Vegan Trifle

Vegan Trifle Recipe - A Delicious Plant-Based Dessert from England

Region / culture: England | Servings: 8 |

Vegan diet

Introduction

Vegan trifle is a delicious and decadent dessert that is perfect for any occasion. This recipe is a plant-based twist on the classic trifle, using vegan ingredients to create a rich and creamy dessert that everyone will love.

History

Trifle is a traditional English dessert that dates back to the 16th century. It is typically made with layers of sponge cake, fruit, custard, and whipped cream. This vegan version of trifle replaces the traditional ingredients with plant-based alternatives to create a dairy-free and egg-free dessert that is just as delicious as the original.

Ingredients

1 lemon Loaf
raspberry all-fruit spread
0.5 cup marsala wine
2.5 cup vanilla custard (made from Bird's custard powder)
3 cup Dad's brand oatmeal cookies, crushed
3 cup frozen blueberries
1 tub Tofutti's "Better Than cream cheese"
0.5 lb (227 g) smooth, medium-firm tofu
0.5 cup brown rice syrup
2 tsp vanilla extract
dash of salt
1 cup lightly toasted, sliced almonds

How to prepare

Ensure all ingredients are prepared and cooled before assembling.
Assemble the cake at least a few hours ahead of serving to allow it to absorb the alcohol.
Slice the lemon loaf into 2" thick slices and generously spread raspberry spread on each piece.
Layer the slices in the bottom of a glass dish.
Drizzle the marsala over the slices.
Layer with the chilled custard, crushed oatmeal cookies, and frozen blueberries.
In a mixing bowl, whip the "better than cream cheese" with the tofu, brown rice syrup, vanilla, and salt until smooth.
Spread this mixture over the blueberries.
Cover the bowl with plastic wrap and refrigerate for several hours.
Just before serving, sprinkle with lightly toasted almonds.

Variations

Swap out the lemon loaf for a different flavored cake, such as chocolate or vanilla.
Use different fruits, such as strawberries, raspberries, or peaches, in place of the blueberries.
Add a layer of vegan chocolate ganache or caramel sauce for an extra decadent touch.

Cooking Tips & Tricks

Make sure to chill the custard and cream cheese mixture before assembling the trifle to ensure that it sets properly.

- Use a high-quality lemon loaf for the base of the trifle to add a zesty and refreshing flavor to the dessert.

- Feel free to customize the trifle with your favorite fruits and nuts for added texture and flavor.

Serving Suggestions

Serve the vegan trifle chilled with a dollop of dairy-free whipped cream on top for an extra indulgent touch. Garnish with fresh berries or mint leaves for a pop of color.

Cooking Techniques

Layering the ingredients in a glass dish allows you to see the beautiful layers of the trifle and makes for a stunning presentation.

- Chilling the trifle for several hours before serving allows the flavors to meld together and creates a more cohesive dessert.

Ingredient Substitutions

If you can't find Tofutti's "Better Than Cream Cheese," you can use another brand of vegan cream cheese or make your own using cashews or tofu.

- Brown rice syrup can be replaced with maple syrup, agave nectar, or another liquid sweetener of your choice.

Make Ahead Tips

The vegan trifle can be assembled a day in advance and stored in the refrigerator until ready to serve. Just add the toasted almonds right before serving for added crunch.

Presentation Ideas

Serve the vegan trifle in individual glass jars or cups for a more elegant presentation. Top each serving with a sprinkle of toasted almonds and a fresh berry for a pop of color.

Pairing Recommendations

Pair the vegan trifle with a cup of hot tea or coffee for a delightful dessert experience. The creamy and rich flavors of the trifle complement the bold flavors of the coffee or tea perfectly.

Storage and Reheating Instructions

Store any leftover vegan trifle in an airtight container in the refrigerator for up to 3 days. To reheat, simply let the trifle sit at room temperature for 10-15 minutes before serving to soften the layers slightly.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 5g

- Sugars: 20g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 10%

- Calcium: 6%

- Iron: 10%

Alergens

Contains almonds

Summary

This vegan trifle is a rich and creamy dessert that is high in carbohydrates and fats, but also provides a good source of protein and essential vitamins and minerals. It is a delicious treat that can be enjoyed in moderation as part of a balanced diet.

Summary

Vegan trifle is a delicious and indulgent dessert that is perfect for any occasion. This recipe is a plant-based twist on the classic trifle, using vegan ingredients to create a rich and creamy dessert that everyone will love. With layers of lemon loaf, raspberry spread, custard, blueberries, and a creamy tofu cream cheese mixture, this vegan trifle is a show-stopping dessert that is sure to impress. Enjoy this decadent treat with friends and family for a sweet ending to any meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had decided to visit a local farmers market in search of some fresh ingredients for my next culinary adventure. As I wandered through the rows of colorful produce, a young woman approached me with a sample of her homemade Vegan Trifle.

I hesitated at first, unsure of what to expect from a dessert that was free of any animal products. But as soon as I took my first bite, I knew that I had stumbled upon something truly special. The layers of fresh berries, creamy coconut whipped cream, and crumbled almond flour cake all blended together in perfect harmony, creating a light and delicious dessert that I couldn't resist.

I struck up a conversation with the young woman, eager to learn more about her recipe. She explained that she had been experimenting with vegan cooking for years, inspired by her own dietary restrictions and a desire to create delicious, plant-based dishes for her friends and family. She graciously shared her recipe with me, detailing each step and ingredient with care.

As I listened to her speak, I couldn't help but be reminded of my own journey in the kitchen. I had learned to cook from my own grandmother, a woman who had spent her life perfecting traditional recipes passed down through generations. She had taught me the importance of using fresh, seasonal ingredients and taking the time to savor each dish I created.

But as I grew older, I found myself drawn to new culinary challenges. I began to experiment with different cuisines and cooking techniques, always eager to expand my knowledge and palate. And now, as I stood in the farmers market, holding a small paper with the recipe for Vegan Trifle in my hands, I felt a renewed sense of excitement and curiosity.

I couldn't wait to get home and start cooking. I gathered the ingredients I needed and set to work in my kitchen, following the young woman's instructions carefully. I whipped coconut cream into a fluffy, decadent topping, layered it with fresh strawberries, blueberries, and raspberries, and sprinkled crumbled almond flour cake on top for a sweet and crunchy finish.

As the trifle came together, I couldn't help but marvel at the vibrant colors and textures that danced before me. It was a feast for the eyes as well as the taste buds, a dessert that was both beautiful and delicious in equal measure. And as I took my first bite, I knew that I had found a new favorite recipe to add to my collection.

Over the years, I continued to make Vegan Trifle for friends and family, sharing the recipe with anyone who was curious to try it. Each time I prepared the dish, I thought of the young woman at the farmers market who had inspired me to embrace plant-based cooking and explore new culinary horizons.

And as I watched my loved ones enjoy the dessert, their faces lighting up with delight at the first taste of its sweet and tangy flavors, I knew that I had truly found a recipe worth treasuring. Vegan Trifle had become more than just a dish to me – it was a symbol of my own culinary journey, a reminder of the joy and creativity that cooking can bring into our lives.

As I sit here now, savoring a slice of Vegan Trifle on a lazy Sunday afternoon, I am filled with gratitude for all the recipes and culinary wisdom that have been passed down to me over the years. And I am reminded once again of the power of food to connect us, to nourish both body and soul, and to bring joy and comfort to those we love.

So as I take another bite of this delicious dessert, I offer a silent thank you to the young woman at the farmers market, to my own grandmother, and to all the cooks and food lovers who have inspired me along the way. And I look forward to many more culinary adventures and discoveries in the years to come, knowing that each new recipe is a chance to learn, grow, and create something truly special.