The cake base used in this trifle comes from Easy Vegan Cooking by Leah Leneman, or use your favourite sponge recipe. The cream comes from The Cake Scoffer by Ronny Worsey, a booklet which is thoroughly recommended as an introduction to vegan cake making.
Trifle
sponge
3 oz (85g) sugar
pinch sea salt
5 oz (140g) plain flour
.5tsp bicarbonate of soda
2.5 fl oz (75ml) veg oil
.5tsp van. essence
1.5tsp vinegar
5 fl oz water
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1 tin fruit or 8 oz (225g) fresh fruit
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1 packet vegan jelly mix (i.e. Just Wholefoods)
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1 pint (570 mls) custard (vegan custard powder, 1-2 tbsp sugar to taste and 1 pint soya milk)
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cream
2tbsps cornflour
10 fl oz (280ml) soya milk
2 tsp vanilla essence
4 tbsp icing sugar
4 oz (120g) marg
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2 oz (55g) flaked almonds or chopped nuts
1. Make the sponge for the base. Sift the dry ingredients together, mix well, then add the wet ones and mix thoroughly. Place in a greased tray and bake for approx 30 mins at 200C/400F/Gas Mark 6 (or when a knife inserted into the cake comes out clean). Let the cake cool for at least an hour.
2. Slice the cake into the bottom of the dish. Chop the fruit and place it on top of the cake.
3. Make up jelly as per instructions. If you are using tinned fruit use the juice to make up the quantity of water required. Pour it over the sponge and fruit.
4. Make up the custard and let it go cold. When the jelly has set, spread the custard over the top. Place in the fridge.
5. Make the cream. Put the soya milk and cornflour into a pan and mix well. Heat, stirring all the time until it goes thick. Allow to cool. Blend the vanilla essence, icing sugar and marg into the cooled mixture by beating with a fork, whisk or electric mixer.
&9. Scoop onto the trifle, then sprinkle nuts on the top. Leave in the fridge for at least an hour. Just prior to serving sprinkle the nuts on top and serve.