Craving a festive dessert? This gingerbread trifle dessert is moist, lightly sweetened, and ideal for holiday gatherings or a cozy treat.
Made with natural ingredients and free from refined sugars, dairy and gluten, it’s a delicious choice for everyone—whether you’re vegan or just looking for a healthier option. This Christmas trifle dessert might just become your new seasonal favorite!
Ingredients
Coconut sour cream: Provides a creamy, tangy base for the trifle’s “cream” layer, adding richness and smoothness to balance the spice of the gingerbread.
- Health benefits: Dairy-free and contains healthy fats.
- Substitute: Use cashew cream or a thick plant-based yogurt for a similar texture.
Lemon juice: Adds a touch of acidity to the cream.
- Health benefits: High in vitamin C and antioxidants.
- Substitute: Lime juice.
Coconut sugar: Adds natural sweetness with a mild caramel flavor.
- Health benefits: Lower glycemic index than refined sugar, meaning it impacts blood sugar less.
- Substitute: Maple syrup or date sugar can offer similar caramel notes.
Vanilla bean powder: Adds warmth cheesecake taste.
- Substitute: Vanilla extract, though vanilla bean powder is more concentrated and aromatic.
Sweet potato: Adds natural sweetness, moisture, and binding quality to the gingerbread layer.
- Health benefits: High in fiber, vitamin A, and antioxidants.
- Substitute: Pumpkin puree or mashed banana for a similar texture, though flavors will vary slightly.
Raw buckwheat flour: Provides a soft, gluten-free base for the gingerbread, giving structure and texture.
- Health benefits: Rich in protein, fiber, and essential minerals like magnesium.
- Substitute: Almond flour or oat flour for a similar result, though buckwheat offers a unique flavor.
Gingerbread spice mix: Adds classic holiday warmth and a comforting spice profile to the gingerbread.
- Health benefits: Contains anti-inflammatory and antioxidant-rich spices like ginger and cinnamon.
- Substitute: Combine cinnamon, ginger, nutmeg, and clove if you don’t have a pre-made mix.
Cacao (or carob): Adds a touch of chocolatey depth to the gingerbread layer.
- Health benefits: Cacao is rich in antioxidants and can boost mood, while carob is caffeine-free.
- Substitute: Carob.
Dates: Used to create a naturally sweet, sticky caramel sauce.
- Health benefits: High in fiber, potassium, and antioxidants.
- Substitute: Coconut salted caramel sauce.
Cinnamon: Adds warmth and depth to the date caramel sauce.
- Health benefits: Known for anti-inflammatory properties and may help stabilize blood sugar.
Cranberry jam: Adds a tart, fruity layer to balance the trifle’s sweetness and spice.
- Health benefits: Cranberries are high in antioxidants and vitamin C.
- Substitute: Raspberry or blackberry jam for similar tartness, though cranberry provides a more holiday flavor.
MORE VEGAN CHRISTMAS DESSERTS
Vegan Gingerbread Trifle Dessert
Equipment
- 8 small dessert bowls (or one big bowl)
Ingredients
Cream
- 3 cups coconut sour cream (see notes)
- 3 tbsp lemon juice
- 6 tbsp coconut sugar
- 1 tsp vanilla bean powder (or vanilla extract)
Soft gingerbread
- 1 medium sweet potato
- 1 cup raw buckwheat flour (see notes)
- 6 tbsp coconut sugar
- 2 tsp gingerbread spice mix
- 1 tbsp cacao (or carob)
- ½ tsp baking powder
Sauce
- 1 cup dates (soft or soaked)
- 1 tsp cinnamon
Addition
- ¾ cup cranberry jam
Instructions
Soft gingerbread
- Preheat your oven to 180°C (350°F) and line a baking dish with parchment paper.
- Cook the sweet potato until soft, then mash it in a large mixing bowl.
- Add the buckwheat flour, coconut sugar, gingerbread spice mix, baking powder, and cacao powder (or carob) to the sweet potato. Stir until everything is well-combined into a smooth batter.
- Spread the batter evenly in the baking dish and bake for about 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the gingerbread to cool completely, then cut it into small cubes for layering.
Cream
- In a mixing bowl, combine the coconut sour cream, lemon juice, coconut sugar, and vanilla. Mix until smooth and set aside in the refrigerator to chill.
Caramel Sauce
- In a blender or food processor, combine the dates, cinnamon, and water to reach a smooth, thick sauce consistency.
Serving:
- In a large glass trifle bowl or individual serving glasses, begin layering: start with a layer of gingerbread cubes, followed by a dollop of cream, then a spoonful of cranberry jam, and a drizzle of the date sauce.
- Repeat the layers until you reach the top, finishing with a layer of cream and a drizzle of date sauce for garnish.
- Refrigerate for at least 6 hours to let the flavors meld together before serving.
Notes
