Hi friends!
I debated a while about whether or not I should post this recipe because it is not really… a recipe. It’s more like pulling different components together. BUT I know plenty of you were intrigued when I posted this a year or so ago and it is a tradition in our family. My grandmother made trifle for us every Christmas and now I have continued to do this for my own kids… except vegan. It is very nostalgic for me! It’s such a hit among kids and adults and so easy to whip up. So! If cake and whipped cream and pudding is up your alley… here we go.
Recipe
You will need:
- 1 package of instant chocolate pudding made with almond or soy milk* (see notes)
- Vegan chocolate cake (I use either box cake* (see notes) or this recipe by Nora Cooks)
- 2 tubs of non-dairy whipped cream or Cocowhip (I find at Whole Foods)
- Maraschino cherries (optional for the top)
- Dark chocolate (optional grated on top)
Notes:
*Always check that your instant pudding is vegan. When I prepare the instant pudding, I use about 1/2 cup less than what they recommend for the milk because I find it doesn’t thicken enough sometimes. Start with less and add more for desired consistency.
*Always check that your boxed cake is vegan to start. For every egg, I replace with 1/4 cup applesauce. So if there are 2 eggs, 1/2 cup applesauce. If 3, 3/4 cup, etc.
To make:
- Prepare your instant pudding according to package (and see notes above, too).
- Prepare your vegan chocolate cake (and see notes above, too)
- In a trifle bowl, line the bottom with chocolate cake (I simple break apart to fit). Then add a layer of pudding, and finally, whipped cream. Layer again until everything is used up.
- Top with cherries and grated chocolate shavings for decoration. Or chocolate chips! Whatever works.
I hope that your family enjoys this as much as mine. x
