Plant Based Festive Trifle

Total time 1 hour | Makes 6 | Gluten Free Friendly | Vegan | Nut Free

Sponge Ingredients

• 1 1/4 cup plant milk

• 2 tsp apple cider vinegar

• 2 1/2 cups whole wheat flour (or plain gluten free flour)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp vanilla extract

• 1 cup shredded nectarine (approx 2 nectarines)

• 1/3 cup olive oil

• 1 cup coconut sugar

Custard Ingredients

• 400g silken tofu

• 2 tsp corn starch

• 2 tbsp maple syrup

• 2 tbsp coconut sugar

• 2 tsp vanilla extract

Berry compote

• 150g frozen raspberries

• 150g frozen blueberries

• 1 tbsp maple syrup

• 2 tsp corn flour

• pinch salt

To make sponge

1. Preheat oven to 180C and line a 22cm springform cake tin with baking paper

2. In a medium bowl, whisk together milk and apple cider vinegar, then set aside

3. In a large bowl, mix together flour, baking powder, baking soda and vanilla extract

4. Add the olive oil, coconut sugar and shredded nectarine to the milk and vinegar bowl, then combine

5. Add the wet ingredients to the dry and mix until well combined.

6. Transfer the mixture to the lined cake tin and bake for 25 minutes or until a skewer comes out clean

To make tofu cream:

1. Add all ingredients to a food processor and process until a smooth custard-like consistency forms. Set aside in fridge to chill

To make berry compote:

1. Add all ingredients to a small saucepan and cook on medium heat until softened. Set aside in fridge to chill

To assemble:

1. Once the cake has cooled for at least 30 minutes, cut the sponge into rounds (I used a circle cookie cutter, then sliced into two thin discs)

2. Spoon 2 tbsp of the custard layer into your desired glasses, followed by a disc of sponge cake, 2 tbsp of berry compote, another layer of sponge cake, custard and berry compote. Repeat for the remaining glasses

3. Store the trifles in the refrigerators until ready to serve