Vegan Summer Trifle Cups

Vegan Summer Trifle Cups

Trifles are something that most people enjoy. Weather it’s vegan or not, in summer, it’s the perfect dessert (besides ice cream of course!). When Michael and I first started dating, I used to come over to his place and make the unhealthiest trifle from store bought ingredients. Custard in a carton, fruit, pre-made sponge or cookies, thickened cream, flake bar/s, and anything else that seemed appropriate at the time. This was our naughty dessert – stay in watch movies all night type of dessert. We both always felt sick afterwards, but for some reason we always managed to justify it the next time around.

Oh how times have changed! Not only are we vegan now, but I would not touch that stuff with a ten foot pole! So much crap and sugar.

My mum started making trifles around holiday time (Christmas to New Year’s) two years ago. The first one was a gluten-free homemade version but last year it was gluten-free AND vegan. So I wanted to share this recipe so you can make it over your holiday season and enjoy it ๐Ÿ™‚

As this is a Summer trifle, unfortunately this recipe is more targeted and possible for Aussies around the holiday season as you won’t have access to this type of fruit this time of year in the US, Canada and Europe.

vegan summer trifle cups

Vegan Summer Trifle Cups

Total Time: 2 hours

Serving Size: 4-6 depending on the size of the cups


  • 3/4 cup unsweetened (preferably organic) apple sauce
  • 1/4 cup coconut sugar
  • 1/4 cup oil (I used brown rice bran)
  • 1/4 tsp vanilla extract
  • 1 tbs apple cider vinegar or freshly squeezed lemon juice
  • 1.5 cups gluten free all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • Pinch salt
  • 1/3 cup cornflour (organic)
  • 2 cups nut or coconut milk - the coconut milk make it a slightly richer custard
  • 2 tbs coconut sugar
  • 1/8 tsp turmeric powder (optional if you want a more yellow custard, no taste of turmeric comes through)
  • 1 mango
  • 1 passionfruit
  • 1 punnet blueberries
  • 1 punnet raspberries


  1. Preheat oven to 180C and line a 16cmx25cm (approximately) baking dish with baking paper.
  2. In a large bowl, mix well the apple sauce, coconut sugar, oil and vanilla extract making sure that the oil is well incorporated. Add in the vinegar or lemon and mix again.
  3. Sift the flour, baking powder, baking soda and salt and fold in gently through the wet mixture. Don't stir too much as it won't rise!
  4. Transfer to lined dish and bake for 30-35 minutes until a skewer comes out clean.
  5. Set aside to cool.
  1. Mix the cornflour, 1/2 cup of the nut milk, sugar and turmeric in a mug and stir well.
  2. In a saucepan on medium heat, bring the rest of the milk (1.5 cups) to a boil and then reduce to low. Slowly pour in the cornflour mixture and whisk consistently for 1-2 minutes. It should thicken to a nice custard.
  3. Set aside to cool.
  4. Once those two components have completely cooled, cut the sponge to the right size and shape to fit whatever cups/dishes you are using for layering. I just used the top and bottom parts of the cup to measure and cut around.
  5. Layer the sponge, custard and fruit however you like!

If you want to soak the sponge in a syrup to make it a little more moist, just bring to the boil some water, coconut sugar and vanilla extract. Pour over the sponge and let it cool.

Another gorgeous optional addition would be some macadamia nuts if you want some extra crunch.

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