Mint Chocolate Trifle
Vegan, gluten-free, dairy-free, refined sugar-free, heart-healthy
One of my favorite flavor combinations is chocolate and mint. These two ingredients complement each other so well and make for a refreshing and tasty layered trifle. I made this trifle smooth and creamy by using vegan whipped cream; and minty and fresh by using mint extract and fresh mint leaves. I like serving this simple summertime treat to my friends and family. My green and white trifle is a winner with adults and kids alike.
Mint Chocolate Trifle
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1 and 1/2 cups gluten free flour
1/2 cup cocoa powder
1 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon salt
flax egg (1 tablespoon ground flaxseed plus 3 tablespoons hot water)
1 cup plant-based milk
1/3 cup olive oil
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon mint extract
Layers
fresh mint leaves, rough chopped
2 cups plant-based whipped cream
Makes 6-8 trifles
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Instructions
Cake
1. Preheat oven to 350ºF/180ºC. Grease two 12-tin cupcake pans with olive oil. Set out 10 clear glasses or dessert bowls.
2. Sift flour, cocoa powder, coconut sugar, baking soda and salt into a mixing bowl. Prepare flax egg by mixing one tablespoon ground flaxseed with 3 tablespoons hot water and let sit for 5 minutes to thicken.
3. Add to the flax egg, milk, olive oil, vanilla, vinegar and mint extract and mix gently. Divide the batter evenly into 16 prepared cupcake tins. Bake 15 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Let cool.
Assemble
4. Once cupcakes are 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 mint leaves. Repeat until you have 2 layers of each. Top with one fresh mint leaf. Make each trifle fresh and serve immediately
Photos by Mossmedia Carmel
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