Vegan trifle

To make the sponge, heat the oven to 180°C/160°C fan/gas 4 and oil and line a 20 cm square or round cake tin with parchment. Mix the vegetable oil, vanilla paste, lemon juice and plant milk in a jug. Tip the baking powder, caster sugar and flour into a large bowl. Make a well and slowly whisk in the vegetable oil mixture until smooth, then spoon into the prepared tin and bake until golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely.

Meanwhile, make the compote. Put the raspberries, sugar, lemon and 50 ml water in a small pan, bring to a simmer and cook until the fruit breaks down a little to a sauce.

To make the custard, put the cornflour in a bowl and add a splash of the cold plant milk, and stir until lump‑free. Pour this mixture into a saucepan with the remaining ingredients, including the rest of the milk, and cook over a low heat, stirring often, until you get a thick custard that coats the back of a spoon. Cover the surface with a piece of parchment and set aside to cool.

To assemble, cut the sponge into squares or fingers and place in the bottom of a trifle dish. Spoon over the compote, then add 150 g of the raspberries. Give the cooled custard a brief whisk, then pour over the top of the raspberries. Chill until the custard has set.

Whip all of the ingredients for the cream together until you get soft peaks (taste the cream for sweetness before adding the icing sugar), and spoon over the top of the set custard. Chill until ready to serve. Scatter with the remaining raspberries, mint, almonds and a dusting of icing sugar to decorate, if you like.