This Dairy-Free Pumpkin Trifle is a delightful, layered dessert perfect for fall. With moist pumpkin cake, fluffy coconut whipped cream, and optional dairy-free caramel and nuts, this trifle is both gluten-free and vegan-friendly. Ideal for holiday gatherings or simply as a seasonal treat, this trifle is easy to assemble and looks beautiful in a trifle dish or individual glasses.
Ingredients:
For the Pumpkin Cake Layer:
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the Coconut Whipped Cream Layer:
- 2 cans (14 oz each) full-fat coconut milk, chilled overnight
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Ingredients for Garnish:
- ½ cup dairy-free caramel sauce
- ¼ cup chopped pecans or walnuts
Directions:
Step 1: Make the Pumpkin Cake Layer
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients: In a separate bowl, stir together the coconut sugar, melted coconut oil, pumpkin puree, eggs, and vanilla extract until smooth.
- Combine and Bake: Pour the wet ingredients into the dry ingredients and stir until well combined. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Cube: Allow the cake to cool completely. Once cooled, cut the cake into small cubes.
Step 2: Prepare the Coconut Whipped Cream
- Scoop and Whip: Scoop the solidified coconut cream from the top of the chilled coconut milk cans into a mixing bowl, leaving the liquid behind.
- Add Sweetener and Flavor: Beat the coconut cream with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and continue beating until soft peaks form.
Step 3: Assemble the Trifle
- Layer the Ingredients: In a trifle dish or individual serving glasses, add a layer of pumpkin cake cubes, followed by a layer of coconut whipped cream. Repeat the layers as desired, ending with whipped cream on top.
- Garnish: Drizzle dairy-free caramel sauce and sprinkle chopped nuts on top, if using.
- Chill or Serve: Serve immediately, or refrigerate for up to 2 hours before serving for a chilled treat.
Serving and Storage Tips
- Serving Suggestions: Serve this trifle chilled or at room temperature. It’s especially delicious with a drizzle of extra caramel sauce on top just before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days. Cover the trifle dish or individual servings tightly with plastic wrap to keep the whipped cream fresh.
Helpful Notes
- Coconut Whipped Cream: Make sure to chill the coconut milk overnight so the cream separates from the liquid. Only use the solidified cream for whipping.
- Nut-Free Option: Omit the chopped nuts or substitute with seeds like pumpkin or sunflower seeds for added crunch.
- Layer Variations: For added texture, consider adding crushed gluten-free ginger snaps or gluten-free graham cracker crumbs as an additional layer.
Tips from Well-Known Chefs
- Martha Stewart: For a perfectly light whipped cream, always chill your mixing bowl and beaters before whipping the coconut cream. This helps achieve a fluffier consistency.
- Ina Garten: To enhance the flavor of the cake, consider adding a tablespoon of orange zest to the batter. It pairs beautifully with pumpkin.
- Alton Brown: Use a serrated knife to cut the cooled cake into cubes. It helps prevent the cake from crumbling.
Frequently Asked Questions
1. Can I make this trifle vegan?
Yes, this recipe is already vegan if you use the suggested ingredients. Just ensure the caramel sauce is dairy-free and vegan-friendly as well.
2. Can I use a different type of flour?
Yes, if you’re not gluten-free, you can substitute the gluten-free flour with regular all-purpose flour.
3. Can I make the trifle ahead of time?
You can prepare the cake and whipped coconut cream up to a day ahead, but it’s best to assemble the trifle just before serving to keep the layers distinct.
4. How do I prevent the coconut whipped cream from separating?
Be sure to use only the solidified cream and not the liquid. Refrigerating the trifle helps maintain the whipped cream’s structure.
5. What can I substitute for coconut sugar?
Brown sugar or maple sugar work as substitutes, providing a similar caramel-like sweetness.
6. Is it necessary to chill the coconut milk?
Yes, chilling the coconut milk is essential for separating the cream from the liquid, which is needed to create whipped coconut cream.
7. Can I use other nuts for the garnish?
Absolutely! Chopped almonds, hazelnuts, or even coconut flakes make a great topping.
8. Can I add other spices to the pumpkin cake?
Yes, feel free to add a pinch of cardamom or allspice for extra warmth.
9. Will the coconut whipped cream taste like coconut?
Yes, it has a mild coconut flavor, but it pairs wonderfully with the pumpkin and spices. If you’d prefer less coconut flavor, add a splash of vanilla or almond extract.
10. How do I keep the layers from becoming soggy?
Assemble the trifle just before serving for the best texture, or layer with cookie crumbs to help absorb any excess moisture.
This Dairy-Free Pumpkin Trifle is a fantastic way to enjoy the flavors of fall while accommodating dietary needs. It’s light, creamy, and perfect for sharing, making it a wonderful addition to your holiday dessert table. Enjoy!
