Trifle
This delightful vegan trifle layers luscious dairy-free custard, fruit, and spongy cake for a show-stopping dessert that’s both beautiful and delicious.
Discover the art of creating a stunning vegan trifle with our step-by-step recipe that emphasizes whole-food, plant-based ingredients.
Perfect for gatherings or a special treat, this trifle showcases layers of rich vegan custard, fresh fruits, and sponge cake, all while keeping it completely animal product-free.
At vegancooking.recipes, we believe desserts can be indulgent without compromising on health or ethics.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free version, substitute the sponge cake with a gluten-free recipe or store-bought option. Other fruits such as mango or kiwi can be used for layering.
Tips & Notes
- •Use seasonal fruits for the best flavor and freshness.
- •Make sure to allow the custard to cool slightly before layering to avoid melting the sponge.
Recipe Variations
- •For a chocolate version, use chocolate pudding instead of vanilla custard.
- •Add layers of granola for added crunch and texture.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The texture may change as the sponge absorbs moisture.
Frequently Asked Questions
Can I make this trifle ahead of time?
Yes, it can be made a day in advance. Just keep it refrigerated until you're ready to serve.
What can I substitute for the sponge cake?
You can use store-bought vegan cake, or a different kind of biscuit or cookie that is vegan-friendly.
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This delightful vegan trifle layers luscious dairy-free custard, fruit, and spongy cake for a show-stopping dessert that’s both beautiful and delicious.
Nutrition (per serving)
Ingredients
Instructions
- 1
Prepare the sponge cake by either baking a whole grain sponge cake or using a store-bought vegan version. If baking, use a recipe that calls for whole grain flour, flaxseed meal as an egg substitute, and non-dairy milk.
- 2
In a saucepan, combine the almond milk, cornstarch, maple syrup, and vanilla extract. Whisk together until smooth.
- 3
Heat the mixture over medium heat, continuously stirring until it thickens and begins to bubble. This should take about 5-7 minutes.
- 4
Once thickened, remove from heat and allow to cool slightly before using.
- 5
Assemble the trifle in a large glass bowl or individual cups. Start with a layer of sponge cake at the bottom.
- 6
Add a layer of the prepared vegan custard over the sponge cake, followed by a layer of mixed berries (strawberries, blueberries, and banana slices).
- 7
Repeat the layers until the bowl is filled, finishing with a layer of vegan custard on top.
- 8
Top the trifle with coconut whipped cream and a few extra berries for decoration.
- 9
Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld.
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