Vegan Berry Trifle Cups

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This stunning Vegan Berry Trifle is a must try, whether you’re a trifle lover or not. Fluffy vanilla cake layered with fresh berries and coconut cream pudding makes the perfect dessert for special occasions, and it’s ready to enjoy in just 30 minutes.

Prep Time30

Total Time30

Course: 30 Minutes or Less, Dessert

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 490kcal

Author: Anjali Shah

Ingredients

2 cups dairy free whipped cream , about half my recipe if making homemade
2 cups cubed vanilla cake/cupcakes , about 4 cupcakes (or you can use store bought lady fingers, angel food cake or pound cake)
2 cups strawberries , blueberries, raspberries (use a mix)
½ cup whiskey , sherry, or brandy (optional, see note)
½ cup jelly or jam , optional (see note)

Pudding/Custard layer:

1 cup raw cashews see note
1 cup coconut cream see note
½ cup dairy free milk I use cashew milk (canned coconut works great for creaminess but has a strong coconut flavor)
¼ cup cane or powdered sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
Pinch sea salt

Instructions

Blend all pudding layer ingredients until you get a thick, smooth and creamy result. Put in the fridge to thicken. How long will depend on how thick you want it. If left overnight it will give the best thickest result. But it will still work having cooled and thickened for at least an hour.
Build the trifle, you can use one big container to build it in or make 4 individual jars. You can also make 8 smaller jars for a lighter treat.

For 4 jars (16 ounce) build as follows:

¼ cup cake cubes
¼ cup pudding
¼ cup berries
¼ cup whipped cream
Repeat
You can also make these in individual 4 ounce jars by cutting these amounts in half.

For one larger container build as follows:

1 cup cake cubes
1 cup pudding
1 cup berries
1 cup whipped cream
Repeat

Notes

My #1 Secret Tip for making vegan berry trifle is to use cake that’s a day old. I figured this out after my first trifle turned soggy because the fresh cake soaked up the pudding too fast. Now I bake the cake the night before and keep it covered until I’m ready to use it. By the next day the cake is just firm enough for layering, and the trifle looks neat and tastes even better.
Chill the pudding well: I always let the pudding chill long enough in the fridge so it thickens nicely. This helps the layers look neat and taste creamy instead of runny.

Pick ripe berries: I choose berries that are sweet and ripe but not too soft. Firm berries look prettier in the trifle and keep their shape.

Layer evenly: I try to keep the layers even so each spoonful has a little bit of everything.

Assemble close to serving time: I usually put the trifle together the same day I plan to serve it. This keeps the cake from soaking up too much pudding too early.

Nutrition