Festive Black Forest Trifle

All About Greens

Festive Black Forest Trifle
Prep Time: 30M
Cooking Time: 30M
Serves: 8

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140g self raising flour
30g cocoa powder
1 tbsp cornflour
1/2 tsp bicarbonate soda
1/2 tsp baking powder
1/4 tsp salt
125g caster sugar
235ml soy milk
1 tsp red wine vinegar
120ml sunflower oil
1 tsp vanilla extract tsp
125g black cherry jam
230g black cherries (jar or canned)
500g icing sugar
125g vegan butter
2 tbsp soya milk
70g vegan custard powder
1,000 ml soya milk
2 tsp vanilla extract
2 canned coconut milk (chilled)
80g icing sugar – for garnish
15g pistachios – for garnish
5g rose petals – for garnish

This vegan festive black forest trifle is the ultimate Christmas dessert. Why not uck into this exquisite, indulgent plant-based trifle this year?

Recipe by All About Greens.

Serves 8
Preparation: 30 minutes
Assembly: 30 minutes
Cooking Time: 30 minutes


1. For the swiss roll, preheat your oven to 160ºC Fan/Gas 3. Line a shallow baking tray approximately 30cm x 20cm with greaseproof paper.

2. Sift the flour and cocoa powder into a large bowl, then add the cornflour, bicarbonate of soda, baking powder, salt and sugar and stir together.

3. Pour the milk, vinegar, oil and vanilla extract into a jug and whisk until combined.

4. Add the milk mixture to the flour mixture and stir well with a light hand, be careful not to overwork the batter then pour into the prepared baking tray and bake in the oven for approximately 25 minutes until cooked through and a skewer comes out clean.

5. Meanwhile, make the buttercream. Add the icing sugar and butter into a food processor and blitz together. Add the soya milk, a little at a time until the buttercream starts to combine and is smooth. You want a medium to firm texture.

6. Once the cake is cooked, leave to cool for around 5 minutes and then carefully roll into a swiss roll shape, keeping the greaseproof paper on. When cooled after around half an hour, gently unroll the log and spread with black cherry jam and the buttercream. Once again carefully re-roll the cake this time gently removing the greaseproof paper as you roll. Once rolled place the log on a piece of clingfilm and roll tightly and place in the fridge to chill until needed, you could actually freeze the cake at this stage for half an hour.

7. To assemble, slice the swiss roll into 8-10 slices and place inside a medium size glass bowl. Drain the cherries, reserving the juice, and add to the bowl then drizzle over some of the reserved juice.

8. For the custard. Add the soya milk and vanilla extract into a pan and gently warm. Remove from the heat and add 1-2 tablespoons of the warmed milk into a jug with the Birds custard powder and sugar. Stir until you have a smooth paste and then add the rest of the milk, whisk and then pour back into the pan. Heat gently until thickened and then remove from the heat. Leave to cool for 10 minutes then pour over the sponge mixture, place in the fridge and leave to set.

9. For the topping. Remove the lids off the canned coconut and scoop the solid coconut cream into a bowl (you do not want any of the coconut water) then add the icing sugar and whisk until smooth. Pile the cream topping onto the trifle, and spread evenly to the outer edges.

10. Garnish with pistachios and rose petals

1. You could use ready-made custard but this will have a looser set.

2. An alternative garnish would be with leftover cherries and chocolate shavings.

If you liked this black forest trifle, you’ll love this vegan Yuletide log too.

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