Vegan Trifle Recipe

Name: Vegan Trifle Recipe
Total time: 135 min
Ingredients: 200g of self-raising flour; 160g of caster sugar; 60g of ground almonds; 1 1/2 tsp baking powder; 250ml of soya milk; 100ml of oil, (such as groundnut or sunflower); 1 tsp vanilla extract; 1.5l almond milk; 180g of caster sugar; 2 tsp vanilla extract; 1 pinch of vanilla seeds, scraped from the pod; 1 pinch of saffron, (about 10 threads); 80g of cornflour; 260g of raspberries; 100ml of water; 1 pinch of vanilla powder; lemon juice, to taste; 60g of caster sugar; 800ml of coconut milk, (full fat) or 4 160ml cans of coconut cream, chilled in the fridge overnight; 50g of icing sugar; 1 pinch of vanilla, (seeds scraped from the pod); 125ml of Pedro Ximénez sherry; 50g of flaked almonds, toasted; 10 raspberries

www.greatbritishchefs.com

This glorious vegan trifle recipe is perhaps the ultimate comfort food dessert.

View full recipe on www.greatbritishchefs.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.

Share this recipe:

Cooking tools:

Oven
Cake pan
Mixing bowl
Whisk
Saucepan
Skillet
Serving bowl
Spoon
Measuring cup

Ingredients

200g of self-raising flour
160g of caster sugar
60g of ground almonds
1 1/2 tsp baking powder
250ml of soya milk
100ml of oil, (such as groundnut or sunflower)
1 tsp vanilla extract
1.5l almond milk
180g of caster sugar
2 tsp vanilla extract
1 pinch of vanilla seeds, scraped from the pod
1 pinch of saffron, (about 10 threads)
80g of cornflour
260g of raspberries
100ml of water
1 pinch of vanilla powder
lemon juice, to taste
60g of caster sugar
800ml of coconut milk, (full fat) or 4 160ml cans of coconut cream, chilled in the fridge overnight
50g of icing sugar
1 pinch of vanilla, (seeds scraped from the pod)
125ml of Pedro Ximénez sherry
50g of flaked almonds, toasted
10 raspberries