Vegan Berry Trifle
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered vegan berry trifle made with sponge cake, custard, whipped cream, and fresh strawberries and blueberries. This elegant dessert shows that plant-based celebrations can be indulgent and impressive.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup unflavored and unsweetened non-dairy milk, (divided)
- 2 tablespoons ground flaxseed
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract ((optional))
- 1 1/2 cups organic granulated sugar
- 1 cup unsweetened and unflavored non-dairy milk, (chilled)
- 1/3 cup cornstarch
- 1 cup full-fat coconut milk
- 2/3 cup organic granulated sugar
- 1 tablespoon vegan butter
- Pinch turmeric, or a few drops of yellow food color ((optional))
- 2 (13.5 ounce/400 ml) cans coconut cream, (chilled overnight in the fridge)
- 1/2 cup organic powdered sugar
- 1/2 cup aquafaba ((liquid from a can of chickpeas))
- 1/4 teaspoon cream of tartar
- 1 pound fresh strawberries, (cleaned, hulled, and halved (or quartered if large))
- 2 cups fresh blueberries, (cleaned)
At a glance
PER SERVING · TIME 330M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 199mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 536mg
- Calcium
- 75mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.