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Rich and Decadent Vegan Black Forest Trifle

Vegan Black Forest Trifle made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup vegetable oil
  • 1 cup almond milk or other plant milk
  • 1 tsp vanilla extract
  • 1 cup cherry filling canned or homemade
  • 1 cup coconut cream chilled
  • 2 tbsp powdered sugar
  • Optional: chocolate shavings for garnish

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until blended.
  3. In another bowl, whisk together the vegetable oil, almond milk, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.
  5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. Once cooled, cut the cake into cubes or crumbles.
  8. In a mixing bowl, combine chilled coconut cream and powdered sugar. Whip until light and fluffy.
  9. Begin layering in a large trifle dish: start with a layer of cake cubes, followed by a layer of cherry filling, and then a layer of whipped coconut cream.
  10. Repeat the layering process until all ingredients are used, finishing with a layer of whipped cream.
  11. Top the trifle with chocolate shavings, if desired, and refrigerate for at least 2 hours before serving.