It may be old school but a traditional trifle holds a special place in my heart.
As a dessert of jelly, custard and loads of cream you may think it is a definite no go for a vegan Christmas but fret not with some simple swaps you can tuck in too.
So lets start with the jelly, I used Hartley’s glitter jelly as accidently vegan and the glitter is perfect for the party season. You can add some fruit to the jelly if you fancy.
For the sponge you’ll need:
- 100g vegan margarine
- 150g golden caster sugar
- 200g self raising flour
- 1 tsp baking powder
- 200ml plant milk.
Bake a sponge cake about the size of your serving bowl, you could bake the cake in the trifle bowl if it is ovenproof to save on dishes and excess sponge. Whisk together sponge ingredients in the bowl then pour into a greased baking tin or the heatproof bowl. Bake for about half an hour until it’s golden on top, firm yet springy to the touch and a knife comes out clean. Let cake cool then pour over the jelly.
Once the above is all set it is time to top it with custard. I love Alpro vanilla custard but it doesn’t set like the custard in a traditional trifle. However, Birds custard powder is another accidently vegan find! Just use plant based milk obviously.
If you want zero effort cream then there are quite a few vegan squirty creams available but if you are looking for a thicker cream you can make your own using coconut cream – ask your pal google how to do this.
You can serve as is but it looks great topped with fresh fruit, chocolate chips, edible glitter, mini gingerbread men or whatever else you fancy but if using squirty cream making sure toppings aren’t too heavy or they will just sink.
If you whip up a vegan friendly trifle then tag me on Instagram so I can check it out.
You can find lots more festive food, fin and fizz on my Instagram. I have also teamed up with my fave restaurants and brands for daily giveaways so don’t miss out!
Big Christmas Hugs,