Unveiled a ‘soggy bottom’ soggy cake from your vegan bake? Soak it up and fix your vegan cake mistake with an easy trifle recipe using delicious Baileys Almande… Get ready to serve a V-licious 😋 vegan treat that’s worthy of a handshake 🤝For more Baileys dessert recipes, visit www.baileys.com.

Recipe:
400g vegan soggy cake, cut into 1-inch cubes
150ml Baileys Almande
250g Raspberries
250g Blueberries
4 Figs, sliced
3 x 150ml cans coconut cream
3 tbsps icing sugar
1 tsp Vanilla bean paste
4 tbsps each pistachios and flaked almonds, toasted. Pistachios roughly chopped.

Place the cake cubes in the base of a trifle dish and pour over the Baileys. Meanwhile, lightly mash 200g each of the raspberries and blueberries with a fork and mix with 2 tbsps icing sugar. Beat the cream with the remaining icing sugar and the vanilla until soft peaks form. To assemble, spoon a third of the cream over the cake cubes and top with half of the raspberry and blueberry mixture. Top with a third of the sliced figs and scatter over a tablespoon each of the nuts. Spoon over another third of the cream and repeat with the fruit and nuts. Add the final layer of cream and top with the remaining whole berries, figs and nuts. Serve.

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