Happy fourth everyone!
I’m celebrating with my Homemade RED, WHITE AND BLUE TRIFLE!
Turns out, sweet cornbread makes a fantastic shortbread replica and a delicious component to this patriotic dessert.
This baby is layered with my homemade Blueberry and Strawberry cream fillings, Homemade Coconut Whipped Cream and fresh berries.
The presentation will have all your friends ooohing and ahhhhing and the tasty flavors will have everyone wanting seconds! Good thing this baby serves plenty!
Red, White and Blue Trifle (V/GF)
A patriotic trifle that has a beautiful presentation and an even better taste! It's layered with my homemade Blueberry and Strawberry cream fillings, Homemade Coconut Whipped Cream and fresh berries.
- 3 tbsp melted vegan butter
- 1/3 cup unsweetened applesauce
- 1/4 cup raw honey (use maple syrup for strictly vegan muffins)
- 1/4 cup coconut sugar
- 1 flax egg *see notes
- vegan buttermilk *see notes
- 1 cup cornmeal
- 1 cup gluten free all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 1/2 cups fresh blueberries
- 1/4 cup pure maple syrup
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tsp vanilla extract
- 2 tbsp cornstarch mixed with 2 tbsp water
- fresh strawberries
- pure maple syrup
- lemon juice
- vanilla extract
- cornstarch mixed with 2 tbsp water
- 3 14 oz cans coconut cream chilled overnight (Use the hardened cream only, not the liquid)
- 2-4 tsp maple syrup
- 1 tsp vanilla extract
Preheat oven to 375 degrees. Grease an 8×8 baking dish well and set aside. In a large bowl, whisk together melted vegan butter and applesauce. Add maple syrup or honey and coconut sugar, whisk to combine. Add flax-eggs and vegan buttermilk then whisk to combine.
In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk to combine.
Add dry ingredients to wet ingredients and mix until fully combined.
Pour mixture into prepared baking dish then bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely and then cut into cubes.
In the meantime, make the blueberry and strawberry layers.
In a medium saucepan, add blueberries, maple syrup, lemon juice and water. Bring to a boil.
Once it boils, add vanilla and cornstarch mixture. Reduce heat and let cook until mixture thickens, about 3 minutes.
Remove from heat, slightly mash blueberries with a fork and then set aside to cool and thicken more.
In a separate saucepan, follow the same instructions for the strawberry layer.
Let berry fillings cool in the refrigerator while you make the whipped cream.
Beat the coconut cream with an electric mixer for a few minutes until creamy. Slowly add the syrup and vanilla while beating.
Assemble the trifle. Start with a layer of the cornbread, then the blueberry filling, then a layer of whipped cream, another layer of cubed cornbread, the strawberry filling and another layer of the whipped cream. Top with fresh blueberries and strawberries. Serve and enjoy!
This will keep well in the refrigerator but it is best served the day it’s made.
-To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.
-To make vegan buttermilk, mix together 1 cup almond milk and 1 tbsp fresh lemon juice or apple cider vinegar. Let sit for 5-10 minutes before use.