Dairy-Free Classic Vanilla Slice
Indulge in the timeless charm of this Dairy-Free Classic Vanilla Slice, a decadent dessert that's perfect for anyone seeking a plant-based twist on a beloved favorite. Featuring crisp, golden layers of puff pastry sandwiching a creamy custard made with coconut milk and almond milk, this recipe is completely free of dairy without sacrificing its signature silky texture. The custard is expertly thickened using cornflour and agar-agar powder, and infused with fragrant vanilla extract for an irresistible flavor. Finished with a dusting of icing sugar, this chilled treat is as elegant as it is satisfying. With just 20 minutes of prep time and simple baking techniques, this recipe is ideal for impressing guests or elevating everyday indulgence. Serve sliced and enjoy this dairy-free delight with every luscious bite. Perfect keywords: "dairy-free dessert," "vanilla slice recipe," "easy plant-based recipes."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets frozen puff pastry sheets
- 400 ml coconut milk
- 250 ml almond milk
- 100 grams sugar
- 75 grams cornflour
- 2 teaspoons vanilla extract
- 1 teaspoon agar-agar powder
- 50 grams icing sugar
Instructions
Preheat your oven to 200°C (392°F). Line a baking tray with baking paper.
Lay out the puff pastry sheets on the lined baking tray. Prick the pastry all over with a fork to prevent it from puffing too much during baking.
Place another sheet of baking paper on top of the pastry, followed by a second baking tray to weigh it down and keep it flat.
Bake the pastry for 10-15 minutes until golden brown and crisp. Remove the top tray and baking paper halfway through to allow the pastry to brown. Set aside to cool.
In a medium saucepan, combine the coconut milk and almond milk. Add the sugar, cornflour, and agar-agar powder, whisking together until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil.
Remove the custard from the heat and stir in the vanilla extract. Continue to whisk until smooth and thickened. Let it cool slightly.
Line a square cake tin (about 20 cm / 8 inches) with cling film, leaving plenty of overhang for easy removal later.
Place one sheet of the baked puff pastry in the bottom of the tin.
Pour the slightly cooled custard evenly over the pastry sheet in the tin.
Top with the second sheet of baked puff pastry, pressing down gently to set.
Refrigerate the vanilla slice for at least 3 hours, or until the custard is fully set.
Before serving, sprinkle icing sugar over the top layer of pastry.
Slice carefully with a sharp knife and serve chilled.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 197.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 456 mg | 35% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
