Vegan Mofo #2: Choc Chip Waffle Trifle

So today’s topic is to recreate a childhood meal. I struggled with this one for a while, I had loads of great tasting stuff growing up so it was hard to choose just one thing. I decided to pick something I had occasionally as a kid that I wasn’t massively keen on but something that I now love. Trifle. Don’t get me wrong, I wasn’t a trifle hater, but I’ve never been super keen on boozy desserts and jelly is okay but not my favourite.

So I’ve created a waffle based, alcohol and jelly free trifle. It’s awesome.


Choc Chip Waffle Trifle


For the choc chip waffles:

  • 1 cup plain flour
  • 1 tbsp caster sugar
  • 1 tbsp flaxmeal
  • 2 tsp baking powder
  • 50g chopped plain/dark chocolate or chocolate chips
  • pinch of salt
  • 2 tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1 cup dairy free milk
  1. Grease and fire up the waffle iron
  2. Mix together all the dry ingredients and then stir in the wet ingredients. Stir until just combined
  3. You want to make small waffles for this dish, so spoon only 1 tbsp of the mixture onto each side of the iron. Cook according to the directions of your waffle maker. These only took around 30 seconds – 1 minute to cook for me. You don’t want them to be super crispy, you want them spongey so they’ll soak up all the tasty trifle ingredients.
  4. When cooked, set aside.
For the trifle:
  • 1 batch of choc chip waffles (I made around 12-14 small ones)
  • 2 punnets of strawberries, sliced
  • chocolate syrup
  • 2 cartons soya custard
  • 2 cartons vegan whipping cream
  1. Whip up the soya cream and set aside ready for layering
  2. Begin with the mini waffles, layer the bottom with waffle, then custard, then sliced strawberries. Squeeze a load of chocolate sauce over the strawberry later and then top with whipped creamed. Repeat.
  3. Top with strawberries, choc sauce and centre with a waffle if you have any left.
Serves 12-15 people if you’re going for reasonable portions…whatever they are.
This trifle is so good! So fricking good! It was super easy to cook up mini waffles to replace cake, way less faffing about. If you wanna cut down on prep time on the day, it’s easy to make the waffles ahead and freeze them.
I had homemade chocolate sauce to hand, very easy to make. Just heat up 1 can of full fat coconut milk with 4 tbsp cocoa. Add 6 tbsp maple syrup, pinch of salt and a splash of vanilla, cook until thickened. Leave to cool and pour into a jar, store in the fridge. Great to have handy when you’re spending an entire month eating waffles…amirite?!
I don’t think I’ll ever make trifle any other way.

24 thoughts on “Vegan Mofo #2: Choc Chip Waffle Trifle

  1. My mum never put cream on trifle and I still find it an odd thing but my partner (who is Scottish) thinks trifle must have cream on it – perhaps it is just as well we don't eat trifle together often – but I think we would agree that waffles in trifle would be awesome


  2. I've never had trifle (I know. Come visit me under my rock sometime.), but I think this would be a fabulous one. I'm a waffle fan in all forms, and though I'm sure it's not common in trifles (I assume?) I think it probably should be.


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