Vegan Holiday Trifle

(0)
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Perfect)

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

10 - 12 servings

Average 90 minutes

Ingredients

Ingredients

for this recipe Vegan Holiday Trifle

FOR THE SPONGE CAKE:

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)

FOR THE JELLY:

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

FOR THE CUSTARD:

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)

FOR THE CREAM:

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

TO DECORATE:

15 grams sliced almonds
75 grams raspberries
30 grams pomegranate seeds

preparation

Preparation

1

FOR THE SPONGE CAKE

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.

2

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.

3

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.

4

FOR THE JELLY

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.

5

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.

6

FOR THE CUSTARD

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

7

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.

8

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

9

TO ASSEMBLE YOUR TRIFLE

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.

10

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

11

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.

12

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

Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms.

If you agree to this, please click on "Agree". Your consent also explicitly includes a possible data transfer to the United States within the meaning of Art. 49 GDPR. Please refer to our privacy policy for detailed information, here you can also find more information about data transfers to technology providers and partners in the United States. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

We also use technology providers who may process your data in the United States. In this case, there is a potential risk that US security services may access your data on a large scale and without prior notice, and that you may not be able to take effective legal action against this in the United States.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

We also work with partners who may process your data in the United States. In this case, there is a potential risk that US security services may access your data on a large scale and without prior notice, and that you may not be able to take effective legal action against this in the United States.

Yes

No

Your browser is outdated.

The browser you are using is outdated and does not work in connection with our website. Continuing to use the browser might cause errors. For a correct usage of the website please download one of the following browser: