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!
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.
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.
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.
Recipe by The Loopy Whisk (www.theloopywhisk.com).