Marisa's Vegan Recipes

May 6, 20206 min read

Vegan Traditional Trifle

Something I was really missing since I went vegan was a traditional trifle, I love them! Trifle is such an amazing dish and it's a perfect dessert for family dinner on a summers day! So of course I had to make a vegan traditional trifle!

I made this trifle for dessert after our bbq a couple of days ago, it's the perfect dish to serve after a wonderful bbq and everyone has been in the sun all day!

I looked for a vegan trifle recipe to make, as I'd never made anything like this before, but I couldn't find a single full trifle recipes so I had to improvise and make it myself.

Although it looks like a complicated recipe it's actually super easy! Each element is incredibly easy to make and then it's just timing it right to put everything together.

This is the first time I had made a trifle and I am incredibly proud of how it came out! We really enjoyed it!

My mum loves a traditional trifle and she was so excited to hear I was making one. I can't wait to be able to make this recipe for her and the rest of my family!

You start this trifle by making a sponge cake.

This sponge cake is my favourite one, I use it all the time, mostly for birthday cakes!

Once the cake comes out the oven you can leave that to cool a little while you make the jelly. If you have a spring form tin you can carefully remove the side to let the cake cool even more.

I made raspberry jelly as I don't really like strawberries but you can replace the raspberries with strawberries.

Once the jelly is finished you can quickly cut the cake into small cubes.

Place the cake into the bottom of your chosen trifle dish.

I used a medium sized, glass, mixing bowl.

You may not be able to fit all the cake it, don't worry, I'm sure your family wont mind having some cake to snack on while they wait for their trifle. Mine definitely did!

I placed the cake about half the way up the bowl.

Don't worry if your cake is still a little warm, it wont matter.

Pour the hot jelly over the top of your cake and place this in the fridge to set. Mine took about an hour to set but yours may take slightly longer.

The jelly will now set around the cake and you will get a really great cake to jelly ratio.

Once the jelly is set you can start your custard.

It's a really quick recipe to make, the longest part is waiting for it to thicken.

I didn't make a thick layer of custard but if you would like to make it thicker you can double the recipe.

Once you have made the custard you should take it off the hob and let it cool a little. We don't want to put it on the jelly if it's too hot else it may melt the jelly.

Once it's cooled slightly you can pour the custard over the jelly and smooth it out. Place some baking parchment on the surface of the custard to make sure a film doesn't develop while it sets.

Let this set in the fridge. Mine took about an hour but it may take longer for some.

Once the custard is set you can make the cream. This only takes a few minutes.

I used coconut milk for this as it's the only thing that makes a thick whipped cream, that's vegan, that I've found.

If you aren't particularly fond of coconut you can use vegan squirty cream, however it would probably take a whole tin and it's not the cheapest ingredient. I love vegan squirty cream though and I think it would taste amazing!

I grated some chocolate over the top just to finish the trifle off, this is optional but I think it looks great!

I am so proud of how my trifle came out and I can't wait to show it off when we are finished with lockdown.

I also hope to try and make a chocolate trifle in the future, I think that would be amazing!

I hope you love this recipe as much as I do!

If you have any questions please send me a message. You can message on here, facebook, instagram or youtube. We look forward to chatting with you!

Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on facebook and instagram. We can't wait to see what you make!

Marisa

Trifle

Ingredients

Cake;

1 ⅓ Cup Self Raising Flour

1 Cup Caster Sugar

1 tsp Bicarbonate of Soda

1 Cup Milk - I used Oat milk but any plant based milk should work.

2 tsp Vanilla Essence

⅓ Cup Vegetable Oil

1 tbsp Vinegar - I use apple cider vinegar but you can use any white vinegar as well.

Jelly;

300g Raspberries - Cut into small pieces - You can replace these with strawberries if you would prefer strawberry jam

Juice from 1 Lemon

4 tbsp Golden Syrup You can use maple syrup or agabe nectar.

400ml Water

2 Sachet Vege-Gel You can find this in the supermarket

Custard;

2 Cups Milk

½ Cups Golden Syrup You can use maple syrup or agave nectar

3 tbsp Cornflour

¼ Turmeric (Optional) This is just used to colour, you may not need it.

1 tsp Vanilla

Cream;

800g Coconut Milk - Full Fat Kept in the fridge overnight

2 tsp Vanilla

4 tbsp Golden Syrup You can use maple syrup of agave nectar

Chocolate to grate (Optional)

Method

Cake;

Preheat the oven 180C and prepare your cake tin
In a large bowl sift the flour and bicarb. Add the sugar and mix to combine.
Pour the milk, vanilla, oil and vinegar onto the flour mix.
Mix until completely smooth.
Pour the mix into your prepared tin and cover with foil
Bake for 25-30 minutes or until a toothpick comes out clean.

Jelly;

Once the cake has come out the oven you can begin making this.
Place the raspberries in a saucepan
Add the lemon juice, golden syrup and water.
Boil on a low heat until the raspberries are soft enough to mash with a fork - Roughly 5-10 minutes.
Mash your raspberries to be as smooth as possible. You can leave a few bigger bits if that's something you enjoy in your jelly.
Make sure the mix is simmering and add the vege-gel. Mix with a whisk until the mix is smooth again.

Put together;

Cut the cake into small cubes and place in the bottom of your chosen trifle dish.
Pour the jelly over the top of the cake.
Place in the fridge to set. Mine took 1 hour, yours may take longer

Custard;

Once the jelly is completely set begin to make your custard.
In a small bowl mix ¼ cup milk and the cornflour. Mix until the cornflour is dissolved. This ensures the cornflour will dissolve properly
Add this, the remaining milk and syrup to a saucepan.
Boil until the mix begins to thicken, stirring every now and then.
Once the mix is thick, add the vanilla and turmeric.
Take off the hob and let cool for 5 minutes.
Once cooled slightly pour the custard over the jelly and smooth it out.
Place some baking parchment over the top of the custard, to prevent a film, and let sit in the fridge. Mine took an hour.

Cream;

Once the custard has set you can make the cream
Open you coconut milk tins upside down, pour the liquid out and place the cream in a large mixing bowl.
Add the syrup and vanilla and mix to create a fluffy whipped cream.
Pour the cream over the custard, saving some to pipe on the top.
Pipe little swirls around the top of the trifle
Grate some chocolate into the center of the trifle.