Vegan Gingerbread Christmas Trifle
Servings: 8
Note: Requires overnight preparation!
For the Cake:
- 2 ¾ cups (350g) plain flour
- 1 cup (250g) coconut sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1 ½ cups (350ml) plant-based milk
- 5/6 cup (200ml) oil
- 1 ½ tbsp apple cider vinegar
For the Custard:
- 34 fl oz (1L) plant-based milk
- ¼ cup (50g) sugar
- 4 tbsp cornstarch
- 2 tbsp LOOV Organic Blueberry Powder
For the Cream:
- Coconut cream from 2 cans, refrigerated overnight
- 2 tsp vanilla extract
- 2 tbsp powdered sugar
- 2 tbsp LOOV Organic Cranberry Powder
Preheat the oven to 340°F (170°C). Line an 8” (20cm) cake tin with parchment paper.
Mix the dry ingredients in a large bowl until well combined. Add the wet ingredients and mix until combined. Pour into the prepared tin and bake for 40-50 minutes, or until a skewer inserted into the center comes out clean. Let cool in the tin for 20 minutes, then remove to cool completely.
For the custard: Combine all ingredients in a heavy-based saucepan. Bring to a boil over medium heat, then reduce to a simmer, stirring constantly for about 10 minutes, or until thickened. Remove from heat and allow to set in the fridge.
For the cream: Scoop out only the thick part of the coconut cream from the cans. Place in a large bowl or stand mixer. Add the vanilla extract, powdered sugar, and cranberry powder. Mix until the cream is thick. Refrigerate until ready to use.
To assemble: Break the cake into chunks and place a layer at the bottom of your serving dish. Press down to form an even layer. Add a layer of custard followed by a layer of whipped cream. Repeat the layering until all components are used up. Top with additional gingerbread if desired, and serve immediately.
