Vegan Christmas Trifle Cake

Traditional Christmas Trifle is served in a trifle bowl

But not today! Because this one is actually a Cake!
With layers upon layers of delicious vegan holiday cheer!

Of English origin a trifle is basically a layered dessert

And because of it’s stunning look it is just perfect for the holiday table!

The usual ingredients are sponge cake soaked in sherry, a fruit element, custard and whipped cream

However today we are not even using the glass dish because this is a Christmas Trifle CAKE!

Of course today we are veganizing everything all the way down to even the alcohol I’m using!

Since alcohol typically is not considered vegan I was hard pressed to find one that was not filtered through fish bladders!
Yep! You heard me fish bladder is a very common filter used in the making of alcohol, but not Dolin Vermouth! *not sponsored

Normally I stay away from alcohol in my desserts but trifle is one dessert that I will not make without it!

Of course you can forgo the alcohol and replace it with sparkling wine or even fruit juice of your choice.
Thankfully Dolin Vermouth is vegan friendly and they state:
“We can confirm there are no animal products in Dolin vermouths, nor are any used in their production”

In combination with my homemade cran-raspberry compote!

 Silda’s refined sugar free jam in my favorite flavor ~ Blaspberry is making another starring appearance!
Not only is it the best jam for all of my cakes and pastries, it’s also the best gift you can give!

No affiliation with any product or company linked below, solely for visual reference

Notes for Success & Substitutions

If you forgo the alcohol you can soak the cake layers with your favorite fruit juice or sparkling wine!
I am using my Bakery Yellow Cake recipe for this one that has been converted to low sugar & low oil
Feel free to use regular granulated sugar in place where I have listed Monk Fruit or sugar sub

CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING

WATCH HOW TO MAKE CHRISTMAS TRIFLE CAKE

Vegan Christmas Trifle Cake

You are definitely going to want to watch the video for how I put this together! Delicious layers of everything you want in a trifle! You can of course use a traditional trifle bowl rather than a free standing cake like I did!

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Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings 14

Ingredients

  

1x2x3x

• 1 Recipe Lower Sugar & Oil Yellow Cake
• 1 Jar Silda's Blaspberry Jam
• 6 Tbs Vermouth *optional

For the Sugar Free Cran-Raspberry Compote:

• 1 cup Fresh or Frozen Cranberries
• 1 cup fresh or Frozen Raspberries
• ½ cup Sugar or your favorite sugar substitute *optional

For the Sugar Free Custard:

• 2¼ cup Plant Milk 533ml
• ¾ cup Monkfruit Sugar *see notes 150g
• 4 Tbs Cornstarch *see notes 32g
• ¼ teaspoon Turmeric *optional for color
• 1½ Tbs Vegan Butter 21g
• 1 teaspoon Vanilla Extract 5ml

For the Icing

• 1½ Cups Vegan Whipped Cream

Instructions

 

• First prepare the yellow cake according to the instructions on that recipe post but bake the batter evenly into 3-7" cake pans. Approx 25 mins or when a toothpick inserted comes out with moist crumbs
• While the cakes cool, prepare the cran-raspberry compote by combining both berries with the sugar of your choice into a medium sauce pot over medium heat stirring occasionally to avoid burning *because I use frozen fruit I do not have to add water to help the cooking process but if you are using fresh berries you should add a few tablespoons of water to help it cook down
• Cook about 20 minutes or until the berries are breaking down and the cranberries begin to pop, the sauce will get thicker as it sits & upon refrigeration
• Next prepare the vanilla custard~ combine all the ingredients except for the vanilla extract and the vegan butter in a medium sauce pot over and cook over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
• Once it starts to bubble let it boil on low heat for about 10 seconds.
• Remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.
• Now assemble the trifle as shown in the video tutorial with the warm custard & compote layered with jam and the Vermouth soaked sponge cake

  *I used approximately 2-3 Tablespoons of vermouth per layer and thought it could use almost double!! Use according to your own tastes
• Prepare your favorite vegan whipped cream & you will need approximately 1½ cups total of fully whipped cream for the top layer

Video

Notes

If you forgo the alcohol you can soak the cake layers with your favorite fruit juice or sparkling wine! I am using my Bakery Yellow Cake recipe for this one that has been converted to low sugar & low oil, Feel free to use regular granulated sugar in place where I have listed Monk Fruit or sugar sub

Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Many times people have complained that their custard is like rubber and they don't know why!

Storage Trifle Cake must be kept refrigerated but will be fine for about one hour at room temperature. Store in the refrigerator for up to 1 week lightly covered 

**it is best to make this cake at least 1 day ahead preferably 2 so the flavors all have time to meld!

Tried this recipe?Let us know how it was!

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