The perfect vegan trifle (Pictures: Niki Webster)
‘In the midst of the climate catastrophe, Fortnum and Mason is taking the biscuit,’ said Elisa Allen, the vice president of Peta.
‘By choosing a dessert laden with environmentally unfriendly – not to mention cruel and unhealthy – animal-derived ingredients that many people do not eat because of their religious or philosophical beliefs or because they have allergies.
‘The out-of-touch dessert would be more fitting for Henry VIII’s mediaeval table than a modern-day royal celebration.’
The good news is that, in 2022, trifle doesn’t have to be reserved for those who eat dairy and animal products.
Vegans and lactose-free people can enjoy the official dessert without having to worry about the ethical impact of their celebratory trifle.
Try this berry and coconut cake vegan trifle recipe for the Platinum Jubilee
Niki Webster, an award-winning vegan blogger and cookbook author has created the perfect vegan-friendly trifle to be enjoyed over the double Bank Holiday weekend.
It looks delicious (Picture: Niki Webster)
For the cake:
- 300ml plant based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 130ml veg oil
- Juice 1/2 lemon
- 210g self raising flour
- 125g desiccated coconut
- 150g caster sugar
- 1tsp baking powder
For the berry compote:
- 430g mixed frozen berries or fresh
- 50ml water
- 2-3 tbsp caster sugar
For the topping:
- Fresh fruit
- 500ml vegan custard
- 200ml whippable plant-based double cream
- 3tbsp caster sugar
- Preheat the oven to 180°C
- In a bowl, stir the milk, cider vinegar, vanilla and oil.
- In a separate bowl, add the flour, sugar, baking powder, and coconut then stir to combine.
- Now add in the liquid to the dry mix. Stir thoroughly to combine.
- Pour the mixture into a large lined baking tray, and place into the oven to bake for roughly 20 minutes or until the middle is cooked.
- Check by inserting a toothpick into the middle – if it comes out clean it’s cooked.
- Once baked, remove from the oven and allow to cool completely.
- Make the compote by adding the berries, water and sugar to a pan and heat until the berries have broken down.
- Allow to cool.
- Make the cream by adding the cream and sugar to a large bowl.
- Whist using a electric whisk or immersion blender until the cream is stiff
- To compile, cut the coconut cake into your desired shape – I used a heart shaped cutter.
- Place around the base and up the sides of a medium glass bowl.
- Next add the berry compote, a layer of custard, then whipped cream and fresh berries.
- Pop in the fridge to chill and set.
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