Easy Vegan Fruit Trifle with Microwave Sponge Cake
An individual and easy vegan fruit trifle made with microwave sponge cake. Perfect when you want a quick but luxurious vegan dessert.
Servings: 2
Calories: 397kcal
Ingredients
Sponge ingredients
- 4 tablespoons plain flour (all-purpose flour)
- 2 tablespoons caster sugar
- ½ teaspoon baking powder
- 1 pinch salt
- 1 tablespoon mild oil (or vegetable oil)
- 3 ½ tablespoons oat milk (or whatever you usually buy)
- ½ teaspoon vanilla extract
Trifle Ingredients
- 4 teaspoons mandarin juice (from the can or orange juice if you are using fresh mandarins or easy peelers)
- 100 g mandarin segments (or one peeled & segmented fresh mandarin/easy peeler etc)
- 125 g vegan jelly (I used ready to eat Hartley's orange jelly)
- 6 tablespoons vegan custard
- 6 tablespoons vegan double cream (whipped with 1 teaspoon sugar)
- 1 pinch sprinkles
Instructions
- Add the sponge ingredients to a bowl and whisk until smooth, then spoon into a large microwave safe mug and microwave for 2 minutes (see notes) until springy to the touch.
- Set aside to cool.
- Once the sponge is cool top it with the fruit juice, then a layer or fruit.
- Now add the ready-made jelly, smooch it a bit before adding the next layer.
- Next, add the layer of custard.
- Finish with a layer of whipped (or squirty) cream and sprinkles.
- Enjoy!
Notes
- I made a large trifle, which is enough for two I recommend, dividing the sponge and other ingredients into two smaller glasses.
- My microwave is 800 watts. If yours is stronger the cake will be baked quicker than 2 minutes.
- You can make up vegan jelly with jelly powder but it works really well with ready-made jelly.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 83g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 491mg | Potassium: 367mg | Fiber: 1g | Sugar: 23g | Vitamin A: 834IU | Vitamin C: 24mg | Calcium: 208mg | Iron: 2mg
