Vegan roasted plum trifle

It’s so easy to make yummy vegan desserts, particularly these days, when dairy-free alternatives are widely available in supermarkets. I decided to try out the new “whippable” oatly vanilla custard - which is delicious but not really whippable – and made this lovely, vegan roasted plum trifle using vegan shop-bought sponge cake that got a bit stale. You can use gluten-free spongecake or dairy-free ladyfingers too. As to the roasted plum - follow thisbaked plum recipeor use preserved plums in syrup from a deli.

Print Recipe

Prep Time 10

Resting Time 4

Total Time 10

Servings: 2 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

100 ml oatly vanilla custard whippable
Vegan leftover sponge cake
Roasted plum in fruits juice see above

Method

Whisk the custard until you get a fluffy light cream. (You won’t get proper whipped cream consistency).
Cut the cake into thin slices.
Cover the base of two or more individual glasses or other dessert pods with the cake slices. Add a piece of roasted plum, including some sauce/syrup. Spoon some custard over the plum.
Repeat the layering process. Finish off with a layer of custard.
Decorate the top with nuts, vegan chocolate shavings or a star anise from the baked plums.
Refrigerate for a couple of hours before serving.