From the fluffy vegan vanilla sponge to the delicious lemon custard, this easy vegan trifle is an all-round winner. It’s the perfect vegan dessert for special occasions, quick to put together, and simply gorgeous with its colourful layers. You’ll love it!
This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta deliciousness ahead – so read on. (For more information you can check out my Disclosure Policy.)
Hi friend. I hope you’re doing well and staying safe in this crazy crazy world right now.
Mother’s Day is coming up in a few days, and I prepared this recipe for the occasion before the world became like something out of a scary movie. It’s too good not to be shared, and because it’s a trifle, it’s actually super easy to modify to the ingredients you currently have on hand.
That’s the beauty of trifle recipes: they’re more like gentle suggestions and flavour combination ideas rather than strict rules you have to follow to the letter.
And this trifle – folks, it’s a winner. It’s vegan (without being at all obvious about it, thanks to the amazing Nature’s Charm coconut-based products), super delicious and almost ridiculously pretty with its colours and layers and textures. I am, of course, biased… but just look at it!!!
Before we get to the bits and bobs of making this wonderful trifle – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Vegan trifle components
Let’s have a look at the individual components of this vegan deliciousness:
1. Vegan vanilla sponge – It’s fluffy and moist and delicate and super easy to make. Plus, it uses no egg replacements! Although listed as optional in the recipe, I definitely recommend adding some lemon zest to the sponge, as it really kicks the lemon flavour up a notch.
2. Lemon custard – Luscious, lemony and just tangy enough, the custard is an explosion of flavour. The base of the lemon custard is Nature’s Charm Coconut Custard, which is delicious on its own but I love it for its ability to be transformed into everything from the lemon custard used here, to chocolate custard or even the cinnamon custard in my Vegan Gingerbread Trifle.
3. Strawberries – I love the strawberry + lemon flavour combination. It’s refreshing and always puts a smile on people’s faces… so it was the obvious choice for this trifle. That said, you can also use other berries like blueberries or raspberries. And if you don’t have fresh fruit on hand, you can even make a quick jam from frozen fruit by cooking it down with some sugar and a squeeze of lemon juice until thickened. While you won’t get the texture of fresh fruit, it’s still a delicious alternative.
4. Coconut whipped cream – You can’t have a trifle without a finishing swirl of whipped cream. And Nature’s Charm Coconut Whipping Cream is a wonderful vegan alternative. It whips up to beautiful soft peaks and looks gorgeous piled up on top of the trifles.
How do you make vegan lemon custard?
Making the lemon custard is a breeze, thanks to Nature’s Charm Coconut Custard. It’s a wonderful base and all we need to do is jazz it up a bit for that wow factor.
For the full recipe (including the ingredients quantities), scroll down to the bottom of the page, but here’s a quick overview:
- In a bowl, mix together Nature’s Charm Coconut Custard,
- some lemon zest,
- a generous squeeze of lemon juice,
- a few tablespoons of powdered/icing sugar, and
- a pinch of turmeric for that amazing warm yellow colour. You won’t be able to taste the turmeric, but it makes all the difference appearance-wise.
- Whisk is all together until combined and smooth. At this point, you can tweak the sweetness and sourness by adding more sugar or lemon juice.
How do you make vegan whipped cream?
Making the whipped cream is just as simple. Again, the full recipe can be found at the bottom of the page, but here’s a quick how-to:
- Combine Nature’s Charm Coconut Whipping Cream and
- powdered/icing sugar in a large bowl.
- Use a hand mixer with the double beater attachment or a stand mixer with the whisk attachment to whisk the cream until thick, fluffy and soft peaks form.
Note: Don’t add more than 2 tablespoons of powdered/icing sugar to the cream. Adding too much sugar will make the cream soupy and too runny to pipe or spoon on top of the trifles.
And then, once you’ve got all the components ready to go, it’s time for the fun part: layering them all together! There’s no right or wrong way here. I created layers in the following order: custard, sponge, strawberries, custard, sponge, strawberries, cream – but you can switch them up whichever way you want.
The number of layers will also depend on the size and shape of your containers. I chose to create three smaller trifles, you can easily make one large one. Remember: no rules.
And that’s it, friends. This isn’t a complicated dessert. Instead, it’s fun to prepare, cheerful in both appearance and flavour, and easily adaptable to whatever you have in your fridge right now.
As always, enjoy.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Strawberry Lemonade Vegan Trifle
For vegan vanilla cake:
- 1 cup (120 g) plain all-purpose flour
- 1/2 cup (100 g) caster sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- zest of 1 lemon (optional, but recommended)
- 1/2 cup (120 mL) non-dairy milk (such as almond, soy, oat or rice milk)
- 1/8 cup + 1/2 tbsp (40 mL) sunflower or vegetable oil
- 1/2 tbsp lemon juice
- 1/2 tsp vanilla paste (or 1 tsp vanilla extract)
For lemon custard:
- 1 1/2 cups (375 g) Nature's Charm Coconut Custard (you can find it here)
- zest of 1/2 - 1 lemon
- 3 tbsp lemon juice
- 1/4 cup (30 g) powdered/icing sugar
- ~1/4 tsp ground turmeric
You will also need:
- 1 cup (200 g) Nature's Charm Coconut Whipping Cream (you can find it here)
- 1 - 2 tbsp powdered/icing sugar
- 10 - 15 medium fresh strawberries (~350 g)
For vegan vanilla cake:
- Pre-heat the oven to 355 ºF (180 ºC) and line a 6 inch round baking tin with greaseproof/baking paper.NOTE: You can use other baking tin sizes, but you'll have to adjust the baking time slightly.
- In a bowl, sift together the dry ingredients: flour, caster sugar, baking powder, baking soda and salt. Add the lemon zest and mix until evenly distributed.
- Add the non-dairy milk, oil, lemon juice and vanilla, and mix until you get a smooth batter with no flour clumps.
- Transfer into the lined baking tin, smooth out the top and bake at 355 ºF (180 ºC) for about 30 minutes or until an inserted toothpick comes out clean.
- Allow to cool completely, then cut into approximately 1/2 inch (1 cm) squares.
For lemon custard:
- Mix the coconut custard, lemon zest, lemon juice and powdered/icing sugar together until evenly distributed and smooth. Add the turmeric, a pinch at a time, mixing well after each addition, until you reach the desired yellow colour.
Assembling the trifle:
- Whip the coconut cream with powdered/icing sugar until soft peaks form.
- Chop the strawberries into small, bite-sized pieces, approximately 1/2 inch (1 cm) in size.
- Using either smaller glass containers (as seen in photos above) or one larger glass bowl, layer together the vanilla sponge, lemon custard and strawberries.
- Spoon the whipped coconut cream on top, gently swirling it around, and decorate with halved strawberries.
- The strawberry lemonade vegan trifle can be kept in the fridge for up to 3 days, but is best enjoyed on the day of preparation.