Gingerbread berry trifle



Prep Time
Cook Time
4 - 6 People
Serves 6
Difficulty  0


Gingerbread cake

  • 2 cups All Purpose Flour (250g)
  • 1 cup Light Brown Sugar (200g)
  • 1 tsp Baking Soda
  • 1⁄2 tsp salt
  • 1 tsp cinnamon
  • 1⁄2 tsp nutmeg
  • 1 1⁄2 tsp ground ginger
  • 1⁄2 tsp allspice
  • 1 flax egg- 1 Tbsp Ground
  • Flaxseed Meal + 3 Tbsp Hot water
  • 3⁄4 cup Buttanutt Macadamia Milk
  • 1⁄4 cup molasses
  • 1 tsp vanilla extract
  • 1⁄3 cup Neutral vegetable Oil or
  • Coconut Oil or Buttanutt Pecan macadamia nut butter
  • 1 Tbsp apple cider vinegar

Buttanutt berry jelly

  • 2 cups boiling Buttanutt macadamia milk
  • 1 packet of strawberry vegan jelly powder mix
  • 1 1/2 tsp agar agar
  • 1 cup mixed berries

Buttanutt custard

Buttanutt chocolate pudding

  • 1 packet dairy dairy-free chocolate pudding
  • 400ml cold Buttanutt
  • Macadamia milk

Other add in’s

  • Whipped coconut cream
  • Cherries
  • Edible flowers
  • White chocolate shards
  • Fresh berries to decorate


Gingerbread cake

  1. Preheat the oven to 180°C and spray a square baking tin with non-stick spray or line with
    parchment paper.
  2. Sift the all-purpose flour into a mixing bowl and add the brown sugar, baking soda, salt,
    cinnamon, nutmeg, ground ginger, and allspice and mix.
  3. Prepare a flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding 3 Tbsp
    hot water. Let it sit for a minute to become gloopy.
  4. Add the flax egg, macadamia milk, molasses, vanilla extract, oil, and apple cider vinegar to the mixing bowl and whisk until combined. Pour batter into the square pan, and bake at 180.
  5. Degrees Celsius for 30-35 minutes or until a toothpick inserted into the centre er of one of the cakes comes out clean.
  6. Let the cake cool for a few minutes and then transfer to a wire cooling rack to cool completely before slicing it into small squares.
    Berry jelly
    1. Bring the macadamia milk to a boil, add in the strawberry jelly and the agar, mix well,
    and bring to a simmer for 2 minutes before adding in the fruit and pouring on into a square mould to set. Let it set completely before slicing.

Buttanutt custard

  1. Add all of the custard ingredients into a saucepan, whisk very well, and bring to a simmer until it starts to thicken. Let it cool down to room temperature before using it in the trifle.

Buttanutt chocolate pudding

  1. Add the milk and the chocolate pudding into a bowl and whisk until, let it chills before using.
    Ensembling the trifle
  2. Make use of a large trifle glass serving container, layer the gingerbread cake cubes as the
    bottom layer then the cubed jelly, custard, chocolate pudding, berries, and dollops of whipped cream. Repeat until filled to the brim! Serve with more cherries, edible glitter, and edible flowers.