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Friday, October 14, 2016


Posted by Bryna Bear aka Gluten Free Baking Bear

     This is delicious, but I have been hesitant to post the recipe because the photos did not come out well.  My camera accidentally got wet on the kitchen counter and I have been taking photos with my phone.  The phone photos are too small to really see until I upload them to the computer and by then it’s too late to retake them.  I am posting this anyway, but please forgive the food shots. 
     This trifle is made of zucchini bread and pumpkin pudding layered in a glass to look pretty and tempting and topped off with a dollop of whipped cream.  OMG the pudding and cake make a divine mouthful of delectable creaminess.  
     The zucchini cake I used was a repurposing of a vegan version of the recipe.  Let me just say that the vegan version still needs some work.  The vegan cake tasted delicious, but the texture was a bit too wet and dense.  I thought that it would be perfect in a trifle and decided to make a pumpkin pudding to go with the left over vegan zucchini cake.  I think that any spice cake would work with the pumpkin pudding: zucchini, carrot, gingerbread, spice,  pumpkin spice or even sweet potato cake.

Makes enough for 6 half cup sized trifles.

2 cups
6 Tbs.
Brown Sugar
2 large
¼ cup
Corn Starch
1 cup
Canned Pumpkin
¼ tsp.
Sea Salt
½ tsp.
¼ tsp.

1)    In a saucepan, add the milk and ¼ cup of sugar and bring to a boil.
2)    While the milk is coming to a boil:  In a bowl add the rest of the sugar, the corn starch, sea salt and spices and mix well.  Add the eggs and stir together.
3)    Add ½ cup of the boiling milk to the egg and cornstarch mixture and stir. Add another ½ cup and stir.
4)    Add the egg mixture to the boiling milk and whisk together, stirring constantly until the mixture returns to a boil and thickens.  This should take about 4 minutes.
5)    Remove from the heat and allow to cool. 
Pudding in the pot, all cooked and cooled.

Makes one 6” tube cake or one 8x4” loaf
(This recipe is perfect for trifle, but is not perfected as a plain sliced cake yet.  I am including it since it was the cake that I used to make the trifle that had such a wonderful taste and texture. Feel free to use any spice cake of your choice or see links to some of my recipes in post above.)

¾ cup
Sorghum Flour
¼ cup
Chickpea Flour
¼ cup
Tapioca Flour
¼ cup
Coconut Flour
¾ tsp.
½ tsp.
Xanthan Gum
½ tsp.
Sea Salt
¼ tsp.
Baking Powder
1 cup

¼ cup
Oil - light like sunflower or canola
¼ cup
1 ½ tsp.
2 egg substitutes
I used: ½ cup water + 2 tsp. oil + tsp. xantan gum + ¼ tsp. baking soda + 2 Tbs. corn starch
1 cup
Zucchini - grated

¼ cup
Walnuts or Pecans - chopped
½ tsp.
Tapioca Starch

(see my Zucchini Bread recipe for step by step photos)
1)    Preheat the oven to 350℉.  Prepare a 6” tube pan by lining it with foil and oiling it. If using a loaf pan line it with parchment paper.
2)    Add all the dry ingredients to a large bowl and whisk together until well mixed.
3)    In a small bowl add the egg substitute ingredients and mix together until frothy.
4)    Add the oil, applesauce, vanilla and egg substitute to the dry ingredients and mix together.
5)    Add the zucchini and mix in.
6)    (optional) In a small bowl add the chopped nuts and ½ tsp. tapioca starch and mix together.  Add to the batter and stir in.

1)    Place some pudding on the bottom of a small parfait or glass cup.
Pudding on the bottom of a clear glass cup.
2)    Crumble some cake over the pudding.
Vegan zucchini bread crumbled on top of the pudding.
3)    Top with enough pudding to cover the top and fill cup to desired level.
Cake covered with pumpkin pudding.
4)    Place a dollop of whipped cream on top.
Trifle topped with a dollop of whipped cream and sprinkled with cinnamon.
5)    Sprinkle with cinnamon, if desired.
6)    Cover and refrigerate until ready to serve.

7)    Enjoy!

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