This trifle is as good as it looks and surprisingly easy to make, not to mention, it's dairy free and eggless.
I had tastes this wonderfully delicious dessert a while back at a friend’s house and I was so impressed by how good it was, and couldn't believe the cake has no eggs in it.
The whipped cream is made using coconut milk. I am used to using whipping cream in my dessert so naturally I was curious to learn what is the booabout coconut milk. This is what I found.
Coconut milk is easier to digest than dairy milk. It contains saturated fats, but the newest research is showing that these saturated fats are not as bad as previously thought. In fact, there has been research linking the fat in coconut milk to lower risk of cardiovascular disease, increased weight loss, and increased immune function. Coconut milk is also high in minerals like iron, and manganese.
My husband and I had some friends over for dinner, so I decided to give this vegan dessert recipe a try. I was pleasantly delighted to see that it was enjoyed by everyone, even those who normally were used to the more traditionally made desserts :- )
So here is the recipe for all of you that want to give it a try.
Enjoy!
Ingredients:
Layer #1; Chocolate Cake
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
2 Tbsp. lemon juice
2 cups cold water
2 tsp. vanilla extract
Layer #2; Vanilla Pudding
1 pkg. Shriff (cooked) Vanilla pudding mix
3 cups coconut milk ( I used 1 cup coconut milk + 2 cups almond milk)
2 cans of premium coconut milk refrigerated ( at least overnight or longer)
4 tbsp. icing sugar
1 tsp. vanilla extract
Layer #3; Fruit Layer
1 can cherry pie filling
1-1/2 cup sliced strawberries
2 cups each (or more if you like), raspberries and blueberries
Directions:
To make the cake, combine together in a large bowl, flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a small bowl stir together oil, lemon juice, water and vanilla; add to the dry ingredients and using a whisk, mix together until all blended.
Pour into a 9 inch x 13 inch greased and floured baking pan. Bake at 350° F for 30-35 minutes or until toothpick inserted in centre comes out clean. Remove pan to a cooling rack and cool cake completely before assembling trifle.
To make pudding, empty mix into a medium saucepan. Add milk and stir until all mixed. Place over medium heat and cook stirring continually until mixture comes to a boil and thickens. Boil 1 minute longer. Remove from heat and let cool, (will be still slightly warm) stirring a few times.
To make the coconut whipping cream; Open the refrigerated can of coconut milk and scoop out into a mixing bowl all the firm layer of coconut cream that has solidified at the top of the can, leaving the watery part in the can, (you can drink it or use it smoothies ). Whip the coconut cream on high speed until medium firm peaks form, for about 5 minutes. Mix in sugar and vanilla.
To ensemble the trifle;
Divide cake into three sections; Cube first section and place it on the bottom of a large trifle dish. Place dollops of pudding (about a third) and third part of the whipped coconut cream on top. Next, spoon about half of the cherry pie filling; cover with the sliced strawberries.
Top with the second section of cake, cut into cubes; place half of the remaining pudding, and half of the remaining whipped coconut on top. Next, spoon the remaining cherry pie filling and arrange the fresh blueberries and raspberries over the pie filling.
Top with the last section of cake cut into cubes. Spoon the remaining pudding on top, then the remaining whipped coconut cream; smooth with a spatula to cover top evenly. At this point it can be covered with a plastic wrap and refrigerated until serving or overnight.
Just before serving, remove plastic wrap and place the remaining fresh blueberries and raspberries on top.
To serve, spoon into individual plates.
Makes:12-16 Servings
Note: I didn't have the large trifle bowl so I divided my layers between 2 bowls; one smaller trifle dish and one glass bowl with 2 layers of cake in each (as per photo)
Leia’s Culinary Treasures
My husband and I had some friends over for dinner, so I decided to give this vegan dessert recipe a try. I was pleasantly delighted to see that it was enjoyed by everyone, even those who normally were used to the more traditionally made desserts :- )
So here is the recipe for all of you that want to give it a try.
Enjoy!
Ingredients:
Layer #1; Chocolate Cake
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
2 Tbsp. lemon juice
2 cups cold water
2 tsp. vanilla extract
Layer #2; Vanilla Pudding
1 pkg. Shriff (cooked) Vanilla pudding mix
3 cups coconut milk ( I used 1 cup coconut milk + 2 cups almond milk)
2 cans of premium coconut milk refrigerated ( at least overnight or longer)
4 tbsp. icing sugar
1 tsp. vanilla extract
Layer #3; Fruit Layer
1 can cherry pie filling
1-1/2 cup sliced strawberries
2 cups each (or more if you like), raspberries and blueberries
Directions:
To make the cake, combine together in a large bowl, flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a small bowl stir together oil, lemon juice, water and vanilla; add to the dry ingredients and using a whisk, mix together until all blended.
Pour into a 9 inch x 13 inch greased and floured baking pan. Bake at 350° F for 30-35 minutes or until toothpick inserted in centre comes out clean. Remove pan to a cooling rack and cool cake completely before assembling trifle.
To make pudding, empty mix into a medium saucepan. Add milk and stir until all mixed. Place over medium heat and cook stirring continually until mixture comes to a boil and thickens. Boil 1 minute longer. Remove from heat and let cool, (will be still slightly warm) stirring a few times.
To make the coconut whipping cream; Open the refrigerated can of coconut milk and scoop out into a mixing bowl all the firm layer of coconut cream that has solidified at the top of the can, leaving the watery part in the can, (you can drink it or use it smoothies ). Whip the coconut cream on high speed until medium firm peaks form, for about 5 minutes. Mix in sugar and vanilla.
To ensemble the trifle;
Divide cake into three sections; Cube first section and place it on the bottom of a large trifle dish. Place dollops of pudding (about a third) and third part of the whipped coconut cream on top. Next, spoon about half of the cherry pie filling; cover with the sliced strawberries.
Top with the second section of cake, cut into cubes; place half of the remaining pudding, and half of the remaining whipped coconut on top. Next, spoon the remaining cherry pie filling and arrange the fresh blueberries and raspberries over the pie filling.
Top with the last section of cake cut into cubes. Spoon the remaining pudding on top, then the remaining whipped coconut cream; smooth with a spatula to cover top evenly. At this point it can be covered with a plastic wrap and refrigerated until serving or overnight.
Just before serving, remove plastic wrap and place the remaining fresh blueberries and raspberries on top.
To serve, spoon into individual plates.
Makes:12-16 Servings
Note: I didn't have the large trifle bowl so I divided my layers between 2 bowls; one smaller trifle dish and one glass bowl with 2 layers of cake in each (as per photo)
Leia’s Culinary Treasures
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