Vegan Vanilla Slice
This recipe is proof that there is no dessert dish you can’t have a delicious vegan version of. The end result is both decadent and simple and will have your guests really enjoying it, or you can just eat it all yourself.
It tastes as good as it looks…
What we use
We like to use Bird’s custard powder, which we can get locally at Coles in Australia.
Vegan Vanilla Slice
- Serves
- 10
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min · 2 hours including chilling
Ingredients
Slice
- 2 sheets of vegan-friendly puff pastry
- 1 cup caster sugar
- 1/2 cup vegan-friendly custard powder
- ¾ cup corn flour
- 4 cups of your favourite plant-based milk
- 2 tsp vanilla extract
- 60 grams of Nuttelex or vegan butter substitute/margarine
Icing
- 2 cups of icing sugar (sifted)
- 1 teaspoon Nuttelex
- Passionfruit pulp (about 1 passionfruit) – we keep a tin in the pantry for impromptu vanilla slice. Alternatively, if you don’t have passionfruit use 1 teaspoon of vanilla extract
- 1–2 teaspoons of water
Method
Slice
- Preheat oven to 200°C. Place the puff pastry sheets on lined oven trays. Prick with a fork and bake for 10–15 minutes at 200°C or until lightly browning on top. When you remove them from the oven, flatten them with a clean tea towel if they are too “puffy”, as you want them flat for the slice.
- Mix the caster sugar, cornflour and custard powder in a saucepan. Gradually add milk, whisking continually to ensure no lumps form.
- Add the Nuttelex/vegan butter, mixing continuously over medium/high heat until the custard is thick.
- Remove from stove top and add the vanilla.
- Let everything cool slightly. Place in a 22 cm square tin: first the pastry, then spread the custard evenly over the first sheet of pastry, then place the second sheet of pastry on top. Place in the refrigerator.
- Once completely cool, make the icing and ice the slice.
Icing
Place icing sugar, Nuttelex (vegan butter) and passionfruit pulp in a bowl and mix. Add small amounts of water at a time until you have a medium-textured spreadable icing. Spread evenly over the top of the cool slice. Only cut the slice when completely cool.
Notes
This recipe is adapted from Best Recipes.
Nutritional guide
| Calories / kilojoules | 471 / 1971 |
|---|---|
| Total fat | 10 g |
| Cholesterol | 0 mg |
| Sodium | 293 mg |
| Total carbohydrate | 81 g |
| Dietary fibre | 0.1 g |
| Sugars | 59 g |
| Protein | 3 g |
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