Desserts

Vegan Wimbledon trifle

Name: Vegan Wimbledon trifle
Prep time: PT45 minM
Cook time: PT20-25 minM
Total time: PT45 minM
Yield: Makes 12 cupcakes or a 20cm cake

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

Difficulty

Medium

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Chinese (Traditional)

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

Corn-starch
3/4 tsp

Baking powder
1/2 tsp

Baking soda
1/4 tsp

Salt
1/3 cup

Vegetable oil
3/4 cup

Sugar
2 tsp

Vanilla extract
The Jam Layer
250g

Strawberries
25g

Sugar
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

Time

Preparation Time

45 min
Cooking Time

20-25 min
Total Time

45 min

Goes Great with

VEGAN CORN SOUP

corn

VEGAN GOURD RED ALGAE SOUP

VEGAN COCONUT MILK VEGETABLE SOUP

Method

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

VFA Regional Organizer
Europe and India
This email address is being protected from spambots. You need JavaScript enabled to view it.
What’App +44 7960 663331

Goes Great with