So, I have been having a craving for a while… I have wanted Black Forest Cake!!! I have made a black forest ice cream cake which was great and regular black forest cake, but this time I wanted something a little bit different.
A trifle is a great dessert for a large crowd. So I made it to add to my granddaughter’s birthday party 🙂 You don’t have to be really neat and your dessert still looks great!! I also love it when people say how good it tastes!!
This is a dessert that you have to prepare for the day before, because your coconut milk needs to be in the fridge overnight, before making.
Black Forest Trifle (Gluten Free/ Dairy Free/ Refined Sugar Free)
You have three elements to this trifle. Chocolate cake, cherry filling, and coconut cream.
2- 400 ml cans coconut milk (12-17%)
1/2 c. honey
2 tsp. vanilla
Place two cans of full fat coconut milk( I use 17%) in the fridge overnight.
The next day open cans from the bottom and remove coconut nut water. You can save it for the cake. Take the thick coconut cream and place in a deep bowl. Whip together with honey and vanilla for five minutes. Place back into fridge while making rest of dessert.
4- c. fresh of frozen cherries – cut in half and remove pits.
2 Tbsp. lemon juice
2/3 c. honey
2/3 c. water
2 Tbsp. tapioca starch
In a medium size pan stir all the ingredients together. Place on medium low heat, stirring constantly until cherry filling starts to thicken. Remove from heat and put in the fridge to cool.
2 c. gluten free flour mix
1 tsp. xanthan gum
3/4 c. cocoa
2 c. palm sugar (or desired granular sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 c. almond milk (or desired milk)
1/2 c. coconut oil-melted (or other mild oil)
2 tsp. vanilla
Make a batch of my Chocolate Cake and pour batter in a greased 10″ by 15 ” jelly roll pan or cookie sheet(with sides) and bake it for 18-21 minutes or until toothpick come out clean when testing.
Let cool, then cut cake into one inch pieces.
Making your trifle:
Take a large bowl(clear always looks nice). Layer half the cake pieces, then half the cherry filling, then half the coconut cream. Repeat the layers. Top with shaved dark chocolate if desired.
Return to the fridge until serving. Lasts up to three days in the fridge. I do not freeze this dessert.
Shared On: Gluten Free Round Up, MMM Party, Mix It Up Monday, In and Out of the Kitchen, Tasty Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Friday, Whole Foods Friday