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Vegan Wimbledon trifle

by Asa Kaur Narinder
Eating seasonally is a great way to help reduce the negative impact your meals have on the planet. We’re treated to a variety of fruits and vegetables all year round but summer is when mother nature gifts us sweet, juicy berries. Today's recipe is a celebration of the most consumed berry in the world of course I'm talking about the beautiful strawberry. Nothing says summer like strawberries and cream, pared together with a soft vanilla cake and you’ve got yourself a perfectly light yet decadent treat! The separate layers are easy to make and the trifle is even easier to assemble. This trifle will leave your tastebuds wanting more.
Let's get started,
Total Time
45 min

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Simple Tasty Recipes

Ingredients for Makes 12 cupcakes or a 20cm cake Servings

  • Cake Layer
  • 1 Cup
    Soy milk
  • 1 tsp
    Apple cider vinegar
  • 1 1/4 cup
    Plain flour
  • 1/2 tbsp
  • 3/4 tsp
    Baking powder
  • 1/2 tsp
    Baking soda
  • 1/4 tsp
  • 1/3 cup
    Vegetable oil
  • 3/4 cup
  • 2 tsp
    Vanilla extract
  • The Jam Layer
  • 250g
  • 25g
  • 1 tsp
    Lemon zest
  • 1 tsp
    Fresn Lemon Juice
  • Trifle
  • 20cm
    vanilla cake
  • 1/4 cup
    Strawberry Jam
  • 2 cups
    Vegan whip or coconut whipped cream


  • Preparation Time
    45 min
  • Cooking Time
    20-25 min
  • Total Time
    45 min

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  1. The Cake Layer
  2. Preheat your oven to 180°C/ 350F
  3. Grease a 20cm cake tin
  4. In a large bowl whisk together the soy milk and apple cider vinegar. Place to the side for 5 minutes or until the mixture curdles
  5. In a large mixing bowl sift the plain flour, baking soda, baking powder and salt
  6. Add the oil, sugar and vanilla extract to the curdled soy milk mixture, whisk until well combined
  7. Add the dry ingredients to the wet and mix until no large lumps remain
  8. Pour the cake batter in the prepared baking pan and bake for 20-25 minutes or until done
  9. To check if done, poke a skewer into the centre of the baked cake. If the skewer come out clean, the cake is fully baked through
  10. Let the cake cool for 10 minutes, remove carefully and leave to cool fully on a cooling rack
  11. The Jam Layer
  12. Roughly chop the strawberries and place them in a microwave proof bowl
  13. Add the sugar, lemon zest and lemon juice to the chopped strawberries. Stir until well combined
  14. Microwave on high for 2 minutes, stir well and place back into the microwave for a further minute
  15. Carefully pour your jam in a sterilised jar, store in your fridge for up to 3 days
  16. The Cream Layer
  17. If using coconut cream prepare it by;
  18. Placing 2 tins of coconut cream in the refrigerator for at least 4 hours preferably overnight
  19. Scoop out the hardened coconut cream (none of the liquid if any is present) in a bowl add 1tsp of icing sugar and whip using a hand beater until stiff peaks are achieved
  20. Use immediately
  21. Triffle
  22. Cut the vanilla cake into small bitesize chunks
  23. Prepare the jam for the trifle by adding water a little if needed, to loosen its consistency. You want something that can be drizzled
  24. Assemble in decorative individual glasses or bowls by repeating equal layers of the cake, jam and whip until finished. There are no rules, the messier the better!
  25. Finally Garnish with a strawberry and serve immediately


I recommend using a readymade vegan whip, there are many options available in the market but that will depend on your location.

If you live in a region where there are no store-bought vegan whip options available, I recommend making your own coconut whipp



VFA Regional Organizer
Europe and India
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