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Ingredients
Scale
- 2 ½ cups (310g) all-purpose 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
- 3 cups (24 oz or 750g) dairy-free milk (for custard)
- ¾ cup (90g) cornstarch
- ⅓ cup (65g) granulated sugar (for custard)
- 2 teaspoons vanilla extract (for custard)
- Pinch of turmeric (for custard)
- 1 heaped cup (400g) raspberry jam, strawberry jam, or lingonberry jam
- ¼ – ½ cup (60-120g) fruity carbonated drink of choice
- 4–6 cups (28 oz or 800g) quartered strawberries
- 3 cups (24 oz or 720g) dairy-free whipping cream
- 10 fresh strawberries (for decoration)
- Mini vegan chocolate chips or black decorating gel
Instructions
- Preheat oven to 160°C (320°F) and prepare your pan.
- Mix dry ingredients in a bowl, then add wet ingredients and blend.
- Pour batter into the pan and bake for 20-25 minutes, then cool.
- Whisk custard ingredients in a saucepan, bring to boil, then simmer until thick and cool.
- Mix jam and carbonated drink; add quartered strawberries and toss.
- Whip dairy-free cream until stiff peaks form; set aside.
- Assemble trifle by layering cake, strawberries, custard, and whipped cream, then top with strawberry Santas.
Notes
Make cake and custard a day ahead for easy assembly.
Use fresh ripe strawberries for the best flavor.
Adjust the sweetness in the custard as desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 0