Raspberry Chocolate Chip Trifles


Chocolate Cake Layer

1 C. Teff Flour

½ C. Cocoa Powder

1 tsp. Baking Soda

2 Ripe Bananas, mashed

½ C. Water

¾ C. Organic Cane Sugar

½ C. free2b Chocolate Chips

Vanilla Filling

½ C. Soy-free Vegan Butter, softened

2 ½ C. Corn-free Powdered Sugar, plus more for garnish

3 Tbsp. Rice Milk

1 tsp. Vanilla Extract

Chocolate Ganache

1/3 C. Soy-free Vegan Butter

2/3 C. free2b Chocolate Chips

Fresh Raspberries, for garnish


  1. Preheat the oven to 400 degrees.
  2. Prepare an 8×8 baking dish with cooking spray and parchment paper.

Make the chocolate cake:

  1. In a mixing bowl, sift together the teff flour, cocoa powder and baking soda.
  2. Separately, whisk together the bananas, water and cane sugar.
  3. Combine the wet and dry ingredients before folding in ½ C. chocolate chips.
  4. Pour the batter into the prepared baking dish. Bake for 25 minutes and allow to cool completely before assembling the trifles.

Make the vanilla filling:

  1. In a mixing bowl, beat together ½ C. soy-free vegan butter and corn-free powdered sugar.
  2. Add the rice milk and vanilla.

Begin assembling the trifles:

  1. Lift the cake out of the baking dish. To create a level surface, turn a chef’s knife parallel to the top of the cake and slice off the excess.
  2. Using a metal cake spatula, spread a thin layer of vanilla filling onto the top of the cake layer. Clean the spatula in hot water and dry on a clean towel. Smooth the hot spatula over the surface.
  3. Add an additional layer of filling and smooth to an even 1/4 inch. Chill for 30 minutes.

Make the chocolate ganache:

  1. Use a double boiler or a microwave to melt the soy-free vegan butter and chocolate chips.
  2. Pour the ganache over the top of the vanilla filling and chill for an additional 30 minutes.

Finish assembling the trifles:

  1. Using a small biscuit cutter dipped in hot water and dried on a clean towel, cut layered rounds out of the assembled dessert. Clean and dry the biscuit cutter between each round.
  2. To serve, top the rounds with a raspberries and sprinkle with corn-free powdered sugar.



Write a comment

Comments are moderated