Lily Vanilli's vegan Christmas trifle recipe

You don't have to miss out on the sweet treats this Christmas

Trifle is one of the most popular Christmas desserts, but is usually out of bounds for vegans or anyone following a dairy-free diet. Until now. Lily Vanilli has created a recipe for a delicious, fruity trifle, that everyone can enjoy, and it only takes 45 minutes to prepare. Enjoy!

Serves 10-15 in a 30cm x 30cm trifle bowl

Preparation time: 45minutes


  • 1 x 415g can Del Monte® Fruit Cocktail in Juice (well drained)
  • 1 x 415g can Del Monte® Peach Slices in Juice (well drained)
  • Elderflower liqueur
  • Handful of fresh cherries (stalks on)
  • 100g raw/vegan chocolate, chopped
  • Edible gold dust / desiccated coconut / hundreds and thousands
  • Pink food colouring or 2tsp crushed, freeze dried raspberries (optional)
  • 400g Soya Custard (shop bought)
  • 50g Vegan butter
  • 150g icing sugar, sifted
  • 1 tsp vanilla extract
  • Berries & edible flowers for decoration

RELATED: See more vegan recipes and inspiration here

  • Vegan Sponge Cake (shop bought or homemade)
  • 400g  plain flour
  • 400g (7 oz) caster sugar
  • 2 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 7 tablespoons vegetable oil
  • 2 teaspoon vanilla extract
  • 2 teaspoon distilled white vinegar
  • 500ml water


  1. Preheat oven to 180 C / Gas 4. Lightly grease a 2 x 20cm round cake tins
  2. Sieve together the flour, sugar, bicarbonate of soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour some of the mixture into prepared tin and bake at 180 C for 45 minutes. Remove from oven and allow to cool. Use the remaining cake mix and repeat this process for more cake layers. (Usually makes 4 or 5 cake layers)
  4. Soak the sponge cake by pricking the surface with a fork and gently drizzling with liqueur.
  5. Prepare cherries for decoration by melting and coating in raw hocolate. Once set, brush with gold dust (optional)
  6. Add colouring or freeze dried raspberries to shop bought soya custard.
  7. Make your vegan buttercream by adding your icing sugar and vegan butter to a mixing bowl and beat using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth.
  8. Now it’s time to assemble your trifle! Gently place the first layer of soaked sponge cake into the base of your trifle bowl.
  9. Top the cake with a layer of Del Monte® Peach Slices.
  10. Then add a layer of pink soya custard and another layer of cake.
  11. Top this with a layer of Del Monte® Fruit Cocktail.
  12. Then add a layer of pink soya custard and another layer of cake.
  13. Repeat this pattern as many times as your bowl allows, ensuring you finish with a final layer of sponge cake.
  14. Using a piping bag, pipe the top layer with the vegan buttercream with extra dabs piped in a circle around the edge of the trifle.
  15. Place your decorated cherries where you have piped your dabs and decorate with fresh berries and edible flowers or anything you like, arranged in a suitably celebratory design!

This recipe has been created by London bakery owner, Lily Vanilli, to celebrate Del Monte's 125th Anniversary. For more recipe inspiration, please visit

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