Vegan Lemon Blackberry Trifle
Hello & Happy Thursday!
Truth, I actually thought today was Wednesday! (drowning in work and wedding planning lol)
This week I produced a three layer tier cake. While it was fun, it was much more involved than the standard cake I make requiring double the ingredients. After cutting down the cake to make it the right shape, I noticed that I had tons of excess cake leftover. For those who make such cakes on the regular, I’m sure tossing the scraps is commonplace.
As a true foodies though, I hate wasting and just couldn’t toss something that tasted so good! I brain stormed for a few moments and knew right away what I should make..
I love trifles as it’s a wonderful way to mix things up, you can make them fruit forward or as rich as you want, it’s not just your typical cake with heavy icing and the coconut whip adds a lightness to it that won’t be overwhelming to your tastebuds! Also, it’s aesthetically gorgeous and perfect for spring!
While I love trifles, creating the perfect vegan cake can be somewhat tricky. If the binder isn’t efficient it can fall apart. If there isn’t enough butter it can be too dry and the list goes on and on! However, while my icing skills are not where I want them to be (takes practice), I have the perf vegan cake down pat!
What I love about this dish is, everything! Simple, easy, light, fruity, can be paired with whatever fruit you’re craving, aesthetically pretty, affordable, the most moist (hate that word) cake you’ve ever tried, lower sugar than most recipes and won’t leave your tastebuds feeling overwhelmed!
If you love effortless spring forward dessert concepts..
You have to try my recipe for a vegan Lemon Blackberry Trifle!
Why this recipe rocks:
Great for entertaining
Yields 8 to 10 servings
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1 1/2 cups vegan butter
- 1 cup sugar
- 4 tbsp Follow Your Heart vegan egg powder (combined with 1/2 cup almond milk or lime juice)
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 2 3/4 tsp baking powder
- 1/2 cup almond milk and squeeze of lemon (combined)
- 2 cans full fat coconut milk (chilled in fridge overnight, solid portion only)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- skip 1/2 squeeze lemon, (use lemon extract as the juice will make the whip curdle)
- 2 tsp lemon zest
- 2 cartons blackberries
- Preheat the oven to 350°F, Line 2 8-inch cake pans with parchment paper in the bottom and grease the sides. Beat the vegan butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the vegan egg with lemon juice/almond milk, and vanilla and beat on medium speed for about 1 minute (add lemon zest if desired!). The texture of the batter will change and become thicker and may seem a little curdled.
- Combine the flour, sea salt, baking soda and baking powder in a medium sized bowl. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated. Add about half of the milk/lemon juice combo and beat on medium speed until incorporated.
- Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition. There should be three total additions of dry ingredients and two total additions of milk. End with the dry ingredients. The batter will be thick and glossy.
- Divide the batter evenly between the cake pans and spread evenly. Bake for 30-33 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Don’t be alarmed if the tops are a little browned, that is normal. Remove cakes from oven and allow to cool for 3-5 minutes. Remove cakes from pans to cooling racks and cool completely before adding to dish.
- To make the coconut whip add the ingredients to the bowl of a standing mixer. Sift in the powdered sugar for a smoother texture!
- To assemble, layer the cake, blackberries, coconut whip into a trifle dish and top with lemon zest! Refrigerate until ready to serve.