Tropical Summer Trifle Cups
[Vegan, Gluten-Free]

To Make the Sponge:

1. Preheat oven to 355°F and line a 6x10-inch (approximately) baking dish with baking paper.
2. In a large bowl, mix well the apple sauce, coconut sugar, oil, and vanilla extract making sure that the oil is well incorporated. Add in the vinegar or lemon and mix again.
3. Sift the flour, baking powder, baking soda, and salt and fold in gently through the wet mixture. Don't stir too much as it won't rise.
4. Transfer to lined dish and bake for 30-35 minutes until a skewer comes out clean.
5. Set aside to cool.

To Make the Custard:

1. Mix the cornflour, 1/2 cup of the nut milk, sugar, and turmeric in a mug and stir well.
2. In a saucepan on medium heat, bring the rest of the milk (1 1/2 cups) to a boil and then reduce to low. Slowly pour in the cornflour mixture and whisk consistently for 1-2 minutes. It should thicken to a nice custard.
3. Set aside to cool.
4. Once those two components have completely cooled, cut the sponge to the right size and shape to fit whatever cups/dishes you are using for layering.
5. Layer the sponge, custard, and fruit however you like.