Ingredients
For the Pumpkin Crème
- ⅓ cup cornstarch or arrowroot
- ¼ cup water
- ¾ cup canned coconut milk, mixed well before measuring
- 1 (15-ounce) can pumpkin purée
- ¾ cup maple syrup
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
For the Vanilla Cake
- 3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ¾ cups soy, almond or rice milk
- 1 cup canola oil
- ¼ cup white or apple cider vinegar
- 1 tablespoon pure vanilla or almond extract
For the espresso soak
- ½ cup amaretto
- ¼ cup water
- 3 tablespoons instant espresso
For assembly
- 12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
1 (8-inch) trifle or 6 to 8 mini-trifles
Preparation
- To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
- In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
- To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
- Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
- To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
- To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
1 hour 15 minutes
Dining and Cooking