This mulled cider and apple trifle has multiple components you'll make from scratch and they're all completely vegan. With a delicious spicy mulled cider jelly, spiced vegan custard, almond sponge, gingerbread, and apple compote, this vegan trifle is like nothing you've tried before.
Ingredients
For the spicy mulled cider jelly
- 100 grams apple juice
- 250 grams dry cider
- 2 tbsp orange juice
- 1½ tsp agar agar powder
- 2 tbsp soft brown sugar
- 40 grams golden caster sugar
- ½ cinnamon stick
- 1 clove
- 2 star anis
For the spicy custard
- 375 grams plant-based milk
- 75 grams unrefined golden caster sugar
- 40 grams cornflour
- 1½ tbsp cashew butter
- 1 tsp cinnamon
- ½ tsp all spices
- 45 grams plant-based cream
For the gingerbread biscuits
- 90 grams plain flour
- 1 tsp ginger
- ½ tsp cinnamon
- ½ tsp baking powder
- 30 grams hard vegan butter
- 45 grams soft light sugar
- ½ tbsp rapeseed oil
- 1 tbsp maple syrup
- 1 tbsp plant-based milk
For the almond sponge
- 100 grams ground almonds
- 60 grams plain flour
- ½ tsp baking soda
- 50 grams cornflour
- 2 tbsp flaxseeds mix
- 160 grams unrefined caster sugar
- 100 grams plant-based milk
- 100 grams melted vegan spread
For the apple compote
- 500 grams fresh apples
- 75 grams apple juice
- 50 grams golden caster sugar
Instructions
For the mulled cider jelly
- Dissolve the agar agar in the liquids (apple juice, dry cider and orange juice) and gently bring them to the boil, whisking continuously.
- Keep it boiling for another 20 seconds. Add the spices and sugars and give it a last stir.
- Take off the heat and let it cool down at room temperature. Before the jelly sets, discard the spices.
- Pour the jelly in the bottom of the glasses. Transfer to the fridge and let it set for half an hour.
For the spicy custard
- Pour the milk alternative in a heavy bottom saucepan. Reserve 3 tablespoons to be added to the dry ingredients. Bring to the boil.
- Meanwhile, in a mixer, whisk together the cashew butter, sugar, cornflour, the spices and the reserved liquid.
- Out of the heat, pour this mix over the boiling milk and whisk until all the ingredients are evenly combined.
- Bring back to a low heat and stir continuously until the mixture starts bubbling and thickens. Finally, add the plant-based cream. Allow to cool down.
For the gingerbread biscuits
- Preheat the oven 190°C/gas mark 5.
- In a mixing bowl, using the paddle, beat together the sugar and vegan block until fluffy. Incorporate all the dry ingredients, then the liquids (oil, maple syrup, milk) and gently mix on a low speed. Do not overwork the pastry.
- Wrap the pastry with cling film and let it rest in the fridge, ideally overnight, or for 2 hours at least.
- On a lightly floured work surface, roll out the pastry 3mm thick. Cut some star shapes with a cutter. (This recipe gives about 24 pieces). With a palette knife, transfer to a pre-lined baking tray and bake at 190°C for 10 min. Allow to cool down.
For the almond sponge
- Firstly prepare the flaxseeds mix: Mix 10 grams of ground flaxseeds with 30 grams of cold water and let it rest for at least 15 mins or until you obtain a thick purée.
- Preheat the oven at 190°C/ gas mark 5.
- In a bowl, whisk all the ingredients together. Pour in a pre-lined baking tray 25 x 30cm, spread evenly - 8mm thick - with a palette knife and bake at 190°C for 15 mins.
- Check if a toothpick inserted in the centre comes out clean. Allow to cool down and cut 4 discs, same size as the trifle glass.
For the apple compote
- Cut 500 gr of fresh apples in little cubes and cook them with a splash of apple juice and 50g of golden caster sugar until soft. Mix with 150g of liquid mulled cider jelly.
Assembling
- Place a disc of sponge on top of the jelly, cover with a layer of spicy custard, about 1 ½ cm thick and transfer to the fridge for half an hour.
- At this stage, decorate the side of the glasses with the gingerbread biscuits stars.
- Repeat with a second layer of sponge and custard.
- Cover with the apple compote.
- Pour a generous splash of jelly over the compote and let the glasses set in the fridge for 30 minutes.
- Decorate with some star anis, apple balls.
Like all the nuts and seeds butters or oils (tahini, almond butter …), the mix starts to split after a few uses: oil on the top and heavy nut purée at the bottom. You can prevent this by just keeping the jars upside down in your cupboard.