This vegan trifle may not be a traditional trifle, but it's one fantastic dessert. You can't go wrong with this gorgeous layered dessert with a layer of moist vegan cake, vegan whipped cream, fresh raspberries, and a sprinkle of golden Oreos.
Incredible is a big word to throw around. Still, I am not joking when I say this Vegan Lemon Raspberry Trifle is INCREDIBLE!
I started working on this recipe because they rotate who brings the birthday treats at my husband's work. The first time I made this, I was blown away by what a delicious dessert it truly is. If you're looking for some other delicious strawberry recipes, then check out these Vegan Hand Pies or this Vegan Strawberry Shortcake.
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Why this recipe works
- It's an easy recipe.
- This is the perfect dessert for a summer party, birthday party, Easter vegan dessert, or anything.
- It's a show-stopper for any special occasions or just because you want something tasty.
- You can make this for a crowd of any non-vegan people, and they would never be able to tell that it's not full of dairy.
- We've even premade this and brought it camping, keeping it in the cooler and having a super decadent dessert.
Ingredients and Substitutions
- Vegan Butter- I wouldn't substitute this for anything. This brings the best flavor and texture to the cake.
- White sugar (cane sugar)- this works best for the flavor of this cake; I wouldn't use brown sugar.
- Coconut milk, canned- It doesn't taste like coconut milk, and it's necessary for the cake. The coconut milk makes the cake insanely moist and delicious; it tastes more like a vanilla cake with berries in it.
- White vinegar- Don't leave this out. This helps with the lack of egg replacers. If you have to, you can use apple cider vinegar.
- Vanilla extract- this gives the cake a nice flavor.
- Lemon extract- If you hate lemon, you can leave this out, but it's not an overpowering lemon flavor.
- Lemon zest- I love the fresh hint that lemon zest brings.
- All purpose flour- you can use an all-purpose gluten-free flour if you need this to be gluten-free.
- Raspberry preserves- You can do the raspberry on raspberry, or you can try any other of these combos. Fresh strawberries with strawberry preserves, fresh blueberries with blueberry preserves, fresh blackberries with blackberry preserves, and fresh marionberries with marionberry preserves. You get the point; the strawberry tastes almost like a shortcake. It's SO good!
- So Delicious whipped topping *or homemade whipped topping- My favorite vegan whipping cream, hands down, is So Delicious Cocoa Whip. It has the best flavor and texture I have tried out of any of them. If you can't find that kind, you can use whatever vegan one you can find. Whole Foods has a vegan version, as well as some other brands. You can also make your own vegan whipped cream using thick coconut cream or full-fat canned coconut milk. I don't have a recipe for that because I just love the So delicious so much.
- Fresh Raspberries- or whatever fresh fruit that matches your jam.
Check out the recipe card at the bottom of this post for full ingredient and quantity information.
How to make a vegan trifle
You're going to start by making the cake portion-
Step 1- Preheat your oven to 350 degrees. I used a Pyrex 9×13 glass pan for the cake. Lightly grease it so your cake doesn't stick. You can also use parchment paper if you want to.
Step 2- I always use my Kitchen Aid stand mixer. You could use a hand mixer if you don't have one. Take a large mixing bowl with the paddle attachment and add all your cake ingredients (wet ingredients and dry ingredients at the same time) except for the raspberry preserves. Start on slow speed until it's combined, and then go to medium-high and blend the batter until it's light and fluffy. This takes about 3 minutes at medium speed. You'll notice a difference after the 3 minutes; it will be more fluffy.
Step 3- Now, you'll take your batter and pour it into your prepared pan. I like to take a spatula and smooth it out.
Step 4- Take spoonfuls of the raspberry preserves and drop them semi-evenly on the top of the cake.
Step 5- Then, you'll swirl your spoon into the cake.
Step 6- Bake for 40-45 minutes; I would start checking it at the 40-minute mark; you'll know it's done when a toothpick comes out clean. **It also depends on your preserves on how quickly your cake will bake. Always remember cakes still bake on the counter a bit.
Step 7- Place the pan on a wire rack to cool. Let this cool completely before moving on to the next step. You can cut the cake into small bite-sized squares when it is cooled.
Let's assemble it
A typical trifle has a specific order while assembling the cake. You will need either a large bowl or a glass trifle bowl.
Step 1- Layer the bottom of the bowl with vegan cake bites
Step 2- Next layer- vegan whipped cream, top layer- fresh berries.
Step 3- Repeat until you get to the top. On the top of the trifle, you want to end with the fresh fruit and then sprinkle some golden Oreos on top. If you don't care about it looking pretty, you can also mix the whole cake with whipping cream and berries like below.
Get a large bowl, mix the cake with So Delicious Coco Whip and the raspberries, and then pour it into the trifle dish.
Then top with more whip cream, raspberries, and crumbled Golden Oreos if you wish. Either way works; the traditional trifle way is more presentable. The Golden Oreos are optional; I just like the look of the crumbs on the top.
Expert Tips and Tricks
- You can make them in little mason jars if you want. You can do the same traditional layers of ingredients; just cut everything into small pieces. These would be so cute for a baby shower or party. Or do a big one in a trifle dish.
- This dessert is great to make ahead of time to let the flavors blend if you make it the night before you're going to serve it. It's still good if you make the day of. Often I'll make the cake the day before so I don't have to wait for it to cool and then assemble it the next day.
- I have made this with strawberry preserves and fresh strawberries before, and I can't decide which one I like better. They are both out-of-this-world delicious, so if you want to try different berries and preserves, do it!
- Make sure you leave plenty of time for the cake to cool before assembling the trifle.
Recipe FAQS
You can take plastic wrap, tightly cover the top of the trifle bowl with the wrap, and place it in the fridge until you're ready to serve it. You can store leftovers in an airtight container in the fridge for up to 4 days.
It won't taste very good frozen due to the whipped cream.
A trifle is typically an English dessert that contains layers of boozy sponge cake or pound cake, custard layers, fresh fruit, and whipped cream. It's always layered and makes a beautiful showpiece. This recipe isn't a traditional English trifle, but it is one delicious vegan dessert. If you're looking for more of a traditional trifle, you could use my vegan vanilla pudding in the mix.
Here are some vegan berry dessert recipes...
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Amazing Vegan Lemon Raspberry Trifle
Ingredients
Cake
- 1.5 sticks Vegan butter,soft
- 1 ¾ cup white sugar
- 1 can coconut milk canned
- 2 TB white vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 3 cups white flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup raspberry preserves
- 1 teaspoon lemon zest
Topping and mixture
- 2 containers So Delicious Whip topping or your own whip cream
- 3 cups or more fresh raspberries
- Golden Oreos for top *optional
Instructions
- Start by preheating your oven to 350 degrees. Spray a 9x13 Pyrex pan with cooking spray and set aside.
- Take your stand mixer fitted with the paddle attachment and add all the cake ingredients BUT the raspberry preserves into the bowl and mix on low, then go to medium and mix for 3-4 minutes. Pour the cake batter into the prepared pan and smooth out. Like the picture above, take drops of raspberry preserves throughout the cake. Then swirl each with a spoon. Smooth out so the cake is even.
- Cook for 40-45 minutes (mine was done in 42 minutes) until a toothpick comes out clean in the middle. Set aside to cool. **The baking time will depend on your preserves, so watch the time.
- Once it's cooled, you can cut it into squares. You can do the presentation in two ways. I prefer to put it in a bowl and mix everything so everything is coated, then pour it into the trifle pan. Or you can layer it in your trifle dish. Do a layer of cake, then whip topping and raspberries, then repeat the layers until you're at the top (this is prettier). Then top the whipped topping on top, then top with raspberries and crumbs or golden Oreos if you desire.
- **I have made this with strawberries as well, replacing it with strawberry preserves and strawberries, and it's out of this world delicious as well!
Notes
- You can make them in little mason jars if you want. You can do the same traditional layers of ingredients; just cut everything into small pieces. These would be so cute for a baby shower or party. Or do a big one in a trifle dish.
- This dessert is great to make ahead of time to let the flavors blend if you make it the night before you're going to serve it. It's still good if you make the day of. Often I'll make the cake the day before so I don't have to wait for it to cool and then assemble it the next day.
- I have made this with strawberry preserves and fresh strawberries before, and I can't decide which one I like better. They are both out-of-this-world delicious, so if you want to try different berries and preserves, do it!
- Make sure you leave plenty of time for the cake to cool before assembling the trifle.
Nutrition
The cake base recipe was inspired by this recipe here- https://namelymarly.com/marlys-vegan-coconut-cake/
Britta Albert says
Have you ever tasted something that took you right back to a memory? That’s what this did for me! It is the perfect balance of sweet and tangy. It taste like summer nights laying on the grass looking at the stars. It tastes like the sunbeams that’s hit your face through the branches of a tree. It tastes like Fourth of July and BBQ’s. Don’t believe me? Try it for yourself and see where it takes you!
Courtneys Homestead says
Thanks so much for your kind review Britta! We love this and I am glad you did too! ❤️❤️
Britta Albert says
Have you ever tasted something that took you right back to a memory? That’s what this did for me! It is the perfect balance of sweet and tangy. It taste like summer nights laying on the grass looking at the stars. It tastes like the sunbeams that’s hit your face through the branches of a tree. It tastes like Fourth of July and BBQ’s. Don’t believe me? Try it for yourself and see where it takes you!