Is there any summer dessert as wonderful as Trifle!? Ok, maybe there are a few that are pretty phenomenal, but so is this one. Especially with all of the fresh berries!
We have strawberries and raspberries growing like crazy in our garden almost more than we can eat. (almost.) And then the little girls were just begging me to make a trifle, and it was too hard to resist their cute little faces, so I went ahead and made trifle!
I made a variation on our favorite easy cake from my book and then layered it with that luscious raspberry lemon curd from the other day and tons of fresh berries and whipped cream. DO this. And do it soon.
Lemon Raspberry Trifle- Vegan and Gluten Free
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- Coconut Whipped Cream:
- 2 cups chilled unsweetened coconut cream
- 2 teaspoons vanilla
- ½ cup confectioners sugar
- Lemon Raspberry Cake
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups All Purpose Gluten Free Flour (I prefer Bobs Red Mill )
- ¾ cup sugar (or beet sugar)
- 3 teaspoons baking powder
- 1 teaspoon xanthum gum
- ½ teaspoon kosher salt
- ¼ cup coconut oil, melted
- ½ cup fresh raspberries
- 2 teaspoons lemon zest
- Lemon Raspberry Curd
- 2 cups fresh berries (I used raspberries and strawberries)
Instructions
- For the Coconut Whipped Cream: In a small bowl whisk together the whipped coconut cream, confectioners sugar and the vanilla and then place in the refrigerator until ready to use.
- Preheat the oven to 350 degrees. Spray a 9inch round cake pan with coconut oil spray.
- In a small bowl, combine the coconut milk and the apple cider vinegar and set aside.
- In a medium mixing bowl, combine all of the dry ingredients. Add the melted coconut oil and start mixing into the dry ingredients.
- Add the coconut milk mixture to the bowl and the vanilla extract. Stir until you have a smooth batter. Fold the raspberries and the lemon zest into the batter.
- Pour the batter into the prepared cake pan and gently smooth out the batter.
- Bake the cake for about 25-30 minutes at 350 degrees or until a toothpick inserted comes out clean.
- Let cool and then slice into chunks.
- Layer the cooled cake slices with the raspberry lemon curd and whipped coconut cream.
Print Recipe
It is beautiful. I am trying to imagine what coconut whipped cream tastes like.
Susan- it’s completely delicious and rich and creamy just like regular whipped cream!
Heather, my mouth is watering over this dessert! And it’s so pretty!
What a nice cool summer treat!
Such a tempting dessert Heather!
Wow! So pretty!
What can I replace the xanthum gum with? Not sure I can find this here.
Thanks!
Hi Melodie- I don’t know what you can replace it with? Where are you? You can always order on line?
https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=xanthum+gum
Did you use vanilla extract or almond extract in the cake? You listed one in the ingredients, but the other in the instructions. Thanks!
Sorry Samantha! Technically yes, you could use either! But I meant to have it say vanilla 🙂
Tried it with almond extract today, but without the raspberries. It was a huge hit at work! Thank you!
Oh good! Thanks Samantha- so happy to hear it!
I have been eyeing this for WEEKS as my “I made it through this awful season” treat next weekend. I am so excited to give it a try!!
What size cake pan do you use? Planning to make this while away on vacation so I need to pack all my necessary kitchen tools to take with me!
Also, where do you find Lemon Raspberry Curd?
Thanks!
Hi Amanda! A 9 inch pan and the recipe for the curd is on the site!
Thanks!
Any tips on the “whip cream” mine never got thicker than a liquid consistency
Hi Sarah- Just making sure that you used coconut cream? It will never be as thick as regular whipped cream, but chilling it is the way to get it much stiffer.
Hi are you supposed to add the confectioners sugar to the coconut cream and vanilla to make the chipped cream? Your directions don’t say anything about it but it’s in the ingredients. Also there’s no link or directions on how to make the lemon raspberry curd… where do I find that? This recipe looks amazing just can’t figure out how to make it lol
Darn auto correct ^^whipped cream not chipped cream lol
Yes!!! sorry- typo that I fixed!
HI Kelly- the link is in the chit chat above the recipe, but here is the link: http://heatherchristo.com/2016/08/23/vegan-raspberry-lemon-curd/
Oh lol ok thank you, I was looking for a link and didn’t see it! This looks amazing, thank you for responding
Hi Heather! Would the lemon raspberry curd be ok to make a couple of days ahead of time and kept in the fridge?
Yes! Absolutely Sarah!
Thanks for the reply, Heather! Made this over the weekend and it was a huge hit!
Awesome Sarah! Thank yoU!
Is the coconut milk the kind in a can or carton? Thanks!
My cake didn’t bake all the way through after 1 hour? Help
Hi Pamela, I am so sorry, I am sure that was frustrating. That recipe has been made a hundred times, and it is a sure thing at 25 minutes. Are you at a high altitude? Or your oven is not calibrated? how much was it not cooked after an hour? I imagine it should have been dry as toast by then? Something definitely way off with temperature.
Making this for Easter dinner…daughter is nursing and has had to go “free” for almost everything these days…she loves your recipes.
The cake came out very thick…is it supposed to be? Almost like a scone/biscuit consistency…not completely but pretty close…still wet…it’s in the oven so I hope it turns out.
But would like to know if the cake batter is supposed to be that thick consistency.
yes, GF/vegan cake batter is very thick- not like a dough though? did you get all of the liquid in? shoot- I hope it turned out well.