Vegan Trifle Recipe - Great British Chefs

Name: Vegan Trifle Recipe - Great British Chefs
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

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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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