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Black Forest Gateau Dessert 2
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5 from 2 votes

Dairy Free Black Forest Trifle Dessert

A delicious twist on the traditional trifle and the Black Forest Gateau. This Black Forest Trifle is the best of both worlds. Layers of rich chocolate sponge, cherry jelly, blancmange and chocolate custard. Finally topped with lashings of cream. And all the while being a gluten, dairy and egg free dessert!
Prep Time1 hour
Cook Time15 minutes
Chilling Time1 hour
Total Time2 hours 15 minutes
Course: Dessert, Treat
Cuisine: Dairy Free, Egg Free
Keyword: Cherry, Cream Cake, Custard, Dairy Free, Egg Free, Gateau, Gluten Free, Trifle
Servings: 10
Calories: 575kcal
Author: Glutarama

Ingredients

For the chocolate sponge

  • 100 g golden syrup (corn syrup)
  • 100 g soft dark brown sugar
  • 100 g 'butter' - I use Flora Plant Butter blocks
  • 150 ml 'milk' - I use my soya milk
  • 150 g gluten free plain flour (all purpose)
  • 75 g cocoa powder
  • 1.5 tsp bicarbonate of soda
  • 1 tbsp ground flaxseed
  • 1 tsp psyllium husk powder (optional) (optional but does aid cake structure)

For the cherry jelly

  • 135 g cherry jelly block (I use Hartley's - UK)
  • 285 ml boiled water
  • 285 ml cold water

For the cherry blancmange

  • 135 g cherry jelly block
  • 285 ml boiled water
  • 285 ml 'milk' - I used soya milk

For the chocolate custard

  • 2 tbsp Bird's original custard powder - or your usual safe custard powder
  • 1 tbsp cocoa powder
  • 3 tbsp caster sugar - or sweeten to your taste
  • 300 ml 'milk' - I used soya milk

Also..

  • 410 g can of black cherry pie filling
  • 4 tbsp brandy - or Kirsch (optional)

For the cream topping

  • 250 ml double cream - I used Elmlea Plant Cream
  • 40 g softened 'butter' - I used Flora Plant Butter block
  • 1 tbsp icing/confectioners sugar (confectioners sugar)

for the decoration

  • 50 g grated dark chocolate

Instructions

To make the chocolate sponge

  • Preheat oven to 180°C | 160°C fan | 350°F | Gas 4 
  • In a bowl add the golden syrup, brown sugar and 'butter'. Pop into the microwave and heat in 30s blasts until melted (alternatively heat in a saucepan whilst continuously stirring)
  • In a large mixing bowl measure the gluten free flour, cocoa powder, flaxseed, psyllium husk (if using) and bicarbonate of soda. Use a whisk to combine the dry ingredients.
  • Add the 'milk' to the dry ingredients and whisk.
  • Next add the melted chocolate and butter mixture and mix thoroughly to combine. The cake mixture will be quite wet so don't worry, this is fine.
  • Spoon the mixture evenly into 12 muffin tins and bake for 14-15mins a cocktail stick coming out clean will tell you if they're done. These will feel super spongy but they will be cooked - trust me.
  • Allow to cool before going onto the next stage (approx. 30mins)

To make the jelly

  • Whilst the muffins bake set to work on your jelly. Cut the jelly into cubes a pop into a bowl large enough to hold a pint of liquid.
  • Pour over boiled water (285ml) and stir until the jelly has dissolved.
  • Add the same amount in cold water and set aside to cool to room temperature.

To build the first layer

  • Place 6 chocolate muffins in the bottom of your trifle bowl and (if using) drizzle 2tbsp of brandy over the sponges.
  • Pour the cherry jelly over the sponges. TOP TIP: try to pour in the gaps between the muffins, this will avoid sponge dissolving and making the jelly cloudy.
  • Pop into the fridge to set, the setting time will vary but my jelly set enough after 30mins.

To make the blancmange

  • Repeat the steps for making the cherry jelly, but instead of a cold water top up, use 'milk' instead. Set aside to cool to room temperature and until your jelly has set in the fridge.
  • To add the blancmange layer simply pour *half the mixture* over the chilled and set jelly and sponge layer. Take care to pour slowly to prevent layers merging.
  • Return to the fridge to set. I always find that blancmange sets faster than a jelly.

To make the chocolate custard

  • Whilst your trifle is in the fridge chilling, set to work on the chocolate custard. In a jug mix the custard powder, cocoa and sugar together with a splash of the measured 'milk' to make a paste (this avoids lumps).
  • Next pour in the rest of the 'milk' and using a whisk mix to combine. Pop the jug into the microwave for 1min, remove stir and repeat. You should end up with a delicious dark chocolate custard.
    This can be done in a saucepan on the hob if you prefer not to use a microwave.
  • Set aside a allow to cool to room temperature. Don't worry if a skin forms, just give it a good whisk. You could cover with clingfilm if you have the stuff in your house - I don't!

To build the chocolate custard layer

  • This is a fun layer to build. Pour the chocolate custard over the blancmange and smooth gently with the back of a spoon.
  • Next arrange the remaining 6 muffins in the trifle dish, push them down gently to sink into the custard. If you make sure they touch the edge you'll get a better layering effect. Drizzle with 2 more tablespoons of brandy if using.

To add the pie filling

  • Now with a dessert spoon dollop the cherry pie mixture in between the chocolate muffins. leave no gaps and make sure you have pie filling touching the glass - it looks really good!
  • Return to the fridge for about 10mins to let the custard set - don't do what I did and go straight to the next step or else the layers will bleed into each other!

Final blancmange layer

  • Once the custard has set pour the remaining blancmange over the custard, pie filling and chocolate sponges to cover. Return to fridge to set.

To make the whipped cream

  • In a large bowl whip the 'cream' and softened dairy free butter together along with the icing sugar to taste. This will take a good 5 mins to get to the right whipped consistency.
  • Spoon the cream over the trifle and smooth with the back of a spoon.

To decorate

  • Grate the dark chocolate over the trifle and if you wish decorate with a few cherries held back from the pie filling. Alternatively you could use maraschino cherries (cocktail cherries) for an extra punch of colour and authentic flavour.
  • Return to the fridge until ready to serve.

Nutrition

Calories: 575kcal | Carbohydrates: 82g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 456mg | Potassium: 321mg | Fiber: 5g | Sugar: 51g | Vitamin A: 927IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg