Vegan Christmas Trifle
This vegan Christmas trifle has layers of vanilla cake, macerated strawberries, egg-free custard and whipped dairy-free cream. It's the perfect centerpiece for your holiday table!
Servings: 16 serves
Ingredients
Vegan Vanilla Cake
- 2 ½ cups (310g) all-purpose plain flour
- 1 ¼ cups (250g) granulated sugar
- 1 teaspoon baking soda
- Pinch of salt
- 1 ½ cups (375g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon apple cider vinegar, or lemon juice
- 1 teaspoon vanilla extract
Dairy Free Vanilla Custard
- 3 cups (24 oz or 750g) dairy-free milk
- ¾ cup (90g) cornstarch / corn flour
- ⅓ cup (65g) granulated sugar, or to taste
- 2 teaspoons vanilla extract, or to taste
- Pinch of turmeric, as needed
Macerated Strawberries
- 1 heaped cup (14 oz or 400g) raspberry jam, strawberry jam or lingonberry jam
- ¼ - ½ cup (60-120g) fruity carbonated drink of choice, with or without alcohol
- 4-6 cups (28 oz or 800g) quartered strawberries, fresh or frozen (note 1)
Strawberry Santas & Assembly
- 3 cups (24 oz or 720g) dairy-free whipping cream, (for example coconut cream), as needed
- 10 fresh strawberries, stems cut off
- mini vegan chocolate chips, or black decorating gel
Instructions
Make the cake (preferably, 1-2 days before serving):
- Preheat your oven to 160°C (320°F). Line a 26x38 cm (10x15 inch) sheet pan or two round cake pans with parchment paper.
- Add all the dry ingredients to a large mixing bowl and mix until combined. Add all the wet ingredients and mix until there are no lumps.
- Pour the batter into your sheet pan. Bake for 20-25 minutes or until you can insert a toothpick or skewer in the middle and it comes out clean. Allow the cake to cool in the pan.
- Cover the cakes and chill in the fridge until needed. Chilled cakes are easier to handle!
Prepare the vanilla custard (preferably, 1-2 days before serving):
- Add all ingredients and a small pinch of turmeric to a large saucepan. Whisk until there are no more lumps of corn starch.
- Place the saucepan over high heat. Bring the mixture to a boil for 5 minutes while whisking occasionally. Add more turmeric to color (note 2). Reduce to medium heat for 10-15 minutes or until the custard thickens to your ideal consistency. The custard should coat the back of a spatula.
- Remove the custard from the heat. Set aside to cool. Chill in an airtight container until needed (note 3).
Make the macerated strawberries (1 day or few hours before serving):
- Add the jam and ¼ cup of the sparkling drink to a large mixing bowl. Whisk until combined.
- Add the strawberries and toss until well combined. If desired, add more of the sparkling drink to create a runnier compote.
Make the strawberry Santas (few hours before serving):
- Whip the cream according to packet instructions or until stiff peaks form. Chill until needed.
- Use a sharp knife to slice the top third of each strawberry. Reserve the tips to use as Santa hats.
- Use a piping bag or a spoon to top each strawberry base with whipped cream. Place the strawberry hat on top.
- Pipe a small ball of cream on top of the hat and on the side of the strawberry to make a button.
- Press two chocolate chips in the cream to make eyes for each Santa.
Assemble the vegan trifle (few hours before serving):
- Cut your cake into 2 cm / 1-inch cubes or crumble it into small pieces.
- Place half of the cake cubes in the bottom of a trifle dish or large clear trifle bowl. Feel free to crumble any remaining cake to fill any gaps. Top with half of the strawberries, half of the custard and half of the whipped cream. Repeat layers until you have used up all ingredients.
- Top your vegan trifle with the strawberry Santas. Chill until ready to serve. Leftovers can be stored covered in the trifle dish for up to 3-5 days.
Notes
- If your strawberries are small, you can just halve them.
- The turmeric will intensify in color as the custard heats. I recommend adding a small amount then gradually adding extra if needed.
- If you make your custard a day in advance, it will set when it cools down. Use an immersion blender to return the custard to its liquid state. Alternatively, you can use a hand whisk and mix it vigorously until there are no lumps.
Nutrition
Serving: 1 serve | Calories: 577kcal | Carbohydrates: 80g | Protein: 6g | Fat: 28g | Sodium: 190mg | Potassium: 317mg | Fiber: 4g | Sugar: 34g | Vitamin A: 901IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 3mg
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