Pumpkin Gingerbread Trifle
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Vegan Pumpkin Gingerbread Trifle

Author Veg Life Staff

Ingredients

  • FOR THE PUMPKIN GINGERBREAD CAKE:
  • 2 C All Purpose Flour
  • 1-1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 of a 15 oz. Can Pure Pumpkin approx. 7.5 oz
  • 1/2 C Firmly Packed Brown Sugar or Coconut
  • 1/2 C Molasses
  • 1/4 C Non-Dairy Margarine softened
  • 1/4 C Unsweetened Applesauce
  • 1/2 C Boiling Water
  • 1 Package JELL-O Pumpkin Pie Pudding we'll be using 1/2 of this package
  • *
  • FOR THE PUDDING FILLING:
  • 1 Package JELL-O Vanilla Pudding
  • 1 to 1-1/4 C Non-Dairy Milk - I used Cashew Milk
  • *
  • FOR TOPPING:
  • 1/4 C BAKERS Angel Flake Coconut Toasted

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a 9x13 baking dish by spraying with nonstick cooking spray.
  • Beat the pumpkin, brown sugar, molasses and softened non-dairy margarine in the bowl of an electric mixer on medium speed until well combined.
  • Add applesauce.
  • In a separate bowl, combine the flour, baking powder, baking soda, 1/2 package of the pumpkin pie pudding, and additional pumpkin pie spice, if desired. Whisk well to incorporate.
  • Add the flour mixture to the pumpkin mixture in small increments and alternating with the boiling water. Beat on low speed after each addition.
  • Spread evenly into baking dish and bake for approximately 35-45 minutes or until a toothpick inserted comes clean.
  • Cool completely on a wire rack.
  • Meanwhile, to prepare the vanilla pudding, add 1 C of VERY COLD non-dairy milk to the pudding in the bowl of an electric mixer. After two minutes, if it is already getting thick, add a bit more milk. After 5 minutes of beating, it should start to look like pudding. Refrigerate for at least 1 hour where it will reach a thicker consistency.
  • ****THE KEY TO ACHIEVING A SUCCESSFUL VEGAN PUDDING IS STRIKING THE CORRECT BALANCE WITH THE LIQUIDS. You can always add, but you can't take away.*****
  • In a small fry pan, slowly toast the coconut flakes to a golden brown. Set aside.
  • Once cooled, cut the cake into 1" cubes.
  • Layer the cubes into the bottom of your trifle dish, then the pudding and repeat.
  • Top with a bit more pudding and the toasted coconut flakes.
  • Assemble and serve immediately.