Amazing Vegan Lemon Raspberry Trifle
The pictures of this AMAZING vegan lemon raspberry trifle do not do it justice. You need to make this!
Servings: 8 or more depending on serving size
Calories: 557kcal
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
Storing- 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.
Freezing- I don't recommend freezing this assembled but, you can freeze the cake by itself.
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.
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 104g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 321mg | Fiber: 5g | Sugar: 57g