Black Forest Trifles (Vegan)

November 19, 2019

Deliciously indulgent, this Vegan Christmas trifle is dairy and egg free and mouth-wateringly good. Serves 5. Created by @laurenmelissa_baker. #VeganChristmasClassics

Ingredients

Custard

7 tbsp cornflour

3 cups soy milk

2 tbsp vanilla extract

4 tbsp maple syrup

Chocolate Sheet Cake

1 1/2 cups wholemeal flour

1/4 cup cocoa

1/2 cup coconut sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp plant milk

1 tsp apple cider vinegar

3 tbsp plant based Nuttelex (melted)

1/2 cup zucchini (grated)

1 tsp vanilla

To Serve

80% dark chocolate, grated or roughly chopped

680 g pitted morello cherries

Directions

Custard

1In a saucepan, add the cornflour and a small amount of the soy milk. Mix together to form a thick paste.

2Slowly add more soy milk, constantly whisking until the cornflour dissolves in with the milk.

3Place saucepan over medium heat and stir until it turns to a thick custard consistency. It will become thicker when it cools.

4Stir in the vanilla and maple syrup and leave to cool.

Sheet Cake

1Preheat the oven to 180°C fan forced.

2Line a 19cm x 28 cm baking tin with greaseproof paper.

3In a bowl, mix together all the dry ingredients.

4Add in the wet ingredients and fold in until combined.

5Pour into the lined tin, and bake for 15 minutes.

6Leave in the tin to cool completely.

To Serve

1Slice the cake into cubes.

2Layer the trifle in a glass with the cake cubes, cooled custard, a small amount of cherries and shaved chocolate.

3Repeat for a second layer.

4Serve.

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