Time: 5 hours (40 mins for cake, 4 hours setting jelly in fridge and 20 mins prep)
Price: €10.08 total, €1.68 per portion
When it comes to desserts at Christmas, I have to confess that any kind of Christmas pudding or cake is most certainly a “no” from me. I’ve always gravitated towards the more sweet and less alcohol-y desserts. Trifle is such a simple one – if you’re an omnivore! So I’m going to show you how to make a vegan one! It’s not that cheap, and it’s certainly not healthy but it does prove that just because you’re vegan does not mean you are missing out on anything!
You will need:
- 1 vegan cake mix (or veganizable)
- 1 pack of vegan jelly
- 1 can of fruit cocktail
- 2 cans full fat coconut milk (refridgerated for 4 hours)
- 1 carton vegan custard
- 1 1/2 cups icing sugar
Start by baking your cake mix. I made my by substituting the eggs for flax eggs. This does make the cake denser and drier but that doesn’t matter in a trifle anyway. If you can find a plain vegan sponge cake premade or those sponge fingers traditionally used in trifle but vegan near you – use them! When your sponge has cooled, cut it to fit your trifle dish – this was my only glass dish big enough, you could do individual servings in glasses like my Chickpea Cocktail!
Evenly spread the fruit cocktail (make sure to drain it first!) over the sponge – be sure to spread the cherries out to avoid fighting children!
Next, prepare your jelly and pour over the sponge and fruit. I like to allow it to soak into the sponge then pour a bit more over, and only had a little bit left that wouldn’t fit (so popped it in a glass for a treat later!). You want the fruit to poke out from the jelly a little bit. Pop this in the fridge until set – about 4 hours.
When the jelly is set, pour over the custard – I used the alpro one. Spread evenly.
Now, if you can find vegan whipping cream or scooshy-cream near you you can definitely use that. I couldn’t so came up with this super fattening and sugaring alternative – and did I mention delicious!? Make sure not to shake your coconut milk cans when taking them out of the fridge. Open them and scoop out the coconut cream from the top – you can store the coconut water in the fridge for smoothies, don’t waste it! In a bowl, whisk the coconut cream with 1 1/2 cups icing sugar until it forms soft peaks.
Spread the coconut whipped cream over the top of the custard carefully, it is denser than the custard so will want to squidge into it. Store in the fridge until ready to serve! This is another dish that can be kept in the fridge for a couple of days, meaning you can make it ahead of time!