Description
Scrumptious Dairy Free Pumpkin Trifle showcases autumn’s richest flavors in a layered dessert. Creamy pumpkin mousse and spiced cake create a memorable finale for seasonal gatherings while delighting those seeking dairy-free indulgence.
Ingredients
- 1 box dairy-free yellow cake mix
- 15 oz (425 g) pumpkin puree
- 15 oz (425 g) full-fat coconut milk
- 1 cup full-fat coconut cream
- ½ cup brown sugar
- 2 tbsps powdered sugar
- 1 tsp pumpkin pie spice
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1 tsp vanilla extract
- Dairy-free granola or crushed cookies (optional)
- Toasted pecans or walnuts (optional)
- Sprinkle of cinnamon or pumpkin pie spice (optional)
Instructions
- Pumpkin Preparation: Gently simmer pumpkin puree with coconut milk, maple syrup, warming spices, and vanilla in a saucepan, stirring until the mixture thickens and becomes fragrant. Cool completely to room temperature.
- Coconut Cream Whipping: Carefully extract solid coconut cream from a chilled can, whipping with an electric mixer until voluminous. Fold in powdered sugar and vanilla, beating until soft peaks form.
- Cake Integration: Cube dairy-free sponge cake and delicately saturate with brewed coffee or dairy-free milk to enhance flavor and moisture. Alternatively, bake a fresh sponge cake if preferred.
- Layering Technique: Create a strategic assembly by placing moistened cake cubes as the base foundation. Spread the cooled pumpkin mixture evenly, followed by a generous layer of whipped coconut cream. Repeat these layers methodically to build a harmonious dessert structure.
- Final Touches: Garnish the trifle’s surface with crushed dairy-free cookies and a light dusting of cinnamon. Refrigerate for at least two hours, allowing flavors to meld and the dessert to set into a luxurious, creamy composition.
Notes
Prevent Curdling: Warm pumpkin puree and coconut milk gently to avoid separation, stirring continuously and maintaining low heat to ensure smooth, silky texture.
Coconut Cream Whipping Trick: Refrigerate coconut milk can overnight, then scoop only solid cream from top, avoiding watery liquid for perfectly fluffy dairy-free whipped topping.
Cake Moisture Management: Lightly brush cake cubes with coffee or dairy-free milk – don’t oversaturate, which could make layers soggy and compromise structural integrity of trifle.
Layering Precision: Build trifle in clear glass dish to showcase beautiful color gradients, using careful, even layers to create visually stunning and structurally balanced dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg