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5 from 4 votes

Lamington Trifle

Vegan lamington trifle with vanilla sponge cake, chocolate fudge sauce, raspberry jam and coconut. Everything you love about lamingtons but easier!
Prep Time30 minutes
Cook Time40 minutes
Resting Time2 hours
Total Time3 hours 10 minutes
Cuisine: Australian, New Zealand, Vegan
Servings: 24
Author: Anthea

Ingredients

Cake (at least 2 hours in advance)

Quick raspberry jam

Raspberry jelly

Other layers

Instructions

To make the cake:

  • Preheat the oven to 180°C (350°F). Line large baking tin with baking paper. I used a 33 cm x 23 cm (13 in x 9 in ) cake tin.
  • Add all of the dry ingredients (flour, sugar, baking powder, salt) to a large mixing bowl. Mix until there are no big lumps. Add all of the wet ingredients (milk, oil, ACV, vanilla) to the bowl and mix until smooth.
  • Pour the cake batter into the baking tin. Bake for 20-25 minutes or until a skewer can be inserted into the cake and it comes out clean. Allow the cake to cool in the tin.
  • When the cake is fully cool, cut it up into small squares (about 5 x 5 cm or 2 inch x 2 inch). Chill the cake in the fridge for at least 2 hours or overnight (optional if you want your trifle to be chilled).

To make the jam:

  • Add all ingredients to a small saucepan and mix until combined. Bring the mixture to a simmer and stir until thickened (this will take about 5 minutes). Set aside to cool.

To make the jelly:

  • Blend all ingredients until there are no more large chunks. Pour the mixture into a medium size saucepan and bring to a boil for 5 minutes. Allow to cool for another 5 minutes.
  • Pour the jelly mixture in a trifle dish and set aside in the fridge to set for around 10 minutes or until firm to the touch (it should set quickly)

To prepare the coconut whipped cream:

  • Pour the cream into a stand mixer or large bowl and whip until soft peaks form. Set aside in the fridge until you're ready to assemble your trifle.

To assemble the trifle (or feel free to layer the trifle how you like):

  • Arrange half of the cake pieces on top of the set jelly. Scatter with half of the shredded coconut. Dollop all of the jam on top. Drizzle half a jar of the chocolate fudge sauce. Arrange the remaining cake pieces, then shredded coconut on top. Top with the whipped coconut cream, fresh berries and shaved chocolate.
  • Serve immediately or loosely cover the trifle and serve when needed.

Nutrition

Serving: 1 serve | Calories: 342kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 274mg | Fiber: 4g | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!