Go Back
–+ servings
english recipe Vegan Trifle cu capsuni

Vegan Trifle Recipe

A show-stopping vegan take on the classic English trifle: fruity agar agar jelly, pistachio sponge, fresh berries, silky vanilla custard and fluffy coconut whipped cream, all layered in a glass. Completely dairy-free and egg-free, it comes together in about 70 minutes, plus chilling time for the jelly.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 7

Ingredients 

For the sponge:

  • 1 ½ cup self-rising flour
  • ¾ cup powdered sugar
  • ½ cup pistachios ground
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup soy milk
  • ½ cup coconut oil
  • 1 tsp vanilla extract

For the custard:

  • 2 cups almond milk
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 pinch vanilla seeds scraped from the pod
  • 2 Tbsp cornstarch
  • ½ cup silken tofu
  • ½ tsp turmeric

For the jelly:

  • 1 cup orange juice
  • 2 Tbsp beetroot juice fresh
  • 2 tsp agar agar
  • 1 Tbsp soft brown sugar

For the whipped cream:

  • 2 cups coconut milk full-fat, canned, cold
  • 2 Tbsp powdered sugar
  • ⅓ vanilla extract

To assemble:

  • 1 cup strawberries
  • ½ cup blueberries
  • 2 Tbsp pistachios

Instructions

  • Preheat the oven to 200°C.
  • In a large bowl, mix all the dry sponge ingredients: the self-rising flour, powdered sugar, ground pistachios, baking powder and baking soda.
  • In another bowl, whisk together the wet ingredients: the soy milk, coconut oil and vanilla extract.
  • Pour the wet ingredients over the dry ones and stir just until you get a smooth batter.
  • Transfer the batter to a greased baking tray and spread it out evenly.
  • Bake for about 20 minutes, until the sponge is lightly golden and a toothpick inserted in the center comes out clean.
  • Set aside to cool completely.

To make the custard:

  • Add all the custard ingredients to a food processor and blend until completely smooth.
  • Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens.
  • Take it off the heat and set aside until it's completely cool.

To make the jelly:

  • Add all the jelly ingredients to a saucepan over medium heat. Bring to a boil, stirring so the agar agar dissolves, then take it off the heat. Divide the jelly between the serving cups and place them in the fridge to set.

To prepare the whipped cream:

  • Scoop the thick, solid part out of the chilled coconut milk and add it to a mixing bowl. Whip it with a mixer until creamy. Add the vanilla extract and the powdered sugar and keep whipping until fluffy.

To assemble the vegan trifle:

  • Take the set jelly out of the fridge.
  • Break the cooled sponge into pieces and arrange a sponge layer on top of the jelly. Add the fruit and cover with a layer of custard.
  • Top everything with the coconut whipped cream, the remaining berries and the pistachios. Enjoy!

Notes

Chill the cans of coconut milk in the fridge overnight so the cream separates and whips properly. Let the jelly set and the custard and sponge cool completely before layering, otherwise the layers will bleed into each other. Assembled trifles keep in the fridge for up to 2 days.