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Vegan Trifle
This boozy vegan trifle is so easy to make and a showstopping dessert for friends and family. Vegan sponge soaked in sherry, berries, vegan custard and cream topped with toasted almonds.
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Ingredients
For the sponge cake:
- 100 g dairy-free block margarine
- 150 g caster sugar
- 100 g dairy-free yoghurt unsweetened
- 100 ml dairy-free milk unsweetened
- 1 teaspoon vanilla extract
- 200 g self-raising flour
- 1 teaspoon baking powder
For the trifle:
- strawberry jam
- 250 ml sherry check it is vegan
- 500 g frozen berries I used summer fruits mix
- 2 teaspoon caster sugar
- 1 litre dairy-free ready made custard soya or oat
- 250 ml dairy-free double cream I recommend Elmlea Plant Double for whipping
- 2 teaspoon icing sugar
- flaked almonds
Instructions
To make the sponge:
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease a square baking tin roughly 23 x 23cm and line with baking paper.
- Put all the ingredients for the sponge cake into a food mixer or large bowl, and beat well until smooth and fluffy.
- Pour into the batter into the prepared tin and bake for 15-20 minutes. (If you press the top of the cake gently it should spring back. If an indentation remains, cook for a further few minutes).
- Turn out and leave to cool on a cooling rack. At this point, get the frozen berries out of the freezer and leave to thaw.
- Whilst you oven is hot, lay out the toasted almonds on a baking tray and toast for a minute or two until just turning golden - watch them carefully as they can turn from pale to burned in seconds!
To layer the trifle:
- When the sponge is completely cool, slice in half and spread jam over one of the rectangles. Place the other rectangle on top then slice into small pieces and arrange in the bottom of your trifle bowl. (I like to put a neat layer around the edge of the bowl first so you can see the sponge and jam layers - see photos in post above).
- Pour the sherry over the sponge layer and leave it to soak in.
- Tip the berries and their juice over the sponge layer and spread out into an even layer. Sprinkle the caster sugar over the berries.
- Pour the custard over the berries and gently spread out. You may not need all the custard - it depends on how shallow or deep your trifle dish is. Just pour in what feels like a good layer leaving room for the cream. Cover and chill until just before serving.
- When you want to serve your trifle, whip the cream until it forms stiff peaks, then add the icing sugar, (you can add a splash of sherry too, if you like!). Spoon it onto top of the custard - I like to leave it in dollops but you can smooth off if you prefer.
- Sprinkle the toasted almonds over the cream layer and serve.
Video
Notes
Start early, if you can! The longer you can leave the sherry to soak into the sponges and the custard layer to chill in the fridge, the better your trifle will be.
Judge the size of each layer by eye You don't have to use all the custard. Aim for roughly equal layers - this will depend on the size and depth of your dish.
Nutrition
Serving: 1servingCalories: 572kcalCarbohydrates: 80gProtein: 10gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 448mgPotassium: 383mgFiber: 2gSugar: 35gVitamin A: 765IUVitamin C: 3mgCalcium: 252mgIron: 1mg
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