Valentine’s Day is the time for decadent desserts, and everyone deserves to join in on the deliciousness.
This vegan trifle recipe has all the indulgent, yet balanced flavors you’ve been craving. The tartness from the raspberries compliments the richness of the chocolate cake, all swathed in a blanket of smooth coconut pudding®. Serve it for your sweetheart or enjoy it all your own.
Ingredients for the cake:
1 ½ cups Field Day® organic all-purpose flour
1 cup hot water (or strong brewed coffee)
1 cup Field Day® organic cane sugar
¼ cup Field Day® organic unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup + 2 tablespoons organic neutral oil
1 tablespoon Bragg® organic apple cider vinegar
1 teaspoon Field Day® organic vanilla extract
Ingredients for the filling:
2 cups fresh raspberries
1 teaspoon lemon juice
2 cans Field Day® organic coconut milk
½ cup Field Day® organic powdered sugar
3 tablespoons organic cornstarch
1 tablespoon Field Day® organic vanilla extract
For garnish:
Reserved raspberries
Chocolate shavings
Instructions:
First, prepare a 9-inch by 13-inch baking pan by greasing it with vegan cooking spray or oil. Set aside.
Preheat your oven to 350°F.
Boil your water or brew your coffee, if desired. Set aside.
In a large mixing bowl, stir your flour, sugar, cocoa powder, baking soda, and salt together until combined.
Pour your vanilla, oil, and vinegar into the flour mixture, in that order. Stir until combined.
Bake for 30 to 40 minutes, or until a fork inserted in the center comes out clean.
Allow it to cool before removing from the pan.
Once cooled, cut it into squares or crumble it into chunks.
While your cake is cooling, you can work on your fillings.
Add 1 ½ cups of raspberries to a small saucepan. Cook them on medium heat and smash them with a fork to release their juices.
Cook the raspberries until they are a thin jam texture, then add your lemon juice and stir to combine. Set aside.
Next, you’ll make your coconut pudding.
Start by using a double boiler. If you don’t have a double boiler, you can make one using a large pot and a heat-safe bowl that fits on top of the pot without falling inside of it. Fill the pot halfway with water and bring to a boil.
Take ½ a cup of your coconut milk in a measuring cup and add your cornstarch. Stir until mostly combined to create a slurry.
In your bowl over the boiling water, add the rest of your coconut milk, sugar, and the slurry.
Whisk over medium-high heat until a thick pudding forms. You will need to whisk constantly to prevent lumps or scorching on the sides.
Once the pudding has formed, remove it from heat and add your vanilla extract. Set aside to cool.
Now you can assemble your trifle. You can choose the container you assemble the trifle in, but we recommend using a dish that has tall sides. It also looks nice if the dish is transparent, so the layers are visible. You can also assemble it in cups or glasses for individual servings.
Put half of your chocolate cake pieces into the bottom of the dish.
Spoon half of your coconut pudding over the cake.
Drizzle half of your raspberry sauce over the coconut pudding.
Repeat until you’re out of ingredients.
Garnish your trifle with fresh raspberries and chocolate shavings. I recommend shaving some chocolate off of a chocolate bar using a cheese grater or vegetable peeler.
Refrigerate for 2-3 hours to let it chill, then serve.
-Delaney Blomstrom
