Greet Spring with these chilled No-Bake Carrot Cake Trifles. These mini treasures have 3 delicious layers and together they will make your taste buds sing like the morning birds! They’re fancy, but the prep for these is really simple and quick! Wonderful served as an Easter brunch dessert, or on a hot summer night when you can’t bear to turn on the oven. Wonderfully guilt-free since they are vegan, gluten-free, low-FODMAP, soy-free.
When I’m in San Diego, one of my favorite vegan restaurants to visit is Trilogy Sanctuary, in La Jolla. Their food is freshly made, organic, always vegan, gluten-free and soy-free. It’s also a treat to order and watch an aerial yoga classes in session while I wait (or take a class and then order from the cafe afterwards as a rewarding treat!) Their raw carrot cake, called “Majestic” is by far the best carrot cake I’ve had in my life. But being raw, it is full of 2 things my digestive system cannot handle: dates and cashews. Being inspired by their “Majestic” raw carrot cake, I decided I needed a low-FODMAP version that I can serve to company and also enjoy myself without gut pain afterward.
I came up with this 3-layer No-Bake Carrot Cake Trifle Vegan recipe. It’s less “cake” and more “trifle”. At the bottom is a crumbly almond cookie-cake layer. In the middle is the raw carrot layer, sans dates! Finally, topped with a coconut manna cream topping. Each layer on their own is decent. But, all three together make your taste buds dance. The different textures support one another in an indulgent synergy.
Best of all, there is no baking. So, when the weather is hot, you can make a batch of these and enjoy the raw carrot cake experience, in a chilled little trifle cup. You can also make them in a single 9” x 4” loaf pan if you don’t care about presentation.
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