Gluten-Free Vegan Chocolate Cherry Trifle

Gluten-Free Vegan Chocolate Cherry Trifle

This Gluten-Free Vegan Chocolate Cherry Trifle is so easy to make, super delicious, and perfect for the festive season! 
Course Dessert
Cuisine British
Keyword chocolate cherry trifle, vegan black forest, vegan christmas dessert, vegan trifle
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 90kcal
Author Rhian Williams


For the jelly:

  • 400 g (14oz) tin of cherries in syrup
  • Splash of sherry, to taste (or sub any other liqueur of choice - ensure vegan-friendly if necessary)
  • 1 teaspoon agar (check the packet instructions as the amount needed can vary between brands)

For the chocolate custard:

  • 2 heaped tablespoons cocoa powder
  • 4 tablespoons maple syrup (or sub any other sweetener)
  • 500 ml (2 cups) unsweetened cashew milk (or sub any other plant-based milk)
  • 5 heaped teaspoons cornflour (cornstarch)

For the coconut whipped cream*:

  • 400 g (14oz) tin of full-fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup (or sub any other sweetener)

To decorate (optional):


For the jelly:

  • Place the cherries (and the syrup) in a saucepan and bring to a simmer
  • Once simmering, add the agar and mix well
  • Pour the jelly mixture into either one large serving bowl or 8 smaller individual ramekins and leave the jelly to cool and set

For the chocolate custard:

  • Add all ingredients to a saucepan and mix well, before heating
  • Cook on a low heat for 5-10 minutes, stirring constantly, until a thick custard has formed
  • Making sure that the jelly has set completely, pour the custard mixture on top of the jelly mixture and once again, leave to cool and set

For the coconut whipped cream:

  • You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
  • Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to smoothies)
  • Place the thick, creamy part into a bowl with around 3 tablespoons of the water
  • Add the maple syrup and vanilla extract
  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
  • Ensuring that the custard has cooled down and set completely, pour the coconut whipped cream on top of the trifle
  • Sprinkle with cacao nibs to decorate
  • Best served after having been kept in the fridge for a few hours
  • Keeps covered in the fridge for up to a few days


*Use a thick coconut yogurt instead if you’re pressed for time


Calories: 90kcal