Vegan trifle cups are perfect for the USA's Independence Day, but you really don’t need to be celebrating anything to enjoy one! It’s made with the best vegan vanilla cake ever, but you can also use a box mix or even Graham crackers in a pinch.
- 4 cups of batter vanilla cake, cut into 1/2" cubes (See Notes)
- 1 1/2 cups strawberries, sliced
- 1 cup strawberries, whole
- 1 1/2 cups blueberries, sliced
- 1 cup blueberries, whole
- 1 1/2 cups whipped coconut cream (homemade or store-bought)
- optional: 1 1/2 cups custard (See Notes)
- optional: 1/2 cup brandy or sherry
For Whipped Coconut Cream:
- 360 grams (~ 1 1/2 cups; 1 standard can) coconut cream, chilled
- 2 tablespoons powdered sugar (or sweetener of choice)
- optional: pinch of cream of tartar (for longer holding power)
Coconut Whipped Cream:
- Place the chilled coconut cream into a medium-sized bowl. Add the powdered sugar (or another sweetener of choice) and the optional cream of tartar, and whip with an electric mixer/whisker.
- It will likely look grainy at first, but just keep whisking! After about 2 minutes of whisking the coconut cream should be smooth and fluffy. Doing this by hand is possible, but took me over 10 minutes vigorously whisking with a balloon whisk.
- Chill in the fridge for at least 2 hours. It can be stored in an airtight container in the refrigerator for up to 4 days.
Optional: Soaking Cakes in Liquor
- Meanwhile, if using liquor, place all the cubed pieces of cake into a large bowl and pour over the liquor. Refrigerate for at least 2 hours so that the cake soaks up the liquid.
- Start by layering the pieces of cake, then pipe (or simply spoon) the coconut cream on, place the berries, and repeat. Finish with whole pieces of fruit to decorate. If adding custard as well, do it before the coconut cream layer.
- You can also use shorter cups and place only one layer of each ingredient.
- Trifle doesn't hold up too well once assembled—store in the refrigerator for up to 24 hours if you must. Longer than that and the fruits' colors will bleed into the cream layers. The best way of storing trifle for longer is to refrigerate or freeze each layer individually and to assemble them right before serving.
Cake — You can use a square (8" or 9") pan, an 8" round pan, or even cupcake tins to bake 4 cups of cake batter. I'd suggest a wider square tin (9") to get minimal doming and neat cubes, but a cupcake tin is the fastest option. A regular box mix cake also yields about 4 cups of batter, so feel free to go that route as well! In a pinch, even crushed-up Graham crackers will work.
Coconut Cream — Use a brand that has guar gum added for smoothest results. Full fat coconut milk (canned, not ones sold in cartons) will work too, but you may need to use about 1.25x more of it for similar results. Refrigerate the coconut cream (or milk) overnight, placing the can upside down, to be able to scoop out the cream without any additional water.
Custard — Classic English trifle has a layer of custard, so you can add it to the recipe as well! This burned pudding recipe has a great custard layer. You can make 1/4 of that recipe, leaving out the mastic gum.