar, vegan butter, cocoa, and salt. Bring to a gentle boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
3. Add vanilla and stir.
4. Mix in puffed wheat immediately, folding until evenly coated.
5. Press into pan firmly but not too hard (it can compact too much).
6. Let cool completely before cutting into squares.
👉 Tip: Store in an airtight container at room temperature for up to 5 days — they actually taste best the next day!
🍫 2. Molasses-Maple Puffed Wheat Cake (Old-Time Flavour)
Texture: firmer, deeper caramel flavour — great for those who grew up with that smoky sweetness
Ingredients
*8 cups (2 L) puffed wheat
*¼ cup (60 mL) fancy molasses
*¼ cup (60 mL) maple syrup or golden syrup
*½ cup (100 g) packed brown sugar
*¼ cup (60 mL) vegan butter or coconut oil
*3 Tbsp (20 g) cocoa powder
*1 tsp (5 mL) vanilla
*Pinch of salt
Directions
1. Combine molasses, maple syrup, brown sugar, vegan butter, cocoa, and salt in a large saucepan.
2. Bring to a boil, stirring constantly. Boil gently for 2 minutes (for firmer texture).
3. Remove from heat and stir in vanilla.
4. Quickly mix in puffed wheat and stir until well coated.
5. Press into greased or parchment-lined pan.
6, Cool before cutting into bars.
✨ Variation: Sprinkle shredded coconut or chopped toasted nuts on top before it sets.
🌱 3. Date-Caramel Puffed Wheat Cake (No Refined Sugar)
Texture: soft and slightly sticky, but wholesome and kid-friendly
Ingredients
*8 cups (2 L) puffed wheat
*1 cup (150 g) pitted Medjool dates
*½ cup (125 mL) water
*¼ cup (60 mL) maple syrup
*2 Tbsp (15 g) cocoa powder
*2 Tbsp (30 mL) almond butter, sunflower seed butter, or tahini
*1 tsp (5 mL) vanilla
*Pinch of salt
Directions
1. In a blender or food processor, blend dates and water until smooth.
2. Pour into a saucepan and add maple syrup, cocoa powder, nut/seed butter, and salt.
3. Heat gently for 2–3 minutes, stirring until thick and glossy.
4. Remove from heat and stir in vanilla.
5. Combine with puffed wheat and mix well.
6. Press into parchment-lined pan and refrigerate until firm (about 1 hour).
🍯 Note: This version is best stored in the fridge. It’s great for lunchboxes or a healthier Halloween option.
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