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The trifle dish rests on the white marble cooktop, its whipped cream layer topped with a sprinkle of finely grated dairy-free blonde or white chocolate. This final touch completes the elegant, vegan trifle, ready for serving.

Vegan Trifle Recipe

This vegan trifle layers fluffy lemon sponge, fresh raspberries in jelly, creamy vanilla custard, and whipped cream, topped with grated chocolate—a refreshing, dairy-free dessert with a delightful fruity twist.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine British
Servings 6
Calories 320 kcal

Equipment

  • 20cm x 20cm baking tin
  • Baking paper
  • Large mixing bowl
  • Balloon Whisk
  • Saucepan
  • Hand Mixer
  • Trifle dish

Ingredients
  

LEMON SPONGE FINGERS

  • 250 g self-raising flour
  • 100 g caster suagr
  • 3 tsp baking powder
  • 250 ml sweetened oat or soya milk
  • 100 ml sunflower oil
  • 1 unwaxed lemon

RASPBERRY JELLY

  • 250 g fresh raspberries
  • 35 g sachet of quick-setting gelatine-free red jelly

CUSTARD

  • 2 tbsp cornflour
  • 250 ml vanilla-flavoured soya milk
  • 150 ml vegan double cream
  • we used Elmlea Plant
  • 2 tbsp granulated sugar

WHIPPED CREAM

  • 100 ml vegan double cream
  • 1 vegan blonde or white chocolate
  • grated ensure dairy-free

Instructions
 

  • Preheat the oven to 180°C (160°C fan) and line a 20cm x 20cm baking tin.
  • Mix flour, sugar, and baking powder, then add soya milk, oil, lemon zest, and juice.
    A mixing bowl sits on the white marble cooktop with flour, sugar, and baking powder already combined. Soya milk, sunflower oil, lemon zest, and juice have been added, creating a smooth, pale yellow batter. The batter is poured into a lined 20cm x 20cm baking tin, ready to go into the oven.
  • Pour into the tin and bake for 25-30 minutes.
    The baking tin rests on the white marble cooktop, about to be placed in an oven preheated to 180°C (160°C fan). The lemon sponge will bake for 25-30 minutes, becoming golden and fluffy as it rises.
  • Let the cake cool, then slice into fingers and place in a trifle dish.
    The lemon sponge has been removed from the baking tin and sits on the white marble cooktop, fully cooled. It is sliced into neat fingers, which are arranged at the base of a trifle dish, forming the first layer of the trifle.
  • Layer raspberries over the sponge, prepare jelly as per instructions, pour over raspberries, and chill until set.
    Fresh raspberries are scattered across the lemon sponge fingers in the trifle dish. Nearby, a pot on the white marble cooktop holds quick-setting gelatine-free jelly, being prepared according to instructions, ready to be poured over the raspberries.
  • For custard, mix cornflour with soya milk to form a paste. Heat with remaining milk, cream, and sugar until thickened, then cool and pour over the jelly.
    A saucepan on the white marble cooktop contains a mixture of cornflour and a portion of vanilla-flavored soya milk, stirred to form a paste. The remaining soya milk, vegan double cream, and sugar are added and gently heated, thickening into a smooth custard. Once cooled, it will be poured over the jelly layer in the trifle.
  • Whip the remaining cream, spread over the custard, and sprinkle with grated chocolate.
    A bowl on the white marble cooktop contains vegan double cream whipped to soft peaks. This fluffy cream is spread evenly over the set custard layer in the trifle dish, creating a smooth, creamy top layer.