The Vegan Dairy Vanilla Bean or Dutch Chocolate Crème
Vegan plain sponge or vegan vanilla cake (see recipe below if you’d like to make your own), broken into pieces
Add some cake to the bottom of 4 individual serving size glasses or one larger bowl. Sprinkle a 1:1 ratio of cranberry juice and grape juice over the top, just enough to soak the top layer of the cake a little but not make it soggy.
Spoon a little jam on top of the cake, followed by a layer of your chosen Crème. Continue this layering until each glass (or bowl) is full, making sure to finish on a layer of crème. Top it off with some fresh berries to serve
DIY VEGAN VANILLA CAKE
1 1/4 cups plain flour
3/4 cups caster sugar
1/2 tsp salt
1 tsp baking soda
1/3 cup avocado oil
3/4 cup non-dairy milk (I used soy)
1 Tbl apple cider vinegar
1 Tbl vanilla extract
Preheat oven to 180°C and grease and line a cake tin. In a large bowl, mix together the dry ingredients and set aside. Mix the wet ingredients together, then add to dry ingredients. Gently fold the ingredients until combined. Don’t over it as this will make the cake chewy! Pour the batter into the prepared tin and bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.