Pumpkin Spice Cake Trifle
Refined sugar-free, dairy-free, vegetarian, high antioxidant, high fiber, heart-healthy, gluten free
I am a fan of decadent, layered trifles. Especially ones that are golden pumpkin orange layered with vegan vanilla ice cream. This combination of my pumpkin spice cake - cut into bite sized pieces, layered with creamy ice cream makes my taste buds sing. To complete the flavor profile for the perfect spice trifle, I added candied ginger and fresh ginger root grated on the tops. Serve these healthy trifles for dessert and your guests will be asking for your recipe - only you will know they are secretly heart-healthy, high in fiber, refined sugar- and gluten-free…
Pumpkin Spice Cake Trifle
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Wet
8 tablespoons vegan butter
1 cup coconut sugar
2 eggs
3/4 cup pumpkin puree
Dry
3/4 cup brown rice flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each: cinnamon, ginger and nutmeg (3 teaspoons total)
Layers
Vegan vanilla ice cream
Chopped candied ginger
Fresh grated ginger root
Makes 12 trifles
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Instructions
1. Preheat oven to 350ºF/180ºC. Grease one 12-cupcake tin liberally with olive or coconut oil.
2. Melt the vegan butter and combine with sugar, and eggs in the medium sized bowl of a stand mixer. Beat on high speed with the paddle attachment until light in color, about 2 minutes. Add pumpkin puree and beat another 2 minutes. Alternatively, beat with hand mixer.
3. Add into the wet ingredients brown rice flour, buckwheat flour, baking powder, soda, salt and spices and pulse on low speed until just blended. Pour batter into cupcake tins. Bake 16 to 18 minutes. Remove from oven and cool completely.
4. Layers: Cut cooled cupcake tops carefully from each cake. Then cut remaining cake into cubes. Layer cake cubes into the bottom of a clear glass and top with 2 small scoops ice cream, another layer of cake cubes and 2 scoops ice cream. Top with candied ginger and grated ginger. Then top with your cupcake tops cut into triangles. Do the same with 12 total medium sized trifles.
5. Freeze trifles until ready to serve.
Photos by Brian Byllesby
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