BLACK FOREST TRIFLES
Easy vegan black forest trifles recipe inspired by the classic German Schwarzwälder Kirschtorte with tasty Italian Maraschino Cherries and crunchy chocolate cake
Ingredients
Cake
- 90 g flour
- 50 g coconut sugar
- 30 g cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 25 g vegan chocolate, chopped
- 120 ml plant milk
- 2 tablespoons plant oil 30 ml
- 2 tablespoons liquid from the Maraschino cherries
- 2 teaspoons apple cider vinegar
Cream
- 300 ml whippable plant cream
- 1 tablespoon powdered sugar
- 2 tablespoons Amaretto*
- 1/4 teaspoon vanilla
- 1 pinch of salt
Trifles
- 1/2 jar Maraschino-Cherries*
- 25 g vegan chocolate, shaved
Instructions
- Preheat oven to 180° Celsius/ 350° Fahrenheit.
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- For the cake combine flour, sugar, cocoa powder, baking powder, baking soda, salt and chopped chocolate and stir well.
- Then mix plant milk, plant oil, liquid from the Maraschino cherries and apple cider vinegar and stir well.
- Now mix together until just combined and pour into a small cake form.
- Bake for 35 minutes and let cool off.
- In the meantime whip the cream and add powdered sugar, amaretto, vanilla and salt. Put in the fridge.
- Now break the cake into small pieces and distribute half of it to 4 little jars à 200 ml/ 3/4 cup.
- Next, add 3 Maraschino cherries with liquid into each of the jars.
- Now distribute half of the cream mix.
- Then place a second layer of cake, cherries and cream, sprinkle chocolate shavings over them and keep in the fridge until serving.
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