Easy Egg-Free Black Forest Trifle Recipe
Are you looking for a delicious Valentine’s Day dessert for you loved one(s)? This easy egg-free Black Forest Trifle recipe is sure to impress and you can make it in a snap!
EASY EGG-FREE BLACK FOREST TRIFLE RECIPE – PINTEREST CHALLENGE
Today, we have a “richness of recipes” coming to you via the Pinterest Challenge.
Instead of using our normal “inspirational” photo, our illustrious hostess, Cindy from County Road 407, has given our group of bloggers free reign to share a Valentine’s Day recipe of any kind!
Fun and yummy, right?
If you have hopped on over from DIY Beautify, welcome to My Wee Abode! Don’t you just love a dessert pizza? Cindy’s looks so tempting!
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Now, let’s get to this decadent recipe, shall we? And don’t forget to scroll to the end for FOURTEEN more Valentine recipes for just about anyone’s ‘taste’!
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INGREDIENTS FOR AN EASY EGG-FREE BLACK FOREST TRIFLE
Seeing as how, at this time, we are going through some sort of egg shortage in our country, I thought it would be nice to show how easy it is to make a foundation for a Black Forest Trifle without using eggs!
Plus, this recipe is a super delicious treat for those that have egg allergies (like my grandson, “This is AMAZING, ‘G’!”).
Here’s what you’ll need to make this easy Valentine’s Day dessert (scroll down for the complete recipe card):
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa
- Baking soda
- Oil (I prefer olive oil or avocado oil)
- White vinegar
- Instant chocolate pudding
- Cherry pie filling
- Heavy whipping cream
Should a Trifle Be Made the Night Before?
If your trifle is made with all refrigerated ingredients, you can make this Black Forest Trifle in less than an hour and enjoy your efforts right away!
You can save time on this recipe by making the 5-minute instant pudding the night before, as well as the whipped cream and cake base!
How Do You Make a Black Forest Trifle Without Eggs?
Usually, a Black Forest Trifle is made with a brownie or regular chocolate cake base, both of which need eggs.
Well, that just doesn’t work for this recipe, now does it?
So, THIS Black Forest dessert is made with the infamous Depression Cake, also known as Crazy Cake or Wacky Cake!
Legend has it (and I think it’s probably true) that this cake was first made during the Great Depression because of the shortage of eggs during that era.
Sounds all-to-familiar, right?
Let me show you why this cake has become so popular with those who can eat eggs AND those who cannot.
Make and Bake Your Depression Cake
With just eight ingredients and a greased pan and fork, you can make this rich and dark chocolate cake!
By the way, this is a LOT cheaper and WAY more delicious than any Duncan Hines mix you might pick up.
(A detailed recipe card is included at the end of this post.)
- First, you’ll take a square baking pan and grease it. Use a dash of oil and rub it all over the pan with a paper towel. A glass pan seems to work best because you’ll be mixing the ingredients in the pan. (Photo 1)
- Add all your dry ingredients for the cake directly into the pan (Photo 2) and mix together with a fork until well blended (Photo 3 and 4). Don’t worry, it won’t affect the greased pan.
- Create two small ‘wells’ and one large ‘well’ in the dry ingredients (Photo 4).
- Add the vanilla to one small well, the vinegar to the other small well, and the oil in the large well (Photo 5). Then pour the water all over the ingredients (Photo 6).
Pro Tip 2
The white vinegar reacts with the baking soda giving the cake more lift and making it a light sponge cake.
- Mix the ingredients together with a fork until WELL combined (Photo 7). It needs to be as smooth as possible, but you will see some bubbles (Photo 8).
- Bake at 350 degrees for 25-35 minutes until the cake bounces back in the middle when lightly tapped (or a toothpick comes out clean after dipping in the middle of the cake). (Photo 9)
- Let the cake cool completely before building your Black Forest Trifle.
Instant Chocolate Pudding in Five Minutes
It’s so easy to make the instant pudding for this recipe. If you can, use Chocolate FUDGE Instant Pudding, but regular chocolate is really delicious in the Black Forest Trifle, too!
If you haven’t made it the night before, whip-up this pudding before you make the cake, or right after it goes in the oven!
Just follow the directions on the pudding box for this yummy filling!
Pro Tip 3
Skip the mess of the hand mixer and simply mix the instant pudding using a whisk and metal bowl.
It literally takes two minutes to prepare and it creates a perfect pudding!
How to Make the BEST Whipped Cream
Again, you can make the whipped cream the night before, or you can make it while the cake is baking and/or cooling (but be sure the pudding is made first).
The best whipped cream can be made with heavy whipping cream (organic is the BEST), vanilla, and granulated sugar.
Pro Tip 4
There are two ways to mix whipped cream that make it the best. The first way is to use a hand mixer with a whisk in a metal bowl.
Trust me… this cuts your prep time by more than half…
The second way is to use a mini food processor like the Kitchen-Aid Food Chopper. THIS makes whipped cream in less than a minute, and chops all kinds of other food items in your kitchen, as well!
Pour your desired amount of whipping cream in your container and add a splash of vanilla and then sugar to taste. Mix halfway, and then taste again and adjust. Then, finish mixing until your whipped cream is just turning a slight yellow. This makes for a thick whipped cream that always gets lots of oohs-and-aahs at parties and get-togethers!
What is the Best Way to Layer a Black Forest Trifle?
For this recipe, I used individual cups. However, using a bowl for a family-style trifle is easy and fun, too! Especially if you use a clear serving bowl.
Here’s how to layer this egg-free dessert in individual pedestal glasses that won’t leave you with, as they say in the Great British Baking Show, a ‘soggy bottom’.
- Break apart your cake into bite sized pieces and place as first layer in cup (Photo 10). After eating these desserts, I would now modify the layer to fill the cup half-way, for a better balance to the other ingredients.
- Fill a gallon zip-lock bag with the pudding, clip the corner tip (Photo 11) and then squeeze the pudding in an even layer on top of the cake (easy-peasy!) Photo 12.
- Spoon the refrigerated cherry pie filling onto the layer of pudding (Photo 13).
- Add your whipped cream as the last layer (use the zip-lock bag trick for this, too!) And, voila! Easy Egg-Free Black Forest Trifle!
Serve these right away, or cover with a plastic bag and refrigerate. These individual trifles stay fresh and delish for up to 3 days in the fridge!
Easy Egg-Free Black Forest Trifle BONUS
Here are the finished dessert cups, just waiting to be enjoyed!
Did you notice the heart-shaped toppers?
These actually look ‘cute’ here, being their bright pink selves. But they clash with the rich colors in the dessert… my best laid plans are sometimes foiled by technical issues!
My printer ran out of ink! So, these bright pink toppers really ARE color-coordinated to match the deep dark reds and browns in the Black Forest Trifle!
And this BONUS printable is yours for free by becoming a My Wee Abode VIP (aka… subscriber).
So, now try to imagine these with deep red and brown cherry toppers. Did you notice the stems on the cherries make a heart shape, too? Now THAT’S cute! 😉
Let me know if you try this recipe, even if it’s just for the Depression Cake! LOL!
Next on the recipe hop is my sweet friend Michelle from Thistle Key Lane. Michelle not only has great taste in recipes, but her style is super ‘taste’ful, too! Strawberry season has arrived, so you won’t want to miss her recipe!
all the freebies!
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HI Julie, What a beautiful dessert! Pinned! xo laura in Colorado
Thanks, Laura! Always appreciate your pins and comments!
Julie, this trifle is so decadent looking! The wacky cake was my first bake ever, when I was about 8. Everything went smoothly until I forgot to mix the ingredients, LOL 😆 I’ve learned a few things since then haha! Pinned
LOL! That is hilarious! I use this recipe often for my grandson and the rest of the fam loves it, too. However, I tried another recipe that included baking powder, and I was sorry. Had to remake the cake with the regular recipe. Have to remember to mix, and mix WELL! Don’t want lumps of flour popping up.
Oh this looks spoon licking good. I can’t wait to try it! Love the printables. Where did you find the pretty parfait glasses?
Thanks, Laura! And it WAS spoon licking good… several times! LOL! The parfait glasses are actually my everyday glasses. I love drinking out of water goblets all the time. Here’s the link: 11.6 oz Glass Water Goblets
This looks so elegant and decadent. I pinned and will definitely be making this one. Sometimes I love to add a desert that looks like I worked all day and this one looks that way but so easy. Thanks, love it.
Exactly, Marty! It’s so fast and easy, and looks so delicious… and it IS! 😉
Love the way you have it displayed! With the price of eggs, so great you made it without them! So yummy looking, Julie!❤️
Thanks, Kim! I was worried about the presentation… that bright pink is a little crazy!
Julie, you’re so smart to come up with an egg free dessert! Love this! Your photos look fantastic by the way. Can’t wait to try the recipe. Pinning!
You made my day, Michelle. You know how we love to have good photos! Fun chatting with you today! I miss our long talks! 😉
Yummy! This sounds delicious!
I love the black forest combo of sweet chocolate and tart cherries, so this looks delish! Pinned:)
Unfortunately, it’s addictive! Don’t ask me how I know! 😉
These look so yummy…..almost too beautiful to eat. I love individual desserts like this. They make quite the presentation. Can’t wait to make it!
Thanks, Christy! They are SO stinking easy!LOL!
Now is the perfect time for an eggless recipe! And this one looks amazing! Adding it to my “must-try” list!
These are so pretty, Julie, and perfect for Valentines Day! I’ve never tried making depression cake, but you’ve inspired me…you, and the price of eggs!
Yummy, Julie. I need to get out my trifle bowl and try it.
I hope you like it, sweet friend!
This looks so yummy Julie! I am saving it to try it.
Thanks, Wendy! Sorry so late in replying! I appreciate you coming by!
Julie, I wish strawberry season had arrived here in North Texas! I miss driving down to our old dentist in Oceanside and driving by this little field of strawberries and a small stand just off the roadside. I guess the owners have had that plot of land forever. I’ve tried growing strawberries here but it just doesn’t work. 🙁 I will have to try the Depression Cake recipe. I knew you could make cake without the eggs and use oil, but it’s been a long time. Great recipe!!
Happy Valentine’s hugs to you,
p.s. Hope the rain lets us for you soon! Crazy how when CA needs the rain it doesn’t get it, and then it gets tons… 😉
Thank you so much, Barbara… I didn’t realize I had missed replying! And we haven’t had rain for a couple weeks now!
I love that your grandson loves these. Not sure my kids have EVER said that to me. Sad, but true. They look and sound delicious and your presentation is awesome! I rarely think about presentation when it’s just for us. I’m stepping it up this year! I’d like to show my fam they are my fave people in the whole world. Thank you sharing this with us. pinned!
Thanks for hosting, Cindy! I missed replying… I think things must have gotten crazy! (Nothing new!)
Julie, your trifle looks amazing! I love make ahead desserts and I know that my husband and son will love this! Thank you for sharing!
Thanks, Lynne… I just realized I had missed replying on some comments! It was so fun hopping with you, as always!
Oh, wow. This looks SO good, Julie. I can’t wait to try it and will be featuring your recipe in my weekly recap post tomorrow.
Thank you so much! Off to visit now!
This sounds just my style, Julie! I LOVE trifle desserts, and making them in individual portions is perfect for Valentine’s Day. It also would prevent me from eating more than my fair share. Ha! Thanks for the pretty printables too. Pinning!
Well, I WISH that the individual portions kept ME from eating my fair share! Well, it did each night I had one! 😉 Thanks for the Pin!
Hi Julie, this trifle recipe looks delicious in those pretty glasses. I have some old depression recipes in my stash and with the times its a great idea to use them again. Thanks for recipe.
Thanks, Leanna. 🙂 Yes, I bet some of these recipes would be very popular right now!