You will need

  • For the Cake:
  • 180ml plant-based milk
  • ½ tbsp apple cider vinegar
  • 75g coconut sugar
  • 40g thick coconut yoghurt
  • 30ml (2 tbsp) olive oil
  • 125g self-raising flour (or GF alternative)
  • 30g organic cacao powder
  • 25g ground almonds
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • A pinch of salt
  • 1 tbsp espresso coffee
  • 50g dark chocolate chips
  • For the Cherry Compote:
  • 500g frozen cherries (or use fresh, if in season, pitted weight)
  • 60ml maple syrup
  • Zest ½ orange
  • 1 tsp cinnamon
  • For the “Custards”:
  • 320g thick coconut yoghurt, divided
  • 2 tbsp organic cacao powder
  • 2 tbsp chocolate protein powder
  • 3 tbsp vanilla protein powder
  • 2 tbsp maple syrup, divided
  • For the Layers:
  • 4 tbsp Chocolate Coated Nibs
  • Fresh Cherries
  • Organic Cacao powder to dust


Start by making the cake: Preheat the oven to 160Fan/180ºC and line an 8-inch round tin with parchment paper. Whisk together the plant-based milk and vinegar and leave for 5 minutes to curdle.

Into a large mixing bowl, whisk the curdled milk mix, sugar, yoghurt and olive oil. Now sift in the flour and organic cacao powder. Add in the ground almonds, baking powder and bicarbonate of soda. Add a pinch of salt and begin to whisk together. Before it’s fully combined, pour in the espresso and continue until smooth.

Fold in the dark chocolate chips and pour into the tin. Smooth over the top and bake for 26-28 minutes, until an inserted skewer comes out clean. Allow the cake to cool fully: in the tin for 10 minutes and then carefully lift out to cool fully. Once cool, carefully slice the cake into small cubes.

For the cherry compote: Defrost the cherries (overnight or in the microwave, and drain away the excess liquid). Add the cherries to a saucepan with the other compote ingredients and warm over a high heat. Once bubbling, allow to cook for 15-20 minutes, until really thick and juicy, stirring often. Remove from the heat and allow to cool fully.

For the “custards”: Divide the yoghurt equally between two bowls. For the chocolate yoghurt custard, whisk in the cacao powder, chocolate protein and 1 tbsp maple syrup until smooth. For the vanilla yoghurt custard, whisk in the vanilla protein and 1 tbsp maple syrup until smooth.

To assemble: Into a 7-inch round trifle jar or bowl, lay a layer of cake sponge, topped with half of the cherry compote. Spoon over half of the chocolate and half of the vanilla custard and swirl together. Add on 2 tbsp chocolate coated nibs and then repeat with cake*, cherry compote, custard and chocolate coated nibs. Add on some fresh cherries and a dusting of cacao powder to serve. *if you have extra cake leftover (depending on the size of your dish) you can add another layer and finish with more custard or add some vegan whipped cream, too.

Enjoy straight away or cover tightly and keep in the fridge for 3 days. The cake can be made ahead of time, and frozen for 1 month (wrapped well) and allow it to defrost before slicing into cubes and making the trifle.