apple pie trifle
Fall desserts are calling!
Like many food lovers, I can’t resist the call of apple-themed desserts when fall rolls around. Before long, inboxes everywhere will be flooded with apple pies, crisps, and tarts. And most of these indulgent apple treats will be loaded with butter, phyllo, and tons of sugar.
What’s a health-conscious, apple-obsessed, dessert-loving gal to do?
Exactly what she does best — reinvent the classics!
For me, the inspiration behind almost every recipe I create is how can I make this not just healthier, but truly healthy? I’m always thinking about how to swap out ingredients to reflect a more whole-food lifestyle while keeping the essence intact. Oh, and most importantly—how do I make it taste delicious?
A few weeks ago, my seasonal apple journey began with a raw apple pie experiment. The crust was made from pecans and walnuts, and I topped it with a cinnamon-spiced mountain of sautéed apples. It was gorgeous and flarvorful, but... it just didn’t work.
The slices were too heavy to hold together, and serving it turned into a messy apple avalanche. I ate the whole thing anyway (obviously!), but when it comes to a family-sized dessert, it wasn’t functional—it was frustrating.
So, back to the drawing board.
Then it hit me: What was mom’s go-to dessert?
Trifle. Always trifle.
And that’s how the idea for an apple-themed trifle came to life. After some brainstorming and testing, it clicked.
The result? A hit! The whole family, including my toddler, absolutely devoured it.
This plant-based apple pie trifle is gluten-free, low in sugar, and doesn’t rely on coconut oil or butter. A total win for flavor, health, and ease!
Apple Pie Trifle
Makes 8 servings
This is an easy, fuss-free fall dessert you can make ahead of time. I like to let the trifle sit in the fridge for a few hours, so the cake soaks up the cream and warming spices. It’s great for a crowd and is a wonderful follow up to a filling, holiday meal.
Oat Cake
1½ cups (135 g) oat flour (gluten-free if needed)
½ cup (50 g) almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
¾ cup (190g) unsweetened applesauce
½ cup (120 ml) unsweetened soy milk
1 tsp (5 ml) pure vanilla extract
2 tablespoons (30 ml) fresh lemon juice
Cashew Cream
1 cup (140 g) cashews, soaked in hot water for 1 hour
¼ cup (60 ml) maple syrup
½ cup (120 ml) unsweetened almond or soy milk
½ teaspoon pure vanilla extract
Pinch sea salt
Apples
5 apples, any variety
2 tablespoons (30 ml) lemon juice
1 tablespoon (9 g) arrowroot starch
3 tablespoons (36 g) coconut sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
HOW-TO
Preheat the oven to 350ºF and line an 8-inch (20 cm) square baking dish with parchment paper.
In a medium bowl mix the oat flour, almond flour, baking powder and soda, and salt. Set aside.
In a separate small bowl whisk together the applesauce, soy milk, vanilla, and lemon juice and pour this wet mixture in with the dry ingredients. Mix until no dry spots remain.
Pour the batter into the parchment lined pan. Bake the cake in the oven for 22 to 24 minutes until firm to touch in the middle. Remove from the oven and let the cake cool completely in the pan on a cooling rack.
While the cake is cooling, make the cashew cream. Drain the cashews and discard the soaking liquid. Place the cashews in the blender along with all the other cream ingredients. Blend on high until completely smooth. Transfer to a lidded container and refrigerate until needed.
Now onto the apples. Peel the apples and cut them into ¼ inch (0.6 cm) slices and place them in a large non-stick sauté pan. Add the lemon juice, arrowroot starch, coconut sugar, cinnamon, nutmeg, and allspice and sauté over medium heat for 10 to 15 minutes until the apples are tender. Stir often. The apples will release some liquid, but you will likely need to add several tablespoons of water to prevent sticking. Be sure to cook until any added water is cooked off.
Remove the apples from the heat and set aside to cool.
Now it’s time to assemble. Tear the cake into bite sized pieces and place a little less than ½ of the cake in the bottom of a medium to large serving bowl. Evenly spoon a little less than half of the cashew cream onto the cake and then top with a little less than half of the apples.
Repeat the layers (cake, cream, apples) one more time using up all the cake, cream, and apples.
You can enjoy the trifle right away or cover it tightly and refrigerate it for 6 to 8 hours. When ready to serve, spoon into bowls and enjoy!
Leftovers will keep in the fridge for up to 5 days.
NOTES
You can also serve this trifle warm by assembling it while the cake is just cool enough to handle and the apples are hot.
Printable Recipe
Substitutions
Cashew Cream: If you’re looking for a cashew cream alternative, use a plant-based yogurt or swap half the cashews in the cream for an equal amount of firm silken tofu and reduce the milk by half. This would reduce the fat and increase the protein.
Apples: You could use pears instead of apples and prepare them the same way. If you’re making this dessert in the summer, you could omit the sautéed apples altogether, instead layer the trifle with fresh berries — blueberries, raspberries, and strawberries would be delicious!
Coconut Sugar (in the apples): If you don’t have coconut sugar, you can use brown sugar for the sautéed apples.
Cake: I love this oat cake even though it’s supremely plain. There’s no sugar or spices but there’s something about it. However, if you want to swap another cake you like or one you have on hand, feel free to do so! My only suggestion would be to stay in the simple, vanilla cake lane.
Soy Milk (in the cake): I like soy milk in the cake as it creates a thicker batter, but you can use whatever dairy-free milk you have on hand.
This was yummy! A big hit with the family!