Easy, vegan TRIFLE for Christmas
Whether your Christmas is in summer or winter, all your guests will gobble this trifle down. It's vegan, can be gluten free, and it's not too hard to make. (I can do it - so can you!)
How to make it
Line a large bowl with vegan vanilla cake (or sponge cake) - see below for cake recipe
place up to 2 cans sliced peaches on the vanilla cake
Make some vegan jelly (jello) - whatever flavour you like - and pour this around and on the cake and peaches. Chill and allow to set.
Make c. 1 litre custard (custard powder, sugar & plant milk as per instructions). Pour around and on the cake. Chill, and allow to set.
When ready to eat, whip up some plant-based cream. Dollop it on the trifle. Allow shipped cream to cool for a few minutes in the fridge.
Eat and enjoy.
Basic Vanilla Cake
Use a cake-in-a-box and follow instructions. OR
1.5 cups flour
1 cup sugar
1 tsp baking soda
0.5 tsp salt
0.5 cup neutral tasting oil
1 cup plant-based milk
1 TBsp vanilla extract
1 TBsp vinegar
Preheat oven to 175C (350F)
Mix dry ingredients well
Add in oil milk & vanilla, whisk till smooth
Add vinegar
Bake in lined cake tin for about 30 minutes.