I actually didn’t have a thing for vanilla custard slice until after becoming vegan. I tried one at my favourite vegan bakery and just fell in love with it! What I didn’t like was the sugar overload headache it came with, so I went out to create my own, making it healthier than the average dessert.
So by now you know it’s vegan but it’s also gluten-free, soy-free, oil-free and only 8 ingredients. YAY ☺️
I like to add some oil to the inside edges of the pan to stick the baking paper down. This makes it easier to press down the base mixture into the pan, and for when pouring the custard in. It also creates a straighter edge along the custard when set.
It will feel fragile when taking it out of the pan but don’t worry! Be a little gentle and all will be fine, it has more hold than you think.
As always guys, if you create these Vanilla Custard Slices, I would love to see them on Instagram if you’re over there. Please be sure to use #amylecreations, so I don’t miss it!
*I find raw buckwheat groats down the health food isle at my local supermarket. You could also try substituting it with desiccated coconut as I’ve done this in other slices and it works out great. You may have to add more or less to get the mixture consistceny not too sticky and not too dry.
*Edit: A reader has let me know that in America, cornflour is actually called cornstarch. Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white, not yellow.