Cappuccino Toasted Almond Trifle

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022

Ingredients

2 cups coconut sugar
2 cups brown rice flour
2/3 cup cocoa powder
1/2 cup oat flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet
1 cup plant-based milk
2 large eggs
1/2 cup olive oil
1 tablespoon vanilla extract
1 cup hot strong coffee
Layers
vegan ice cream
chocolate covered espresso beans
slivered toasted almonds
strong hot espresso
Chocolate (optional)
1 cup chocolate chips
1 tablespoon coconut oil 

Makes 12 trifles

Find the ingredients & tools to make this recipe:

Instructions

1.  Preheat oven to 350ºF/180ºC. Coat one 12-count cupcake tin liberally with baking spray.
2. In a large-sized mixing bowl whisk sugar, rice flour, cocoa, oat flour, baking powder, baking soda and salt, to combine.
3.  Add milk, eggs, olive oil and vanilla and beat with a hand mixer on medium speed for 2 minutes into a frothy, light batter. Stir in hot coffee until well incorporated.
4.  Pour the batter into the cupcake tins, filling 12 total cakes. Bake for 16 minutes, checking with a toothpick to see if it comes out mostly clean.
5.  Layers: Once cupcakes are completely cool, cut one cake into cubes, layer into the bottom of a clear glass and top with 2 small scoops ice cream, another layer of cake and one last scoop ice cream. Top with almonds and expresso beans. Do the same with 11 medium sized trifles.
6.  Freeze trifles until ready to serve. Serve with hot expresso poured over the top to melt into the cake and ice cream.
7.  Optional Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate to drizzle over each trifle to decorate.

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Photos by Brian Byllesby

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