This recipe for Vegan Christmas Trifle Cake was sponsored by Silda’s Jam!
Be sure to check them out for the best refined sugar free jam on Earth!
Traditional Christmas Trifle is served in a trifle bowl
But not today! Because this Vegan Christmas Trifle 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!
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Things I Used to Make this Cake
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, but I also have an awesome and easy Yellow Box Cake Hack that works equally great!
In the video I mentioned about reducing the sugar in each recipe I used by using Monk fruit since this is my favorite sugar substitute, but these recipe all work great with just about any sugar substitute you love the most!
For the Sugar Free Cran-Raspberry Compote:
- 1 cup Fresh or Frozen Cranberries
- 1 cup fresh or Frozen Raspberries
- ¼ - ½ cup Sugar or your favorite sugar substitute *optional
For the Sugar Free Custard:
- Soy Milk 2¼ cup (533ml)
- Monkfruit Sugar ¾ cup (150g) *see notes
- Cornstarch 4 Tablespoons (32g)
- Turmeric ¼ teaspoon
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
For the Whipped Topping:
- 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 Silda's 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 and you will need approximately 1½ cups total of fully whipped cream for the top layer
Vegan Christmas 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
**it is best to make this cake at least 1 day ahead preferably 2 so the flavors all have time to meld!