Virtual Vegan Potluck: Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries
October 31, 2012
in Cakes and Cupcakes · Chocolate · Desserts · Holiday · Pudding · Virtual Vegan Potluck
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Trifle in BowlWelcome to the Potluck!  By now your waistband is probably stretched a bit, the table is thick with empty plates and glasses and you’ve probably gone through a napkin or two.  There are still lots of yummy, sweet, decadent treats coming your way and  – I want you to get right to the next dessert!  Mine!

I couldn’t resist this year; I had to make a dessert.  Sure, I had fun at the last Potluck with my Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter, but the dessert bloggers were getting all of the attention!  While a bit detailed and requiring some advance work, this rich and creamy trifle recipe is well-worth the effort – especially for a holiday meal or for when you want to impress your guests.  By the way, you’re really getting two desserts for the price of one.  Both the cake and the creme are stand-outs on their own.

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Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries

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Description

My very special VVP dessert for 2012 is a rich and lightly-spiced trifle made from mocha cake and maple creme.

Ingredients

Scale

Mocha Spice Cake

  • 2 cups freshly-brewed hot coffee
  • 1/2 cup maple sugar, divided
  • 2 Tbsp. cocoa powder
  • 1/4 cup vegan butter
  • 1 very ripe banana, mashed
  • 1 tsp. vanilla extract
  • 2 Tbsp. flaxseed meal + 6 Tbsp. water (whisk together and set aside until thickened)
  • 2 cups whole wheat pastry flour
  • 1 tsp. powdered stevia
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 cup sweetened cacao nibs

Maple Creme

  • 16-ounce silken tofu
  • 1/4 cup freshly-brewed coffee
  • 1/2 cup almond milk, divided
  • 2 tsp. maple extract
  • 1/2 tsp. vanilla extract
  • 1/2 cup pure maple syrup
  • juice of 1/2 a lemon
  • 3 Tbsp. tahini
  • pinch cardamom
  • pinch kosher salt
  • 4 Tbsp. arrowroot powder
  • 1/2 –1 cup fresh blueberries

Instructions

Make the mocha spice cake

  1. Preheat the oven to 350F. Line a 9-inch x 13-inch pan with parchment and lightly spray with cooking oil.
  2. In a large bowl, cream together the butter and 1/4 cup of the maple sugar. Add vanilla extract and flaxseed mixture. Set aside.
  3. In a small saucepan, combine the coffee, the remaining 1/4 cup of the maple sugar and the cocoa. Whisk together and warm – just enough for the cocoa and maple syrup to dissolve. Remove from the heat and set aside to cool.
  4. In a small bowl, whisk together the flour, stevia, salt, baking powder, baking soda, cinnamon and allspice. When the coffee mixture is cool, alternately add it and the flour mixture to the butter mixture. Stir until smooth. Stir in the cacao nibs.
  5. Pour the mixture into the prepared pan and bake for 30-35 minutes or until the top is firm and springy and a tester comes out clean.
  6. Allow to cool completely before cutting into small chunks.

Make the creme

  1. Mix the arrowroot powder with 1/4 cup of the nut milk. Set aside. In a small saucepan, combine the maple syrup and coffee and gently warm.
  2. In a blender or food processor, combine the tofu, the remaining 1/4 cup nut milk, the maple and vanilla extracts, lemon juice, tahini, cardamom and salt and process until very smooth.
  3. Let the maple syrup/coffee mixture come to a boil, reduce the heat and stir in the arrowroot powder. Stir with a whisk until the mixture thickens – this happens quite suddenly. Immediately pour the arrowroot mixture into the blender with the tofu mixture and process until thoroughly combined. Pour into an air-tight container and refrigerate until firm.

Assemble the trifle

  1. In a large glass trifle bowl or in individual bowls, pour some of the maple creme. Lay down a layer of mocha spice cakes chunks and sprinkle in some blueberries. Repeat layers until all of the ingredients have been used – making sure you end with maple creme and blueberries. Cover and store in the refrigerator for a few hours before serving.

Nutrition

  • Serving Size: 8
  • Calories: 379
  • Sugar: 25
  • Sodium: 264
  • Fat: 12
  • Saturated Fat: 5
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 61
  • Protein: 8
  • Cholesterol: 15

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


 

Mocha Spice Cake Chunks

 

Trifle Collage

Thank you so very much for visiting An Unrefined Vegan and for coming to the Potluck!  If you like what you see here, consider following my blog or visiting me on Facebook, Pinterest and Twitter.

And now – – continue your plant-based journey and discover more delicious desserts!

To visit Too Cheap for Pine Nuts (sharing arroz sin leche), the next blog in the Potluck, click on the Go Forward button below, or click here:

Go Forward

To return to Anne Sture Tucker’s blog and her delicious carrot cake, click on the Go Back button below or click here:

VVP Go Back Button

You can always start at the beginning of the Potluck by visiting Vegan Bloggers Unite! or the home base of the Potluck, the Virtual Vegan Potluck website.

88 thoughts on “Virtual Vegan Potluck: Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries”

  8. Pingback: Wild Mushroom Sauce for World Vegan Day | Words and Herbs

  9. Sophie33

    Your entry is a really good one! I love it so much! I know you will love my invented salad too! 🙂 xxx I must make this stunning & creative dessert, dear Annie! Yummm!

    Reply ↓
  10. tearoomdelights

    Wow, that’s a stunning contribution, Annie! What I’m wondering is how much of this dessert got nibbled on before the finished product materialised. That second photo of the little chunks was just crying out for someone to pick at them.

    Reply ↓
  13. infinebalance

    Totally yum! You know – I have no less than 3 triffle dishes – all wedding shower presents. That was 15 years ago and I have never made a triffle. I’ve always wanted to, they look so impressive. This one is no different! Wow. I really need to find a reason to make this. Holiday dinner here I come.

    Reply ↓
  17. Lolly

    You had me at Maple Creme! YUM! This looks wonderful, but I am going to have to save this recipe to bring to an event or a party or I would eat it all and I am on a quest to lose more than 100 pounds! Thanks for letting me participate in my first VVP and thanks for your comment on my post earlier!
    ~Lolly

    Reply ↓
  20. Brittany

    The blueberries just set this over the top!! AMazing! Job well done Annie my love!! This pot luck was a blast once again! I’ll be stopping by later to help you clean the kitchen and finish these sweets off, dessert is indeed the best place to end! 😉

    Reply ↓

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  25. gigiveganville

    the color combo brown and blue is so damn appealing, I could stare at it for hours, or maybe not, hate to eat and run beautiful!

    Reply ↓

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  30. Richgail Enriquez

    I’m seriously craving this now. Open a restaurant already! hehe Thanks for this recipe, I shall attempt to see if I could get close to your version. Yum! And thank your for putting together this communal event! Happy World Vegan Day my friend!

    Reply ↓
  42. biggsis

    Looks beautiful, sounds delicious and I’m just gonna stick my finger in there and grab some of that creaminess before I dive in. Yum!

    Reply ↓

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