Vegan Banana, Blueberry and Custard Cake on Sweet Pastry Base

Right ok, this is super easy…not as quick as just making a sponge cake, but still easy.

you will need:

For The Base:

225 g Plain Flour

75 g Sugar

125 g Vegetable Margarine (I used “Pure” Soya)

2 Tbs Soya Milk (I used Alpro)

For The Filling

2 Tbs of custard powder (I used Birds)

540 ml of Soya Milk (I used Alpro)

2 Tbs Sugar


2 Normal Size Bananas

2 Handfuls of Blueberries

Vege-gel by Dr Oetker (optional)


Preheat your over to 200C (fan)

First of all you need to prepare your base mixture:

Put the flour, sugar, margarine and milk in a bowl and knead together by hand until you have a smooth ball of dough. As you are working with vegetable margarine the dough can get quite soft if you are working it too long, so work quickly and avoid holding it in your hand for too long.

Grease a pie tin or a springform and push the dough into the tin, making sure it goes up the sides by at least 1 cm. Use a fork to pierce some holes in the base and put it in the oven for about 20 mins (it may vary depending your oven so keep an eye on it). You can bake the pastry with some baking beans to stop it from raising too much in the middle, but I keep an eye on it and when/if the middle starts lifting I simply pierce it again with a fork and it goes right down again.

When the pastry is lovely and golden, take it out of the oven, let it cool for a few minutes and then remove the sides from your baking tin or push it out with the base…depends on what kind of baking tin you are using (but you will know). Leave the pastry to cool completely.

Next you want to prepare the fruit. Cut up the bananas and wash the blueberries and leave to one side.

Prepare your custard as to instructions. I measure out the milk ( slightly less than it says on the Birds tin as I want thick custard) in a measuring jug and put two-thirds of the milk with the sugar into a saucepan and start heating it slowly and stirring  (almost) continuously with a whisk to stop the milk from burning. Put the custard powder into the jug with the remaining milk and mix well. Bring milk to the boil and remove from heat. Add the custard mixture, mix well and then bring back to boil carefully. It should make a relatively thick custard. Once it has boiled, take it off the heat. Let the custard cool down a little, but make sure you whisk/stir it ever so often so you don’t have too much skin forming on the custard.

Once it has cooled down, its doesn’t matter if it’s still warm (just not hot), pour the custard onto your base, it is hopefully thick enough that it won’t run over the edge, but if you followed the instructions it will be ok.

Put the fruit onto the custard in any pattern you like.

The next step is optional, but it does help holding the fruit in place and it gives it an extra shine.

Use half a packet of vege-gel and follow the instructions on how to prepare it (us half the amount obviously). It is completely tasteless, but if you want colour or taste, you could use some fruit juice instead of water to prepare the gel.

Once you have prepared it, take it off the heat and work quickly, once it starts setting it’s too late to pour it. Pour your gel over the cake, if it runs off the side don’t worry, it cleans up easily. Refrigerate the whole cake for at least 1 hour and then enjoy it!

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