Vegan Gingerbread Trifle

Vegan Gingerbread Trifle Recipe

By Hot For Food

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 17 minutes


gingerbread cookies

1 1/2 C all-purpose flour

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp baking soda

1/8 tsp sea salt

1/2 C packed brown sugar

2 tbsp coconut oil, melted

1/4 C nondairy milk

2 tbsp unsulphured molasses

1/2 tsp vanilla extract

1/4 C granulated sugar (for rolling cookies in)

winter spice custard

1 C silken tofu

1/4 C nondairy milk

1 tbsp winter spice mix

1/2 C + 2 tbsp packed brown sugar

1 tsp cornstarch

1 tsp vanilla extract

additional ingredients

coconut whip (use my homemade recipe or store bought)


1Preheat the oven to 350°F

2In a large bowl combine flour, spices, baking soda, and sea salt with a whisk or fork and set aside.

3In another mixing bowl whisk together brown sugar, coconut oil, nondairy milk, molasses, and vanilla until well combined. There should be no oil visibly separated.

4Pour the wet ingredients into the dry ingredients and fold until it comes together into a soft but stiff dough. You should be able to handle it with your hands and not have any sticking. If it feels a little too soft to handle place the bowl of dough in the fridge for 30 minutes. Do not add more flour!

5Take a small amount of dough and roll it into a small ball in your hands approximately 1″ to 1 1/4″ wide. Roll it in granulated sugar and then place cookies slightly apart onto a parchment lined baking sheet and slightly flatten them with your hands.

6Bake for 12 minutes. Remove the cookies from the baking sheet onto a wire rack and allow to cool completely before assembling the trifles.

7Meanwhile you can combine the ingredients for the winter spice custard in the Vitamix until smooth. To measure silken tofu just crumble it into a measuring cup and fill until level.

8Transfer the mixture to a sauce pan and heat over medium heat for about 5 minutes whisking constantly until it’s thickened.

9Allow the custard to cool for 15 to 20 minutes before assembling trifles.

10Assemble the trifles in single serving trifle dishes, nice glasses with a wide mouth, or 250 ml jars. It’s nice to assemble them in something clear so you can see the layers.

11Crumble a couple of cookies and fill the base of the dish or jar. Add a portion of the custard to just cover the cookies but do not over fill as you will be dividing this mixture into 8 portions.

12Add a layer of coconut whip, more crumbled cookies, and then a final layer of custard.

13Refrigerate these to chill and set for at least 6 hours or overnight.

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