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Vegan Gingerbread Trifle Cake (gluten-free)

Recipe

Vegan Gingerbread Trifle Cake (gluten-free)

Vegan trifle cake that is inspired by a traditional trifle dessert and cinnamon rolls. Enjoy without any guilt because it's without processed sugar and gluten-free.

Prep
30 min
Cook
30 min
Total
1 hr
Servings
10 people

Ingredients

Soft gingerbread cake

  • 2 medium sweet potatoes
  • 2 cup raw buckwheat flour (see notes)
  • 3 tbsp psyllium
  • 1.5 tsp gingerbread spice mix
  • 4 tbsp coconut sugar

Vanilla cream

  • 2 cups cashews (see notes)
  • 1 tsp vanilla extract (see notes)
  • 1/2 cup coconut sugar
  • 1 cup water

Cinnamon date sauce

  • 30 dates
  • 3 tsp cinnamon
  • 1/2 cup water (more if needed)

Other

  • 2 bananas

Method

  1. 1Preheat the oven to 356°F (180°C). Cut the sweet potatoes in half and bake for about 30 minutes.
  2. 2Once cooled, mash them with a fork and mix in the psyllium husk.
  3. 3Add coconut sugar and gingerbread spice mix.
  4. 4Gradually add the buckwheat flour, mixing continuously, until the dough is no longer sticky (it can be slightly sticky).
  5. 5Press the dough into a cake mold and bake for 23-30 minutes
  6. 6Let it cool for about 15 minutes, then cut into cubes or crumble with your hands. Set aside.
  7. 7Soak cashews for at least 6 hours, or in hot water for 10 minutes.
  8. 8Blend the cashews with water until creamy, adding more water as needed.
  9. 9Stir in vanilla extract and coconut sugar. Adjust sweetness to taste, keeping in mind the sweetness of the date sauce.
  10. 10Remove pits from the dates.
  11. 11Blend the dates with water and cinnamon until creamy and thick, adding more water as needed.
  12. 12Begin with a layer of soft gingerbread cake cubes.
  13. 13Top with vanilla cream.
  14. 14Add a layer of banana slices (about half a banana per layer).
  15. 15Drizzle with cinnamon date sauce.
  16. 16Repeat the layers until all ingredients are used, finishing with the date sauce and banana slices on top.
  17. 17Sprinkle with cinnamon and refrigerate for at least overnight. The flavor improves after 2 days.

Notes

  • Soft gingerbread cake

    To save time, use store-bought gingerbread cookies instead.

  • Raw Buckwheat Flour

    You can substitute with other types of flour, such as oat flour, cassava or any other.

    Note that you might need a different quantity if using an alternative.

  • Cashews

    If preferred, replace cashews with triple the amount of coconut sour cream.

    I personally recommend 'Planton' brand for its quality and taste.

  • Vanilla Extract

    If vanilla extract is not available, you can use an equivalent amount of vanilla powder as a substitute.

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Do you love English trifle or any layered cakes? Then you’ve come to the right place. This gingerbread trifle cake is inspired by the traditional trifle dessert and cinnamon rolls, with a delightful twist. The cherry on top? It’s made without refined sugar and is gluten-free.

What is a trifle cake?

Originating from England, a trifle is a layered dessert typically made with sponge cake, custard, fruit, and whipped cream. Our gingerbread trifle recipe, however, takes a creative leap, swapping out classic components for more adventurous ones while maintaining the essence of a trifle – layers of textures and flavors.

How to make vegan gingerbread trifle cake?

Creating this masterpiece involves baking moist gingerbread, preparing the cinnamon date caramel sauce, and blending the vanilla cashew cream. 

How to layer a trifle?

Begin by arranging a layer of soft gingerbread cake, cut into cubes or slices, at the bottom of a clear trifle bowl. Follow this with a layer of cinnamon date caramel sauce, then a layer of vanilla cashew cream and banana slices. Repeat these layers, finishing with a final flourish of cinnamon date sauce and banana on top, and garnish with crumbled gingerbread or a sprinkle of cinnamon for a festive touch.

Is gingerbread trifle healthy?

This gingerbread trifle is healthier than traditional desserts due to its use of nutrient-rich ingredients like sweet potatoes, cashews, and bananas.

It employs natural sweeteners like coconut sugar and dates, offering a more nutritious alternative to refined sugars.

 It’s gluten-free and dairy-free, making it suitable for those with specific dietary needs. While it’s a healthier choice, enjoying it in moderation as part of a balanced diet is recommended.

Ingredients

Sweet Potatoes: Nutritious root vegetable adding natural sweetness and binding for the cake. Rich in Vitamin A.
Raw Buckwheat Flour: Gluten-free flour alternative. See notes for substitutions.

Psyllium Husk: Fiber-rich binding agent for cake structure.

Gingerbread Spice Mix: Provides classic gingerbread flavor.

Coconut Sugar: Natural sweetener with a caramel-like flavor.

Interesting fact: A pilot study suggests that coconut sugar, sourced from coconut sap, may help reduce systolic blood pressure and arterial stiffness in adults over middle age.

Cashews: Base for creamy, dairy-free vanilla cream. Pre-soak for optimal texture.

Vanilla Extract: Infuses cream with classic vanilla aroma.

Coconut Sugar: Adds sweetness, adjustable to taste.

Dates: Natural, sweet fruit for thick sauce.
Cinnamon: Complements gingerbread flavor with warmth and spice.

Bananas: Adds sweetness and texture in layers.

Step-by-step instructions

Soft Gingerbread Cake

Step 1. Prepare Sweet Potatoes: Preheat oven to 356°F (180°C). Halve and bake sweet potatoes for 30 minutes. Once cooled, mash them.

Step 2. Make the Dough: Mix mashed sweet potatoes with psyllium husk, coconut sugar, and gingerbread spice mix. Gradually add buckwheat flour until the dough is slightly sticky.

Step 3. Bake the Cake: Press dough into a mold, bake for 23-30 minutes, let cool, then cut or crumble.

Vanilla Cream

Step 4. Soak Cashews: Soak for 6 hours or quick-soak in hot water for 10 minutes.

Blend Cream: Combine cashews, water, vanilla extract, and coconut sugar until smooth.

Cinnamon Date Sauce

Step 5. Prepare Dates: Pit and blend with water and cinnamon to form a thick sauce.

Assembling the Trifle

Step 6. Layer One: Start with gingerbread cake pieces.

Layer Two: Add vanilla cream.

Layer Three: Place banana slices.

Layer Four: Drizzle cinnamon date sauce.

Repeat: Continue until all ingredients are used, finishing with date sauce and banana slices on top.

Step 7. Chill: Refrigerate overnight or for 2 days for enhanced flavor.

Notes

  • Buckwheat Flour: Substitute with other gluten-free flours as needed.
  • Cashews: If unavailable, use other creamy nut alternatives or dairy-free cream substitutes.
  • Vanilla Extract: Use pure extract or substitute with vanilla powder if necessary.

Optional add-ins

Jam: Feel free to use any kind of jam, either as a substitute for or in addition to the bananas. Raspberry jam, in particular, would pair nicely.

Chocolate Sauce: For the chocolate sauce, simply melt some chocolate with a bit of plant-based milk and drizzle it over the cake

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