Mint Chocolate Trifle

November 8, 2021 Megan Matthews and Patricia Schroeck, Sweets You Can Eat

Mint Chocolate Trifle

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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