Vegan Trifle

4.96 from 25 votes

No holiday meal is complete without a vegan trifle! This vegan recipe layers moist vanilla cake, tangy raspberry compote, vanilla custard and vegan whipped cream for the ultimate dessert.

Total Time1 30

Course: Desserts

Cuisine: All, English

Servings:

Calories: 513kcal

Author: Richard Makin

Equipment

oven
Blender
Medium bowls
stand mixer or electric whisk
20x20cm cake tin
Trifle bowl

Ingredients

If Using Lady Fingers

1 batch vegan lady fingers

If Using Cake

90 ml soy milk unsweetened and unflavoured at room temperature, or any other plant milk
180 g soft silken tofu at room temperature
2 teaspoon vanilla extract
225 g plain white flour
1.5 tablespoon corn starch
1.5 teaspoon baking powder
½ teaspoon fine sea salt
225 g caster sugar aka superfine sugar in the US
135 g vegan butter at room temperature, plus 1 tablespoon extra melted

For the Compote

400 g frozen raspberries
125 g sugar
1 tablespoon lemon juice

For the Custard

2 ½ tablespoon cornstarch
450 ml soy milk unsweetened and unflavoured, or any other plant milk
3 teaspoon vanilla extract or ideally, vanilla bean paste
50 g caster sugar aka superfine sugar
50 g vegan butter

For the Vegan Whipped Cream

500 ml vegan whipping cream Use my recipe or use store bought
2 tablespoon sugar
1 teaspoon vanilla extract

For Serving

100 g fresh raspberries
3 tablespoon almonds flaked and toasted
A few sprigs of fresh mint

Metric - US Customary

Instructions

If Using Vegan Lady fingers

Make a batch of vegan lady fingers using this recipe and cool completely to room temperature.
1 batch vegan lady fingers

If Using Cake

Preheat the oven to 355 °F. Grease a 20 x 20cm (7.9 x 7.9 inch) cake tin then sprinkle with flour and shake out any excess.
In the cup of a blender, combine the plant milk, silken tofu and vanilla extract.
90 ml soy milk, 180 g soft silken tofu, 2 teaspoon vanilla extract
In a medium bowl, sieve together the flour, corn starch, baking powder and fine sea salt then mix together to combine.
225 g plain white flour, 1.5 tablespoon corn starch, 1.5 teaspoon baking powder, ½ teaspoon fine sea salt
In the bowl of a stand mixer, add the sugar and vegan butter. With the paddle attachment fitted, beat on low speed until combined then increase speed to medium for 3 minutes. At this stage the batter should be light and fluffy.
225 g caster sugar, 135 g vegan butter
Add half of the blended soy milk mixture along with half of the combined dry ingredients. Beat until combined.
Pause the mixer, scrape down the sides of the bowl, add the remaining blended soy milk mixture and dry ingredients then beat again until just combined.
Transfer the batter into the prepared cake tin and smooth the top with a spatula.
Place the tin in oven and bake for 30 minutes or until a bamboo skewer inserted into the centre comes out clean.
Place the tin on a wire cooling rack for 10 minutes then remove the cake from the tin and cool completely to room temperature.
Once cooled to room temperature, slice the cake into cubes or fingers and set aside.

To Make the Compote

Place all the compote ingredients in a small saucepan and place over medium heat.
400 g frozen raspberries, 125 g sugar, 1 tablespoon lemon juice
Stirring often, bring to a simmer until the fruit has just broken down (around5 minutes) but is still bright red.
Transfer the compote to a shallow baking tray and set aside to cool to room temperature.

To Make the Custard

In a medium saucepan, whisk together the cornflour/cornstarch and 50ml of the plant milk. Once smooth, add the remaining plant milk, vanilla extract and caster sugar.
2 ½ tablespoon cornstarch, 450 ml soy milk, 3 teaspoon vanilla extract, 50 g caster sugar
Place over medium low heat and stir constantly until the custard thickens (around 5-10 mins).
Remove the pan from the heat then immediately add the vegan butter. Stir vigorously until fully melted and incorporated into the custard.
50 g vegan butter
Transfer the custard to a shallow baking tray and lay a sheet of plastic wrap or baking parchment over the surface of the custard to stop a skin from forming. Set aside to cool to room temperature.

To Make the Vegan Whipped Cream

Place the vegan whipping cream in the bowl of a stand mixer fitted with the whisk attachment. Alternatively place the vegan whipping cream in a large bowl if using an electric whisk.
500 ml vegan whipping cream
Whip on high speed until soft peaks form. Add the remaining whipped cream ingredients and continue whipping until stiff peaks form.
2 tablespoon sugar, 1 teaspoon vanilla extract

To Assemble

Arrange the cubed cake on the bottom of a large trifle bowl and pour over the compote. Leave to soak in for 10 minutes.
Meanwhile, transfer the custard to a medium bowl and whisk vigorously until smooth. Spoon the custard over the compote and use a spoon to level out. Spoon the whipped cream over the custard then place the trifle bowl in the fridge to chill for at least 4 hours - ideally overnight.
Before serving, top with the fresh raspberries, toasted flaked almonds and sprigs of mint. Serve and enjoy.
100 g fresh raspberries, 3 tablespoon almonds, A few sprigs of fresh mint

Nutrition