Google+ Allergy-Free Vintage Cookery: Pumpkin Chocolate Trifle (GF, DF, egg free)


Wednesday, November 13, 2013

Pumpkin Chocolate Trifle (GF, DF, egg free)

I cannot WAIT to make this for Thanksgiving this year!  Never mind the apple pie with the apples we can't eat, or the pumpkin pie with a crust for me to ruin, or the pecan pie with the (shudder) corn syrup that's just bad all around, not to mention a huge trigger food for us.  I layered up all my favorite foods in one huge, lovely tower, and I may just eat this entire dessert myself :)

The very first recipe I ever posted was my Pumpkin Chocolate Chip Bread, and it is still one of our favorite foods.  The boys would eat this every single day if I let them.  I decided to try to build a dessert trifle around the bread based on this classic combination of pumpkin and chocolate.  I fooled around with some existing recipes to create an allergy-free chocolate pudding recipe for one layer, and an allergy-free coconut milk whipped cream for a second layer.  I added some pumpkin to the cream so it's a beautiful shade of orange (hard to see in the photo), and with mini chocolate chips on the top the whole dish just sings "autumn holiday!"

My secret ingredient is allergy-free chocolate chunks (we use Enjoy Life brand) sprinkled throughout the layers.  The bread functions like a cake layer, moistened and sweetened by the pudding layer, lightened by the cream layer, and the secret chocolate chunks provide a surprise crunch hidden within....something substantial to chew on. The Enjoy Life chunks have a pleasantly sweet flavor, yet are still bittersweet enough to keep the dessert from becoming cloyingly sugary.  The boys like to eat these plain straight from the bag!

Make sure to cool the pudding before you layer it into the trifle, or it will melt the whipped cream.  The whipped cream itself will not stay fluffy for very long, so you may want to assemble most of the trifle ahead of time, refrigerate it, and prepare one last cup of cream just before serving to layer on the top.

Pumpkin Chocolate Trifle

1 loaf Pumpkin Chocolate Chip Bread
1 recipe Dairy-Free Chocolate Pudding (see below)
1 recipe Vegan Pumpkin Whipped Cream (see below)
1 cup chocolate chunks
1/4 cup mini chocolate chips

Dice the bread into 1" cubes.  In a glass trifle dish, or glass bowl, layer bread, pudding, chocolate chunks and whipped cream.   You will have enough ingredients for two layers of each type (eight layers in total.)  Always start with bread on the bottom, and finish with cream on top.  You may wish to reserve some cream until just before serving... re-whip it so it looks nice again, then spread on top of the trifle.  Garnish with mini chocolate chips.  Keep refrigerated... this recipe tastes better after the soft layers have had a chance to meld with the solid layers.

Dairy-Free Chocolate Pudding

3 cups rice milk or coconut milk
1/4 cup coconut syrup or brown rice syrup
1/4 cup potato starch
1/2 cup cocoa mix (I used Ghirardelli - it includes sugar)
1/2 tsp salt
4 egg replacers (2/3 cup water, 4 Tbsp ground flax seed)

In a medium saucepan, mix together rice milk, agave, potato starch and salt.  Bring to a boil and stir one minute.  Add cocoa and egg replacers and heat through.  Let cool completely.

Vegan Pumpkin Whipped Cream

2 cans coconut milk, separated
1 tsp vanilla
1/4 - 1/2 cup coconut syrup
1/4 pumpkin puree
1 Tbsp white rice flour

Scoop out the solid parts of the coconut milk and place in the bowl of a stand mixer.  Reserve the liquid parts for another recipe.  Add syrup, rice flour and vanilla and beat on high until thickened and relatively stiff (this recipe will not form stiff peaks.)  Fold in pumpkin until desired shade of orange is reached.  Use immediately, as this cream will not remain whipped for very long.

Shared with the Hearth and Soul Hop at Premeditated Leftovers and Tea Party Tuesday at Sweetology and Teatime Tuesday at Rose Chintz Cottage and Fat Tuesday at Real Food Forager and Monday Mania at The Healthy Home Economist and Traditional Tuesday at Whole New Mom and Tuesday Confessional at Confessions of a Stay at Home Mommy and Tuesday Time Out at Reasons to Skip the Housework and Anti-Procrastination Tuesday at New Nostalgia and Family Time Tuesday at Celebrating Family and The Tuesday Talent Show at Chef in Training and Tasty Tuesday at Naptime Creations and Seasonal Inspiration at Crumbs and Chaos and It's A Celebration at Inspiration for Celebration and Friday Food at MomTrends and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Real Food 101 at Ruth's Real Food and Success U at The Stuff of Success and Tasty Tuesday at 33 Shades of Green and Real Food Wednesday at Kelly the Kitchen Kop and Gluten Free Wednesday at The Gluten Free Homemaker and THese Chicks Cooked at This Chick Cooks and Pennywise Platter at The Nourishing Gourmet and Show Off Your Stuff at Fireflies and Jellybeans and Creative Juice at Momnivore's Dilemma and Happiness Is at Rub Some Dirt On It and Wellness Weekend at Diet Dessert and Dogs and Weekend Bloggy Reading at Serenity Now and Sweet Tooth Friday at Alli 'n Son and Friday Flair at WhipperBerry and Weekend Wrap Up at Tatertots and Jello and Thanksgiving Showcase Tutorial at Passionately Artistic and Sharing Sunday at Everyday Sisters and the Ultimate Recipe Swap at Life as Mom.


  1. Oooh, this sounds so mouthwatering! Will definitely give this one a try :) Not so sure it will wait until Thanksgiving tho LOL.
    For you pecan pie...have you tried brown rice syrup in place of corn syrup? Recently, I saw that the line of coconut also has a syrup as well. Great alternatives!

  2. I adore chocolate and pumpkin together! Looks delish! Thanks for linking up at Inspiration for Celebration!

  3. Hello,
    that sounds yummy and looks so, too. Thank you for sharing this recipe.
    Best greetings, Johanna

  4. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  5. WOW!!!!!! I feel the need to have company for dinner, just so I can make this!

  6. I'm a big fan of trifle. I love the chocolate and pumpkin combinations - definitely something for me to try.

  7. I dreamed about this last night..sounds amazing! When I feeling up to the effort, you can bet I will give it a whirl!

  8. Yummy; chocolate and pumpkin, two of my favourite things! This looks and sounds so good. Thanks for sharing the recipe. I'm so happy you have found replacements for your family. They're not missing out on anything! You're a great mom! Thanks so much for joining me for tea and enjoy your day.


  9. Sounds (and looks) delicious!! I love pumpkin desserts.

  10. Mmm. Looks so good. I found you on the Happiness Is blog hop. So glad to meet you!

  11. That is beautiful!! And I love the idea! Great job!

  12. Looks delicious, thanks for sharing with the Hearth and Soul hop!

  13. oh gosh this looks so delish.
    Would luv for my readers to see this awesome idea, will you please join our weekly party at
    have a great crafting weekend!

  14. Wow! I found your post from Serenity Now's blog party and am so thankful. We just had a new family join our church's community group who has gluten intolerance. I'm bookmarking your site now.

    Thanks again!

  15. Delicious, that too eggless I am impressed. Thanks for sharing with Hearth and soul blog hop.

  16. I love all things pumpkin! This sound delicious!

  17. This really looks wonderful! What a great idea! I hope you will link this post to my Thanksgiving Traditions link up!

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