Vegan Holiday Trifle

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A true holiday classic with almond sponge cake, vanilla custard and whipped cream... made vegan!

10 - 12 servings

Average 90 minutes



for this recipe Vegan Holiday Trifle


100 ml unsweetened almond milk
5 ml lemon juice (1 tsp)
100 grams self-rising flour
2.5 grams Dr. Oetker Baking Powder (½ tsp)
35 grams ground almonds
65 grams granulated sugar
50 grams light brown sugar
50 grams vegetable oil (4 tbsp)
5 grams vanilla paste (1tsp)


2 pouch Dr. Oetker Vegan Gelling Powder
400 grams frozen mixed berries
350 ml water
60 grams granulated sugar


50 grams corn flour
600 ml unsweetened almond milk
150 ml vegan whipping cream
125 grams granulated sugar
15 grams vanilla paste (1 tbsp)
1 yellow food colouring (1-2 drops)


450 ml vegan whipping cream
15 grams vanilla paste (1 tbsp)


15 grams sliced almonds
75 grams raspberries
30 grams pomegranate seeds





Preheat the oven to 180°C (or 160°C convection). Grease and line 1x7” round cake tin. Mix together the almond milk and lemon juice until it begins to curdle and thicken, leave to one side.


In a large bowl mix together the flour, baking powder, sugars and ground almonds until well combined. Add the oil, vanilla paste and almond milk/lemon juice mixture from Step 1 and stir until the mixture is just combined.


Pour the mixture into the prepared cake tin and smooth the tops. Bake for 25-30 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes and then remove and leave on a wire rack to cool completely.



Sprinkle the Vegan Gelling Powder over 50ml of water in a bowl and stir until the Vegan Gelling Powder is dissolved. Put the frozen berries, water, and granulated sugar in a large pan and place over a medium heat. Stir until the sugar is dissolved.


Pour in the Vegan Gelling Powder from Step 4 and mix to combine, continue to heat until the mixture begins to boil. Once boiling remove from the heat and pour into your trifle dish – we used a 20cm diameter one. Pop into the fridge and allow to set for about 2 hours.



Mix a few tsps. of almond milk with the corn flour to create a smooth paste.


Put the remaining almond milk, vegan whipping cream, vanilla paste and sugar in a large saucepan over a medium heat. Once it just begins to boil, remove from the heat and stir in the corn flour paste. Add 1-2 drops of yellow food colouring to colour your custard – the colour will darken as it cools so you only need to add a very small amount. Put back on a low heat and allow cook for about 5-8 minutes until it has thickened. It will thicken more as it cools.


Pour into a large clean bowl and cover with greaseproof paper to prevent a skin from forming.



Once your jelly layer has set and your sponge has cooled, it’s time to layer up the trifle. Put the cooled sponge layer on top of the jelly, if it fits snuggly into the bowl and creates an even layer then leave whole, if not then slice up into fingers and layer up on top of the jelly.


Once your custard has cooled whisk briefly to loosen and smooth over the top of your sponge layer.


Finally, whisk the vegan whipping cream and vanilla paste until it has increased in volume and holds its shape. Spoon over the top of the custard.


Sprinkle the sliced almonds, raspberries and pomegranate seeds on top. Your trifle is now ready to serve!

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