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Vegan Trifle With Pomegranate Compote

Are you vegan but don’t want to miss out on trifle this Christmas? We’ll no worries because I’ve got your back with this vegan trifle recipe. It’s easy, it’s tasty and it’s just like normal trifle. I’ve also made this vegan trifle recipe with a tasty pomegranate compote so enjoy!

Print Recipe
Vegan Trifle With Pomegranate Compote
Are you vegan but don’t want to miss out on trifle this Christmas? We’ll no worries because I’ve got your back with this vegan trifle recipe. It’s easy, it’s tasty and it’s just like normal trifle. I’ve also made this vegan trifle recipe with a tasty pomegranate compote so enjoy!
Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
VANILLA CUSTARD
SPONGE CAKE
MANDARIN POMEGRANATE COMPOTE
Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
VANILLA CUSTARD
SPONGE CAKE
MANDARIN POMEGRANATE COMPOTE
Instructions
Vanilla Custard
  1. Combine all ingredients into a blender and blend until smooth.
  2. Transfer the mixture to a medium sized pot and, while whisking constantly, cook the custard on medium heat until the mixture begins to thicken.
  3. Once the mixture has a pudding-like consistency remove from heat and transfer to a bowl. Lightly cover with plastic wrap and cool in the fridge before using.
Sponge cake:
  1. Preheat the oven to 350F
  2. Sift AP flour, baking powder, and baking soda through a fine mesh strainer into a mixing bowl. Add in the almond flour and salt and mix with a whisk until well combined.
  3. Create a well in the center of the dry mixture and add in your maple syrup, milk, apple cider vinegar and melted coconut oil and mix with a rubber spatula until a batter is formed. If the batter is dry (or thick like a dough) you can a couple tablespoons of milk at a time to thin it down.
  4. Pour the batter into a 9" spring form pan and place in the oven on the middle rack. Bake for between 15-20 minutes. Set a timer and check it after 15 minutes y sticking a fork in the middle. If the for comes out clean it is ready. If not, continue baking.
  5. When your fork comes out clean, remove the cake from the oven and set aside to cool.
Mandarin Pomegranate Compote:
  1. Remove the skins of the mandarins with a knife and slice them into 1/4" thick rounds. Cut the pomegranate across the equator, take one of the halves face down in your hand over a bowl and and using the back of a wooden spoon, smack it until all of the seeds fall out.
  2. Combine all ingredients except for the water and tapioca starch into a saucepan and cook on med-high until some of the moisture has cooked off and the mixture begins to thicken slightly (15-20minutes).
  3. Finally, combine your tapioca starch and cold water to make a slurry and add it in to the pot. Stir with a wooden spoon and continue to cook until the mixture thickens and is the consistency of a thick sauce. Set aside to cool.
  4. Make your coconut whip and layer all the ingredients in the trifle dish in this order starting from the bottom: compote, cake, custard, whipped cream. Note: You can break up the cake to make it fit nicely.
Recipe Notes

Sponge cake can be made Gluten free - Sub all purpose flour for a gluten free all purpose blend

Sponge cake recipe from Rhian's Recipes: https://www.rhiansrecipes.com/gluten-free-vegan-victoria-sponge-cake/

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