Vegan Blood Orange Cheesecake Trifle

Vegan Blood Orange Cheesecake Trifle

Moist, light sponge cake pairs wonderfully with a rich cheesecake-inspired filling in this blood orange-topped layered dessert.

Serves: 8

Though this devilishly delicious dessert from the Death for Dinner Cookbook is inspired by Dexter, an American crime drama show, there are only pleasantly sweet memories in this light and airy trifle.

What you need:

For the cake:
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ large banana, mashed
1¼ cups unsweetened vegan milk, divided 
2 teaspoons apple cider vinegar
½ cup vegan butter, softened
½ cup melted coconut oil
1½ cups sugar
1 tablespoon vanilla extract

For the cheesecake filling:
16 ounces vegan cream cheese
1½ cups powdered sugar
3 tablespoons lemon juice
1 tablespoon vanilla extract

For serving:
1 blood orange, peeled and sliced
Vegan whipped topping

What you do:

  1. For the cake, preheat oven to 350 degrees. Grease a 13-inch cake pan and set aside.
  2. In a medium bowl, add flour, baking powder, and salt, and whisk.
  3. In a small bowl using a hand mixer, cream banana and ¼ cup of milk.
  4. In a large bowl, combine remaining 1 cup milk, vinegar, butter, coconut oil, sugar, and vanilla. Stir in creamed banana.
  5. Add dry ingredients to wet ingredients and, using a hand mixer, mix for 2 minutes on medium speed, or until batter is smooth. Pour batter into prepared pan. Bake for 30 to 35 minutes, until a knife inserted into center comes out clean. Let cool in pan.
  6. For the cheesecake filling, using a hand mixer, mix all ingredients on high speed for about 2 minutes, or until fluffy. Transfer mixture to an airtight container and refrigerate.
  7. To assemble, into bottom of tall glasses, add a dollop of cheesecake filling. On top, crumble a layer of cooled cake, repeating layers of cheesecake and crumbled cake two more times. Add blood orange slices on top. Place in refrigerator and chill for 30 minutes. Top with whipped cream and serve.
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