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gingerbread trifle dessert with cranberry jam
Jete

Vegan Gingerbread Trifle Dessert

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Prep Time 30 minutes
Servings: 8 people
Ingredients Equipment Method Notes

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

Equipment

  • 8 small dessert bowls (or one big bowl)

Method
 

Soft gingerbread
  1. Preheat your oven to 180°C (350°F) and line a baking dish with parchment paper.
  2. Cook the sweet potato until soft, then mash it in a large mixing bowl.
  3. 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.
  4. 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.
  5. Allow the gingerbread to cool completely, then cut it into small cubes for layering.
Cream
  1. 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
  1. In a blender or food processor, combine the dates, cinnamon, and water to reach a smooth, thick sauce consistency.
Serving:
  1. 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.
  2. Repeat the layers until you reach the top, finishing with a layer of cream and a drizzle of date sauce for garnish.
  3. Refrigerate for at least 6 hours to let the flavors meld together before serving.

Notes

Coconut sour cream: Can be swapped with cashew cream. Just soak 1 cup of cashews in hot water for 10 minutes, then blend with 3/4 cup of water until smooth.
Raw buckwheat flour: Can be replaced with any other flour you prefer.
Cranberry jam: You can use other berries, like raspberries, cherries, or whatever you have on hand.
You can also turn this trifle into a cake, making it a Christmas version of Curly Boy Cake.