Thursday, December 27, 2018

Chocolate Cherry Trifle

Adapted from:
Pound Cake - Foodal
Chocolate Pudding - Spoon University


  • 1/2 cup Earth Balance margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons ground flax seed
  • 2/3 cup almond milk
  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • Preheat oven to 350 degrees and grease and flour a loaf pan
  • Combine almond milk and flax seeds and set aside to gel
  • Beat margarine, vanilla and sugar until fluffy
  • Combine flour and baking powder
  • Add 1/3 flour to margarine mixture and beat on low until just incorporated
  • Add 1/2 almond milk mixture and beat on low to combine
  • Repeat with 1/2 flour, rest of almond milk and remainder of flour combining after each
  • Spread batter in loaf pan and bake for 50-60 minutes
  • Let cool in pan 15 minutes, then on rack until completely cool
  • Refrigerate overnight

  • 2 - 12 oz. packages silken tofu
  • 1 cup 100% cocoa powder
  • 3/4 cup sugar
  • 2/3 cup almond milk
  • Combine in food processor until smooth
  • Refrigerate overnight

  • Vegan Pound Cake
  • Vegan Chocolate Pudding
  • 1-2 cans cherries, drained
  • Cut pound cake into 1 inch cubes
  • Place 1/2 of the pound cake cubes into a large glass bowl
  • Pour 1/2 of the pudding over the pound cake cubes
  • Place 1/2 of the cherries over the pound cake/pudding layers
  • Repeat with the rest of the ingredients
  • Refrigerate for several hours or even better overnight
  • The pudding seems too runny abut if it sits overnight with the cubed cake, the moisture is absorbed by the pound cake and the texture of everything layered comes out perfect

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