Description
This Easy Vegan Pumpkin Trifle is a delightful layered dessert perfect for autumn and holiday gatherings. It features moist pumpkin cake cubes, smooth pumpkin custard pudding, fluffy coconut whipped cream, and rich butterscotch sauce, topped with crunchy ginger cookies. A festive, cruelty-free treat that’s flavorful and visually stunning.
Ingredients
Scale
For the Pumpkin Cake:
- 1 1/2 cups (300g) pumpkin puree (canned or homemade)
- 1 cup (250g) dairy-free milk
- 1/2 cup (125g) neutral flavored oil
- 1 teaspoon vanilla extract (optional)
- 2 1/2 cups (310g) all-purpose plain flour
- 1 1/4 cups (200g) granulated, brown or coconut sugar (or a mixture)
- 4 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
For the Pumpkin Custard Pudding:
- 4 cups (32 oz or 1L) soy milk or dairy free milk of choice
- 2/3 cup (75g) cornstarch / corn flour
- 1/3 cup (55g) brown or coconut sugar (or cane sugar, to taste)
- 1 can (15 oz or 400g) pumpkin puree
- 2 teaspoons pumpkin pie spice
For Assembly:
- 2 cans (30 oz or 800g) Nature’s Charm Coconut Whipping Cream
- 2 cups (14 oz or 400g) Nature’s Charm Butterscotch sauce
- 1 cup (~125g) ginger cookies
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Prepare two 8-inch (20 cm) round baking tins by lining or greasing them, or use a large sheet tray.
- Make the Pumpkin Cake Batter: In a large mixing bowl, combine all wet ingredients—pumpkin puree, dairy-free milk, oil, and vanilla extract—and mix until smooth with no lumps. Add the dry ingredients—flour, sugar, pumpkin pie spice, and baking soda—and mix until just combined.
- Bake the Cake: Pour the batter evenly into the prepared tins. Bake for about 30 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool completely in the tins.
- Prepare the Pumpkin Custard Pudding: In a large saucepan, whisk together soy milk, cornstarch, sugar, pumpkin puree, and pumpkin pie spice until smooth. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and whisk frequently for about 1 minute until the mixture thickens to the ribbon stage—when the pudding falls from the whisk in thick ribbons. Remove from heat and allow to cool.
- Adjust Custard Consistency: If chilled and fully set, soften the custard by blending with a hand or stand blender until creamy and pudding-like.
- Whip the Coconut Cream: Follow the package instructions to whip the Nature’s Charm Coconut Whipping Cream until fluffy and light.
- Prepare the Cake Cubes: Cut the cooled pumpkin cake into 1-inch cubes for layering.
- Assemble the Trifle: In a trifle dish, scatter half of the cake cubes evenly across the bottom, filling any gaps. Pour half of the pumpkin custard pudding over the cake layer, then add half of the whipped coconut cream. Drizzle half of the butterscotch sauce on top. Repeat the layers with the remaining cake, custard, cream, and sauce.
- Chill and Garnish: Refrigerate the trifle until ready to serve. Just before serving, top with ginger cookies for added crunch and flavor.
Notes
- You can use canned or homemade pumpkin puree for best flavor.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free plain flour blend.
- Make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, cloves, and allspice if desired.
- Make the cake and custard pudding a few hours or a day ahead for easier assembly and better flavor melding.
- Use chilled coconut cream for better whipping results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes (cake) + 15 minutes (custard)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan pumpkin trifle, pumpkin dessert, dairy-free dessert, vegan trifle recipe, pumpkin cake, autumn dessert, holiday dessert, coconut whipped cream
