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Vegan Black Forest Trifle Recipe

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4.2 from 45 reviews

This Vegan Black Forest Trifle is a luscious, plant-based twist on the classic dessert, combining layers of moist vegan chocolate cake, rich dairy-free chocolate custard, tart cherry compote, and fluffy dairy-free whipped cream. Perfect for gatherings or special occasions, this trifle offers a delightful balance of flavors and textures, all made without any animal products.

Ingredients

Vegan Chocolate Cake

  • 2 cups (250g) all-purpose plain flour (note 1 for gluten free)
  • 1 ½ cups (250g) granulated, brown or coconut sugar, or a mixture
  • ½ cup (45g) cocoa or raw cacao powder
  • 1 tablespoon instant coffee granules, optional
  • 1 ½ teaspoons baking soda
  • Pinch of salt, optional
  • 1 ¼ cups (340g) dairy-free milk
  • ½ cup (110g) neutral flavored oil
  • 40g melted vegan chocolate
  • 1 teaspoon vanilla extract, optional

Dairy Free Chocolate Custard

  • 4 cups (32 oz or 1L) dairy-free milk
  • ⅔ cup (80g) cornstarch / corn flour
  • ½ cup (85g) roughly chopped vegan chocolate or chocolate chips
  • ⅓ cup (65g) granulated, brown or coconut sugar, to taste

Cherry Compote

  • ~5 cups (3 lb or 1.4kg) pitted morello cherries in juice, jarred or canned (about 2 large jars)
  • ½ cup (60g) cornstarch / corn flour
  • ¼ cup (50g) granulated sugar, or sweetener to taste
  • 2 tablespoons lemon juice, to taste (optional)

For Assembly

  • 3 cups (24 oz or 675g) dairy-free whipping cream, as needed
  • ~3 cups (420g) fresh, jarred or canned cherries

Instructions

  1. Make the Cake: Preheat the oven to 160°C (320°F). Line two 8-inch (20 cm) round cake pans or a large sheet tray with parchment paper. Sift dry ingredients if lumpy, then mix all dry ingredients in a large bowl. Add wet ingredients and mix until smooth. Pour batter into pans and bake for 20 minutes or until a toothpick comes out clean. Cool in pans, then chill covered until needed.
  2. Prepare Chocolate Custard: In a large saucepan, whisk 1 cup dairy-free milk with cornstarch until smooth. Add remaining milk, chopped vegan chocolate, and sugar. Heat over high heat until boiling, then reduce to medium, whisking frequently for 10-15 minutes until thickened to desired consistency. Remove from heat and cool while whisking occasionally to prevent skin. Chill until ready to use.
  3. Make Cherry Compote: Drain cherries, reserving the juice. Measure juice, add water if needed to reach 720g. In a large saucepan, combine juice, cornstarch, sugar, and lemon juice (if using). Heat over medium heat until thickened, then stir in cherries. Remove from heat and cool fully.
  4. Whip the Cream: Whip dairy-free whipping cream according to package instructions until soft peaks form.
  5. Assemble the Trifle: Cut chilled cake into 1-inch cubes or crumble. In a trifle dish, layer half the cake, half the cherry compote, half the chocolate custard, and half the whipped cream. Repeat layers. Top with fresh cherries. Chill for a few hours or overnight before serving.
  6. Storage: Cover and refrigerate leftovers in the trifle dish for 3-5 days.

Notes

  • For gluten-free vegan chocolate cake, use a 1:1 gluten-free all-purpose flour or 1 ¼ cups (125g) almond flour plus ¾ cup (120g) gluten-free all-purpose flour.
  • If custard is made in advance and sets, whisk vigorously or use an immersion blender to restore smooth consistency.
  • If cherry compote is made ahead and thickens too much, gently reheat with a splash of water to loosen.

Find it online: https://deliciousyum.com/vegan-black-forest-trifle-recipe/