This dessert combines a few of my favourite things. Cinnamon, vanilla slice, berries and, of course, it’s all vegan!
Can you believe that Easter is just around the corner? For me, that means my birthday is soon! I haven’t celebrated my birthday recently, as I could never be bothered and lacked self-care. However, it’s been a very difficult and stressful year so I’m forcing myself to take time out for my birthday this year… plus, I’m turning 30!
Anyway, back to this cake. If there is one food that I miss being vegan, its vanilla slice. I love the crispy pastry and custard that just melts in your mouth. This cake is 100 times easier than making or using pastry as I replaced it with ready-to-eat hot cross buns.
Feel free to double the ingredients for the custard if you’re a big fan of custard!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
Hot cross bun, custard and blueberry cake
- 6 hot cross buns, (I used Bakers Delight hot cross buns)
- 2 1/2 cup soy milk
- 7 tablespoons corn flour or corn starch
- 1/4 cup maple syrup, or to taste
- Dash of vanilla bean powder
- 1/2 cup fresh or frozen blueberries.
- Line the bottom of a 20cm loose bottom or springform cake tin with baking paper.
- Slice hot cross buns in half width ways and place the bottom halves of the buns along the bottom of the cake tin. Use any spare spread to fill in the gaps.
- For the custard filling, add the soy milk, cornflour, maple syrup and vanilla to a medium saucepan over high heat. Mix with a spoon until thickened (it should be the thickness of yoghurt). Make sure there are no lumps.
- Pour custard on top of hot cross buns and scatter blueberries on top. Arrange the remaining halves of hot cross bun onto the custard and set aside in the fridge.
- When the custard is set or dry to the touch, remove the cake from the tin, slice and enjoy! To store, keep in an airtight container for up to 5 days.