Vegan Wimbledon trifle
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,
Let's get started,
45 min
Medium
Simple Tasty Recipes
Ingredients for Makes 12 cupcakes or a 20cm cake Servings
Time
Goes Great with
Method
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The Cake Layer
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Preheat your oven to 180°C/ 350F
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Grease a 20cm cake tin
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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
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In a large mixing bowl sift the plain flour, baking soda, baking powder and salt
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Add the oil, sugar and vanilla extract to the curdled soy milk mixture, whisk until well combined
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Add the dry ingredients to the wet and mix until no large lumps remain
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Pour the cake batter in the prepared baking pan and bake for 20-25 minutes or until done
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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
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Let the cake cool for 10 minutes, remove carefully and leave to cool fully on a cooling rack
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The Jam Layer
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Roughly chop the strawberries and place them in a microwave proof bowl
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Add the sugar, lemon zest and lemon juice to the chopped strawberries. Stir until well combined
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Microwave on high for 2 minutes, stir well and place back into the microwave for a further minute
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Carefully pour your jam in a sterilised jar, store in your fridge for up to 3 days
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The Cream Layer
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If using coconut cream prepare it by;
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Placing 2 tins of coconut cream in the refrigerator for at least 4 hours preferably overnight
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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
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Use immediately
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Triffle
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Cut the vanilla cake into small bitesize chunks
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Prepare the jam for the trifle by adding water a little if needed, to loosen its consistency. You want something that can be drizzled
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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!
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Finally Garnish with a strawberry and serve immediately
Notes:
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
Source:
ASA KAUR NARINDER
Goes Great with
8 h
