In the summer months, I love preparing single-serve desserts for me and my partner to enjoy in the sun, and these trifle cups have to be one of our favourites. Here is my recipe for the cutest mini vegan trifles, served in a cup.
I personally like to think of these as mini victoria sponges since I use the same sponge recipe for both. I first made these when I accidentally ended up with an extra sponge layer when baking a victoria sponge cake. I hate food waste so I was determined to find a use for my spare layer, and this turned out to be the best accident ever!
Trifles traditionally are made up of layers of cake, custard, cream, fruit, and often jelly too. I've combine all (except the jelly) in these cute little cups to make the perfect single-serve dessert. As well as making my own sponge, I also wanted to make my own vegan whipped cream using coconut milk which turned out so well!
Vegan Trifle Cups
Prep time: 50 minutes
Servings: 2
Ingredients
For the cake:
180ml plant-based milk
1 tsp apple cider vinegar
190g self-raising flour
150g caster sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
50ml vegetable oil
For the whipped cream:
200ml tinned coconut milk
1 tbsp icing sugar
1/2 tsp vanilla extract
To serve:
200ml vegan custard
50g strawberries
Instructions
First prepare the sponge (if using a premade sponge skip to step 9). Preheat the oven to 180°C (or 160 °C fan assisted, like mine) and grease and line one 9'' cake tin.
Combine the milk with the apple cider vinegar in a small bowl and set aside for around 10 minutes (this makes vegan 'buttermilk').
Combine all the dry cake ingredients in a large bowl and mix well, making sure there are no lumps.
Add the oil and vanilla to the 'buttermilk' mixture and stir.
Slowly add the wet mixture into the dry mixture and gently fold until evenly mixed (do not overmix!)
Pour the cake mixture into the tin, ensuring it is evenly spread and reaches all the edges.
Bake in the oven for 35-40 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and allow to cool fully on a wire rack.
Whilst the cake is cooling, prepare the vegan whipped cream by scooping the thick part of the tinned coconut milk into a mixing bowl. Add the icing sugar and vanilla and mix with an electric mixer until fluffy and creamy.
Once the sponge is fully cooled, use a knife to cut into bite-sized cubes.
Layer the trifle cups, starting with sponge, followed by custard, then fresh strawberries, then cream, and repeat until the cup is full.
Top with any remaining fresh strawberries and serve.
Notes
Any leftovers can be stored in the refrigerator for 1-2 days.
Feel free to add in any additional layers you like, such as additional fruit, vegan jelly, crumbled biscuits, to suit your taste.
To speed up the recipe you can opt to use a pre-made vegan sponge or store-bought vegan whipped cream.
Check out my recipe for my vegan victoria sponge cake.
Thanks for reading, I hope you enjoy my vegan trifle cups. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox