Vegan Black Forest Trifle


Vegan Chocolate Cake Method
  • Combine all ingredients. 
  • Mix 2 minutes low speed, scrape. 
  • Mix 2 minutes medium speed.
  • Spread 900g of Vegan chocolate cake mix into half sheet tray lined with baking paper and bake at 325°F for apx. 20 minutes. 
  • Remove from oven and flip over onto table, place sheet tray over cake and let cool to room temperature. 
  • Once cool cut out disks to fit desired glasses or vessels. 
  • Cut out cubes for finishing. 

Vegan Chocolate Pudding Method
  • Sift dry ingredients into saucepan. 
  • Slowly whisk in milk. 
  • Cook over medium heat, whisking frequently until mixture begins to thicken. 
  • As soon as it starts to boil, lower heat and cook for 1 minute while stirring. 
  • Remove from heat and stir in chocolate and vanilla. 
  • Transfer to container and cover directly with plastic and refrigerate.

Whipped Coconut Cream Method
  • Refrigerate coconut cream for 24 hours. 
  • Freeze mixing bowl for 10 minutes before using. 
  • Place in mixing bowl and whip until soft peaks. 
  • Add powdered sugar and vanilla and whip until combined. 
  • Adjust sweetness if needed.

  • Place a disk of chocolate cake into bottom of glass. 
  • Using a piping bag, pipe chocolate pudding over and around sponge. 
  • Using a spoon, strategically place Topfil Cherry around glass. 
  • Pipe prepared coconut cream on top. 
  • Place cubes of chocolate cake around the coconut cream. 
  • Sprinkle with chia seeds and decorate with chocolate garnish.

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