November 19, 2019
Deliciously indulgent, this Vegan Christmas trifle is dairy and egg free and mouth-wateringly good. Serves 5. Created by @laurenmelissa_baker. #VeganChristmasClassics
Chocolate Sheet Cake
1In a saucepan, add the cornflour and a small amount of the soy milk. Mix together to form a thick paste.
2Slowly add more soy milk, constantly whisking until the cornflour dissolves in with the milk.
3Place saucepan over medium heat and stir until it turns to a thick custard consistency. It will become thicker when it cools.
4Stir in the vanilla and maple syrup and leave to cool.
1Preheat the oven to 180°C fan forced.
2Line a 19cm x 28 cm baking tin with greaseproof paper.
3In a bowl, mix together all the dry ingredients.
4Add in the wet ingredients and fold in until combined.
5Pour into the lined tin, and bake for 15 minutes.
6Leave in the tin to cool completely.
1Slice the cake into cubes.
2Layer the trifle in a glass with the cake cubes, cooled custard, a small amount of cherries and shaved chocolate.
3Repeat for a second layer.