Dessert

Vegan Berry Trifle

Vegan Berry Trifle - This recipe is packed with layers of fresh berries, cake, cream cheese icing, and coconut whipped cream. Fantastic for summer and the 4th of July! | visionsofveggies.com

Look at all those layers of yummy sweet goodness. What’s not to love? This vegan berry trifle is packed with strawberries, blueberries, cake, cream cheese icing, and, to top it all off, coconut whipped cream!

This trifle is perfect for any 4th of July celebrations you might be having. It’s also fantastic for serving a large crowd. There’s a lot to go around and people can scoop out however much they like. Plus, this is a great dessert to make a day or two ahead of time. It holds up really well stored in the fridge.

When I developed this recipe, I specifically wanted to create something with patriotic colors for the upcoming holiday. My first recipe attempt was a layered smoothie. Let’s just say that my attempts at layering it did not turn out so pretty. So, I left the layered smoothie plans behind and starting dreaming of something better, something way more epic. I got the idea for a trifle in my mind and I just had to try it.

Vegan Berry Trifle - This recipe is packed with layers of fresh berries, cake, cream cheese icing, and coconut whipped cream. Fantastic for summer and the 4th of July! | visionsofveggies.comLet’s talk about the different layers:

Cake
I started with a base of vanilla cake. I baked it in a 9” x 13” pan, let it cool, and cut it into cubes.

Cream Cheese Icing
This has to be my favorite layer. In my first attempt of this recipe I tried to adapt a cashew cream cheese into icing by adding powdered sugar and a bit of milk to thin it out. In hindsight, not such a great idea as the milk caused it to separate and it looked very strange. It still tasted great though! However, I thought I could figure out something that worked better, and I did!

I ended up omitting the cashews completely, and added some lemon juice and apple cider vinegar to the vegan butter and powdered sugar to give it a tangy taste that is similar to cream cheese. So good, and way easier than making cashew cream cheese first.

I used ½ cup vegan butter and 1 cup of powdered sugar for the icing. I thought that it was the perfect amount and didn’t make the trifle too rich. On the other hand, if you really love icing, you could always double the amount.

Vegan Berry Trifle - This recipe is packed with layers of fresh berries, cake, cream cheese icing, and coconut whipped cream. Fantastic for summer and the 4th of July! | visionsofveggies.comBerries
Blueberries and sliced strawberries make up the berry layers of this trifle. It is packed with fruit – 6 whole cups! If you wanted to change it up, you could easily swap them out for any other berry.

Coconut Whipped Cream
I don’t think I could call this a trifle without putting some whipped cream on top. Coconut whipped cream is so easy to make and so delicious.

I used 2 cans of coconut milk for this recipe. Make sure to get the full fat version, not light. The cans of coconut milk do need to be refrigerated overnight. To make the whipped cream, we only use the cream that solidifies on top and leave behind the remaining liquid (don’t toss it out though – it’s perfect for adding to smoothies or oatmeal). Once the cream is whipped with a mixer, it becomes light and airy. I have had great luck whipping up the Thai Kitchen brand of coconut milk.

Vegan Berry Trifle - This recipe is packed with layers of fresh berries, cake, cream cheese icing, and coconut whipped cream. Fantastic for summer and the 4th of July! | visionsofveggies.comDon’t have a trifle bowl? No worries! You could always use a large mixing bowl instead.  

If you try this vegan berry trifle, I would love to hear about it! Please rate the recipe in the comments below and let me know how it went. Enjoy!

Vegan Berry Trifle

This vegan berry trifle is packed with strawberries, blueberries, vanilla cake, cream cheese icing, and, to top it all off, coconut whipped cream! Perfect for summer and the 4th of July!

Course Dessert
Cuisine Vegan
Prep Time 40 minutes
Cook Time 35 minutes
Inactive Time 40 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 514 kcal
Author Visions of Veggies

Ingredients

Cake:

  • 1 ½ cups unsweetened almond milk
  • 4 teaspoons apple cider vinegar
  • 6 tablespoons water
  • 2 tablespoons flaxseed meal
  • 3 cups flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 3 tablespoons vegan butter softened
  • 1 tablespoon vanilla extract

Cream Cheese Icing:

  • 1 cup powdered sugar
  • ½ cup vegan butter softened
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • Pinch salt

Whipped Coconut Cream:

  • 2 (14 ounce) cans of coconut milk refrigerated overnight
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon vanilla extract

Fruit:

  • 3 cups sliced strawberries
  • 3 cups blueberries

Instructions

Cake:

  1. Preheat oven to 350 degrees F and grease a 9” x 13” baking pan.
  2. In a small bowl, combine the almond milk and apple cider vinegar. Let sit for 10 minutes.
  3. In another small bowl, combine the water and flaxseed meal to make a flax egg. Let sit for 5-10 minutes.
  4. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, cream the butter and sugar together until well incorporated. The mixture will look a little crumbly. Then, beat in the flax egg and vanilla extract.
  6. Beat in a third of the flour mixture. Once incorporated, add half of the milk and beat until combined. Next, repeat with another third of the flour, then the remaining milk, and finally with the remaining flour.
  7. Spread the batter into the prepared baking pan.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove from the oven and let cool for 10 minutes.
  10. Run a knife around the edges of the cake to loosen it from the pan. Place a wire cooling rack upside down on top of the pan and flip over to transfer the cake to the cooling rack.
  11. Let the cake sit until completely cool.
  12. Once cooled, cut into cubes.

Cream Cheese Icing:

  1. Place powdered sugar, vegan butter, lemon juice, vanilla extract, apple cider vinegar, and salt in a large bowl.

  2. Beat with a mixer until combined and creamy.

Whipped Coconut Cream:

  1. Scoop the cream out from the top of the coconut milk cans and place it in a bowl, leaving behind the liquid.
  2. Add the maple syrup or agave and the vanilla to the bowl.
  3. Whip with a mixer until creamy.

To Assemble:

  1. In a trifle bowl (or a large mixing bowl), build the trifle by adding layers in the following order, from bottom to top:

    -Half of the strawberries
    -A third of the cake cubes*
    -Half of the icing
    -Half of the blueberries
    -A third of the cake cubes*
    -The remaining half of the icing
    -The remaining half of the strawberries
    -The remaining third of the cake cubes*
    -All of the coconut whipped cream
    -The remaining half of the blueberries (gently press them into the coconut whipped cream to keep them in place)

  2. Serve immediately or store in the refrigerator until ready to serve. This will keep for up to 4-5 days.

Recipe Notes

*You may want to push down a little on the cake cube layer once it is in the bowl to make it more compact. This helps to ensure that all of the layers will fit.

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