Vegan raspberry, almond, sherry and saffron trifle

Name: Vegan raspberry, almond, sherry and saffron trifle
Cook time: 2 h 15 min
Total time: 2 h 15 min
Cuisine: British, European
Ingredients: 200g of self-raising flour; 160g of caster sugar; 60g of ground almonds; 1 1/2 tsp baking powder; 250ml of soya milk; 100ml of oil, (such as groundnut or sunflower); 1 tsp vanilla extract; 1.5l almond milk; 180g of caster sugar; 2 tsp vanilla extract; 1 pinch of vanilla seeds, scraped from the pod; 1 pinch of saffron, (about 10 threads); 80g of cornflour; 260g of raspberries; 100ml of water; 1 pinch of vanilla powder; lemon juice, to taste; 60g of caster sugar; 800ml of coconut milk, (full fat) or 4 160ml cans of coconut cream, chilled in the fridge overnight; 50g of icing sugar; 1 pinch of vanilla, (seeds scraped from the pod); 125ml of Pedro Ximénez sherry; 50g of flaked almonds, toasted; 10 raspberries