Raspberry Trifle Parfait


  • 1+1/2 c. flour
  • 1 c. sugar
  • 1/4 tsp. salt
  • 1+1/2 tsp. baking soda
  • 1 c. hot soymilk
  • 1/3 c. canola oil
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1+1/2 tsp. vanilla


  • 1 box pudding mix, such as Mori-Nu Mates
  • 3 c. vanilla soymilk or almond milk
  • 8 oz. non-dairy whipped topping


  • 5 c. frozen unsweetened raspberries
  • 2 c. water
  • 1 c. sugar
  • 4 Tbsp. cornstarch


  • nondairy whipped topping
  • raspberries


  1. In a medium saucepan heat raspberries and sugar. Mix cornstarch with water and add. Cook, stirring, until thickened. Cool.
  2. Mix pudding ingredients together and set aside.
  3. For cake, combine dry ingredients. Make a well in the center and add wet ingredients. Mix well, pour into cake pan and bake at 350 degrees F for about half an hour, or until a toothpick inserted into the middle comes out clean.
  4. Crumble cake into the bottom of parfait glass. Spoon in some of the pudding, then spoon in the raspberry sauce, and a few fresh raspberries if you like. Repeat layers and garnish with non-dairy whipped topping and a fresh raspberry.
Browse Cook(s): Cinda Sanner 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.