How about serving a gorgeous trifle made with layers of pound cake, yoghurt and fresh red and blue berries this 4th of July? You can!
Don’t have one of those big, footed glass bowls? No worries. Make individual servings by layering the ingredients in your favorite glassware. It looks adorable in mason jars decorated with paper flags. For the kids, serve it up in clear plastic cups. Easy and darn cute.
If you are serving the trifle in a large glass bowl, how about adding a sparkler. Please be mindful of children and animals.
Let’s get started.
VEGAN POUND CAKE
1/2 cup vegan butter, softened (I like Earth Balance)
1 1/2 cups raw sugar
6 ounces (one half of a box) plain or low fat Silken firm tofu (blending or processing first assures no lumps)
2 cups unbleached all-purpose flour
1/2 cup water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
Preheat oven to 350 degrees. Lightly grease a 5 x 9″ loaf pan. Cream together butter and sugar with an electric mixer on medium speed until fluffy. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated. Add water and extracts and do the same. End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.
Now on to the trifle.
FOURTH OF JULY BERRY TRIFLE
Vegan pound cake, cubed (about 10 oz)
1-1/2 cups strawberries, sliced
1-1/2 cups blueberries
1-1/2 cups raspberries
4 tubs of Vanilla So Delicious Coconut Milk yoghurt
Fresh mint for garnish (opt’l)
Paper flags for decoration
Layer a large glass serving bowl with cubed pound cake.
Sprinkle a layer of blueberries. Ladle on a layer of yoghurt.
Repeat with cake, this time with strawberries and raspberries, and the yoghurt.
Repeat, ending with the yoghurt.
Garnish with fresh mint.
Of course you can substitute your favorite vegan “whipped cream” in place of the yoghurt. Or if you have some very ripe bananas lying around, how about using One Ingredient Vegan Ice Cream! You haven’t forgotten about that have you?
Or how about using lemon pound cake and layering with lemon curd. I tried this variation two years ago and it was awesome.
You’ll mostly likely need to make your own lemon curd. It’s really easy.
Here’s a vegan lemon curd recipe from dairyfreecooking.com. And for a show stopping vegan lemon pound cake recipe, try this one: Lemon on Lemon on Lemon Vegan Pound Cake from Vegan Mother Hubbard. Sandra Kohlman veganized a Martha Stewart recipe. Wonderful all by itself.
Okay, I have to stop. I am salivating all over the keyboard.
Isn’t it wonderful being a vegan? It’s all (so very, very) good.
Trifle recipe inspired by an article in the Christian Science Monitor, July 1, 2011 which I made vegan.