Description
A delicious layered gingerbread trifle perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour (Substitute with gluten-free blend for gluten-free option.)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 tablespoon Ground Ginger (Fresh is best.)
- 1 tablespoon Ground Cinnamon (Use freshly sourced for best taste.)
- 1/2 teaspoon Ground Cloves (No substitutions recommended.)
- 1/2 cup Unsalted Butter (Replace with coconut cream for dairy-free option.)
- 1 cup Brown Sugar (White sugar can substitute.)
- 1/2 cup Molasses (Agave syrup could work as substitute.)
- 2 large Eggs (Can replace with applesauce or mashed bananas for vegan option.)
- 1 cup Heavy Cream (Coconut cream serves as a dairy-free alternative.)
- 1/4 cup Powdered Sugar (Adjust quantity based on sweetness preference.)
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves, ensuring everything is combined nicely.
- Cream butter and sugar together in another bowl until fluffy. Mix in molasses and eggs seamlessly, creating a rich and smooth batter.
- Combine mixtures by gradually adding the dry ingredients to the wet ones. Stir gently until just blended. Pour the mix into a greased baking dish and bake for 25-30 minutes.
- Cool completely in the pan before cutting the gingerbread into bite-sized squares.
- Whip the cream by combining heavy cream with powdered sugar in a chilled bowl until soft peaks form.
- Layer the trifle in a trifle dish or cups by alternating layers of gingerbread squares and whipped cream. Finish with a layer of whipped cream.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- This dessert can be made ahead of time and stored in the refrigerator.
- For a dairy-free option, use coconut cream in place of cream and butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 trifle cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg