Trifle Cake

This fabulous dessert, traditionally prepared during the winter holiday season, is made in a pedestalled dish that is 10 inches wide and 4 inches deep. In this version, cubes of yellow cake, vanilla pudding, assorted fruits, coconut, and almonds are all layered together to create a spectacular dessert.

Makes 10 servings

What You Need for the Cake:

  • 3 cups whole wheat pastry flour
  • 1-1/2 cups unbleached cane sugar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 3/4 cup lemon juice
  • 1/4 cup safflower oil
  • 3 tablespoons vanilla
  • 2 tablespoons cider or white vinegar

What You Do for the Cake:

  1. Lightly oil a 9-x-13-inch pan and set aside.
  2. In a large bowl, sift together the first four ingredients. Add the remaining ingredients and whisk well to combine.
  3. Pour the batter into the prepared pan. Bake at 350 degrees for 20 to 25 minutes or until an inserted toothpick comes out clean. Allow to cool completely, then cut into 1-inch cubes and set aside.

What You Need for the Pudding Layer:

  • 2/3 cup unbleached cane sugar
  • 2/3 cup arrowroot
  • 2 teaspoons salt
  • 5-1/2 cups soymilk
  • 1/4 cup safflower oil
  • 4 teaspoons vanilla

What You Do for the Pudding Layer:

  1. In a medium saucepan, whisk together the sugar, arrowroot, and salt. Add the soymilk, whisk well to combine, and place over medium heat.
  2. Cook the mixture while stirring constantly for 2 to 3 minutes or until it thickens. Remove the saucepan from the heat, and whisk in the remaining ingredients.
  3. Press a piece of plastic wrap on top of the custard to prevent a skin from forming, and set aside to cool.

What You Need for the Fruit Layer:

  • 1 pint strawberries, sliced
  • 2 cups pineapple, cut into small chunks
  • 6 kiwis, peeled, cut in half lengthwise, and sliced
  • 3 oranges, peeled, and cut into segments
  • 2 bananas, peeled, and sliced
  • 1-1/2 cups shredded coconut, toasted
  • 1-1/2 cups sliced almonds, toasted

What You Do for the Fruit Layer:

  1. Place all of the fruit in a bowl and gently toss together.

To Assemble:

  1. In a trifle dish (or a large deep bowl), place a third of the cake cubes in the bottom, spoon a third of the custard followed by a third of the fruit, shredded coconut, and toasted almonds. Repeat the layers until all of the ingredients have been used. Serve immediately or chill until service.

Click here for more delicious recipes:
Pineapple Upside-Down Cake
Chocolate Truffle Cake
Island Banana Cake

More Recipes

Vegan Sugar Cookie Dough

The perfect sugar cookie base for making the classic variety, or customizing it with your own flavor combinations. This super adaptable dough is great for holiday baking, or any time you fire up the oven.
Read More »

Vegan Almond Cheese

This rich, complexly flavored, dairy-free cheese is perfect for your next wine and cheese soirée.
Read More »

Vegan Pesto Pasta

This can be adapted to the season and your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
Read More »

Vegan Chunky Monkey Shake

Chocolatey goodness with the perfect touch of banana and toasted cashews makes this a treat that’s good-for-you.
Read More »

Easy Vegan Tomato Soup

Miso, chickpeas, and maple syrup add exotic flavors to this classic soup.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »