1/2recipe gluten freevegan lemon cake, above, cubed (save the rest for tea, dessert, or snacking!)
6mason jarslarge enough to hold about 7-8 fluid ounces
Preheat your oven to 350F. Lightly oil and flour an 8 x 8 or 9 x 9 square baking pan. Zest and then juice the lemons; you should have about 1/3 cup juice and a couple tablespoons zest.
In a large mixing bowl, whisk together the brown rice flour, chickpea flour, potato starch, tapioca starch, xanthan gum, baking soda, baking powder, salt, and sugar. In another bowl, whisk together the oil, vanilla, cold water, and lemon juice. Add these wet ingredients to the dry ingredients and stir until the batter is well incorporated and smooth (don't be afraid to mix well; without gluten in the batter, over-mixing isn't a big deal).
Pour the batter into your baking dish and bake for 35-40 minutes, or until the top and edges of the cake are golden and the center is solid. Allow the cake to cool completely. Cut the cake in half, then cut half of it into cubes. The remaining half can be wrapped or transferred to an airtight container and stored at room temperature for up to 3 days, or frozen for up to 6 weeks.
To make the trifles, transfer the ice cream to a mixing bowl. Add a tablespoon or two of non-dairy milk and use a spatula to stir the ice cream until it has a swirled, soft, almost "whipped" texture. Place a small handful berries at the bottom of each mason jar, then top with a layer of cubed lemon cake and a layer (about 1/4 cup) ice cream. Repeat, then repeat with all remaining mason jars, finishing with a generous scoop of ice cream on top. Serve quickly!
In place of the flour blend here, you can use 1 3/4 cups all-purpose or whole wheat pastry flour, or you can use 1 3/4 cups of a trusted gluten-free, all-purpose flour blend.