Recipe from "Chloe's Kitchen"
Adapted by Tara Parker-Pope
- Total Time
- 1 hour 15 minutes
- Rating
- 4(140)
- Notes
- Read community notes
These pretty little pumpkin parfaits are the work of Chloe Coscarelli, the vegan cookbook author. Pumpkin custard and vanilla cake crumbles are soaked in espresso and amaretto, then layered in individual cups (as seen above) or in one large trifle dish. In a rush? Use vegan cake mix like some of our readers do. —Tara Parker-Pope
Featured in: Hearty Holiday Main Courses for Vegans
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Ingredients
Yield:1 (8-inch) trifle or 6 to 8 mini-trifles
- ⅓cup cornstarch or arrowroot
- ¼cup water
- ¾cup canned coconut milk, mixed well before measuring
- 1(15-ounce) can pumpkin purée
- ¾cup maple syrup
- 2teaspoons pumpkin pie spice
- ½teaspoon salt
- 3cups all-purpose flour (or gluten-free all-purpose flour plus 1½ teaspoons xanthan gum)
- 2cups sugar
- 2teaspoons baking soda
- 1teaspoon salt
- 1¾cups soy, almond or rice milk
- 1cup canola oil
- ¼cup white or apple cider vinegar
- 1tablespoon pure vanilla or almond extract
- ½cup amaretto
- ¼cup water
- 3tablespoons instant espresso
- 12ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
For the Pumpkin Crème
For the Vanilla Cake
For the Espresso Soak
For Assembly
Ingredient Substitution Guide
Nutritional analysis per serving (7 servings)
1184 calories; 52 grams fat; 16 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 10 grams polyunsaturated fat; 171 grams carbohydrates; 7 grams dietary fiber; 113 grams sugars; 9 grams protein; 922 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
Step
2
In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
Step
3
To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
Step
4
In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Step
5
Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
Step
6
To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
Step
7
To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
Ratings
4
out of 5
140
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Cooking Notes
Emma
This is one of the best desserts I've ever made! You would never know it's VEGAN, I added a coconut milk whipped cream to the layers (flavored with pumpkin pie spice, vanilla extract and agave syrup) and a pepita brittle (1 cup pepitas, 3 tablespoons pure maple syrup and 1/2 teaspoon kosher salt) baked at 350 for about 12 minutes. Make it! You won't regret it :-)
Alex
I'm baking the cake part of this recipe as I type and I can assure you that an 18-20 minute bake time for a 9x13 is not enough. At 20 minutes the cake is still practically liquid (visibly shakes). I have a thermometer in my oven, so I know the temperature is accurate. It needs 30-32 minutes in that size pan.
Patty McLucas
I used a prepared vegan cake mix, and perhaps for this reason the espresso soak did not completely moisten it, so if I use a prepared mix again next time I will double the volume of the soak. I also offered a prepared coco-whip topping which was a nice touch. I made the tiramisu in a trifle bowl instead of the individual servings, which made for two layers with the bowl very full at the top—it looked beautiful! Everyone loved it.
Ali
Absolutely incredible vegan dessert! This left my non-vegan family amazed at Thanksgiving. I read through the prior notes and these were my takeaways:1) halve the amount of vinegar2) a cake made in a 9x13 pan will take about 30 minutes to bake3) double the volume of the soak5) after refrigerating overnight, whip the pumpkin crème for a few minutes to fluff it up6) sprinkle powdered sugar, cocoa powder & cinnamon on top for garnish
Colette
Does anyone know how far ahead of time these can be made? Would they dry out or lose flavor if I made them 2 days in advance (Tuesday for Thursday)?
Becket Wagner
No need to halve the vinegar (I used apple cider)Fluff up the cream before servingServed in mason jars! Great recipe
Ali
Absolutely incredible vegan dessert! This left my non-vegan family amazed at Thanksgiving. I read through the prior notes and these were my takeaways:1) halve the amount of vinegar2) a cake made in a 9x13 pan will take about 30 minutes to bake3) double the volume of the soak5) after refrigerating overnight, whip the pumpkin crème for a few minutes to fluff it up6) sprinkle powdered sugar, cocoa powder & cinnamon on top for garnish
Bolbi
The baking time was accurate for three 8in pans, and each got about 2c of batter. You could get away with way less chocolate but it was great with the amount indicated in the recipe also.
Lee K
2 years ago, the reader "Paula" was wondering what to substitute for chocolate: consider the French fondness for chestnuts, specifically Clement Faugier Crème de Marrons (chestnut spread with vanilla and sugar). I must avoid chocolate and constantly tinker.
Katie
This was delicious. It was a hit with vegans and non-vegans alike. I used just 2/3 of the cake when assembling, which was about right. I also doubled the espresso soak and used port instead of amaretto. And I made it nut-free with oat milk in place of coconut.
elise
Way too much vinegar this is a vinegar cake, also way too much instant coffee and amaretto, this was barely edible. Made it again lowering the dose of these three ingredients. Pumpkin cream is nice though.
Alex
I'm baking the cake part of this recipe as I type and I can assure you that an 18-20 minute bake time for a 9x13 is not enough. At 20 minutes the cake is still practically liquid (visibly shakes). I have a thermometer in my oven, so I know the temperature is accurate. It needs 30-32 minutes in that size pan.
Mary El
Agree. I always find that gluten-free baking takes much longer than any recipe specifies.
Paula
Made this last night for vegan friend. Lots of good things going for it, great flavor.....but chocolate and pumpkin? Next time will follow Emma's idea of coconut whipped cream and will think of something to substitute for the chocolate. Maybe finely chopped pecan brittle??
l faust
Delicious and easy, buy 12 oz. is way too much chocolate. Powder between the layers and shavings on top would be nicer.
Pete
A great recipe that I've cooked many times. With a 9x13 pan, the cooking time seems far too low. I generally double it. Maybe my oven runs cold, but I don't think so.
AJ
Just made the pumpkin crème and it turned it is the consistency of jello. I am guessing too much corn starch.... hoping overnight it will settle a bit. Not a crème at all right now. May try Emma’s suggestion of whipped cream. May even mix it in to the pumpkin to soften the texture.
Emma
This is one of the best desserts I've ever made! You would never know it's VEGAN, I added a coconut milk whipped cream to the layers (flavored with pumpkin pie spice, vanilla extract and agave syrup) and a pepita brittle (1 cup pepitas, 3 tablespoons pure maple syrup and 1/2 teaspoon kosher salt) baked at 350 for about 12 minutes. Make it! You won't regret it :-)
Patty McLucas
I used a prepared vegan cake mix, and perhaps for this reason the espresso soak did not completely moisten it, so if I use a prepared mix again next time I will double the volume of the soak. I also offered a prepared coco-whip topping which was a nice touch. I made the tiramisu in a trifle bowl instead of the individual servings, which made for two layers with the bowl very full at the top—it looked beautiful! Everyone loved it.
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