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+ servings

Vegan Trifle

Crazy Vegan Kitchen
A delicious Vegan Black Forest Cake Trifle. Chocolate Sponge, Kirsch Soaking Syrup, Cherry Filling and Whipped Cream.
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 297 kcal

Ingredients
  

For Chocolate Sheet Cake*:

  • 1 cups Soy Milk mixed and left to sit for 10 minutes
  • 1 tsp apple cider vinegar
  • 1/3 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Instant Espresso
  • 1 cup Pastry Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/3 cup Unsweetened Cocoa Powder

For Kirsch Soaking Syrup:

  • 1/2 cup Sugar
  • 1/2 cup Water
  • 2 tablespoons Kirsch

For Chocolate Ganache:

  • 2 ounces Dark Chocolate V
  • 2 ounces Non-Dairy Cream
  • 1 Pinch Sea Salt
  • 2 teaspoons Maple Syrup

For Cherry Filling:

  • 1 1/2 cups Morello Cherries Pitted
  • 9 tablespoons Cherry Juice
  • 4 1/2 tablespoons Sugar
  • 2 tablespoons + 1/4 teaspoon Cornstarch

For Whipped Cream:

For Coconut Whipped Cream if you can't find Non-Dairy Whipping Cream:

  • 1 1/2 cups Coconut Cream skimmed from the top of a chilled tin of Coconut Milk
  • 5 tablespoons Maple Syrup
  • 1/2 teaspoon Vanilla Extract

Extras:

  • 1/4 cup Dark Chocolate shaved
  • 1 cup Cherries

Instructions
 

  • Preheat oven to 180 degrees Celsius. Whisk Soy Milk and Vinegar together and set aside for 10 minutes to curdle. In a big bowl, combine Sugar, Oil, Soy Milk, Salt and Instant Espresso. Whisk to combine.
  • Sieve in Flour, Baking Powder, Baking Soda and Cocoa Powder. Whisk till smooth.
  • Line a 10 x 14 inch sheet pan with Non-Stick Baking Paper and pour batter onto pan. Bake for 12-15 minutes or until a skewer inserted into the middle of the cake comes out clean.
  • Leave cake to cool.
  • To prepare Soaking Syrup, combine Sugar and Water in a pot. Boil till sugar is dissolved and continue to boil for a minute or two until slightly thickened. Pour syrup into a bowl and whisk in Kirsch. Set aside to cool.
  • Meanwhile, prepare Cherry Filling. Halve your cherries and combine In a pot with Cherry Juice, Sugar and Cornstarch. Cook over low heat, whilst always stirring, until thickened and glossy. Pour into a bowl to cool.
  • To prepare Chocolate Ganache, warm Non Dairy Cream in the microwave or in a saucepan. Pour hot cream over your 70% Chocolate, and then leave to sit for 1 minute. After a minute, stir to melt chocolate and until ganache is glossy. Add Sea Salt and Maple Syrup, stir well, and leave to cool.
  • Prepare your Non-Dairy whipped cream according to instructions, adding Vanilla Extract and sweetening with Sugar if necessary. Set aside.
  • If you are using Coconut Cream instead, whip up with Maple Syrup and Vanilla with an electric mixer till soft peaks form.
  • To assemble, have dessert glasses ready. Cut a piece of your Chocolate Cake and place it at the bottom of your dessert vessel. Pour some of your Kirsch Soaking Syrup to moisten, and then add a layer of Cherry Filling followed by Whipped Cream. Repeat this process once more. Top trifles off with Shaved Dark Chocolate and a fresh Cherry.
  • Leave to set in the fridge for at least 4-6 hours before enjoying.

Notes

* You will only use about 2/3 of the prepared cake, store extras in freezer for future use in Cake Balls/Rum Balls.

Nutrition

Serving: 1servingCalories: 297kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgSodium: 117mgPotassium: 229mgFiber: 3gSugar: 31gVitamin A: 96IUVitamin C: 2mgCalcium: 61mgIron: 2mg
Keyword black forest trifle, vegan trifle
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