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Vegan Gingerbread Trifle Dessert

Recipe

Vegan Gingerbread Trifle Dessert

Prep
30 min
Servings
8 people

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

Method

  1. 1Preheat your oven to 180°C (350°F) and line a baking dish with parchment paper.
  2. 2Cook the sweet potato until soft, then mash it in a large mixing bowl.
  3. 3Add 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. 4Spread 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. 5Allow the gingerbread to cool completely, then cut it into small cubes for layering.
  6. 6In 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.
  7. 7In a blender or food processor, combine the dates, cinnamon, and water to reach a smooth, thick sauce consistency.
  8. 8In 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.
  9. 9Repeat the layers until you reach the top, finishing with a layer of cream and a drizzle of date sauce for garnish.
  10. 10Refrigerate 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.

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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.

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