1medium size any Gluten free eggless cake cut into cubes
1½cupsalmond milk
2tbspcorn flour
½tspvanilla essence
2tbspjaggery powder
2cups mixed fruits cut into bite size pieces
5 to 6strawberries for making jelly
2tbspdate syrup
3 tspagar agar powder
1cupwater
chopped nuts for garnishing
Instructions
To make the jelly: Blend strawberries with a little water (from 1 cup) & date syrup to a smooth consistency. Add the balance water and agar agar powder and blend again till everything blends well. Boil till it thickens. Pour in a flat vessel and let it set.
To make the fruit custard: Blend the corn flour with almond milk and boil till it thickens to custard consistency. Cool and add jaggery powder and the cut fruits. Mix well.
To assemble:
Take individual bowls or glasses.
First arrange the cake cubes at the bottom in all bowls.
Pour 2 tbsp of fruit custard on top.
Cut the jelly into pieces and add on top of the custard.
Repeat the layers and end with fruit custard.
Garnish with chopped nuts.
Chill and serve.
Notes
You can use ready made custard powder in place of corn flour.
For making jelly, you can use any fruit crush / pulp if you have in place of fresh fruits.
Any dairy free milk other than coconut milk, either home made or store bought, can be used to make custard. I personally avoid using Soya products and hence avoid soya milk.