A fresh, festive and show-stopping trifle that looks indulgent but is secretly 100% plant-based!
Ingredients
You will need 3–4 punnets of fresh strawberries in total
Strawberry Compote Layer (Bottom)
- 2 cups strawberries halved or quartered
- 2 –3 tbsp caster sugar
- 1 tbsp lemon juice
- 2 tsp cornflour mixed with 1 tbsp water slurry
Fresh Strawberry Rim
- 1 cup fresh strawberries halved vertically (to line the trifle dish)
Almond Cake Layer
- 120 g Flora Block melted
- 1 cup almond milk
- ¾ cup caster sugar
- 2 tsp vanilla extract
- 230 g 1⅓ cups almond meal
- OR 230g whole almonds processed into almond meal for a speckled look
- ¾ cup plain flour
- 1.5 tsp baking powder
- Bake: 180°C for 30 minutes
Rosewater Watermelon Layer
- 3 cups seedless watermelon cubes
- 1 tbsp caster sugar
- 2 tsp rosewater
Rosewater Whipped Cream
- 1 × 500ml carton Flora Plant Cream
- ⅓ –½ cup icing sugar
- 2 tsp rosewater
- 2 tbsp cream stabiliser optional for firmness
Finishing Toppings
- Fresh strawberry halves leaves on for a festive touch
- Edible rose petals
- Pistachios or pepitas optional
Instructions
Make the Almond Cake
- Preheat oven to 180°C. Line a square tin.
- Whisk together the caster sugar, melted Flora Block, almond milk and vanilla.
- Add almond meal, flour and baking powder. Mix until smooth.
- Pour into tin and bake for 30 minutes or until lightly golden and a toothpick comes out clean.
- Cool completely, then cut into bite-sized cubes.
Make the Strawberry Compote
- Add strawberries, sugar and lemon juice to a saucepan.
- Cook over medium heat for 5 minutes until softened and juicy.
- Stir in the cornflour slurry and cook 1–2 minutes until thickened.
- Set aside to cool completely.
Prepare the Watermelon
- Place watermelon cubes in a bowl.
- Sprinkle with caster sugar and rosewater, toss gently.
- Let sit for 10 minutes to lightly macerate.
- Transfer to a clean tea towel or paper towel and pat dry thoroughly to prevent excess liquid in the trifle.
Make the Rosewater Whipped Cream
- Add Flora Plant Cream to a mixing bowl.
- Add icing sugar, rosewater and cream stabiliser (if using).
- Whip until thick, silky and stable.
- Keep chilled.
Assemble the Trifle (Bottom → Top)
Layer 1 — Strawberry Rim + Strawberry Compote
- Line the inside edge of the trifle dish with fresh strawberry halves. Spoon the cooled compote into the centre.
Layer 2 — Almond Cake Cubes
- Add a full, even layer of cubed almond cake.
Layer 3 — Rose Water Whipped Cream
- Spread a generous layer of whipped cream.
Layer 4 — Rosewater Watermelon Cubes
- Add a neat layer of pat-dried watermelon.
Layer 5 — More Rose Water Whipped Cream
- Smooth over another layer of whipped cream.
Layer 6 — Fresh Strawberry Topping
- Finish with fresh strawberries, rose petals and pistachios or pepitas.
Notes
Keep chilled until ready to enjoy. Serve immediately for the best texture.
