June, 15th 2024
Vegan Strawberry Trifle
Wed, 18 August 2021
  • Servings 6 Servings
  • Time 45 Minutes
  • Difficulty Beginner
  •  Print


  • 1¾ Cups (220g) All-Purpose Flour
  • 1 Cup (200g) Sugar
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/2 Cup (120ml) Soy Milk 
  • 2 Tsp Vanilla Extract
  • 1/3 Cup (80ml) Canola Oil (or Other Vegetable Oil)
  • 1/2 Cup (120ml) Rich’s Non-dairy Creamer 
  • 1/2 Cup (120ml) Rich’s Toppin’ Pride
  • 1 Tbsp White Vinegar (Substitute with Apple Cider Vinegar or Lemon Juice)
  • 2 Tbsp Sugar
  • 1 Vanilla Pod
  • Plenty of Strawberry for topping


  • Preheat oven to 180o C.
  • Mix soy milk with vinegar, briefly stir and let it sit for up to 15 minutes before proceeding.
  • Combine all dry ingredients together.
  • After the buttermilk thickened and smooth, add in oil and Rich’s Non-Dairy Creamer.
  • Combine the dry with the wet ingredients, fold in using spatula (Don’t over-mix it, once no clumps are spotted then it’s ready to pour). 
  • Pour into a greased and lined baking tin.
  • Bake the cake for 15-20 minutes.
  • Your vegan sponge cake is done.

Assembling in Jars: 

  • Thaw the Rich’s Toppin’ Pride and whip it along with 2 tbsp sugar and vanilla bean until firm peak forms.
  • Cut the strawberries in halves.
  • Cut the sponge cake using the designated jars. Stack the cake on the bottom, arrange some halved strawberries on top of it.
  • Pipe in plenty of whipped cream until it covers 3/4 of the jar.
  • Close the final stack with another of the sponge cake cut.
  • Finally pipe in whipped cream to cover it all.
  • Your vegan trifle is done!