Oral Allergy Syndrome Friendly Black Forest Trifle
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Learn more →Ingredients
10 servings
For the chocolate cake
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
For the cherry layer
- 2 cans (14.5 oz each) pitted tart cherries in juice
Ingredient noteCanned cherries are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 3 tbsp kirsch (cherry brandy)
For the whipped cream
- 3 cups heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For serving
- 2 oz dark chocolate, shaved or grated (optional)
- 10 fresh or jarred maraschino cherries, for garnish (optional)
Can be omittedmaraschino cherries
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper.
- 2
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar until evenly combined.
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