Vegan Christmas Trifle

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Why not give Christmas Classic a go, sherry berry jelly, almond sponge, vanilla custard and whipped cream... and it's vegan!

10 - 12 Portions

Medium 90 Minutes

Ingredients

Ingredients

For the recipe  Vegan Christmas Trifle

For the Sponge:

100 ml Unsweetened almond milk
5 ml Lemon Juice (1tsp)
100 g Self-Raising Flour
2.5 g Dr. Oetker Baking Powder (½tsp)
35 g Ground Almonds
65 g Caster Sugar
50 g Light Brown Sugar
60 ml Vegetable Oil (4tbsp)
5 g Dr. Oetker Madagascan Vanilla Paste (1tsp)
about 15 - 20 ml Sherry (3-4tbsp)

For the Jelly:

2 Dr. Oetker Vege-Gel Sachets
400 g Frozen Mixed Berries
350 ml Water
45 ml Sherry (3tbsp)
60 g Caster Sugar

For the Custard:

50 g Cornflour
600 ml Unsweetened almond milk
150 ml Vegan Double Cream
125 g Caster Sugar
15 g Dr. Oetker Madagascan Vanilla Paste (1tbsp)
Dr. Oetker Yellow Extra Strong Food Colour Gel (1-2 drops)

For the Cream:

450 ml Vegan Double Cream
15 g Dr. Oetker Madagascan Vanilla Paste (1tbsp)

To Decorate:

15 g Flaked Almonds
75 g Raspberries
30 g Pomegranate Seeds

preparation

Preparation

For the Sponge

Step 1: First things first; let bake the vegan sponge, preheat the oven to 180°C/160°C/Gas Mark 4. Grease and Line 1x7” round cake tins. Mix together the almond milk and lemon juice until it begins to curdle and thicken, leave to one side.

Step 2: In a large bowl mix together the flour, Baking Powder, sugars and ground almonds until well combined. Add the oil, Vanilla Paste and almond milk mixture, stir until the mixture is just combined. 

Step 3: Pour the mixture into the prepared cake tin and smooth the tops. Bake for 25-30 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes and then remove and leave on a wire rack to cool completely.

For the Jelly

Step 4: Whilst your sponge is cooling let’s make the jelly, sprinkle the vege-gel over 50ml of water in a bowl and stir until the vege-gel is dissolved. Meanwhile put the frozen berries, water, sherry and caster sugar in a large pan and place over a medium heat. Stir until the sugar is dissolved. 

Step 5: Pour in the vege-gel and mix to combine, continue to heat until the mixture begins to boil. Once boiling remove from the heat and pour into your trifle dish – we used a 20cm diameter one. Pop into the fridge and allow to set for about 2 hours.

For the Custard

Step 6: Whilst your jelly is setting, it is time to make the custard. Mix a few tsps. of almond milk with the cornflour to create a smooth paste. 

Step 7: Pop the remaining almond milk, vegan cream, Vanilla Paste and sugar in a large saucepan over a medium heat, once it just begins to boil, remove from the heat and stir in the cornflour paste. Add 1-2 drops of Yellow Colour Gel to colour your custard – the colour will darken as it cools so you only need to add a very small amount. Pop back on a low heat and allow cook for about 5-8 minutes until it has thickened, it will thicken more as it cools. 

Step 8: Pour into a large clean bowl and cover with greaseproof to prevent a skin from forming. 

To Assemble your Trifle

Step 9: Once your jelly layer has set and your sponge has cooled lets layer up the trifle. Pop the cooled sponge layer on top of the jelly, if it fits snuggly into the bowl and creates an even layer then leave whole, if not then slice up into fingers and layer up on top of the jelly. Drizzle over the sherry.

Step 10: Once your custard has cooled whisk briefly to loosen and smooth over the top of your sponge layer.

Step 11: Finally whisk the vegan cream and Vanilla Paste until it has increased in volume and holds its shape. Spoon over the top of the custard. 

Step 12: To finish your trifle, sprinkle over the flaked almond, raspberries and pomegranate seeds. Ta-dah your Vegan trifle is now ready to serve!

Nutritional Information for the recipe Vegan Christmas Trifle

Per Serving Per 100 g / ml
Energy 1888 kJ
451 kcal
733 kJ
175 kcal
Fat 25.47 g 9.87 g
Carbohydrate 49.83 g 19.31 g
Protein 2.93 g 1.13 g

preparation

Preparation

For the Sponge

Step 1: First things first; let bake the vegan sponge, preheat the oven to 180°C/160°C/Gas Mark 4. Grease and Line 1x7” round cake tins. Mix together the almond milk and lemon juice until it begins to curdle and thicken, leave to one side.

Step 2: In a large bowl mix together the flour, Baking Powder, sugars and ground almonds until well combined. Add the oil, Vanilla Paste and almond milk mixture, stir until the mixture is just combined. 

Step 3: Pour the mixture into the prepared cake tin and smooth the tops. Bake for 25-30 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes and then remove and leave on a wire rack to cool completely.

For the Jelly

Step 4: Whilst your sponge is cooling let’s make the jelly, sprinkle the vege-gel over 50ml of water in a bowl and stir until the vege-gel is dissolved. Meanwhile put the frozen berries, water, sherry and caster sugar in a large pan and place over a medium heat. Stir until the sugar is dissolved. 

Step 5: Pour in the vege-gel and mix to combine, continue to heat until the mixture begins to boil. Once boiling remove from the heat and pour into your trifle dish – we used a 20cm diameter one. Pop into the fridge and allow to set for about 2 hours.

For the Custard

Step 6: Whilst your jelly is setting, it is time to make the custard. Mix a few tsps. of almond milk with the cornflour to create a smooth paste. 

Step 7: Pop the remaining almond milk, vegan cream, Vanilla Paste and sugar in a large saucepan over a medium heat, once it just begins to boil, remove from the heat and stir in the cornflour paste. Add 1-2 drops of Yellow Colour Gel to colour your custard – the colour will darken as it cools so you only need to add a very small amount. Pop back on a low heat and allow cook for about 5-8 minutes until it has thickened, it will thicken more as it cools. 

Step 8: Pour into a large clean bowl and cover with greaseproof to prevent a skin from forming. 

To Assemble your Trifle

Step 9: Once your jelly layer has set and your sponge has cooled lets layer up the trifle. Pop the cooled sponge layer on top of the jelly, if it fits snuggly into the bowl and creates an even layer then leave whole, if not then slice up into fingers and layer up on top of the jelly. Drizzle over the sherry.

Step 10: Once your custard has cooled whisk briefly to loosen and smooth over the top of your sponge layer.

Step 11: Finally whisk the vegan cream and Vanilla Paste until it has increased in volume and holds its shape. Spoon over the top of the custard. 

Step 12: To finish your trifle, sprinkle over the flaked almond, raspberries and pomegranate seeds. Ta-dah your Vegan trifle is now ready to serve!

Nutritional Information for the recipe Vegan Christmas Trifle

Per Serving Per 100 g / ml
Energy 1888 kJ
451 kcal
733 kJ
175 kcal
Fat 25.47 g 9.87 g
Carbohydrate 49.83 g 19.31 g
Protein 2.93 g 1.13 g
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