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vegan gingerbread trifle
Jete

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 people
Course: Dessert
Ingredients Method Notes

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
 

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