Vegan Strawberry Trifle (Gluten-Free)

This Vegan Strawberry Trifle is so easy to make and just as delicious as the traditional version: layers of fruity strawberry jelly, creamy custard and fluffy coconut whipped cream topped with fresh strawberries! It's rich and creamy, and also gluten-free and refined sugar free too. It's a no-bake dessert that's perfect for sharing and great for special occasions like birthdays and Christmas! 

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Place the strawberries in a pan with the lemon juice, maple syrup, sherry and water, and cook on a low heat for around 10 minutes, until the strawberries have softened.
• Use a spoon, fork or wooden spoon to gently mash the strawberries against the side of the pan.

• Making sure the mixture is simmering, add the agar and mix well.
• Heat for a further couple of minutes, stirring frequently, until the agar has melted.

• Pour the jelly mixture into a large trifle dish and leave the jelly to cool and set.

• Measure out the milk in a measuring jug and make the custard.

Tip: If it’s looking too thick, add a little extra milk.

• Making sure that the jelly has set completely, pour the custard mixture on top of the jelly mixture and leave to cool so that the custard will set.

• Make the coconut whipped cream using an electric whisk.

• Ensuring that the custard has cooled down and set completely, carefully spoon the coconut whipped cream on top of the custard.

• Decorate with fresh berries and chopped pistachios, if desired.

Tip: Best served after having been kept in the fridge for a few hours.

How long does this Strawberry Trifle keep for?

This Strawberry Trifle keeps covered in the fridge for up to a few days.

Substitutions you can make

• You can use fresh or frozen strawberries.
• You can replace the strawberries with any other fruit: raspberries, blueberries, blackberries, mango, peaches etc (just make sure to adjust the amount of maple syrup depending on the natural sweetness of the fruit you use).
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can omit the sherry or replace it with any other alcohol.
• You can replace the cashew milk with almond milk.
• For a nut-free version, replace the cashew milk with oat milk.
• If you're pressed for time, you can replace the coconut whipped cream with a thick coconut yogurt.
• You can decorate the trifle with anything you like!

More vegan no-bake desserts

• Chocolate Pudding Pots
• Chocolate Truffles
• Fudge
• Key Lime Pie
• Blueberry Cheesecake
• Cookie Dough

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Vegan Strawberry Trifle (Gluten-Free)

This Vegan Strawberry Trifle is so easy to make and just as delicious as the traditional version: layers of fruity strawberry jelly, creamy custard and fluffy coconut whipped cream topped with fresh strawberries!

4.40 from 23 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: gluten-free strawberry trifle, vegan christmas dessert, vegan strawberry trifle

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 212kcal

Author: Rhian Williams

Ingredients

For the jelly:

• ▢ 300 g (10.5 oz) strawberries , hulled and cut into small pieces (or sub any other fruit)
• ▢ 2 tablespoons lemon juice
• ▢ 4 tablespoons maple syrup (or sub any other sweetener)
• ▢ Sherry to taste (optional - ensure vegan/gluten-free if necessary)
• ▢ 400 ml (1 ⅔ cup) water
• ▢ 1 teaspoon agar (check instructions on packet as quantities needed can vary between brands)

For the custard:

• ▢ 710 ml (3 cups) unsweetened cashew milk (or sub unsweetened almond milk or unsweetened oat milk for a nut-free version)
• ▢ 3 tablespoons custard powder (ensure vegan/gluten-free if necessary)
• ▢ 4 tablespoons maple syrup (or sub any other sweetener)

For the coconut whipped cream*:

• ▢ 400 g (14 oz) tin full-fat coconut milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons maple syrup (or sub any other sweetener)

To decorate (optional):

• ▢ Fresh berries
• ▢ Pistachio nuts , roughly chopped

Instructions

For the jelly:

• Place the strawberries in a pan with the lemon juice, maple syrup, sherry and water, and cook on a low heat for around 10 minutes, until the strawberries have softened.
• Use a spoon, fork or wooden spoon to gently mash the strawberries against the side of the pan.
• Making sure the mixture is simmering, add the agar and mix well.
• Heat for a further couple of minutes, stirring frequently, until the agar has melted.
• Pour the jelly mixture into a large trifle dish and leave the jelly to cool and set.

For the custard:

• Measure out the milk in a jug and pour most of it into a pan, leaving behind a small amount of milk.
• Place the custard powder into this milk in the jug and mix well until completely dissolved.
• Once the milk in the saucepan is steaming, add a little of the hot milk to the dissolved custard powder mixture in the jug, mix well and transfer the whole lot back to the saucepan with the hot milk.
• Add the maple syrup, mix well and keep heating, stirring frequently, on a low heat for a few minutes until thickened. If it's looking too thick, add a little extra milk.
• Making sure that the jelly has set completely, pour the custard mixture on top of the jelly mixture and leave to cool so that the custard will set.

For the coconut whipped cream:

• You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
• Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to smoothies).
• Place the thick, creamy part into a bowl with around 3 tablespoons of the water.
• Add the maple syrup and vanilla extract.
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.
• Ensuring that the custard has cooled down and set completely, carefully spoon the coconut whipped cream on top of the custard.

To decorate:

• Decorate with fresh berries and chopped pistachios, if desired.
• Best served after having been kept in the fridge for a few hours.
• Keeps covered in the fridge for up to a few days.

Video

Notes

*Use a thick coconut yogurt instead if you're pressed for time.

Nutrition Facts

Vegan Strawberry Trifle (Gluten-Free)

Amount Per Serving

Calories 212 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g45%

Cholesterol 14mg5%

Sodium 87mg4%

Potassium 253mg7%

Carbohydrates 26g9%

Sugar 16g18%

Protein 1g2%

Vitamin A 10IU0%

Vitamin C 24mg29%

Calcium 56mg6%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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