Vegan trifle!! Vegan TRIFLE! VEGAN TRIFLE!! Can you tell I’m a little bit excited?!
I used to love trifle in my pre-vegan days… jelly, fruit, cake, custard and cream, all in one bowl, I mean what is not to like about that?! You can find vegan replacements for most products but I’ve never seen a vegan trifle so I decided to make one and it turned out so well. I have to say it’s better than any of the dairy trifles I ate before going vegan.
I made this Bakewell Tart flavour because I love it but if you want a plain one then you can just leave out the almond essence from the cake mixture. You could also use strawberries and strawberry jelly instead of raspberry. I bought the vegan jelly crystals in my local health food shop but if you can’t find it then you can buy it online, they sell it in Holland & Barrett.
I used Soyatoo whipping cream for the topping which is a really great product, I whisk it for a few mins until it starts to hold it’s shape then it needs to go into the fridge to set. You could also use vegan squirty cream or coconut cream but I don’t like coconut cream as much. I also found it in my local health food shop but you can find it online here.
For the custard layer I used a carton of Alpro custard but I have also used Bird’s custard powder before and made it up with Oatly Barista which worked just as well. The good thing about using Bird’s is that you can make it a little bit thicker, but it’s much easier to just buy a carton!
Oh and I would say to make sure you leave it in the fridge for a good few hours as it’s not as nice when it’s room temperate and the cream needs to set which only happens in the cold. I took this photo the first time I made it before putting it in the fridge and you can see how the cream is still runny. It’s really hard when you’ve made it and want to eat it but definitely worth waiting that extra bit for it to set properly!
- 1 punnet Raspberries
- 1 sachet Vegan Jelly Crystals
- 1 carton Vegan Custard
- 1 carton Soyatoo Cream
- 3 tbsp Toasted Sliced Almonds Put in a frying pan and toast for a few mins.
FOR THE SPONGE..
- 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
Make up the jelly and pour into a large bowl. Add raspberries then leave to set.
While the cake is cooking (see method below) whip the cream for a few mins.
When the cake is cool place it on top of the jelly.
Add the custard.
Add the cream.
Add the toasted almonds to the top.
Cover and place into the fridge for a few hours until it's cool and set.
To Make The Cake..
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.