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Vegan Trifle (Dairy-Free Strawberry Trifle)
Easy, dairy-free trifle made with vanilla cake, fresh strawberries, custard and whipped cream!
Prep Time
1 hr
Cook Time
mins
Servings: 12 people
Calories: 328 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
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**
Instructions
For the trifle sponge cake:
Assembly:
Notes
- you can use 1 batch of
- coconut whipped cream
- instead.
- *Use Bird's custard powder made with vegan milk or use my homemade custard recipe. Alternatively, you can use a ready-made vegan custard such as Alpro.
- **If you can't find a suitable vegan whipping cream, you can use 1 batch of coconut whipped cream instead.
- Store loosely covered in the fridge for up to 3 days. Tastes best served fresh.