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! These vegan berry trifles cups are something to be excited about, first of all, they are vegan and secondly, they're so delicious. Trust me, my friends and coworkers could not stay away from these. 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!
I’ve made vegan trifles before, and while I do love making the big ones, it’s just too many servings. We always end up with a lot left over, and it just ends up sitting in the freezer until someone decides to finish it! This is why I decided to create these vegan berry trifle cups instead. They’re a single serving, easy to eat, less waste, and perfect for small get-togethers or even families. Of course, if you want to serve more people, just double the recipe. It’s the perfect way to serve this dessert, especially if your friends or family want to take them home!
What is a trifle?
Trifle, a classic English dessert, and also in other cuisines. Made with layers of fruit, thin layers of cake commonly soaked in sherry, custard, and cream. If you are serving it to children, you should skip the alcohol. It's still pretty tasty without it! There are so many varieties and flavor combinations of trifles out there.
How to make vegan berry trifle cups:
- Make the pudding. I used instant pudding mix, just because it's easy to make and less hassle.
- Bake the cake. This is the only part that will take a bit of time, but it's really easy! Trust me!
- Make the whipped cream. Another easy thing to make! Simply just whip the cream on high until you get soft peaks. Then add in the sugar, vanilla, and cream stabilizer. Whip it for another minute, and you're done!
- Prep the berries. Clean both the blueberries and strawberries. Then cut the strawberries into small cubes.
- Assemble! In a cup or jar, start by layering the cake, then the pudding, berries, and cream. Repeat!
Top tips for making vegan berry trifle cups:
- Bake the cake first! It's the most "labor" intensive in the recipe. So, to get it out of the way, bake it first!
- If you're feeling lazy, you can use substitutes. You can use any premade puddings or whipped creams to fill in the layers.
- 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!
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
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📖 Recipe
Vegan Berry Trifle Cups
Equipment
- Parchment Paper
- 1 6-inch round cake pan
- Mixing bowls
- Whisk
- 4 cups or jars for serving
Ingredients
Cake
- 120 grams soy milk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 130 grams all-purpose flour
- 12 grams potato starch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 100 grams sugar
- 60 grams vegetable oil
Pudding
- 1 pack instant vanilla pudding (I used the Jell-O brand (yes, it’s accidentally vegan!))
- 120 grams soy milk
Whip Cream
- 1 pint Dairy-free whipping cream (see notes for substitutions)
- 50 grams powdered sugar, sifted
- 1 teaspoon vanilla extract
Berries
- Half a pack of strawberries
- 1 cup blueberries
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 and vanilla extract. 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. 473 grams or 2 cups of 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 and vanilla extract. - 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!
Sherrel says
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.!
Floured Frame says
I apologize for that! The way you did it is correct! I hope it turned out great.