Description
Pumpkin lovers will adore this dairy free pumpkin trifle, blending rich autumnal spices with creamy layers of luscious goodness. Comforting seasonal flavors dance together, creating a dessert that welcomes cold nights with sweet, spiced warmth you can savor to the last delightful bite.
Ingredients
Scale
Primary Ingredients:
- 1 box dairy-free yellow cake mix
- 1 can (15 ounces / 425 grams) pumpkin puree
- 1 can (15 ounces / 425 grams) full-fat coconut milk
- 1 cup full-fat coconut cream
Sweeteners and Spices:
- ½ cup brown sugar
- 2 tablespoons powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 teaspoon vanilla extract
Optional Toppings:
- Dairy-free granola or crushed cookies
- Toasted pecans or walnuts
- Sprinkle of cinnamon or pumpkin pie spice
Instructions
- Craft a luxurious pumpkin mixture by gently heating pumpkin puree with coconut milk, maple syrup, warming spices, and vanilla in a saucepan, stirring consistently until the blend becomes slightly thickened and aromatic. Allow the mixture to cool completely to room temperature.
- Extract the solid cream from a chilled coconut milk can into a mixing bowl, whipping it with an electric mixer until light and voluminous. Incorporate powdered sugar and vanilla, continuing to beat until soft, billowy peaks emerge.
- Prepare cake components by either cubing a pre-purchased dairy-free sponge cake or creating a homemade version. Delicately moisten the cake cubes with brewed coffee or dairy-free milk to enhance their flavor and texture.
- Construct the trifle by carefully layering moistened cake cubes as the foundation. Generously spread the cooled pumpkin mixture over the cake, followed by a luxurious layer of whipped coconut cream. Repeat these layers methodically, ensuring each stratum is evenly distributed.
- Elevate the dessert’s presentation by sprinkling crushed dairy-free cookies across the top and dusting with a light veil of cinnamon. Refrigerate the trifle for a minimum of two hours, allowing the flavors to harmonize and the dessert to set into a decadent, creamy masterpiece.
Notes
- Swap coconut milk for almond or oat milk if coconut flavor is too strong, ensuring a lighter taste profile.
- Toast cake cubes slightly before soaking to enhance depth of flavor and add subtle crunch to the dessert.
- Experiment with different spice combinations like cardamom or allspice to create unique seasonal variations.
- If whipped coconut cream doesn’t set, refrigerate mixing bowl and beaters beforehand to improve texture and stability.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg