High Fructose Corn Syrup Free Vegan Berry Trifle with Berry Compote and Sea Salt
Total time3 hr 5 min
Prep time40 min
Cook time25 min
5.0(13)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the vegan sponge cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (beet or organic cane)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ⅓ cup neutral oil (such as canola or sunflower)
- 1 tsp vanilla extract
For the coconut cream
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 3 tbsp powdered sugar (beet or organic cane)
- 1 tsp vanilla extract
For the berry compote
- 3 cups mixed fresh berries (strawberries, raspberries, blueberries), divided
- 3 tbsp granulated sugar (beet or organic cane)
- 1 tbsp lemon juice
For assembly
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
- ¼ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper.
- 2
Stir together the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 2 minutes until slightly curdled. Whisk in the oil and vanilla extract until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!