Vegan Lamington Trifle Dessert
Ingredients
Cake
- 2 1/2 cups plain flour
- 1 1/4 cups sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 1/2 cups plant-based milk
- 1/2 cup sunflower oil or melted vegan butter
- 1 tbsp ACV
- 1 tbsp vanilla extract
Quick raspberry jam
- 2 cups raspberries, fresh or frozen
- 2 tbsp corn flour
- 2 tbsp sugar
Raspberry jelly
- 2 cups water
- 1 cup raspberries
- 4 tsp agar powder
- Sweetener, to taste
Other layers
- 2 cans Coconut Whipping Cream, chilled overnight
- 1 cup shredded coconut
- 1 jar Chocolate Fudge Sauce
- 1 cup strawberries, cut
- 2 tbsp vegan chocolate, shaved
Preparation
Preheat the oven to 180°C and line a large baking tin with baking paper.
Mix all the dry ingredients for the cake in a large bowl.
Add all the wet ingredients for the cake and mix until smooth.
Pour the batter into the baking tin and bake for 20-25 minutes or until a skewer inserted comes out clean. Cool the cake in the tin.
Cut the cake into small squares and chill in the fridge for 2 hours or overnight.
Add all ingredients for the jam to a small saucepan and mix until combined. Simmer and stir until thickened.
Blend all ingredients for the jelly until smooth. Pour into a saucepan, boil for 5 minutes, then pour into a trifle dish and chill until set.
Pour the chilled coconut cream into a stand mixer and whip until soft peaks form. Chill until needed.
Layer the cake pieces, shredded coconut, chocolate fudge sauce, and raspberry jam as desired. Top with whipped coconut cream, fresh strawberries, and shaved chocolate.
Serve immediately or chill until needed.
