Fresh Fruit Trifle

Treat yourself to a delightful explosion of flavors with this Vegan Fresh Fruit Trifle, adorned with juicy plums on top for a touch of elegance and sweetness. Picture layers of light and airy sponge cake, creamy vegan custard, and vibrant fresh fruits, all coming together to create a stunning dessert that’s as beautiful as it is delicious. Each spoonful offers a symphony of tastes and textures, with the sweetness of ripe berries, the tartness of citrus, and the richness of custard blending harmoniously to tantalize your taste buds. And with the addition of fresh plums on top, this trifle takes on an extra layer of sophistication and flavor, making it a perfect centerpiece for any gathering or special occasion. Whether enjoyed as a refreshing dessert on a warm summer day or as a comforting treat during the cooler months, this Vegan Fresh Fruit Trifle with Plum Garnish is sure to leave a lasting impression and have everyone coming back for more.

Preparation Time: 30 minutes
Assembly Time: 15 minutes
Total Time: 45 minutes

Ingredients

For the Vegan Sponge Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup non-dairy milk (such as almond or soy)
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

For the Vegan Custard:

• 2 cups non-dairy milk (such as almond or soy)
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For Assembly:

• Assorted fresh fruits (such as strawberries, blueberries, kiwi, and mango), chopped
• 2-3 ripe plums, thinly sliced
• Vegan whipped cream (optional)

Instructions

1. For the Vegan Sponge Cake:
   1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
   2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
   3. In a separate bowl, combine the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
   4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
   5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
   6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   7. Remove from the oven and let the cake cool completely before slicing into cubes.

   For the Vegan Custard:

   1. In a saucepan, whisk together the non-dairy milk, cornstarch, and granulated sugar until smooth.
   2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
   3. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.

   Assembly:

   1. In a trifle dish or individual serving glasses, layer the cubed sponge cake, chopped fresh fruits, and vegan custard.
   2. Continue layering until you reach the top of the dish, finishing with a layer of custard on top.
   3. Arrange the thinly sliced plums on top of the custard in an attractive pattern.
   4. Optionally, garnish with dollops of vegan whipped cream.
   5. Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld.
   6. Serve chilled and enjoy the delightful flavors of this Vegan Fresh Fruit Trifle with Plum Garnish!