Traditional Trifle – The Holidays Veganized

I think trifle might be the all time best food to come out of the UK. Its got cake, custard, fruit, whipped cream and sometimes even some booze. Whats not to love!

It is also really easy to make look pretty, even if your baking skills are not amazing. It is really it’s all about the assembly. I used a combination of pre make and fresh made layers for this one but I will include recipes so you can to make it by scratch, if you really want to.

Sponge Cake


  • 1/3 cup vegan butter or spread plus extra for greasing the pan
  • 2/3 cup soy milk or other dairy alternative
  • 1/2 tbsp able cider vinegar
  • 1 tsp vanilla
  • 3/4 cup self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup sugar
  • strawberry jam


  1. Preheat the oven to 160C fan. Grease a 20cm sandwich dish and add a circle of parchment to cover the base of the pan.
  2. Mix milk with the cider vinegar and set aside for a few minutes.
  3. Add all dry ingredients in a bowl with the spread, pour in milk mixture, and vanilla, beat with a hand mixer until smooth.
  4. Pour the batter into the pan and bake for 30 – 35 minutes.
  5. Let the cake cool completely, spread strawberry jam on top.

Whipped Cream


  • 1 can full fat coconut milk, refrigerated overnight
  • 1/2 tbsp icing sugar
  • 1 tsp vanilla


  1. Scoop the hardened cream from the top of the can of coconut milk and put it into a bowl. It should have separated in the fridge.
  2. Use a hand mixer to fluff up the cream, on high until it stiffens.
  3. Add sugar and vanilla, mix again.


I used one box of Alpo custard but if you want to make your own this one from Nadia’s Healthy Kitchen looks nice.

Best to use a trifle dish but if you don’t have one to hand you can use a large glass bowl like I did.

Now the fun part…Assembly

  1. Place the cooled cake on the bottom of the glass dish, jam side up.
  2. Slice strawberries and line them up around the sides of the dish and add a few to the top of the cake.
  3. Cut cherries(or other tinned fruit) in half and layer on top of the cake. Pour on some of the syrup from the tin.
  4. Pour the sherry onto the cake/fruit.
  5. Add custard layer, spreading it all over, to the edges of the dish.
  6. Spoon on your whipped coco cream layer and spread it around to cover the whole dish.
  7. Use extra fruit to decorate the top, also chocolate shavings or a sprinkle of cocoa powder on top always looks pretty.

I doubled the recipe and made this for Christmas lunch, as well as 4 individual ones for Christmas eve pudding. Can never have too much Trifle!

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