Description
Summer is in full swing, and these vegan berry trifle cups are an easy and delicious dessert. The perfect dessert with layers of fresh berries, cream, pudding, and cake! It’s so light and refreshing, so make these for your upcoming summer barbecues! It’s a wonderful way to celebrate a holiday like I don’t know, the 4th of July? Or any time of the day! Whatever you prefer!
Ingredients
Scale
Cake:
- 120g (½ cup) – soy milk
- 1 tsp – white vinegar
- 1 tsp – vanilla
- 130g (1 cup) – all-purpose flour, spooned, leveled, and sifted
- 12g (1 tablespoon) – potato starch
- ½ tsp – baking powder
- ¼ tsp – baking soda
- Pinch of salt
- 100g (½ cup ) – sugar
- 60g (¼ cup) – vegetable oil
Pudding
- 1 pack – instant vanilla pudding, I used the Jell-O brand (yes, it’s accidentally vegan!)
- ½ cup (or more) – soy milk, see notes
Whip Cream
- 473g (1 pint) – Silk Heavy Whipping Cream (sub for 473g or 2 cups of coconut cream, see notes)
- 50g (½ cup) – powdered sugar, sifted
- 1 teaspoon – vanilla extract
- 1 packet – Whip It, optional, see notes https://amzn.to/3wVZpn6
Berries
- Half a pack of strawberries
- 1 cup – blueberries
Equipment
- Food scale
- Parchment paper
- (1) 6-inch cake pan
- Mixing bowls
- Whisk
- Saucepan
- Electric hand mixer or stand mixer
- 4 cups or jars for serving
Instructions
Cake:
- Before you start, preheat the oven to 350°F. Grease the cake pan with a little bit of oil and line the bottom with parchment paper.
- Next, in a medium-sized bowl, add in the soy milk, vinegar, and vanilla extract. Whisk to combine. Set aside for 5 minutes to curdle (this is vegan buttermilk).
- Meanwhile, in another medium-sized bowl, add in the all-purpose flour, potato starch, baking powder, baking soda, sugar, and salt. Mix until well combined, set aside until ready to use.
- In the same bowl with the milk mixture, add in the oil, whisk together to emulsify.
- To the bowl with the dry ingredients, pour in half of the wet ingredients. Gently whisk until combined. Then, add in the remaining half and mix until the batter is very smooth and runny.
- Pour the batter into the prepared cake pan. Tap the bottom of the cake pan to release any bubbles from the batter.
- Bake the cake at 350°F for 20-22 minutes or until a toothpick inserted into the center comes out clean and dry.
- Remove the cake from the oven, and carefully place them on a wire cooling rack. Allow it to cool in the pan for 10 minutes. Then, carefully flip the pan over the cooling rack to release the cake. Then, leaving them upside down, allow it to completely cool.
Pudding:
- Follow the instructions according to the box, and add more milk if needed! You are looking for a silky pudding consistency.
Whipped Cream
- In a medium-sized bowl, pour the heavy whipping cream, and with an electric hand mixer, whip the cream on high for about 2-3 minutes until you reach soft-stiff peaks.
- Then, add in the powdered sugar, vanilla extract, and packet of Whip It. At low speed, mix all the ingredients. Once combined, whip the cream again on high for another 30 seconds.
- Cover the bowl and place it in the fridge to chill until ready to use.
Assembly:
- Wash and hull strawberries into small cubes, set aside. Wash the blueberries as well. Pat the berries dry with a clean kitchen towel and crumble the cake into small pieces.
- Working with one jar or cup, fill it first with a layer of cake, then pudding, berries, and whipped cream. Repeat with another layer. Once all the jars or cups have been filled, chill in the fridge for 30 minutes to an hour before serving!
Notes
- Milk substitutes for pudding. I used soy milk to make the pudding, it has more protein than most non-dairy milk so it held up well. I’m not sure how it’ll turn out with different non-dairy milk, so please keep that in mind!
- Subbing for coconut cream. Chill your coconut cream or coconut milk in the refrigerator overnight making sure not to shake or tip the can to encourage the separation of the cream and water. Remove the coconut cream from the fridge and gently flip it over, so that the bottom is now at the top. Drain out the excess liquid, and you should have the thickened cream at the bottom. Scrape it out and whip it for 1 minute, add in the powdered sugar, vanilla extract, and cream stabilizer.
- Use a whipped cream stabilizer. This will help the whipped cream thicken up quickly and increase in volume as well. Since coconut cream can also “melt” quicker, the stabilizer will help it keep its shape for longer.
- Cream stabilizer substitute. If you can’t find Whip It in store, you can use 1 tablespoon of cornstarch. Do not use more than 1 tablespoon because it won’t taste good. So be careful!
- If you’re feeling lazy, you can use substitutes. You can use any premade puddings or whipped creams (like So Delicious Coco Whip!) to fill in the layers. Making sure they are vegan of course!
- No time? Make it the night before. The best thing about trifles is that they can keep for a couple of days in the fridge! It gives it more time for the flavors to soak up into the cake.
- Use any fruit you like! I like strawberries and blueberries in my trifle, but you can use blackberries, raspberries, peaches, bananas, etc!
- You can also add some jam for even more flavor! I like to add in some strawberry jam sometimes, it’s so delicious!
Keywords: vegan, vegan dessert recipe, vegan dessert, vegan trifle recipe, vegan trifle, vegan berry trifle cups, vegan berry trifle, berry trifle, strawberries, blueberries, non-dairy, non-dairy whipped cream, vanilla pudding, vegan pudding
There is no instruction on when to add the sugar to the cake. I guessed and added it to the milk mixture before adding it to the dry ingredients. Fingers crossed I guessed correctly.!
I apologize for that! The way you did it is correct! I hope it turned out great.