INGREDIENTS
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You will need to buy, or make, a ready vegan sponge cake (or muffins). Use the equivalent of 2 muffins cut into ½” slices – cover & set aside
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1 packet of orange jelly (vegan of course)
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the juice of one orange
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the zest of one orange
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a few swigs of Kahlua
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1 tsp cinnamon powder for dusting
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nut milk, or vegan milk, for the jelly
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1 pint chocolate custard, made with 60% vegan milk, 40% water
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2½ tbsps cornstarch
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3 tbsps cocoa powder
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3 tbsps agave syrup
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1 tub vegan cream cheese (I used Tofutti)
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3 tbsps soya cream
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