How To Make Vegan Trifle
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 1 package of vegan sponge cake, cut into cubes
- 1 cup of fresh berries (strawberries, raspberries, blueberries)
- 1 cup of canned coconut milk, refrigerated overnight
- 2 tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 1 tablespoon of cornstarch
- Vegan whipped cream, for garnish (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
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Place the cubed sponge cake at the bottom of individual serving glasses or a trifle dish.
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Layer the fresh berries on top of the sponge cake.
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In a medium bowl, scoop out the solid part of the refrigerated coconut milk, leaving the liquid behind.
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Add maple syrup and vanilla extract to the coconut milk and whisk until well combined.
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In a small saucepan, whisk together the cornstarch with 2 tablespoons of water to create a slurry.
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Cook the cornstarch slurry over medium heat, stirring constantly, until it thickens and becomes translucent. Remove from heat and let it cool for a minute.
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Gradually whisk the cornstarch mixture into the coconut milk mixture until smooth and well combined.
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Pour the coconut custard mixture over the berries in the serving glasses or trifle dish.
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Refrigerate for at least 1 hour to allow the trifle to set.
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Before serving, garnish with vegan whipped cream and fresh mint leaves (optional).
Nutrition
- Calories : 330kcal
- Total Fat : 18g
- Saturated Fat : 14g
- Cholesterol : 0mg
- Sodium : 160mg
- Total Carbohydrates : 42g
- Dietary Fiber : 3g
- Sugar : 23g
- Protein : 4g
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