Calling all vegan dessert fiends (and anyone with a major sweet tooth)! We’re about to whip up a slice of pure vegan magic: Vegan Vanilla Slice with Summer Berry Bliss.
Picture this: crisp, flaky puff pastry layered with a thick and creamy vanilla custard, all topped with a burst of fresh, seasonal berries. Vegan? You betcha!
This recipe is the perfect answer to your sugar cravings, whether you’re looking to impress at your next potluck or just need a delightful treat to chill with at home.
Plus, the best part? It’s surprisingly simple to make! No fancy ingredients or complicated techniques here.
Just follow these easy-peasy steps, and you’ll be a vegan vanilla slice pro in no time.
Here’s What You’ll Need:
- For the Puff Pastry Party:
- 1 sheet of frozen puff pastry, thawed (because who has time to make their own pastry, am I right?)
- For the Vegan Custard Dream:
- 2 cans (780ml) full-fat coconut milk (trust me, this makes the creamiest custard ever)
- ¾ cup (150g) cane sugar or caster sugar
- 3 teaspoons vanilla extract (with those lovely vanilla seeds, if you can find them!)
- ½ cup + 3 tablespoons (80g) cornstarch
- ⅓ cup + 1 tablespoon (95g) vegan butter, cubed
- Pinch of turmeric powder (optional, for a pretty golden color)
- For the Berrylicious Topping:
- ⅓ cup (45g) powdered sugar (for a finishing touch of sweetness)
- 5-6 fresh strawberries (sliced, because presentation matters!)
- 9-12 fresh raspberries (because more berries = more deliciousness)
Let’s Bake This Vegan Beauty!
Puff Pastry Party Time: Preheat your oven to 375°F (190°C). Lightly dust your thawed puff pastry with some flour and roll it out thin (think about the thickness of a nickel).
Cut the pastry into two squares that fit snugly in your 8-inch square baking tin.
Now, take a fork and poke some holes in the pastry (we call this “docking”) to prevent air bubbles while baking.
Bake each pastry square (one at a time) on a baking sheet lined with parchment paper. Pro tip: line the top baking sheet with parchment paper too, to avoid any sticky situations. Bake for 17-18 minutes, or until golden brown.
Let the baked pastry squares cool on a wire rack while you whip up the custard magic.
Vegan Custard Time: In a large saucepan, whisk together the coconut milk, sugar, and cornstarch.
Gradually whisk in the coconut milk to avoid lumps. Add the vanilla extract and bring the mixture to medium heat.
Stir constantly with a whisk until the custard boils and thickens considerably. Remove the pan from the heat, and stir in the cubed vegan butter and optional turmeric powder until melted and fully combined.
Assemble and Chill: Line an 8-inch square baking tin with two pieces of baking paper, leaving some overhang on each side so you can easily lift the slice out later.
Place one of the pastry squares in the base of the tin.
Immediately pour the hot custard over the pastry base and spread it level. Top the custard with the pre-cut pastry square while it’s still warm so they stick together.
Chill the assembled vegan vanilla slice for about 4 hours, or until the custard is completely set.
- Serving Time! Once chilled and set, carefully lift the slice out of the tin using the overhanging parchment paper. Use a sharp serrated knife to cut it into 9 portions. Dust the top with powdered sugar and arrange fresh strawberries and raspberries for a vibrant and delicious presentation.
Tips & Tricks:
- Fruity Twist: Feeling adventurous? Swap out the summer berries for chopped mangoes or peaches for the topping.
- Richer Custard: Substitute some of the coconut milk with almond milk or another plant-based milk for a richer flavor profile.
- Mini Slices: Cut the puff pastry into smaller squares and assemble individual mini vegan vanilla slices for a cute and bite-sized dessert option.
Store and Enjoy:
This Vegan Vanilla Slice with Summer Berry Bliss is best enjoyed chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
So ditch the complicated recipes and impress everyone with this simple yet delightful vegan dessert!
Vegan Vanilla Slice with Summer Berries
Ingredients
Vanilla Custard:
- 780 ml 2 cans Coconut Milk (I have used Native Forest canned coconut milk)
- 150 g 3/4 cup Cane Sugar / Castor sugar
- 3 teaspoons Vanilla Extract with vanilla seeds
- 80 g 1/2 cup + 3 tablespoons) Corn Starch (I have used Let’s Do Organic Corn Starch)
- 95 g 1/3 cup + 1 tablespoon Vegan Butter, cut in cubes
- Pinch of turmeric powder for color optional
Topping:
- 45 g 1/3 cup Powdered Sugar
- 5-6 fresh strawberries
- 9-12 Fresh Raspberries
Instructions
Method for Puff Pastry
- Preheat the oven to 375f. Unroll one sheet of store-bought chilled puff pastry with the paper underneath.
- Dust with a little flour on both sides then cover both sides with sheet of baking paper.
- Roll it length wise to a thickness of 1/8th inch and about 21inches in length and 12 inches in width.
- Divide the pastry equally in two squares to fit into the 8inch square baking tin. Dock the pastry with a fork.
- Place one piece of rolled pastry on a baking sheet lined with baking paper. Place another baking tray on top. Bake for 17-18 minutes until golden brown.
- Remove the top tray and slide the pastry onto a wire rack to cool. Repeat with the other sheet of pastry.
- Using the base of an 8-inch square cake tin to guide you, use a sharp knife to cut each piece of pastry into an 8 inch square.
- Line the tin with two pieces of baking paper, leaving some overhanging on each side so that you can easily lift the slice out of the tin later.
- Place one of the pastry squares in the base of the tin. Set aside the second pastry square.
Method for Custard
- To make the custard, combinecoconut milk, sugar and corn starch in a large saucepan.
- Gradually whisk in the milk to avoid lumps. Add the vanilla extract.
- Place the pan over a medium heat and stir constantly with a whisk until the custard comes to a boil and thickens considerably.
- Remove from the heat, add the butter and turmeric powder for color and stir until melted and fully combined.
- Immediately pour the custard over the pastry base in the tin and spread it level.
- Top the custard with the precut pastry slices while it is still warm so that they stick.
- Chill for about 4 hours until set. When you are ready to serve them, carefully lift the whole slice out of the tin using the overhanging parchment and use a sharp serrated knife to slice it into 9 portions.
- Dust it powdered sugar and top it fresh summer berries just before serving.
- Store it in an airtight container in the fridge for 3-4 days
