In a mixing bowl, combine gluten-free self-raising flour, cocoa powder, baking powder, ground almonds, and caster sugar. Mix until well blended, then add wet ingredients like plant-based milk and vanilla extract. Stir until smooth and creamy. Pour the batter into a greased baking dish and bake it at 180°C (356°F) for approximately 26 minutes, or until set and a toothpick comes out clean. Allow the brownie layers to cool completely.

In a saucepan, add your chosen cherries and a sprinkle of sugar. Cook over medium heat, stirring occasionally for about 10–15 minutes, until the cherries break down into a thick sauce with a lovely sheen. Once the desired consistency is achieved, take off the heat and allow the cherry compote to cool to room temperature as you prepare the next layer of your Black Forest Trifle.

In a clean bowl, combine plant-based yogurt, vegan protein powder, and a sweetener of your choice. Mix vigorously until the mixture is creamy and well-integrated. Taste and adjust sweetness if necessary. Set aside while preparing to assemble the trifle.

Begin layering your ingredients in a glass trifle dish or individual serving glasses. Start with a layer of brownie pieces, followed by a generous dollop of yogurt custard, then drizzle with cherry compote. Repeat the layering process until you reach the top, ensuring the final layer is yogurt custard. Top it off with fresh cherries and a sprinkle of cacao powder for a touch of elegance.

Once assembled, cover the trifle with plastic wrap or a lid and refrigerate for at least 2–3 hours, allowing the flavors to meld beautifully. For optimal results, chill overnight if time allows.