This holiday showstopper will wow every guest. It’s simple to prep, perfectly versatile and customizable depending on your favourite berries and toppings, and it’s great to feed a crowd. The best part: it’s gluten-, dairy- and sugar-free, keto- and diabetic-friendly!
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes, plus cooling
Makes: 1 trifle; approx. 12 servings
Vegan Pastry Cream:
2 cups (500 mL) non-dairy milk, such as oat, almond, coconut or cashew
3 tbsp (45 mL) cornstarch or potato starch
1/3 cup (75 mL) Lakanto sugar
Pinch each sea salt and ground turmeric
1 tsp (5 mL) vanilla or almond extract
1 tsp (5 mL) finely grated orange zest (optional)
Dairy-Free Chocolate Sauce:
1/4 cup (60 mL) coconut oil
1/2 cup (125 mL) non-dairy milk, such as oat, almond, coconut or cashew
1/2 cup (125 mL) maple syrup
1/3 cup (75 mL) cocoa powder
Assembly:
1 No Yolking™ Gluten-Free Protein Angel Food Cake
3 cups (750 mL) fresh raspberries
1 can (225 g) coconut whipped topping
1/2 cup (125 mL) toasted sliced almonds (optional)
Dark chocolate shavings
Vegan Pastry Cream: Combine milk, cornstarch, sugar, salt and turmeric in a medium saucepan set over medium heat. While whisking constantly, cook for 3 to 5 minutes or until smooth and thick enough to coat the back of a spoon. Remove from heat and whisk for 1 minute more. Stir in vanilla and orange zest (if using). Cool completely.
Dairy-Free Chocolate Sauce: Combine coconut oil, milk and maple syrup in a small saucepan set over medium heat; bring to a simmer. Slowly whisk in the cocoa powder until combined. Simmer, stirring often, for 3 minutes or until smooth. Cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
Assembly: Using a serrated knife, cut the cake into 1-inch (2 cm) chunks. Layer half of each the cake, custard, raspberries, and chocolate sauce. Cover and refrigerate for up to 24 hours. Just before serving, top with whipped topping, toasted almonds (if using) and chocolate shavings.
Tip: This dessert can also be assembled in tall glasses or dessert cups as individual servings.
