Peppermint Mocha Trifle from Vegan Desserts by Hannah Kaminsky
As the holidays creep onto my radar, a strange shift in flavor preferences occurs: All of a sudden, I simply can’t get enough of anything with peppermint. Throw in some chocolate and I’m in...
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking pan
- Blender
- Chef's knife
- Cutting board
- Zip-top bag
- Rolling pin
- Spatula
- Serving bowl
- Refrigerator
Ingredients
- ⅔ Cup Granulated Sugar
- ½ Teaspoon Peppermint Extract
- ¼ Teaspoon Ground Cinnamon
- 2 12-Ounce Packages Extra Firm Silken Tofu
- 12 Standard-Sized Candy Canes, Crushed
- ¾ Cup Mini Chocolate Chips, or Chopped Semisweet Chocolate
- 10 Ounces Semisweet Chocolate, Finely Chopped
- 1 Cup Plain Non-Dairy Milk
- 1 ⅓ Cup Granulated Sugar
- 2 Cups All-Purpose Flour
- 1 Teaspoon Vanilla Extract
- ½ Cup Canola Oil
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Whole Wheat Pastry Flour
- 1½ Teaspoons Baking Powder
- 2 Teaspoons Instant Coffee Granules
- 1 Teaspoon Apple Cider Vinegar
- ½ Cup Plain Non-Dairy Milk
- 1½ Cups Strong Brewed Coffee, Cooled
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