A Very Vegan Trifle
Author: 
Recipe type: Dessert
 
Ingredients
  • Jelly:
  • 1 x 85g Vitarium Raspberry Jelly (Gelatine Free)
  • 500ml Hot Water
  • 1 x punnet Strawberries
  • Sponge:
  • 250ml Non Dairy – Milk
  • 1 teaspoon Cider Vinegar
  • 80ml Canola Oil
  • 2 teaspoons Vanilla Extract
  • 180g Plain Flour
  • 25g Cornflour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Bicarbonate of Soda
  • 220g Caster Sugar
  • All fruit Jam:
  • I used 284g St Dalfour Raspberry Jam
  • Custard:
  • 6 tablespoons Orgran Custard Powder
  • 2 tablespoons Sugar
  • 1 litre Non-Dairy Milk
  • Cream:
  • 2 x 270ml Premium Ayam Coconut Cream
  • ¼ cup Caster Sugar
  • ¼ teaspoon Cornflour
  • Few drops Vanilla Essence
  • Frosted Fruit (Optional):
  • Red Currants
  • Cherries
  • Blackberries
  • Raspberries
  • ½ tablespoon of Flax Seed
  • ½ cup Water
  • Caster Sugar
Instructions
  1. Jelly: First step is to get the jelly setting in the fridge so get your trifle bowl filled with a punnet of washed & sliced strawberries. Following the packet directions for the jelly (packet + 500ml hot water) pour over the strawberries. Make sure you stir the jelly REALLY well and no crystals sit at the bottom! Place the trifle bowl in the fridge for a couple of hours.
  2. Pre-heat oven to 180c
  3. Sponge: Now don’t be spooked by a jam roll or roulade, if you are then simply cut the sponge into big pieces and layer it in your trifle with a layer of jam. You can make the sponge a couple of days before it is needed.
  4. Add the milk and the vinegar together in a jug and stir gently. Add the oil & vanilla.
  5. In a large bowl (or machine) add the sifted flour, corn flour, baking powder, bicarb and sugar.
  6. Pour all the wet ingredients into the dry and stir until no lumps remain.
  7. Pour the mixture onto a rectangular baking tray (23cmx35cm) covered in baking paper and SPRAYED with cooking oil. No not forget this as it will stick and make things very tricky!
  8. Place in oven for 8-10 minutes. Take it out when it is still a golden yellow rather than brown.
  9. Whilst hot left it onto a tea towel and spread the jam on it. Using the tea towel to help lift it roll it over (you might want to poke it under for the first turn) then roll it as you gradually peel the baking paper back. When you get to the last roll you leave the baking paper on it and simply roll the tea towel up tightly. Then place it in the fridge to cool for 30-45minutes.
  10. Custard: Follow packet directions but double the amounts as I have suggested. I stir my custard with a mini-whisk and find it makes it much easier to ensure it doesn’t have any lumps. And be rough on it, if you see lumps forming give it a good whisk and make sure you whisk the sides over a low temperature. Once made, set aside to cook slightly.
  11. Cream: It is SUPER important to use the Ayam brand if possible. When you refrigerate the cans, get them as cold as possible (without freezing) as the coconut cream sits on the top of the can, above the coconut water and can be scooped out into a bowl for whipping.
  12. Scoop out the coconut cream from the tins, try to avoid adding too much of the water. Using electric beaters add the caster sugar, vanilla and cornflour. Whisk on the highest setting possible for a couple of minutes then its ready to use. It will stay thick as long as it is kept refrigerated.
  13. Assembly Time! Your jelly should be set with the strawberries in it.
  14. Place thin slices of your jam roll around the side of the trifle bowl. Fill in the centre with all remaining sponge.
  15. Pour over the custard. If still warm, refrigerate until TOTALLY cold.
  16. Top with coconut whipped cream.
  17. Options For frosted fruit, blend flaxseeds and water in a blender on the highest setting for a few minutes. When an egg white consistency, paint or dip the fruit in it and then roll in caster sugar.
  18. Other options are to use some favourite liquor drizzled over the sponge roll for some extra punch!
Recipe by The Vegan Pantry at https://theveganpantry.com.au/sweets/vegan-trifle/