Chia Pudding Trifle


Cake Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup soy margarine
  • 1 ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1  cup original Silk almond milk

Other Ingredients:

  • 3-4 cups non-dairy whipped topping
  • 4 cups chia pudding
  • 2 cups each blueberries, strawberries, and raspberries

Chia Pudding Ingredients:

  • 2 ½ cups unsweetened almond milk
  • ½ cup chia seeds
  • 2 teaspoons vanilla
  • ¼ cup agave nectar
  • Dash cinnamon


  1. Mix all dry ingredients together. Cream together butter and sugar, add almond, vanilla, and water. Gradually add dry ingredients to butter and sugar. Mix well.
  2. Pour batter into a 9×13 inch pan that has been sprayed with non-stick cooking spray. Bake at 350 for 30-40 minutes or until a toothpick comes out clean.
  3. Cool cake completely, then cut into ½ – 1 inch cubes. Fold prepared pudding into non-dairy whipped topping.
  4. In a 9″ trifle bowl, layer in this order: cake, pudding, non-dairy whipped topping, fresh berries. Continue layering, ending with fresh berries.
  5. To make chia pudding: Combine all ingredients in a glass container. Mix well. Cover. Place in refrigerator for 2 – 3 hours or overnight. 
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.