1 recipe of your favorite white cake recipe or mix
pudding layer (use this recipe or your favorite):
3 cups soy milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons cornstarch 1 large just ripe banana, sliced
2 cups raspberries
1) Make your flan pan as non-stick as possible. I grease it and stick parchment paper wherever I can--otherwise the cake is seriously never coming out. If you don't have a flan pan a large springform pan would also be okay, though you won't have the nice depression in the center. Prepare a small cupcake tin to make cupcakes out of remaining batter, if desired.
2) Prepare your cake batter and fill flan pan about 3/4 full. You'll have about 5 cupcakes worth of batter leftover. Bake cake at 350 degrees Fahrenheit for 20 minutes. Allow cake to cool in pan while you prepare pudding.
3) To prepare pudding, add all pudding ingredients in a midsize saucepan and whisk thoroughly. Put pan on low-medium heat and continue whisking like mad as the mixture comes to a boil and thickens, about 10 minutes). It's a pain, but the secret to non-lumpy vegan pudding is gradual heating over low-med heat and frantic whisking.
4) Allow the mixture to cool for a 3 to 4 minutes. Meanwhile, remove cake from pan and arrange banana slices inside the depression. Pour pudding into center of cake depression. It should be fluid enough to spread to the edges on its own, but help it along if necessary. Arrange raspberries in a nice pattern on top. Chill for about an hour, then serve.
Suggestions and Hints: Replace vanilla cake and pudding with different flavors. Make sure you put the fruit on top while the pudding is still fluid or it will just roll off.If you expect to have leftovers, you might want to serve the bananas on the side instead of putting them under the pudding....any exposed banana will brown.
Source of recipe: Adaption of my mom's omni one