Vegan Summer Fruit Christmas Trifle
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • Sponge:
  • 1 ½ cups wholemeal spelt flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • pinch salt
  • ¾ cup unsweetened applesauce*
  • ¼ cup grapeseed oil
  • ¾ cup coconut sugar
  • 1 tsp vanilla
  • 1 TBSP apple cider vinegar
  • 1 cup organic cold pressed cherry juice or juice of choice
  • Fruit:
  • 2 peaches
  • 3 apricots
  • 2 plums
  • handful of cherries
  • Custard:
  • Packet organic silken tofu
  • 2 TBSP maple syrup
  • 1 TBSP lemon juice
  • drop vanilla extract
Method
  1. For the sponge: Sift the flour, baking soda and baking powder through a fine mesh sieve into a mixing bowl.
  2. In a separate bowl whisk together the applesauce, oil and coconut sugar until well combined then add vanilla and apple cider vinegar and mix again
  3. Fold wet ingredients into dry ingredients and mix together until just incorporated. Don’t over mix. Mixture should be light and fluffy
  4. Grease a 20cm x 5 cm round cake tine with a little coconut oil and pour batter into tin**
  5. Bake at 180 C in preheated oven for 35-40min depending on your oven
  6. Remove from tin and allow to cool completely before placing at bottom of trifle bowl
  7. Pour cherry juice (or any other juice) over cake and allow to soak up the liquid. It’s a dry mixture so will soak it up quickly. You can add a little extra if you like.
  8. For the fruit: cut all fruit except cherries into wedges and take out the stone. Pile on top of sponge in the trifle bowl.
  9. For the custard: combine all ingredients in a blender and blend until smooth. About 30 seconds. Pour over fruit and allow it to fall down the edges. Garnish with currants or flaked almonds and enjoy!
  10. *you can make your own applesauce by coring and chopping about 1kg apples and boiling on stove until soft with 2 tsp ground cinnamon. Blend with stick blender once apples are cooked and transfer to a glass jar. Lasts a very long time in the freezer
  11. ** I used this size cake tin to fit into my trifle bowl. You may need a different size cake tin and need to adjust the quantities of the sponge cake ingredients if you trifle bowl is a different size. Alternatively you can cut your sponge into squares and place it in your bowl that way
Recipe by Hazel & Cacao at http://hazelandcacao.com/vegan-summer-fruit-christmas-trifle/