Vegan Trifle Recipe

A little bit of research effort and experimentation allowed the Clarion to develop a Vegan Trifle recipe this week. We have been enjoying trifle for many years, since it was first introduced to us by Foster’s Market of Durham, North Carolina. The picture above is of the preferred shape trifle bowl.

Our typical non-Vegan trifle consists of bite sized chunks of white cake, pound cake or for a splurge, Krispy Kreme donuts, layered with fresh fruit, and Cool Whip or whip cream. The fresh fruit mix is simply seasonal. Strawberries are a stand-by. Blueberries and raspberries are great. Pineapple is lovely, peaches and kiwis are a fun experiment.

The Clarion has done almost no Vegan cooking, and absolutely no Vegan baking. Of late however, we have become fascinated with Vegan culture. Long radical Gaians ourselves, we see perhaps close cousins in the Vegans. Digging some into Vegan culture has inspired us to dig more. There are many voracious Vegan bloggers to devour.

Brainstorming the bloggers and other web sources yielded this nummy, nummy Vegan Trifle recipe.

First, bake the cake, then make the vegan whip cream equivalent. Refrigerate it for a minimum of three hours, if you have the space, chill the fruit and the trifle bowl, too.

the Cake

Banana-Flavored Vegan Cake

Ingredients:
1-1/2 cups flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
1/2 to 2/3 of a medium sized banana

Preparation:
Preheat oven to 350°F (175°C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients in a blender and puree, then add to flour mixture. Beat for 2 minutes. Bake for 30 minutes, or until a toothpick inserted in center of cake comes out dry.

After the cake cools, cut it into 1″ x 1″ chunks.

Whip Cream Equivalent

In a blender, combine:

two 10oz packages of silken style tofu
3 Tbs of maple syrup (optional substitute-coffee flavoring syrups)
2 tsp vanilla extract
1/3 cup white sugar

pour into a container and refrigerate for several hours before using (ideally better to prepare and refrigerate the night before.)

Fruit (suggestions)

1 lb. of strawberries (cut them into halves or quarters depending on their size)
1 pint of raspberries or blueberries (just wash)
1 pineapple (cut into bit sized chunks)

After preparing all the fruit we like to combine it in a mixing bowl and add a couple of healthy dollops of honey, then stir gently. (if you are very confident that your blood sugar is low, along with the honey, add a couple of heaping spoonfuls of sugar in the raw.) You don’t want to mush the fruit, just get it mixed evenly, so you don’t later have a layer of all strawberries.

Now you’re ready to move on to the Trifle bowl. The Clarion recommends the base layer be whip cream equivalent. Just cover the bottom of the bowl. Then throw in a layer of your bite sized cake chunks. Next a layer of your fruit mix, then a layer of whip cream equivalent, back to cake chunks, back to fruit mixture, another layer of whip cream, and repeat. The Clarion prefers the very top layer to be whip cream, with just a few decorative pieces of fruit and perhaps a mint sprig.

Aaron Mandel
Editor in Chief at Clarion Content
Aaron Mandel is a writer and an accomplished public speaker. He is the editor and publisher of the Clarion Content, a multimedia and consulting company. For more than five years, the Clarion Content’s media arm, under Mandel’s direction, has covered Durham’s arts, politics, music, and cultural milieu. From breaking news stories to the hottest local acts, the Clarion Content is on the scene.

Mandel has been published in the Raleigh News and Observer, produced numerous art shows, and was recently a featured speaker at “The State of Publishing” conference held in Durham, NC.

4 Comments

  • Reply December 24, 2009

    Clarion Content

    Single Mom, BF-Whoops, duh, whip cream! Leave it to our non-vegan editorial staff. You are sooooo right! Thanks for the good suggestion to keep it vegan.

  • Reply December 24, 2009

    Clarion Content

    Single Mom, BF-Whoops, duh, whip cream! Leave it to our non-vegan editorial staff. You are sooooo right! Thanks for the good suggestion to keep it vegan.

  • Reply April 21, 2010

    Clarion Content

    Combszoo-I have always used a 9" x 9" cake pan, just a simple sheet cake style, but almost any cake pan will work.

  • Reply April 21, 2010

    Clarion Content

    Combszoo-I have always used a 9" x 9" cake pan, just a simple sheet cake style, but almost any cake pan will work.

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