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Course Dessert


  • 1 punnet Raspberries
  • 1 sachet Vegan Jelly Crystals
  • 1 carton Vegan Custard
  • 1 carton Vegan Cream I use Elmlea Double Cream (dairy free) as it whips really well
  • 3 tbsp Toasted Sliced Almonds Put in a frying pan and toast for a few mins.


  • 95 g Sugar
  • 110 g Self-Raising Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 50 ml Oil
  • 100 ml Dairy-Free Milk
  • 2 tsp Almond Essence leave out if you want it plain


  1. Make up the jelly and pour into a large bowl. Add raspberries then leave to set.

  2. While the cake is cooking (see method below) whip the cream for a few mins. 

  3. When the cake is cool place it on top of the jelly. 
  4. Add the custard.
  5. Add the cream.

  6. Add the toasted almonds to the top.

  7. Cover and place into the fridge for a few hours until it's cool and set.

To Make The Cake..

  1. Stir the wet ingredients into the dry ingredients. Pour into a greased cake tin and bake for 10-15 mins at 170 degrees. Leave to cool.