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!

Rapberry lemon Trifle- Vegan and Gluten Free from HeatherChristo.com

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!

Rapberry lemon Trifle- Vegan and Gluten Free from HeatherChristo.com

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.

Rapberry lemon Trifle- Vegan and Gluten Free from HeatherChristo.com

Lemon Raspberry Trifle- Vegan and Gluten Free
Author: 
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
  1. 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.
  2. Preheat the oven to 350 degrees. Spray a 9inch round cake pan with coconut oil spray.
  3. In a small bowl, combine the coconut milk and the apple cider vinegar and set aside.
  4. In a medium mixing bowl, combine all of the dry ingredients. Add the melted coconut oil and start mixing into the dry ingredients.
  5. 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.
  6. Pour the batter into the prepared cake pan and gently smooth out the batter.
  7. Bake the cake for about 25-30 minutes at 350 degrees or until a toothpick inserted comes out clean.
  8. Let cool and then slice into chunks.
  9. Layer the cooled cake slices with the raspberry lemon curd and whipped coconut cream.

 

Print Recipe  

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!

Rapberry lemon Trifle- Vegan and Gluten Free from HeatherChristo.com

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!

Rapberry lemon Trifle- Vegan and Gluten Free from HeatherChristo.com

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.

Rapberry lemon Trifle- Vegan and Gluten Free from HeatherChristo.com

Lemon Raspberry Trifle- Vegan and Gluten Free
Author: 
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
  1. 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.
  2. Preheat the oven to 350 degrees. Spray a 9inch round cake pan with coconut oil spray.
  3. In a small bowl, combine the coconut milk and the apple cider vinegar and set aside.
  4. In a medium mixing bowl, combine all of the dry ingredients. Add the melted coconut oil and start mixing into the dry ingredients.
  5. 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.
  6. Pour the batter into the prepared cake pan and gently smooth out the batter.
  7. Bake the cake for about 25-30 minutes at 350 degrees or until a toothpick inserted comes out clean.
  8. Let cool and then slice into chunks.
  9. Layer the cooled cake slices with the raspberry lemon curd and whipped coconut cream.