These mini vegan Trifle Pots are layered with fruity apple sauce, sweet vanilla custard, dreamy whipped cream and a crispy crumb topping – you’d never think they were kind of healthy (well healthier than typical trifle)! Each layer is so light and creamy, it’s like heaven in a cup!
The recipe is actually a combination of two famous desserts that are commonly consumed in the UK- apple crumble and trifle. Apple crumble is normally composed of a sliced or chopped apple filling and a crispy crumble top that is baked and usually served with custard or ice cream. Trifle on the other hand is a chilled pudding that starts from the bottom with sponge fingers soaked in sherry (optional) and works its way to the top through layers of jelly, fruit pieces, custard, whipped cream and crushed nuts or chocolate shavings.
Typically a lot of dairy and refined sugar, but in my version, there are no animal products and much less sugar (unrefined where possible). It also requires less prep since jelly and sponge fingers are completely out of the equation. Also, if you want to go all out and make literally everything from scratch, my cashew whipped cream recipe from my Mole Cake recipe will work a treat to replace the ready-made whipped cream.
Questions about Trifle
How to make trifle?
To make trifle you will need ingredients for the bottom fruit jam layer, the custard layer and the cream layer.
For the fruit jam layer (instead of jelly), you will need apples. Saute the apples until tender then add to a blender to form a puree. Add into glasses then refrigerate.
For the custard, you will need plant milk, vanilla extract, cornstarch, turmeric and maple syrup. The turmeric is for that nice yelloe colour you get with custard that contains egg yolks. Whisk all ingredients together then place into a saucepan and heat, stirring constantly. The custard will start to thicken and when it is thick enough to coat the back of the spoon, remove from the heat and pour over the apple puree, distributing equally. Place back in the fridge and allow to set at least 1 hour.
Then for the whipped cream you can use already whipped coconut or vegan cream, or make your own using full fat coconut milk, soaked cashews and maple syrup. Squirt or scoop on top of the set custard.
For the crumble topping, using finger tips, combine oil with flour and sugar until a breadrumb-like texture results. Place on a baking tray lined with greaseproof paper and bake for 15 minutes until crumbs are golden brown, though be sure to give it a mix halfway otherwise you may end up with a giant cookie like I did once! When cooled, sprinkle on top of the cream.
Trifle substitutions
You can replace the apple puree layer with any fruits of your choice, as long as they are pureed. You can leave chunks for added texture or add additional fruit to the puree.
The crumble topping can simply be omitted or replaced with crushed nuts or chocolate shavings.
The whipped cream can be sourced from coconut or cashews or oat cream etc, but it should be the texture of a thick whipped double cream.
For sweetening any of the layers, you can use maple syrup, coconut sugar, stevia – but coconut sugar will change the colour of the custard (as it did with mine in these pictures!) or cream (if making your own), but the taste won’t be changed.
This trifle is…
- Creamy
- Apple flavour
- Light
- Crispy
- Nut-free
- Refined sugar-free
- Vegan
- Gluten-free
- Plant-based
More Recipes to Try…
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Trifle Recipe
Vegan Trifle
Ingredients
Vegan Custard
- 500 ml plant milk
- 1 tsp vanilla extract
- 60 g brown/coconut sugar
- 40 g cornstarch
- 60 ml water
Crumble topping
- 75 g gluten-free flour
- 30 g coconut oil
- 1 tbsp brown/coconut sugar
Filling
- 6 tbsp vegan whipped cream
- 4-6 tbsp apple sauce
Instructions
- Layer 6 glasses with apple sauce and put aside.
- For the custard, make a paste using the cornstarch and the water. Place into a saucepan with the milk and sugar and heat.
- Continue to mix on a low heat until sugar has dissolved and custard has thickened so that it coats the back of the spoon, around 10 minutes.
- Cool slightly before distributing evenly among the glasses on top of the apple sauce. Chill in the fridge for 1-2 hours.
- Using fingertips, mix the flour in a bowl with the oil to achieve breadcrumbs.
- Stir in the sugar then add to a baking tray lined with greaseproof paper.
- Bake at 180℃ for 15 minutes, giving a mix halfway.
- Smear/squirt the whipped cream on top of the custard and chill for another hour.
- Sprinkle the crumble on top of the cream layer and serve.
Notes
- You can replace the apple puree layer with any fruits of your choice, as long as they are pureed. You can leave chunks for added texture or add additional fruit to the puree.
- The crumble topping can simply be omitted or replaced with crushed cookies or nuts, chocolate shavings etc
- For sweetening any of the layers, you can use maple syrup, coconut sugar, stevia – but coconut sugar will change the colour of the custard (as it did with mine)
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