Last Updated on April 15, 2022 by Karen
This post is sponsored by Danone, but all opinions are my own.
This festive Chocolate Peppermint Trifle is an easy dairy-free holiday dessert with layers of chocolate cake, chocolate syrup, mint flavored whipped cream, and crushed peppermint candy.
If you’re looking for a delicious holiday dessert that’s also dairy free, then look no further! This chocolate peppermint trifle is easy, delicious, and perfect for whipping up to add to your holiday dessert spread. With layers of rich chocolate cake, chocolate syrup, and topped with light and creamy peppermint flavored whipped cream, it has just enough sweetness to satisfy your sweet tooth!
For this trifle, I made a yummy chocolate cake using the recipe below. It’s just as easy to throw together as a boxed mix and it doesn’t contain any eggs or milk, so it’s a great dairy-free option. It uses one bowl, and comes out moist every time! I like to make my cake ahead of time and let cool completely before assembling the trifle.
Why this dessert is perfect for the holidays
- The cake is an easy one-bowl recipe and can be made up to 3 days in advance. The trifle can be assembled several hours beforehand and stored in the fridge until ready to serve.
- It’s a versatile dessert that can be made into one big trifle or small individual ones. Just layer the ingredients in mini trifle dishes, wine glasses, or even mason jars. That way everybody gets their own dessert cup!
- You can make this for a last minute dessert using store-bought chocolate cake or brownies. It only takes a few simple ingredients, little prep time, and some layering and you’ve got a gorgeous dessert.
Here’s how to assemble the trifle
- Begin by cutting the cake into 1-inch cubes. Arrange half of the cake cubes in a single layer in a large trifle bowl or individual cups.
- Next, drizzle some chocolate syrup over the cake layer and cover with a layer of peppermint whipped cream.
- Sprinkle with some crushed peppermint candy over the whipped cream.
- Repeat with another layer of cake, then chocolate syrup, and end with a final layer of peppermint whipped cream. I sprinkled the top with more crushed peppermint candy. You can even use chopped peppermint patties, or chocolate mints.
For this recipe, the secret to the creamy, fluffy peppermint whipped cream layer is the new So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping that can be found in the frozen aisle at Walmart! You can find it both in-store and online pickup and delivery too. It’s made with organic coconut oil and certified non-GMO, so it’s dairy-free and vegan friendly.
I also love that a part of the B-Corp™ community, meaning they aim to do better for society and the environment.
I’ll be keeping some Cocowhip™ on hand in my freezer for making this dessert at the last minute! This whipped cream is also a perfect topping for other holiday desserts such as pies and ice cream.
Chocolate Peppermint Trifle
Servings 6 -8
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1/2 tsp vanilla
- 1 cup hot water
- 9 oz So Delicious® Coco Whip thawed
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate syrup
- 1/2 cup peppermint candy crushed
Instructions
- Preheat oven to 350F. Grease and flour a 9-inch round cake pan or an 8-inch square pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add oil, vanilla, and water. Mix until ingredients are just combined.
- Pour batter in pan.
- Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely on a rack. Cut cake into 1-inch cubes.
- Meanwhile, combine Cocowhip™ in a bowl with peppermint extract.
- To assemble the trifle, arrange half of the cake cubes in a single layer in a large trifle bowl or individual cups. Drizzle half of the chocolate syrup over the cake layer and cover with a layer of peppermint whipped cream. Sprinkle with some crushed peppermint candy over the whipped cream. Repeat with another layer of cake, then chocolate syrup, and end with a final layer of peppermint whipped cream and more crushed peppermint candy on top.
- Refrigerate, covered, until ready to serve.
