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Vegan Trifle

Phyto Pro Vegan Trifle

What says summer pudding better than vegan trifle?! There is nothing better than rounding off a special meal with layers of sponge cake, creamy custard, bright colourful fruit, whipped cream and our toasted Plant Food Walnuts.

Vegan Trifle Ingredients:

  • Vegan Vanilla Cake (See recipe below)
  • Vegan Jelly (See recipe below)
  • Vegan Custard (See recipe below)
  • 75ml Sherry or the syrup from canned fruit pieces
  • 1 Can Mixed Fruit Cocktail (in syrup)
  • 1 Can Sliced Peaches (in syrup)
  • 200-400g Roasted Plant Food Walnuts
  • Whipped Coconut Cream (Double Batch)
  • Strawberries and Blueberries to decorate

Vegan Trifle Method:

  1. First , prepare your Vegan Jelly.
  2. Next, prepare your Vegan Vanilla Cake. Divide into 2 layers.
  3. Thereafter, start making your Vegan Custard. Set aside and allow to cool and thicken.
  4. Get your whipped coconut cream ready.
  5. To assemble:
    1. Place first layer of vanilla cake at bottom of a trifle dish.
    2. Prick holes into cake and pour over half the sherry or fruit syrup.
    3. Drain can of mixed fruit and add fruit to top of cake.
    4. Add half the roasted Plant Food Walnuts.
    5. Then add half your Vegan Jelly.
    6. Then add half your Vegan Custard.
    7. Add the second layer of the Vegan Vanilla Cake and pour over the remaining sherry or fruit syrup.
    8. Drain can of sliced peaches and add to top of cake.
    9. Add the remaining Plant Food Walnuts, followed by the rest of the vegan jelly.
    10. Top with the whipped coconut cream and decorate with strawberries & blueberries.
    11. Place your completed vegan trifle into the fridge for a couple of hours to allow all the layers and flavours to set together.

Serving Suggestion:

  • Serve cold by itself or with a scoop of vegan vanilla ice cream for that extra-decadent treat!

 


Vegan Vanilla Cake Ingredients:

  • 1 and 3/4 cups All-Purpose Flour or Gluten-Free Flour
  • 1 cup White Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Soy Milk (or other non-dairy milk)
  • 2 tsp Vanilla Extract
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Tbsp White Vinegar (or Apple Cider Vinegar)

Vegan Vanilla Cake Method:

  1. Preheat the oven to 180°C.
  2. Sift the flour into a mixing bowl.
  3. Add the sugar, baking soda and salt and mix together.
  4. Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.
  5. Grease two 14cm cake tins with coconut oil and cut parchment paper into circles to fit the bottoms.
  6. Divide the batter evenly between them and bake for 30 minutes.
  7. Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
  8. Move to a cooling rack to cool completely.

 


Vegan Jelly Ingredients:

  • 3 tsp Agar Flakes or 1 1/2 tsp Agar Powder
  • 2 cups Red Grape Juice (100% fruit juice)
  • 2 cups Water
  • 1/2 cup White Sugar

Vegan Jelly Method:

  1. Add the agar flakes or powder, water, fruit juice and sugar to a pot on the stove.
  2. Bring to the boil stirring regularly.
  3. Allow to boil for 2 minutes.
  4. Pour into large dish to set and refrigerate to set.

 


Vegan Custard Ingredients:

  • 1 1/2 Cup Coconut Milk
  • 1 1/2 Cup Freshly Squeezed Orange Juice
  • 5 Tbsp Corn Starch
  • 4 Tbsp Maple Syrup

Vegan Custard Method:

  1. Mix the coconut milk, orange juice and maple syrup in a small pot.
  2. Take out 4 tablespoons and place in a bowl.
  3. Place the cornstarch in the bowl and mix well until combined.
  4. Bring the pot to a boil on medium heat, then remove once boiling. Next, while constantly whisking, add the cornstarch mixture.
  5. Bring the pot back to the stove and lower the heat.
  6. Constantly whisk until the custard starts to bubble.
  7. Take it off the heat and continue whisking for an extra minute.
  8. Pour into a serving dish of your choice , then place in the fridge.
  9. Allow to set for a couple hours and enjoy!

 


 

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