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Pre-heat the oven to 355 ºF (180 ºC) and line an 8 inch square baking tin with greaseproof/baking paper.
In a bowl, sift together the dry ingredients – flour, light brown sugar, baking powder, baking soda, spices and salt.
Add the non-dairy milk, molasses and lemon juice, and mix until you get a smooth batter with no flour clumps.
Transfer into the lined baking tin, smooth out the top and bake at 355 ºF (180 ºC) for about 30 minutes or until an inserted toothpick comes out clean.
Allow to cool completely, then cut into approximately ½ inch (1 cm) squares.
Mix the coconut custard, maple syrup and cinnamon together until evenly distributed and smooth.
Whip the coconut cream with powdered/icing sugar until soft peaks form.
Using either smaller glasses (as seen in photos above) or one larger glass bowl, layer together the gingerbread cake sponge, cinnamon & maple syrup custard and butterscotch sauce. (I used the order: butterscotch sauce, gingerbread sponge, coconut custard, gingerbread sponge, butterscotch sauce, coconut custard, but there's no strict rules here.)
Spoon some of the whipped coconut cream on top, gently swirling it around, and finish with decorations of choice.
The vegan gingerbread trifle can be kept in the fridge for up to 3 days.