Vegan Trifle (Dairy-Free Strawberry Trifle)
Easy, dairy-free trifle made with vanilla cake, fresh strawberries, custard and whipped cream!
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:
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Preheat the oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Line an 8x10-inch baking tray with baking paper.
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Mix the soy milk and vinegar together and set aside until it curdles. This will act as your vegan buttermilk.
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In a large bowl, mix together the flour, baking soda and sugar.
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Add the buttermilk to the bowl along with the oil and the vanilla extract. Mix well, making sure to scrape any mixture from the bottom of the bowl, until you have a smooth cake batter.
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Transfer the batter to your lined tin and bake for 22-25 minutes, or until a toothpick comes out clean.
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Let the cake cool in the tin for 10 minutes then transfer it to a wire rack and let it cool completely.
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Once cooled, cut the cake into small squares or rectangles around 2-3 inches in size.
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Cut each piece in half. Brush one half with the fruit juice or sherry and spread some strawberry jam on the other half. Sandwich the pieces back together.
Assembly:
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Place a layer of the mini sponge sandwiches at the bottom of your trifle bowl. Cut the pieces to size if necessary so there are no gaps.
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Spoon a few tablespoons of jam over the cake then add a handful of strawberries.
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Add a layer of custard and spread it out evenly.
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Add a layer of whipped cream and spread evenly.
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Repeat the layers until your trifle bowl is full. Top with fresh fruit and a dusting of icing sugar.
Recipe Video
Recipe Notes
- *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.