Description
Breaking trifle tradition with a chocolatey twist! Vanilla cake, chocolate custard, berries, and coconut cream. Simple vegan summer dessert!
Ingredients
Scale
- 1 8×8” square of your favorite vanilla cake (or boxed mix)
- 1 cup strawberries, sliced
- 1 cup raspberries
- 1 cup blueberries
Coconut Whipped Cream
- 1 can coconut cream, chilled at least 24 hours
- 1 tbsp agave or maple syrup
- 1 tsp vanilla extract
Chocolate Custard
- 2 cups (240g) almond milk
- 1/3 cup (50g) coconut sugar
- 3 tbsp (22g) arrowroot
- 1/3 cup (35g) cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Bake the cake, chill overnight, then cut into 1” cubes*.
- Prepare the custard: Whisk together coconut sugar, arrowroot, cocoa powder, and salt in a medium saucepan. Add almond milk and whisk to combine. Heat on medium, whisking frequently, until it begins to boil. Boil 2-3 minutes, whisking constantly until thickened. Remove from heat, transfer to a glass bowl, place a piece of plastic wrap on top touching the top surface of the custard. Refrigerate overnight (or at least 8 hours).
- Prepare the coconut whipped cream: Scoop out the solid part from the can of coconut cream. Whip with a hand beater until smooth and fluffy. Add sweetener and vanilla, whip until combined. If it gets too thin while mixing, refrigerate 30 minutes to re-thicken.
- Assemble the trifles: layer chunks of cake, chocolate custard, berries, whipped cream. Repeat until the dish(es) are filled to the top.
- Eat!
Notes
*You will have extra cake, you can only cube half of it and save the rest.
Nutrition
- Serving Size: 1 trifle
- Calories: 339
- Sugar: 29g
- Sodium: 318mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 4g
Keywords: gluten free, easy, summer, berries, dessert, dairy free, healthy, pudding, custard