Festive Vegan Trifle Recipe

Festive Vegan Trifle Recipe Recipe

By Loving It Vegan

🔪Prep Time: 75 mins

Ingredients

Trifle Layers:

Vegan Vanilla Cake

Vegan Jello (1 Batch Green, 1 Batch Red)

2.5 fl oz (75ml) Sherry

1 15oz (425g) Can Mixed Fruit Cocktail (in syrup)

1 15oz (425g) Can Sliced Peaches (in syrup)

3 oz (85g) Roasted Pecan Nuts

Vegan Custard (made exactly according to package instructions. I used 70g Foster Clark’s Custard Powder, 34 fl oz (1000ml) Soy Milk and 4 Heaped Tbsp Sugar)

Whipped Coconut Cream (Double Batch)

Maraschino Cherries

Instructions

1When you’re just thinking about making a trifle the first thing you need to do is make some vegan jello. This step comes first because it takes a long time to set.

2Once you have your jello made and setting in the fridge, you can get started making your vegan vanilla cake. You definitely want to do this in two layers, exactly like the recipe because you want your trifle to have two layers of sponge. No frosting on the cake is required, just the basic sponge cake.

3When your jello has set and your cake has cooled, you can get started on making your vegan custard. You want to make roughly 4 cups of custard. A little less or more won’t matter. I followed the package instructions that came along with my can of Foster Clark’s custard powder. I measured out 70g of custard powder and 1000ml (1 liter / approximately 34 fl oz) of soy milk. I poured a little of the soy milk over the custard powder and mixed it into a thick paste. Then I heated the soy milk on the stove along with 4 heaped tablespoons of sugar. When the soy milk boiled, I poured it all at once over the custard powder paste, mixing all the while (don’t do it the other way around – don’t add the custard powder paste into the pot of boiling soy milk, your custard will be ruined, it has to be that the boiling milk gets poured into the bowl with the custard paste, stirring all the while). Return to the pot and gradually heat again, stirring gently. The custard will quickly reach the desired thickness. Remove from the heat and allow to cool. It will thicken more as it cools so don’t let it cool too much. You just want it to no longer be hot. If it gets too thick and forms a skin, whisk it up with a hand whisk before using.

4Get a double batch of whipped coconut cream ready.

5When the jello is set, the cake is cooled and the custard is warm but no longer hot, and you have a batch of whipped coconut cream ready to go, you’re ready to assemble your trifle.

6In a deep trifle dish or other deep dish of your choice – place the first layer of vanilla cake at the bottom. If your cake doesn’t fit the bottom of the dish, cut it so that it does. If you need to cut your cake into pieces, this is totally fine.

7Prick holes into the cake with a toothpick and carefully pour over half the sherry, letting the sherry absorb into the holes you pricked into the cake, rather than pouring off the sides of the cake.

8Drain the can of mixed fruit cocktail, discard the liquid and add the fruit to the top of the vanilla cake. Add half the pecans.

9Then add the red jello.

10Then add half the custard.

11Add the second layer of the vanilla cake. Poke holes in the cake once again with a toothpick and pour over the remaining half of the sherry, letting it absorb into the cake rather than pour off the sides.

12Drain the can of sliced peaches, discard the liquid, and add the peaches to the top of the vanilla cake. Add the remaining half of the pecans.

13Add the green jello.

14Add the remaining half of the custard.

15Top with the whipped coconut cream and cherries.

16Place into the fridge to chill for a while and allow all the layers to set together.

17Keep leftovers covered in the fridge and consume within a couple of days.

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