Ingredients
Vegan Chocolate Cake
- 2 cups (250g) all-purpose plain flour (note 1 for gluten free)
- 1 ½ cups (250g) granulated, brown or coconut sugar, or a mixture
- ½ cup (45g) cocoa or raw cacao powder
- 1 tablespoon instant coffee granules, optional
- 1 ½ teaspoons baking soda
- Pinch of salt, optional
- 1 ¼ cups (340g) dairy-free milk
- ½ cup (110g) neutral flavored oil
- 40 g melted vegan chocolate
- 1 teaspoon vanilla extract, optional
Dairy Free Chocolate Custard
- 4 cups (32 oz or 1L) dairy-free milk
- ⅔ cup (80g) cornstarch / corn flour
- ½ cup (85g) roughly chopped vegan chocolate or chocolate chips
- ⅓ cup (65g) granulated, brown or coconut sugar, to taste
Cherry Compote
- ~5 cups (3 lb or 1.4kg) pitted morello cherries in juice, jarred or canned (about 2 large jars)
- ½ cup (60g) cornstarch / corn flour
- ¼ cup (50g) granulated sugar, or sweetener to taste
- 2 tablespoons lemon juice, to taste (optional)
For Assembly
- 3 cups (24 oz or 675g) dairy-free whipping cream, as needed
- ~3 cups (420g) fresh, jarred or canned cherries
Instructions
- Prepare the Vegan Chocolate Cake: Preheat your oven to 160°C (320°F). Line 2 x 8-inch (20 cm) round cake pans or a large sheet tray with parchment paper. Sift your dry ingredients if lumpy and combine all dry ingredients in a large bowl. Add wet ingredients and mix until smooth and lump-free. Pour batter into prepared pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans, then cover and chill in the fridge until ready to use.
- Make the Dairy-Free Chocolate Custard: In a large saucepan, whisk together about 1 cup dairy-free milk and cornstarch until smooth. Add the remaining dairy-free milk, chopped vegan chocolate, and sugar. Heat over high heat, bringing the mixture to a boil for 5 minutes, then reduce to medium heat and cook 10-15 minutes, whisking frequently until thick and coating the back of a spatula. Remove from heat and cool, whisking occasionally to prevent skin formation. Chill until needed.
- Prepare the Cherry Compote: Drain cherries, reserving all juice. Measure juice and add water if needed to total 3 cups (720g). In a large saucepan, combine juice, cornstarch, sugar, and lemon juice if using. Heat over medium heat, stirring until mixture thickens. Add cherries, remove from heat, and cool.
- Whip the Dairy-Free Cream: Whip the dairy-free whipping cream according to package instructions until soft peaks form. Set aside.
- Assemble the Trifle: Cut chilled cake into 1-inch cubes or crumble into small pieces. In an 8-inch (20 cm) trifle dish or large glass bowl, layer half the cake pieces evenly, filling gaps with more cake. Top with half the cherry compote, followed by half the chocolate custard, and half the whipped cream. Repeat all layers. Finish by topping with fresh cherries. Chill the trifle for a few hours or overnight before serving. Store leftovers covered in the refrigerator for 3-5 days.
Notes
- For a gluten-free vegan cake, substitute with a 1:1 gluten-free all-purpose flour or use a blend of 1 1/4 cups (125g) almond flour and 3/4 cup (120g) gluten-free all-purpose flour.
- If the custard thickens too much after chilling, vigorously whisk with a hand whisk or use an immersion blender to smooth out lumps before assembling.
- If the cherry compote sets and thickens after chilling, gently reheat over low-medium heat adding a bit of water and stir until it returns to a jammy consistency.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
