Chocolate Trifle cake

Chocolate Cake Layer

makes two 8" round cakes

3 C spelt flour

2/3 C cocoa powder

1 tsp baking soda

2 C sugar

1 C canola oil

1 tsp salt

1/4 C apple cider vinegar

1 Tbsp vanilla extract

2 C almond milk

1 C vegan chocolate chips

Preheat oven to 375.

Grease and flour two 8" cake pans.

Combine the almond milk and vinegar and let sit for 2 minutes to allow it to curdle. Mix in the oil, sugar, and vanilla.

In a separate bowl, mix the flour, cocoa, baking soda and salt.

Add the wet ingredients to the dry ingredients, and mix in the chocolate chips.

Divide the batter into the two cake pans and bake for 30 minutes.

Let cool and then crumble it up with your hands to create the cake layers of the trifle.

Pudding Layer

4 C almond milk

6 Tbsp cocoa powder

1/2 C organic cornstarch

1 C sugar

2 tsp vanilla extract

Combine all ingredients in a saucepan. Whisk smooth and break up any lumps.

Stir constantly over medium heat until the pudding thickens.

Pour into a bowl and chill in the refrigerator (At least 20-30 minutes).

Whip Layer

2 cans full fat coconut milk

1/2 C powdered sugar

1 Tbsp vanilla extract

Place the coconut milk cans in the fridge overnight. (Sorry - this recipe does require a little planning ahead!)

Carefully open the cans without shaking them. Spoon out the top layer of white creamy stuff into a bowl.

Add in the vanilla and powdered sugar and mix well with an electric beater.

If needed add in more powdered sugar or even some cornstarch to thicken.

In the trifle dish this cake is so pretty with it's dark and light layers. When you scoop it out into a bowl it's not so pretty anymore...but I think that is half the fun! 

Maybe that is why I loved it so much as a kid (and now). You are actually supposed to make a mess!

I hope you all enjoyed this recipe and thanks for having me over to Sunday Morning Banana Pancakes for the day!