Low Iodine Vegan Berry Trifle with Berry Compote and Sea Salt

Total time3 hr 5 min

Prep time40 min

Cook time25 min

Low Iodine Vegan Berry Trifle with Berry Compote and Sea Salt

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Ingredients

8 servings

For the vegan sponge cake

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

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.

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