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Easy Vegan Pumpkin Trifle Recipe

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4.3 from 15 reviews

This Easy Vegan Pumpkin Trifle is a delightful layered dessert combining moist pumpkin spiced cake, creamy pumpkin custard pudding, airy coconut whipped cream, and rich butterscotch sauce. Perfect for the fall season or holiday gatherings, it combines traditional flavors with completely vegan, dairy-free ingredients to create a luscious treat that can be made ahead and chilled for convenience.

Ingredients

Cake

  • 1 1/2 cups (300g) pumpkin puree (canned or homemade)
  • 1 cup (240g) dairy-free milk
  • 1/2 cup (110g) neutral flavored oil
  • 1 teaspoon vanilla extract (optional)
  • 2 1/2 cups (315g) all-purpose plain flour (use gluten free flour for gluten free option)
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 4 teaspoons pumpkin pie spice (see note 3 for homemade blend)
  • 1 teaspoon baking soda

Custard Pudding

  • 4 cups (32 oz or 1L) soy milk or other dairy-free milk
  • 2/3 cup (75g) cornstarch / corn flour
  • 1/3 cup (65g) packed brown sugar or granulated sugar, to taste
  • 1 can (15 oz or 425g) pumpkin puree
  • 2 teaspoons pumpkin pie spice

Toppings and Assembly

  • 2 cans (30 oz or 800g) Nature’s Charm Coconut Whipping Cream
  • 2 cups (14 oz or 400g) Nature’s Charm Butterscotch Sauce
  • 1 cup (~125g) ginger cookies, for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 180°C (350°F). Line or grease two 8-inch (20 cm) round baking tins or a large sheet tray to prevent sticking during baking.
  2. Make the Cake Batter: In a large mixing bowl, combine all the wet ingredients — pumpkin puree, dairy-free milk, oil, and vanilla extract if using. Mix thoroughly until smooth and lump-free. Add the dry ingredients — flour, brown sugar, granulated sugar, pumpkin pie spice, and baking soda — and mix until just combined.
  3. Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for about 30 minutes or until a skewer inserted in the center comes out clean. Allow cakes to cool completely in the tins.
  4. Prepare the Custard Pudding: In a large saucepan, whisk together soy milk, cornstarch, brown sugar, pumpkin puree, and pumpkin pie spice until smooth. Place over high heat and bring to a boil, boiling for 1 minute. Reduce to a simmer, whisking constantly, and cook until the mixture reaches the ‘ribbon stage,’ where it falls off the whisk in ribbons. Remove from heat and let cool.
  5. Adjust Pudding Consistency: If the custard pudding sets too firm after chilling, use a hand or stand blender to soften it back to a soft pudding consistency before assembling.
  6. Whip the Coconut Cream: Following the package instructions, whip the coconut whipping cream until fluffy and light.
  7. Prepare Cake Cubes: Cut the cooled cake into 1-inch cubes, ensuring even pieces for layering.
  8. Assemble the Trifle – First Layer: In a trifle dish, scatter half of the cake cubes evenly, filling any gaps to create a uniform layer. Pour half of the pudding over the cake, spreading gently. Add half of the whipped coconut cream, then drizzle half of the butterscotch sauce on top.
  9. Assemble the Trifle – Second Layer: Repeat the layering with the remaining cake cubes, pudding, whipped cream, and butterscotch sauce, creating a second complete layer.
  10. Chill and Garnish: Refrigerate the assembled trifle until ready to serve. Just before serving, sprinkle the top with ginger cookies to add crunch and spice.

Notes

  • Use canned pumpkin puree for convenience or homemade pumpkin puree for a fresher flavor.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free plain flour blend.
  • Pumpkin pie spice can be made at home using a blend of cinnamon, nutmeg, ginger, allspice, and cloves.
  • Nature’s Charm Coconut Whipping Cream and Butterscotch Sauce are dairy-free products ideal for vegan recipes.
  • The trifle can be prepared a day in advance; chilling helps flavors meld and the dessert to set properly.
  • If the custard pudding becomes too firm after chilling, simply blend it to soften before assembling.

Find it online: https://bitezly.com/easy-vegan-pumpkin-trifle-recipe/