Dessert
Vegan Trifle
Description
Delight guests with this layered trifle, featuring plant-based sponge, compote, custard, and vegan cream. Perfect for special occasions.
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1 hr
Nutrition
(Approx, per serving)
CAL
843
843
FAT
SAT FAT
SUG
SALT
For The Sponge
•
50 ml
Vegetable Oil
, plus extra for the tin
•
1 tsp
Vanilla Bean Paste
•
1 tbsp
Lemon Juice
•
200 ml
Soya Milk
•
0.25 tsp
Baking Powder
•
125 g
Caster Sugar
•
For The Compote
200 g
Self Raising Flour
•
400 g
Raspberries
, fresh or frozen
•
100 g
Caster Sugar
•
For The Custard
1 tbsp
Lemon Juice
•
50 g
Cornflour
•
500 ml
Soya Milk
•
75 g
Caster Sugar
•
1
Vanilla Bean Paste
•
For The Cream
Ground Turmeric
•
250 ml
The Coconut Collaborative Plant Based Double Cream
•
2 tsp
Icing Sugar
, plus extra for dusting
•
To Serve
1 tsp
Vanilla Bean Paste
•
300 g
Raspberries
•
10
Fresh Mint Leaves
•
3 tbsp
Flaked Almonds