Vegan trifle: with gluten-free and low sugar options

Photo by Louise Brown

My friends and family have a variety of dietary needs which include vegan, vegetarian, gluten-free and low-sugar for diabetes.  I have become used to adapting food for them at various events! This is one of my favourite desserts from childhood – trifle which can be adapted to suit different dietary needs with a quick version for those short on time! These adapted puds are mostly not available in the shops in ready-made pots so this is a handy recipe to keep. Enjoy!

Ingredients for trifle

1 Punnet of Strawberries

1 Sachet of Vegan Jelly Crystals* (e.g. Holland and Barrett)

1 Carton of Vegan custard (Alpro is both vegan and gluten free)

1 Carton of Vegan Cream ( Elmlea Plant Double Cream  is both vegan and gluten free)

Vegan / gluten-free sprinkles

*Hartley’s brand jelly guarantee that they are gluten free (however it is not vegan).

*Likewise, low sugar jelly such as Hartley’s is not vegan.

For the sponge

95 g of sugar (or half spoon sugar for lower sugar)

110g Self-Raising Flour (or gluten free flour)

¼ tsp Baking Powder

¼ tsp Bicarbonate of Soda

50 ml oil

100 ml  dairy-free milk (or unsweetened version)

2tsp vanilla essence

For a quick vegetarian version – cheat and just use sponge fingers and add to unset jelly with the strawberries if short on time).

For quick gluten free version – use gluten free sponge fingers (e.g. Schar) as above.


  1. Make up the jelly and pour into a large bowl. Add strawberries then leave to set.
  2. Prepare the cake (see below)
  3.  Whip the cream for a few minutes.
  4. When the cake is cool place it on top of the jelly
  5. Add the custard
  6. Add the cream
  7. Add sprinkles to the top.

To make the sponge for the trifle:-

Stir the wet ingredients into the dry ones and place into a greased cake tin. Bake for 15 mins at gas mark 3-4 or 170 in an electric oven.  Place on a cooling tray.

Why not try this recipe for a vegan curry?

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