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Vegan Vanilla Slice Recipe

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4.1 from 15 reviews

This Vegan Vanilla Slice is a delightful dairy-free twist on the classic dessert, featuring flaky golden puff pastry layered with a rich, creamy vanilla custard made from vegan ingredients. Perfectly chilled and dusted with powdered sugar, it serves as a luscious treat that is both comforting and suitable for vegan diets.

Ingredients

Puff Pastry

  • 2 sheets frozen vegan puff pastry, thawed

Custard

  • 1 1/4 cups (145g) custard powder
  • 3/4 cup (150g) sugar (or caster sugar; or 1 cup / 200g if custard powder is unsweetened)
  • 4 cups (1000g or 1L) dairy-free milk (such as soy or oat)
  • 1/2 cup (125g) vegan spreadable butter or vegan block butter
  • 2 teaspoons vanilla paste

Topping

  • 1/2 cup (60g) powdered sugar / icing sugar for dusting

Instructions

  1. Prepare the Pastry: Preheat your oven to 200°C (390°F) for conventional or 180°C (350°F) for fan-forced. Line a large baking tray with parchment paper and place the thawed puff pastry sheets on it. If both sheets don’t fit, bake them one at a time.
  2. Bake Pastry Sheets: Cover the pastry with another sheet of baking paper and place a second baking tray on top to keep the pastry flat. Bake for 20-25 minutes until golden and fully cooked. Remove and set on a wire rack to cool completely.
  3. Trim Pastry to Fit Pan: Use a sharp serrated knife to trim the cooled pastry sheets to fit your baking pan size. The recipe uses a 23cm (9-inch) pan, but an 8-inch (20cm) pan works as well for a thicker custard layer.
  4. Line Baking Pan: Line the square baking pan with baking paper, leaving some overhang for easy removal later. Place one trimmed pastry sheet into the base of the pan and set aside.
  5. Make the Custard: In a large pot, combine the custard powder and sugar. Stir in about 1 cup of the dairy-free milk and whisk until smooth and lump-free. Add the remaining milk, vegan butter, and vanilla paste.
  6. Cook the Custard: Heat the mixture over medium-high heat, whisking constantly for 15-25 minutes until thickened. Continue cooking for another 3 minutes to ensure it thickly coats the back of a spoon and falls off the whisk in thick ribbons.
  7. Strain or Blend Custard if Needed: If the custard has lumps, quickly blend with a stick blender or strain through a sieve. The custard may temporarily thin but will thicken again.
  8. Assemble the Vanilla Slice: Pour the custard over the pastry base in the pan and smooth the surface if necessary. Top with the second trimmed pastry sheet.
  9. Chill: Cover and refrigerate the vanilla slice for at least 4 hours or preferably overnight to set properly.
  10. Cut and Serve: Lift the vanilla slice out using the baking paper overhang. Using a sharp serrated knife, gently slice into squares or rectangles with a back-and-forth sawing motion. Dust generously with powdered sugar before serving.
  11. Storage: Store any leftovers in an airtight container in the fridge for 3-4 days. Note that the puff pastry will soften over time and powdered sugar will dissolve, so dust again if desired.

Notes

  • Thaw puff pastry sheets completely before baking for best puff and texture.
  • If your custard powder does not include sugar, increase the sugar amount to 1 cup (200g) to maintain sweetness.
  • Use vegan spreadable or block butter for a smooth, creamy custard.
  • A smaller baking pan will yield a thicker custard layer.
  • Use a sharp serrated knife to cut the vanilla slice cleanly without crushing the layers.
  • For best flavor and texture, chill overnight before serving.
  • The custard thickens further as it cools; don’t overcook but ensure it reaches the thick ribbon stage.

Find it online: https://recipeplenty.com/vegan-vanilla-slice-recipe/