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5 from 1 vote

Easy Chocolate Trifle

This dairy-free chocolate trifle has layers upon layers of chocolate cake, chocolate pudding, and whipped cream! It's a delicious chocolate dessert that is easy to make and fun to eat.
Course: Dessert
Keyword: chocolate desserts, dessert, vegan whipped cream
Servings: 12 serving
Author: Nicole Vranjican

Ingredients

For the Cake

  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • 1¾ cup all purpose flour
  • 2 cup cane sugar
  • 1 tsp sea salt
  • ¾ cup raw cacao powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup unsweetened soy milk
  • ½ cup organic canola oil or melted refined coconut oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Pudding

  • 16 oz soft silken tofu must be silken
  • 1 cup unsweetened soy milk
  • ⅓ cup natural almond butter
  • ½ tsp sea salt
  • 2 tbsp cornstarch
  • ⅓ cup cane sugar
  • 1 cup vegan chocolate chips semi-sweet
  • ½ tsp vanilla

For the Whipped Cream

  • 2 pints vegan whipping cream I use Silk
  • 3 tbsp powdered sugar
  • 1 tsp vanilla

Instructions

Prep

  • Place the oven rack in the center of the oven and pre-heat to 350 degrees. Then lightly grease a 9x13 in baking dish and set aside.
    Make the flax "egg" by combining the ground flax and water in a small bowl. Stir and set aside to thicken.

Mix the Dry Ingredients

  • Add the four, sugar, and salt to a bowl. Then sift in the cacao powder, baking powder, and baking soda and whisk well to combine. Set aside.

Mix the Wet Ingredients

  • Next combine the soy milk, oil, and vanilla in another bowl and whisk well. Then add the wet ingredients to the dry ingredients along with the now thickened flax "egg." Whisk just until combined for about 10-15 seconds (the batter will be thick at this point) and then add the boiling water. Whisk until the water is fully incorporated and then pour into the prepared baking dish.

Bake

  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Then remove from the oven, and let cool completely on a wire rack.

Make the Pudding

  • Combine the tofu, soy milk, almond butter, salt, and cornstarch in a blender. Blend until very smooth (about 30 seconds) and then pour into a saucepan. Add the sugar, chocolate chips, and vanilla and whisk continually over medium- high heat until the mixture is at a soft boil. Then reduce the heat to low and simmer for 2-3 minutes, whisking often. Remove from the heat and let cool.

Make the Whipped Cream

  • Combine the vegan whipping cream in a large bowl with the powdered sugar and vanilla. Beat on a high for 2-3 minutes with an electric mixer until thickened.

Assemble

  • When the cake and the pudding are completely cool, you can start layering the trifle. They must be cool before assembly or the whipped cream will melt.
    Start by cutting the cake into 1-2 inch cubes and place 1/3 of the cake on the bottom of the dish. Then spoon in 1/2 of the the chocolate pudding and gently spread it out to the edges of the dish. Dollop in 1/3 of the whipped cream and spread it out to the edges of the dish as well.
    Repeat with another 1/3 of the cake, remaining 1/2 of pudding, and 1/3 of the whipped cream. Then top with remaining cake and remaining whipped cream.
    Chill for a minimum of 1 hour to set then serve in your favorite dessert bowls and enjoy!