Vegan Trifle
A layered plant-based celebration dessert: moist vanilla sponge, tangy raspberry compote, vanilla custard and vegan whipped cream, finished with fresh raspberries, toasted almonds and mint.
otherdessert
⚠ Contains allergens
glutensoynuts
#fancy
Ingredients
Sponge
- 90 ml soy milk— unsweetened, unflavoured, room temperature
- 180 g soft silken tofu— room temperature
- 2 tsp vanilla extract
- 225 g plain white flour
- 1.5 tbsp corn starch
- 1.5 tsp baking powder
- 1/2 tsp fine sea salt
- 225 g caster sugar
- 135 g vegan butter— room temperature, plus 1 tbsp extra melted
Raspberry compote
- 400 g frozen raspberries
- 125 g sugar
- 1 tbsp lemon juice
Custard
- 2.5 tbsp cornstarch
- 450 ml soy milk— unsweetened, unflavoured
- 3 tsp vanilla extract— or vanilla bean paste
- 50 g caster sugar
- 50 g vegan butter
Whipped cream
- 500 ml vegan whipping cream
- 2 tbsp sugar
- 1 tsp vanilla extract
To serve
- 100 g fresh raspberries
- 3 tbsp flaked toasted almonds
- sprig fresh mint— a few sprigs
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.97/5 · 28 reviews