Vegan Trifle (Dairy-Free Strawberry Trifle)

For the trifle sponge cake:

• 280 ml unsweetened soy milk (1 cup + 2 tablespoons)
• 2 Teaspoons apple cider vinegar or lemon juice/white vinegar
• 230 g self-raising flour (1 + ¾ cups)
• ½ Teaspoon baking soda
• 180 g caster sugar (¾ cup + 2 tablespoons)
• 95 ml vegetable oil (⅓ cup + 1 tablespoon)
• 2 Teaspoons vanilla extract

Extras:

• 180 g strawberry jam (¾ cup)
• Few Tablespoons Fruit juice or sherry, for brushing onto the cake this keeps it moist and adds flavour
• 300-400 g chopped fresh strawberries (2 to 3 + ½ cups)
• ~700 ml Vegan custard*, cooled (~2+½ to 3 cups)
• 270 ml dairy-free whipped cream (1 cup) I used 1 pot of Elmlea plant double cream**