Easy: Vegan Clementine and Ginger Trifle
Vegan clementine and ginger trifle.jpg

This is such a fun and easy recipe. Once you have made your sponge all you really have to do is assemble everything, chill overnight and then padlock the fridge so you don't eat half the trifle accidentally, making sure it 'tastes ok'. *

*not based on a true story AT ALL


Makes approximately 8 servings

For the sponge:

  • 1 1/2 cups all purpose flour 
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup golden castor sugar
  • 3/4 cup soy milk
  • 2 tsp orange extract
  • zest 1 orange
  • 1/4 cup oil
  • egg replacer equal to 1 egg

For the trifle:

  • 1/2 jar stem ginger in syrup
  • 1 can clementine segments in juice
  • 3 tbsp candied peel
  • 150ml ginger wine (Stone's is vegan as is Sainsbury's own brand)
  • 2x 250ml Oatly custard
  • 1 or 2 cartons vegan whipping cream depending on size (I like Soyatoo which comes in a 300ml carton or Schlagfix which comes in a 200ml carton)


Sponge: 10 minutes

Trifle: 30 minutes


Sponge: 30mins


Sponge: Grease an 8x6" oblong cake tin and preheat your oven to 177°C. Mix together the flour, salt and baking powder in a medium sized bowl then add the rest of the ingredients and stir in gently until 'just mixed'. Pour into the cake tin and bake for 30mins. 

Once baked set aside to cool completely on a wire rack and leave uncovered overnight to get a little stale (trust me).

Trifle: Find yourself a brilliant trifle bowl/receptacle. I use a really kitsch cut glass bowl so that we can all look in at the layered glory that is the trifle.

Cut your sponge into 1-2" wide strips and pack them tightly into the base of your bowl. Using a skewer or knife stab your cake pieces a little and then pour the ginger wine over them. Put this to one side for a few minutes to let the sponge soak up the booze.

Slice up about half the jar of stem ginger and scatter over the sponge keeping some back for decoration. Drain the clementines and scatter these over the sponge along with the candied peel. Pour the custard over it all and then whip up your cream. Once whipped spoon it evenly over the custard and scatter the remaining stem ginger over the top. 

Cover with cling film and pop in the fridge until you are ready to serve.