Amazing Vegan Lemon Raspberry Trifle
Prep Time10 minutes mins
Cook Time42 minutes mins
Total Time52 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 or more depending on serving size
Cake
- 1.5 sticks (6 oz) Earth Balance 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 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. Now take a drop full of raspberry preserves on the cake, like the picture above. 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 into squares. You can do the presentation in two ways. I prefer to put it in a bowl and mix everything together, so everything is coated, then pour it into the trifle pan. Or you can layer it in your trifle dish. By doing 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 with strawberry preserves and strawberries and it's out of this world delicious as well!