Brownie Trifle

Vegan Brownie Trifle – a dessert PERFECT for any occasion, especially get togethers and dinner parties. My vegan brownie trifle is layered with a gluten free fudgy brownie, a super addictive chocolate pudding, and then some refreshing homemade coco whip right on top. You can not go wrong with this recipe – it’s super easy to make and one of my favorite desserts to serve up.

Cocoa or Cocao?

You can use either really – I always go for Organic Cocoa powder; it’s got the perfect amount of sweetness and doesn’t make you feel guilty afterward.

What’s the best non dairy milk to use?

I use Silk Almond Milk for EVERYTHING – I’ve never liked any other milk to be honest. Any plant based milk will work well with this recipe, even homemade 🙂 Just be sure not to use those sweetened or flavored non-dairy milks, because it will change the sweetness and flavor of the pudding.

How do I make sure the brownies are soft and fudg-y?

Typically, brownies are moist because of the significant amount of oil/butter, but since we’re only using 2 tbsp of vegan butter (which is optional) I had to be creative on what would be the best substitute. I first tried applesauce, but the cake became too dense and almost rubbery, then I tried pureed avocado and it was slightly better, but then I tried non dairy yogurt and it was absolutely PERFECT.

The other important thing to remember is baking time. DO NOT OVERBAKE. Remember, it still slightly bakes in the pan even after you remove it from the oven. I baked mine at 350º for 18 minutes and it was perfectly done and fudgy in the inside.

Homemade Vegan Whipped Coconut Cream is HEAVEN!

You can easily use store bought coco whip, but I always prefer to use my own homemade version to avoid any excess amounts of sugar.

How to make whipped coconut cream:

  • This recipe calls for 1 can of refrigerated coconut milk (full fat) with the cream scooped up from the top.. do not use the liquid part
  • Place a steel mixing bowl in the freezer about half hour before you’re about to make the whipped cream.
  • When ready, add the coconut milk into the chilled steel bowl
  • Whisk until stiff peaks form
  • Keep in the fridge until ready to use



For the pudding: For the brownie:
  • 1/4 cup cocoa powder
  • 3/4 cup gf baking flour
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp flax meal + 6 tbsp chilled coffee
  • 2 tbsp vegan butter (optional - leave out to keep oil free)
  • 1/4 cup unsweetened applesauce
  • 2 tbsp dairy free yogurt
  • 2 tbsp dairy free milk
  • 1/2 cup melted vegan chocolate chips
  • Store bought OR Homemade coco whip



  1. Start with the pudding since that will need time to cool down in the fridge. In a medium saucepan with the heat turned OFF, add in the dry ingredients and mix until well combined
  2. Now add the wet ingredients and whisk until the wet ingredients are fully incorporated with the dry - should be lump free
  3. Turn the medium to medium, and continuously stir until it thickens. MAKE SURE you are continuously stirring so that the corn starch doesn’t settle at the bottom.
  4. Once it’s reached your desired consistency, remove from heat and pour into serving cups (or one large bowl)
  5. Cool down at room temperature and then cool down in the fridge for 5-6 hours (or overnight) until ready to use.
  6. Start making the brownie - Preheat oven to 350º and line a square baking pan with parchment paper

  7. Combine all the wet ingredients and mix using a hand mixer, slowly add in all the dry ingredients and mix until well incorporated.

  8. Transfer the prepared baking sheet and bake for 20-25 minutes. Let cool down completely before using.
  9. To assemble the trifle, break apart about 2 square brownies and add to a clear bowl or mason jar, then add 2 heaping scoops of the chilled pudding, followed by some store bought or homemade coco whip.
  10. Serve and enjoy.


  • BE SURE to CONTINUOUSLY mix while the pudding mix is on the heat. This is SUPER important if you want to have a smooth, lump free pudding
  • Mix all your ingredients in together BEFORE turning on the heat, this will help prevent the cornstarch from creating any lumps
  • If your mixture is still too runny after cooking for a while, then add 1 tsp of corn starch at a time until it thickens to your desired consistency
  • If your pudding mixture is too thick, then you can add 1 tbsp of almond milk at a time to thin it out

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