Vegan Trifle Recipe

This is the vegan version of the classic British trifle and it tastes gorgeous. The recipe is quite easy but there is a fair bit to do, so I usually make the cake one day and then the custard the next. They will keep fine in the fridge and when you are ready to assemble the trifle, it will be quick and easy to do.

I experiment with all kinds of different fruit toppings so just use your imagination and show off your artistic skills!!

In the photo I have used a bowl which is narrow at the bottom as I had broken my square trifle bowl(!!). It is better to use a square bowl which is the same width at the bottom as it is at the top. This means that when you scoop the trifle out, you will get an even amount of all the layers.



Cake Layer

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients:

100 g / 3 1/2 oz self raising flour

55 g / 2 oz vegan margarine

55 g / 2 oz raw unrefined organic cane sugar

2 tbs water

Few drops of vanilla essence

1/2 tsp baking powder

15 g / 1/2 oz / 1 tbs cornflour

3-4 tbs soya milk

Method:

1. Preheat the oven to gas mark 5 / 190°C / 375°F.

2. Cream the margarine and sugar together until fluffy.

3. Mix the flour into the water with a fork and mix it into the margarine mixture a little at a time. Add the vanilla essence.

4. Mix the flour, baking powder and cornflour together and add them to the bowl together with enough soya milk to make a batter of dropping constistency.

5. Put the batter into two 7 inch sandwich cake tins for about 25 minutes or until firm and springy to the touch.

6. Remove from oven and turn onto a wire rack to cool before adding a filling of your choice. I really layer on the jam for this part. In fact, I will usually use a whole jar of the stuff!!

Slice or crumble the cake and arrange around the bottom of the glass bowl.

Fruit and Jelly Layer

You can buy vegan jelly powder from health food shops in a variety of flavours. Depending on what flavour you choose obviously depends on which fruit you use.

Make up the jelly as per instructions and allow to cool for a minute or two. Place the fruit over the sponge and pour the jelly mixture over the fruit and sponge. Allow to cool thoroughly!!


Custard

Make up the custard according to the instructions. It will say to add soya milk but you can add a mixture of soya milk and soya cream. This should be cool/cold before using. Custard powder is usually vegan.

Spread the custard over the jelly layer when it is completely cool. You can make the custard a day beforehand to make it easier on the day.

Cream Layer

You can use the vegan whipped cream that you can buy in health food shops, or you can make your own.

When completely cool (not room temperature), spread over the custard layer.

Arrange some fruit over the top and put in the fridge until ready to serve.