This vegan trifle may not be a traditional trifle, but it’s one fantastic dessert. With a layer of moist vegan cake, vegan whipped cream, fresh raspberries, and a sprinkle of golden Oreos, you can’t go wrong with this gorgeous layered dessert.
Incredible is a big word to throw around. Still, I am not joking when I say this Vegan Lemon Raspberry Trifle is INCREDIBLE! I’m going to tell you something that might disappoint some people.
I am not a lemon lover; there, I said it.
You’ll likely never see me make a lemon bar on this site because I just can’t get down with it.
I have had a lemon brownie that I did enjoy, but lemon bars are going too far for me.
I am more of a hint of lemon than a full-blown-out lemon.
Does anyone else feel me?
With that being said, I can get down with a hint of lemon.
I started working on this recipe because they rotate who brings the birthday treats at my husband’s work.
My husband said this coworker loved lemon and raspberry, so I got to thinking.
I knew I wanted to make some sort of vegan trifle recipe for the blog and decided this had to be it.
The first time I made this, I was blown away by what a delicious dessert it truly is.
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.
I have on many occasions.
No one has ever turned their nose up to it, and when you make it, you will know why!
This is the perfect dessert for a summer party, birthday party, Easter vegan dessert, anything.
It’s a show-stopper for any special occasions or just because you want something tasty.
What is a trifle?
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.
What is a vegan trifle?
A vegan trifle is the same as a traditional trifle but made with all vegan ingredients.
Can I make this vegan dessert ahead of time?
Yes, it’s great 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.
Can you make this recipe an individual trifle?
Yes, 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.
Can I use different fruit flavors in this vegan trifle?
Yes, here are some ideas.
- Fresh strawberries with strawberry preserves
- Fresh blueberries with blueberry preserves
- Fresh blackberries with blackberry preserves
- Fresh marionberries with marionberries preserves
I think you get the point; the strawberry one tastes almost like a strawberry shortcake. It’s SO good!
What kind of whipping cream is best for this vegan dessert?
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.
Does the cake taste like coconut?
No, it doesn’t. The coconut milk makes the cake insanely moist and delicious; it tastes more like a vanilla cake with berries in it.
What do you need to make this Incredible Vegan Lemon Raspberry Trifle?
For the full recipe, take a look at the recipe card.
- Vegan Butter
- white sugar (cane sugar)
- coconut milk, canned
- white vinegar
- vanilla extract
- lemon extract
- lemon zest
- all purpose flour
- baking powder
- baking soda
- raspberry preserves
- So Delicious whipped topping *or homemade whipped topping
- Fresh Raspberries
How do you make this vegan trifle?
This dessert is SO easy to make; that’s another bonus!
You’re going to start by making the cake portion-
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.
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 on medium speed.
You’ll notice a difference after the 3 minutes; it will be more fluffy.
Now you’ll take your batter and pour it into your prepared pan.
I like to take a spatula and smooth it out.
Then take spoonfuls of the raspberry preserves and drop them semi evenly on the top of the cake.
Then you’ll take your spoon and swirl it into the cake.
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 quick your cake will bake.
Always remember cakes still bake on the counter a bit.
Place the pan on a wire rack to cool.
Let this cool completely before moving on to the next step.
When the cake is cooled, you can cut it into small bite-sized squares.
Let’s assemble the vegan trifle
A typical trifle has a specific order while assembling the cake.
You will need either a large bowl or a glass trifle bowl.
It goes in the following order
- Bottom of the bowl- vegan cake bites
- Next layer- vegan whipped cream
- Top layer- fresh berries
- 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.
***I have made this with strawberries 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!
How do you store this amazing vegan trifle?
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.
Can you freeze trifle leftovers?
It won’t taste very good frozen due to the whipped cream.
Want some other vegan berry dessert recipes?
- 1.5 sticks (6 oz) Earth Balance Vegan Butter, soft
- 1 3/4 cup white sugar
- 1 can coconut milk, canned
- 2 TB white vinegar
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 3 cups white flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup raspberry preserves
- 1 tsp 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
- 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 throw 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 cake into prepared pan and smooth out. Like the picture above, take a drop full of raspberry preserves on 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!
Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 557Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 321mgCarbohydrates: 104gFiber: 5gSugar: 57gProtein: 7g
The calories are computer generated and may not be 100% accurate.
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.
The cake base recipe was inspired by this recipe here- https://namelymarly.com/marlys-vegan-coconut-cake/