Make this vegan raspberry and lemon trifle, then check out our vegan sticky toffee pudding, vegan cheesecake and more vegan Christmas dessert recipes.



  • 250g self-raising flour
  • 100g caster suagr
  • 3 tsp baking powder
  • 250ml sweetened oat or soya milk
  • 100ml sunflower oil
  • 1 unwaxed lemon


  • 250g fresh raspberries
  • 35g sachet of quick-setting gelatine-free red jelly


  • 2 tbsp cornflour
  • 250ml vanilla-flavoured soya milk
  • 150ml vegan double cream (we used Elmlea Plant)
  • 2 tbsp granulated sugar


  • 100ml vegan double cream
  • vegan blonde or white chocolate grated (ensure dairy-free)


  • STEP 1

    Heat the oven to 180C/160c fan/gas 4 and line a 20cm x 20cm baking tin with baking paper.

  • STEP 2

    To make the lemon sponge fingers, combine the flour, sugar and baking powder in a large mixing bowl. Pour in the soya milk, sunflower oil, lemon zest and juice, then mix until combined. Pour into the lined baking tray, then bake for 25-30 mins or until risen and slightly golden.

  • STEP 3

    Allow the cake to cool fully before slicing into 2cm-wide fingers. Put the fingers into the base of a large trifle dish in a single layer (any remaining cake fingers can be frozen for up to three months).

  • STEP 4

    Layer the raspberries over the sponge fingers, then prepare the jelly according to pack instructions. Allow the jelly liquid to cool for a few minutes before pouring over the raspberries. Chill until the jelly has fully set.

  • STEP 5

    To make the custard, put the cornflour in a small bowl and pour in just enough vanilla soya milk to make a paste. Add more gradually, stirring to combine, until half of the milk is used. Pour into a saucepan, along with the remaining milk, vegan cream and sugar. Bring to the boil over a low-medium heat, stirring with a balloon whisk for 5-6 mins or until thickened. Remove from the heat and allow to cool fully. Pour the cooled custard over the jelly layer, then refrigerate while you prepare the whipped cream.

  • STEP 6

    Pour the cream into a bowl and whip using a hand mixer for 2-3 mins or until thickened. Spoon the whipped cream over the custard, then sprinkle over the grated chocolate.


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