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Vegan Trifle

Course: Dessert
Cuisine: british, Holiday
Keyword: trifle, vegan trifle
Prep Time: 2 hours 40 minutes
Cook Time: 35 minutes
Total Time: 3 hours 15 minutes
Servings: 6
Author: Una Rose
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Ingredients

Vanilla cake:

  • 1 cup plain soy milk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract

Jam Filling:

  • 3/4 cup rosehip jam
  • 1/4 cup raspberry jam
  • 1/8 cup unsweetened soy milk
  • 1 tablespoon vegan butter

Fruit salad:

  • 2 ripe pears
  • 1 apple
  • 2 tangerines
  • 1 large banana
  • 2 cups raspberries
  • 1 tablespoon sugar

Custard:

  • 4 cups unsweetened soy milk
  • 4 tablespoons white sugar
  • 4 teaspoons vanilla extract
  • 6 tablespoons cornstarch

Toppings:

  • 255 g storebought vegan whipped topping
  • Toasted sliced almond
  • Raspberries
  • Mint leaves

Instructions

  • To make the cake: Preheat oven to 350 degrees F. Grease and flour an 8x8-inch baking dish. Set aside.
  • Stir soy milk and vinegar together in a medium sized mixing bowl.
  • Whisk together the flour, sugar, baking soda and baking powder in a large mixing bowl.
  • Add the canola oil, water, lemon juice and vanilla extract to soy milk mixture. Mix well with a whisk.
  • Add soy milk mixture into flour mixture and stir until batter is lump-free.
  • Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.
  • Remove from oven and turn onto a baking rack to let cool.
  • Once cooled, cut in half and then again lenthwise. Liberally spread jam to all pieces. Place the top halves back onto the bottom halves and press down gently.
  • Wrap in tin foil and freeze for at least 2 hours, If freezing for longer, place tin foiled wrapped cake in a plastic freezer bag.
  • To make the fruit salad: Wash all fruit and remove stems and cores.
  • Cut each into uniform bite sized pieces. Place together in a large mixing bowl.
  • Sprinkle with sugar and gently toss to mix. Cover bowl and refrigerate until using.
  • To make the Custard: Measure the soy milk into a medium sized saucepan.
  • Remove ten tablespoons of the milk to a bowl.
  • Add the sugar and vanilla extract to the saucepan.
  • Heat and stir over medium heat until sugar has dissolved.
  • Bring the milk almost to the boil then remove from the heat.
  • Add the cornstarch to the set aside cold milk, stirring briskly to make a smooth paste.
  • Add half of the hot milk into the paste, stirring as you do this.
  • Pour the entire mixture back into the saucepan.
  • Return the mixture back to the heat and stir until the custard thickens.
  • Continue stirring as the custard bubbles and thickens. It should stick to the spoon and be of a thick yet pourable consistency.
  • Remove form heat and let cool for at least an hour.
  • To make trifle: Remove cake from freezer and cut into uniform cubes.
  • Place cake in the bottom of a large trifle dish. Be sure to cover the bottom of the dish evenly.
  • Spoon the fruit salad into the dish, evenly spreading it over the cake with a large spoon.
  • Pour the cooled custard over the fruit, spreading out with a large spoon or spatula to smooth.
  • Spread custard with whipped topping and smooth out with a spatula.
  • Sprinkle top with toasted sliced almonds. Add raspberries and fresh mint leaves to serve.