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.

Ingredients

1 cup leftover vegan chocolate cake or 1 vegan chocolate muffin

½ cup fresh raspberries

Raspberry Syrup

1/2 cup water

½ lb frozen raspberries

½ cup sugar

Cornstarch pudding

1 oz Bixby Semisweet Baking Chips

1 cup oat milk

¼ cup sugar

1 ½ tbsp cornstarch

1 tsp vanilla extract

Directions:

1. Cube leftover chocolate cake or muffin into bite-sized pieces.
1. Note: if you don’t have leftover cake to use, grab your favorite vegan chocolate cake. Boxed, store bought, or made-from-scratch! 
2. 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.
3. 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.
4. Prepare the pudding. Combine cornstarch and sugar in a small saucepan. Slowly add the oat milk, whisking continuously to avoid lumps.
5. Cook over medium heat, stirring continuously to avoid lumps or settling, until the mixture has thickened to pudding consistency, about 4-6 minutes.
6. Add the vanilla extract and semisweet chocolate, and stir until completely combined.
7. 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!
1. Note: Refrigerate remaining raspberry simple syrup for up to a month.