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Vegan Vanilla Slice Recipe

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4.2 from 13 reviews

This Vegan Vanilla Slice is a delightful plant-based dessert featuring layers of crisp puff pastry filled with a creamy, dairy-free custard made from custard powder, sugar, and vegan milk. It’s an indulgent treat that’s vegan-friendly, easy to prepare, and perfect for sharing.

Ingredients

Puff Pastry

  • 2 sheets frozen vegan puff pastry (thawed)

Custard Filling

  • 1 1/4 cups (145g) custard powder
  • 3/4 cup (150g) sugar (or caster sugar; or 1 cup / 200g if custard powder does not contain sugar)
  • 4 cups (1000g or 1L) dairy-free milk (soy or oat recommended)
  • 1/2 cup (125g) vegan spreadable butter (or vegan block butter)
  • 2 teaspoons vanilla paste (or vanilla extract)

Topping

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

Instructions

  1. Prepare the pastry: Preheat oven to 200°C (390°F) conventional or 180°C (350°F) fan-forced. Line a large baking tray with parchment paper. Place the two sheets of frozen puff pastry on the trays to thaw. If only one sheet fits per tray, bake sequentially. Cover each pastry sheet with another parchment paper and a second baking tray on top to avoid puffing. Bake for 20-25 minutes or until golden and cooked through. Cool completely on a wire rack.
  2. Trim the pastry: Use a sharp serrated knife to trim the baked pastry sheets to fit your baking pan size (23 cm / 9 inch recommended; smaller pans yield thicker custard layer). Line the baking pan with parchment paper and place one trimmed pastry sheet as the base.
  3. Make the custard: In a large pot, combine custard powder and sugar. Add about 1 cup of milk and whisk until smooth and lump-free. Stir in remaining milk, vegan butter, and vanilla paste. Heat over medium-high heat, whisking constantly for 15-25 minutes until thickened. Continue cooking for 3 minutes more until custard coats the back of a spoon and falls in thick ribbons from the whisk.
  4. Refine the custard: If lumps remain, blend the custard quickly with a stick blender or strain through a metal sieve. This may thin the custard temporarily—it will thicken again upon cooling.
  5. Assemble the slice: Pour the custard over the pastry base in the pan, smoothing the surface. Place the remaining trimmed pastry sheet on top.
  6. Chill: Cover and refrigerate the vanilla slice for at least 4 hours, preferably overnight, to set properly.
  7. Cut and serve: Remove the slice from the pan using the parchment overhang. Using a sharp serrated knife, cut gently with a back-and-forth sawing motion into squares or rectangles. Dust generously with powdered icing sugar. Serve immediately.
  8. Storage: Store any leftovers in an airtight container in the fridge for 3-4 days. Pastry may soften over time and powdered sugar topping may dissolve, so dust again if desired before serving.

Notes

  • If custard powder does not contain sugar, increase sugar to 1 cup (200g) for sweetness.
  • Ensure puff pastry is fully thawed before baking for even cooking.
  • Use vegan spreadable or block butter to achieve creamy custard texture.
  • Custard needs constant whisking to avoid lumps and burning—patience is key.
  • Pastry may puff during baking but weighs down with a second tray to keep flat layers.
  • The vanilla slice is best eaten within a few days as puff pastry softens in storage.

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