Chia Pudding Trifle

Ingredients:

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

Instructions:

  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.