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ATP Christmas Trifle

Serves: 6 Prep: 5 minutes Cook: 30 minutes


Per Serving:31012g19g16g



1 cup almond meal

2 tbs coconut flour

2 scoops unflavoured noway

1 tsp baking powder

Pinch of salt

2 eggs

¼ cup almond milk

2 tbs coconut oil, melted

2 tbs maple syrup

1 tsp vanilla extract

Amino Jelly:

3 scoops Raspberry Vegan Aminos

2 cups of water

5 tbsp gelatin

1 tbs maple syrup (optional)


½ cup coconut thickened cream

1 tbs maple syrup

1 tsp vanilla extract


Preferred fruit to layer – we used mixed berries


  1. Preheat oven to 180C. Line a rectangle baking tray with baking paper.
  2. Start with sponge: Place almond meal, coconut flour, baking powder, salt and Noway into a mixing bowl and stir well. In a separate bowl whisk eggs, almond milk, coconut oil, maple syrup, and vanilla extract.
  3. Pour wet mixture into dry ingredients and combine well and transfer mixture to the baking tin. Bake for 25-30 minutes until cooked through and golden on top. Allow to cool in the tin for 5 minutes, then transfer to wire rack.
  4. For the jelly: In a small saucepan place water and Vegan amino, combine, sprinkle over gelatin and stir well. Allow standing for 5 minutes.
  5. Place on stove over medium heat stirring constantly for 5 minutes until smooth (if using maple syrup add-in now). Transfer to a square baking tin and place in the fridge to set for a minimum of 1 hour or until firm.
  6. For the cream: Place cream, maple syrup and vanilla extract in a mixing bowl, beat with an electric mixer until light and fluffy.
  7. Slice sponge and jelly into small squares.
  8. Assemble each in glasses or large containers by layering with sponge, jelly, cream, berries, and repeat. Decorate with coconut flakes, berries, nuts or seeds. You could also drizzle with melted chocolate!