Nothing says "fancy" like a trifle — it's the perfect dessert! Layers of pomegranate jelly, vanilla sponge, pomegranate arils, custard, and coconut cream make this a must-have for your holiday table. A topping of extra pomegranate seeds and a garnish of fresh mint make this dessert look extra festive.

Pomegranate Trifle [Vegan]





For the Sponge Cake:

  • 3 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 3 cups plain flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract

For the Pomegranate Jelly:

  • 1-liter pomegranate juice
  • 3 teaspoons agar agar powder
  • 1/3 cup caster sugar
  • 2 cups pomegranate arils

For the Custard:

  • 3/4 cup caster sugar
  • 1/2 cup plain flour
  • 3 cups, plus 2 3/4 tablespoons soy milk
  • 1 teaspoon vanilla extract

For the Topping:

  • 2 14-ounce cans full-fat coconut cream (left upside down in the refrigerator for as long as possible, but at least 24 hours)
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Fresh pomegranate arils and mint, to serve


  • For the Sponge Cake:
  1. Kick things off with the sponge cake by preheating your oven to 355°C and lining a large rectangular cake tin with baking paper.
  2. In a medium-sized bowl, whisk together the soy milk and apple cider vinegar. Set aside.
  3. Next, sift the flour, baking powder, and baking soda into a large bowl and add the salt.
  4. Slowly pour in the soy milk mixture and mix well before adding the canola oil, sugar and vanilla extract.
  5. Once combined, pour into the cake tin and bake for 30 minutes (or until a skewer comes out clean). Allow to cool.

To Make the Jelly:

  1. While the cake is cooling, make the jelly layer. In a large saucepan, whisk together the pomegranate juice and agar agar powder over medium heat and bring to the boil.
  2. Add the sugar and continue to mix until dissolved before carefully pouring the mixture into a trifle dish and allowing to set in the refrigerator.
  3. Once the cake is cooled, remove it from the cake tin and cut into about 1-inch chunks.
  4. Carefully press the cake on top of the jelly layer of the trifle and tightly pack it in.
  5. Sprinkle 3/4 of the pomegranate arils on top, mainly around the edges.

To Make the Custard:

  1. Blend together the sugar and flour until fine before adding the soy milk and vanilla extract, blending until smooth.
  2. Transfer to a saucepan and on a medium-high heat, whisk constantly until thickened.
  3. Allow to cool for a little while before blending again and pouring onto the top of the trifle. Place back in the refrigerator while you prepare the topping.

To Make the Trifle:

  1. Open the can of coconut cream and pour out the clear liquid sitting on top. Scoop out the cream and transfer to the bowl of your electric mixture.
  2. Add the vanilla extract and sift in the icing sugar before whipping until peaks are formed.
  3. Neatly dollop the cream onto the top of the custard before sprinkling with pomegranate arils and some fresh mint leaves to add an extra festive touch.