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vegan english trifle with custard

vegan english trifle with custard

Want to celebrate something sweet?! How about making these cute english trifles with layers of creamy vegan vanilla custard, vanilla cake, raspberry jam, berries, and whipped cream!

Course Dessert
Cuisine English
Keyword dessert, trifle, whipped cream
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 4 servings (375 ml/13 oz)
Author Lauren Toyota


vegan custard

  • 1 C soft or medium firm tofu (strained of excess water)
  • 1/3 C granulated sugar
  • 3/4 C full fat coconut milk
  • 2 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • 3 tsp vanilla extract
  • 1/8 tsp sea salt

berries & layers

  • 2 x 7-inch or 8-inch vanilla cakes (from Vegan Comfort Classics)
  • 1/2 C raspberry jam
  • 2 C strawberries, sliced
  • 3 C mixed raspberries & blackberries (2 x 6 oz/170 g pints of each berry)
  • 1 tbsp sugar
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 1/2 cups So Delicious Coco Whip (thawed in the fridge from frozen)


  1. For making individual servings, use something that has straight sides and is 13 oz in volume and ideally 2 3/4-inches in diameter. You can also make 1 large regular trifle in a traditional trifle dish that is 7 to 8 inches in diameter. The cake should be made in advance.
  2. To strain the excess water from the tofu, I find it best to use a nut milk bag. Then combine all the ingredients for the custard in a blender and combine until very smooth.

  3. Pour the mixture into a saucepan and heat over medium while whisking constantly as it starts to thicken and bubble. It will be about 6 minutes to get it to the right thickness and looking kind of gelatinous.

  4. Remove the sauce pan from the heat and into an ice bath. This is just a larger bowl with cold water and ice cubes. Place the bottom of the saucepan into the cold ice water and whisk the custard as it cools in the saucepan. This will prevent it from clumping. Set this aside until you assemble the trifles.

  5. Combine the mixed berries with sugar, lemon juice and zest and toss to coat well. Set aside 15 minutes to soften and macerate. Add in the excess sliced strawberries as well.
  6. My trifle dishes were about 2 3/4-inches in diameter, so I cut rounds from the cake using a 2 1/2-inch cookie cutter, otherwise cut rounds to whatever diameter you need to fit into the dishes that you have.

  7. Cut out 4 rounds from each cake layer. Slice each round in half lengthwise and spread a spoonful of jam on the inside of one round and top with another round creating a small layered cake.
  8. Place a cake round in the base of your dishes. Then place sliced strawberries around the diameter of the cake. Add a generous layer of custard, pushing it out to the sides slightly.

  9. Then top with a handful of mixed berries that have now become quite juicy.
  10. Top with another cake round with jam layered between. Repeat the same thing with the slices of strawberries. Then add more custard and top with whipped cream and a few berries on top as garnish. These can be made a couple of hours in advance and then refrigerated or eaten immediately!