by Jess

This vegan trifle recipe is pretty similar to my last one but I’ve used a few different ingredients to make it tropical flavoured instead of raspberry. We actually ended up eating this on the day when we were snowed in, nothing like a tropical trifle on a snow day!

vegan tropical trifle recipeI used pineapple and mango as the fruit but you could use any kind of tropical fruit, I find tinned works better than fresh but again it’s entirely down to preference. This is the jelly I used.

vegan tropical trifle recipeThe sponge for this is coconut flavour but if you don’t like coconut then leaving out the coconut essence and desiccated coconut and swapping it for vanilla essence will easily fix that problem.

vegan tropical trifle recipeYou could also use vegan squirty cream instead of the whipping cream I used, or if you like coconut then you could use whipped coconut cream for the topping too. As much as I love the taste of coconut I’m not a huge fan of coconut cream in place of whipped cream. This is the soya cream I used, I can only find it as a pack online but you can find it in health food shops.

vegan tropical trifle recipeThen for the custard I used Alpro in a carton but you can also make up a pint of vegan custard using Bird’s powder.

vegan tropical trifle recipeSo here is my vegan tropical trifle recipe…



  • 1 cup Tinned Pineapple
  • 1 cup Mango Fresh or Tinned
  • 1 sachet Vegan Jelly Crystals Tropical or Pineapple Flavour
  • 1 carton Soyatoo Whipping Cream
  • 3 tbsp Flaked Coconut (for topping) Optional
  • 1 carton Vegan Custard Or 1 pint of made up custard


  • 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 Coconut Essence Optional
  • 1/4 cup Desiccated Coconut Optional


  1. Mix up the jelly then pour into a large glass bowl. Add the mango and pineapple then leave to set.

  2. Make the sponge using the method below.

  3. While the cake is cooling, pour the whipping cream into a bowl and whisk for a few minutes until it starts to hold it's shape.

  4. When the jelly has set (takes around 1-2 hours), add the cake layer to the top of it.

  5. Pour the custard over the cake layer.

  6. Spoon the cream over the custard.

  7. Add the flaked coconut then cover and leave in the fridge for a few hours until set.


  1. Preheat the oven to 170 degrees. 

  2. Add the wet ingredients (oil, dairy free milk, coconut essence) to a jug then stir into the dry ingredients (flour, sugar, baking powder, bicarbonate of soda, desiccated coconut). Pour into a greased cake tin then bake for around 10 mins. Take out and leave to cool.

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