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Indulgence Redefined: Vegan Black Forest Trifle Delight

Yolandi
A vegan black forest trifle delight
Print Recipe Pin Recipe
Prep Time 2 hours 15 minutes
Cook Time 25 minutes
Resting & Cooling Time 1 hour
Total Time 3 hours 40 minutes
Course Dessert
Servings 12 people

Equipment

  • 1 Round Baking tin 18cm
  • 1 Electric Mixer You can also mix the cake by hand
  • 1 Medium Pot
  • 1 Trifle Bowl

Ingredients
  

For the Coconut Chocolate Mousse

  • 1 tin Coconut Cream
  • 200 g 70% Lindt Dark Chocolate Lindt EXCELLENCE rangewith 70%, 85%, 90% and 99% Cocoa is vegan
  • 1/4 cup Maple Syrup
  • 2 tbsp Coconut Oil

For the Chocolate Cake

  • 175 g Gluten-free flour
  • 25 g Corn Starch (Maizena)
  • 100 g Sugar
  • 30 g Cocoa Powder
  • 1 tsp 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 pinch Salt
  • 60 ml Canola or Sunflower Oil
  • 2 tsp Apple Cider Vinegar

Kirsch Sugar Syrup

  • 60 ml Sugar
  • 60 ml Water
  • 60 ml Kirsch (Cherry Liqueur) If you don’t want to use Kirsch, simply substitute with 60 ml of water

Cherry Compote & Cream

  • 1 tin Pitted Black Cherries
  • 30 ml Corn Flour (Maizena)
  • 45 ml Kirsch (Cherry Liqueur) Leave out if you like
  • 375 ml Orley Whip Replace with dairy cream if required

To Serve

  • 200 g Whole Fresh Cherries with stems in
  • 50 g Dark Chocolate, grated

Instructions
 

Make the chocolate mousse layers:

  • Place the chocolate, maple syrup and and two tablespoons of coconut oil over a double boiler and melt the chocolate over gentle heat. When the chocolate is melted, add the Coconut Cream. Stir the mixture until well combined. Pour into the bottom of your trifle dish. Cool completely and cover with cling film.

Bake the chocolate cake:

  • Preheat oven to 180 °C & line the bottom of an 18 cm round baking tin with baking paper. Mix the flour, corn starch (Maizena), sugar, cocoa, baking powder and salt in a mixing bowl. Add oil and sparkling water & mix with a whisk to combine, add the baking soda and apple cider vinegar last. Fill the batter into the baking tin and bake for about 25 minutes, or until a toothpick comes out clean. Allow to cool completely then cut into small blocks.

Make the sugar Kirsch syrup:

  • Place sugar and water in a small pan and stir for 3 minutes over medium heat. Remove from the heat, let cool slightly and then add the liqueur. Sprinkle the syrup over your cake.

Prepare the cherry compote & dairy-free cream:

  • Drain the liquid from the pitted black cherries. Add to a medium sized pot. Stir in the corn flour & heat over medium heat until it thickens then add the (tinned) cherries & stir in the cherry liqueur. Remove from heat & let this mixture cool down.
  • Whip the Orley Whip until it is completely stiff.

Layer your trifle:

  • Check that your trifle bowl is clean & without any finger marks before starting. Also clean up any drops or splatters after adding a new layer. Aim for as neat layers as possible!
  • Start with the chocolate mousse layer at the bottom – it will need a couple of hours to set. Now add a cream layer. Top with cherry compote. Next add some chocolate cake blocks. Add another layer of cherry compote, then cream & end off with loads of fresh cherries.

To Serve:

  • Grate more dark chocolate & sprinkle liberally over the trifle before serving.
Keyword black forest trifle, festive dessert, vegan Christmas pudding, vegan dessert