Vegan vanilla custard slice recipe

Vanilla slice was always my favourite bakery treat. I'm not really a cakey person or have much of a sweet tooth, but a vanilla slice is just soooo.....! This vegan version is just as yummy! I hold my hand up, it ain't the prettiest, but that can be worked on, it definitely hits the spot taste and texture wise

So in true Come Dine With Me Fashion, "Did you make your own pastry?" I bloody well didn't! As much as I love cooking from scratch, and will happy knock up a shortcrust pastry, puff pastry from scratch is a bridge too far. I use frozen Jus-Rol which is vegan. It comes as 2 x 500g blocks, I cut one of the blocks in half whilst still frozen and used that for this recipe.

The milk/cream content for the custard you can play around with to taste and budget, as long as you hit the 900ml level of liquid it really doesn't matter. I used a carton of Asda single soya cream which was 330ml and made the rest up with Aldi unsweetened soya milk.

I think the thing with this dish is patience, letting everything cool before assembling and cutting. Something that I need to apply a little more of next time I make it!

This recipe makes 8-10 cakes, depending on the size you cut them into


250g premade puff pastry

90g custard powder, I used Birds which is definitely vegan

90g sugar

900m combination of plant based milk/cream, see notes above

1/2 tsp vanilla essence

200g icing sugar

cold water


Preheat the oven to 210c

Roll the pastry out into as neat a rectangle as you can, about 3mm thick and the size of a standard baking sheet. Put in the oven and cook for 15-20 mins until nicely golden

In a pan add the the custard powder and sugar. With a splash of the 900ml of plant based milk/cream, mix into a smooth paste. Add the vanilla essence then add the rest of the milk until all combined. Heat to a gently bubble, stirring regularly. The custard will be thick and smooth. Leave to one side to cool

Remove the pastry from the oven, and reduce the temperature to 190c. Using a long knife, carefully split the pastry in 2, horizontally, replacing onto 2 baking sheets, cut side upwards. Return to the oven for a further 10 minutes until the pastry is crisp and golden

Remove the pastry from the oven and leave everything to cool for at least another 20 minutes. Don't be tempted to assemble too soon as I did first time round and ended up with a big soggy mess!

Carefully spread the now very thick custard on the scruffiest of the 2 pieces of pastry, then place the top back on. Mix the icing sugar with a few teaspoons of water to make a smooth mix then gently drizzle and tease the icing over the pastry. Put the whole thing in the fridge or cool place for at least 30 minutes before trimming and cutting into slices

What I found worked was a long, sharp knife to square up the edges, wiping after each cut. I cut the top piece pastry into 10, just through to the custard, then went back and went all the way through to the bottom and separated them all. Good luck with this, this is the hardest part, Mary Berry I ain't!

Regardless of how your finished slices look, they will be delicious, and even better, vegan!


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