Vegan raspberry and lemon trifle
Impress your guests with this classic layered dessert. The easy homemade custard uses vanilla-flavoured soya milk and gives a traditional flavour and colour to the custard
- Preparation:
- Cooking:
- Total:
Ingredients
- 250g self-raising flour
- 100g caster suagr
- 3tsp baking powder
- 250ml sweetened oat or soya milk
- 100ml sunflower oil
- 1unwaxed lemon
- 250g fresh raspberries
- 35g sachet of quick-setting gelatine-free red jelly
- 2tbsp cornflour
- 250ml vanilla-flavoured soya milk
- 150ml vegan double cream (we used Elmlea Plant)
- 2tbsp granulated sugar
- 100ml vegan double cream
- vegan blonde or white chocolate grated (ensure dairy-free)
Instructions
Step 1
Heat the oven to 180C/160c fan/gas 4 and line a 20cm x 20cm baking tin with baking paper.Step 2
To make the lemon sponge fingers, combine the flour, sugar and baking powder in a large mixing bowl. Pour in the soya milk, sunflower oil, lemon zest and juice, then mix until combined. Pour into the lined baking tray, then bake for 25-30 mins or until risen and slightly golden.Step 3
Allow the cake to cool fully before slicing into 2cm-wide fingers. Put the fingers into the base of a large trifle dish in a single layer (any remaining cake fingers can be frozen for up to three months).Step 4
Layer the raspberries over the sponge fingers, then prepare the jelly according to pack instructions. Allow the jelly liquid to cool for a few minutes before pouring over the raspberries. Chill until the jelly has fully set.Step 5
To make the custard, put the cornflour in a small bowl and pour in just enough vanilla soya milk to make a paste. Add more gradually, stirring to combine, until half of the milk is used. Pour into a saucepan, along with the remaining milk, vegan cream and sugar. Bring to the boil over a low-medium heat, stirring with a balloon whisk for 5-6 mins or until thickened. Remove from the heat and allow to cool fully. Pour the cooled custard over the jelly layer, then refrigerate while you prepare the whipped cream.Step 6
Pour the cream into a bowl and whip using a hand mixer for 2-3 mins or until thickened. Spoon the whipped cream over the custard, then sprinkle over the grated chocolate.