Vegan Trifle with Coconut Yoghurt

Sponge

Pre-heat the oven to 180°C / 160°C fan and line a small baking tray with greaseproof.

Mix the flax seeds and water in a cup and set aside for 5 minutes until a gel like substance forms.

Using an electric whisk, beat together the butter, coconut sugar and vanilla until fluffy.

Add the self-raising flour, baking powder and flax egg. Mix until just combined.

Spoon cake mix into your baking tray and cook for 25 minutes until a skewer inserted into the center comes out clean. Allow it to cool.

Assembly

Cut the sponge into 2-inch squares.

Spoon a layer of compote into your trifle base. Add the sponge, the rest of the compote, half the fresh berries, custard and top with Cocos Organic thick coconut yoghurt alternative.

Decorate with the rest of the berries, fresh mint, and toasted almonds.

Chill for 1-2 hours.

INGREDIENTS

270g self-raising flour

180g soft vegan butter

110g coconut sugar

135 ml almond drink

1.5 tbsp ground flax seeds + 1 tbsp water

¾ tsp cider vinegar or lemon juice

1 tsp baking powder

1 tbsp vanilla extract

600g Cocos Organic natural coconut yoghurt alternative

To Serve

Berry Compote (homemade or shop bought)

Vegan custard of choice

Fresh berries

mint leaves

2 – 3 tbsp flaked almonds, roasted