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