Black Forest Trifle with Cherries and Vanilla Yogurt

Ingredients

• 1 1/2 cup flour
• 1/2 cup raw brown sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup soy milk
• 1/2 cup of water
• 1/3 cup olive oil
• 1 teaspoon vanilla extract
• 2 tablespoons apple cider vinegar
• 2 cups cherries, pips removed
• 1 tablespoon raw brown sugar, or to taste
• 1 teaspoon cornstarch
• 3 tablespoons of water
• 700 grams vanilla yogurt (use dairy-free yogurt, if vegan)
• chopped pecans, for decorating
• shaved dark chocolate, for decorating

Method

1. Preheat oven to 180°C and line a baking tin with parchment paper. Make the cake. In a bowl combine all the dry ingredients together. In a separate bowl whisk wet ingredients. Add wet ingredients into the dry ingredients and mix until combined. Transfer batter into the prepared baking tin and bake for 25-30 minutes or until a toothpick inserted into the center comes out dry. Remove the cake from the baking tin and transfer into a wire rack to cool down.
2. In a saucepan add cherries and sugar over medium heat. Mash the cherries until they release the juices. Cook for 5 minutes. Mix cornstarch and water together until no lumps remain and add into the pan with cherries. Cook for another 5 minutes or until the syrup slightly thickens. Remove from the heat and let cool.
3. Assemble the trifle. You can do it in a large trifle bowl or in small glasses for individual serve. Cut the cake into small bite size pieces. Start with the first layer of vanilla yogurt, following with the cake slices and cherry syrup. Continue layering until you reach the top finishing with a yogurt layer. Drizzle leftover cherry syrup over and sprinkle with chopped pecans and shaved chocolate. Refrigerate for at least 30 minutes. Serve chilled and enjoy.

Nutrition Facts