Vegan Chocolate Raspberry Trifle for 2
Trifles are a gorgeous dessert perfect for your leftover cake. This Vegan Chocolate Raspberry Trifle for 2 will give your leftover chocolate cake (or muffin, or cupcake, or even brownies!) a new life. This trifle features layers of your leftover chocolate cake soaked in a homemade raspberry syrup, and topped with a smooth chocolate pudding and fresh raspberries.
1 cup leftover vegan chocolate cake or 1 vegan chocolate muffin
½ cup fresh raspberries
1/2 cup water
½ lb frozen raspberries
½ cup sugar
1 oz Bixby Semisweet Baking Chips
1 cup oat milk
¼ cup sugar
1 ½ tbsp cornstarch
1 tsp vanilla extract
- Cube leftover chocolate cake or muffin into bite-sized pieces.
- Note: if you don’t have leftover cake to use, grab your favorite vegan chocolate cake. Boxed, store bought, or made-from-scratch!
- Prepare raspberry simple syrup. Add raspberries and water to a small saucepan and cook over medium heat until the raspberries are mostly colorless, about 15-20 minutes.
- Strain the raspberries, reserving the bright red liquid. Return the liquid to the heat. Add sugar, and stir until the sugar is completely dissolved, about 2-3 minutes. Remove from heat and set aside.
- Prepare the pudding. Combine cornstarch and sugar in a small saucepan. Slowly add the oat milk, whisking continuously to avoid lumps.
- Cook over medium heat, stirring continuously to avoid lumps or settling, until the mixture has thickened to pudding consistency, about 4-6 minutes.
- Add the vanilla extract and semisweet chocolate, and stir until completely combined.
- Assemble the trifle. In an extra large mug, or two individual mugs, create a layer of cake, drizzle generously with raspberry simple syrup, and top with chocolate pudding and fresh raspberries. Repeat creating these layers until the mug is full. Dig in!
- Note: Refrigerate remaining raspberry simple syrup for up to a month.