Chocolate Trifle with Strawberries
Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy
This is the perfect, fresh summer dessert when strawberries are in season. The combination of a delicious, gluten-free chocolate cupcake base, topped with vegan whipped cream and fresh berries makes for a wonderful, guilt-free dessert. I make this dessert extra decadent by drizzling it with my vegan chocolate sauce. The cake is easy to make and is exceptionally light. Your friends will not believe this trifle is vegan and gluten free! Surprise them!
Chocolate Trifle with Strawberries
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Cake
1 and 1/2 cup gluten free flour
1/2 cup cocoa powder, unsweetened
1 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 flax egg (1 tablespoon ground flaxseeds plus 3 tablespoons hot water)
1 cup plant-based milk
1 tablespoon vanilla extract
1/3 cup olive oil
1 tablespoon apple cider vinegar
Layers
2 cups strawberries, rough chopped
2 cups plant-based whipped cream
Vegan chocolate sauce (optional)
Makes 10 small-medium trifles
Instructions
Cake
1. Preheat oven to 350 degrees F. Grease two 12-tin cupcake pans with olive oil. Set out 10 clear glasses or dessert bowls.
2. Sift flour and cocoa powder into a mixing bowl and add coconut sugar, baking soda and salt. Mix.
3. Prepare the flax egg by mixing one tablespoon ground flaxseed with 3 tablespoons hot water and leave to sit for about a minute to thicken.
4. Add flax egg, plant-based milk, vanilla extract, olive oil and vinegar to the mixing bowl and mix in gently.
5. Divide the batter evenly into 16 of the prepared cupcake tins. Bake 15 minutes or until a toothpick inserted into the center of one of the cakes comes out clean
Assemble
6. Once cupcakes cool, cut into bite sized cubes. Start by filling each glass with 5 cubes of cake, layer with cold plant-based whipped cream, then chopped strawberries. Repeat until you have 2 layers of each. Top with one strawberry half and chocolate sauce if you like. Make each trifle fresh and serve immediately.
Photos by Milkshake Creative
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