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+ servings
5 from 1 vote

Mason Jar Trifles with Berry Swirl Ice Cream & Vegan Lemon Cake

Author - Gena Hamshaw
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yields: 6 trifles


For the gluten free, vegan lemon cake:

  • 2 large or 3 small lemons
  • 1 3/4 cup unbleached, all-purpose flour (210g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup olive oil or neutral vegetable oil such as safflower or grapeseed
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons cold water

For the mason jar trifles:

  • 1 pint Luna & Larry's Coconut Bliss Summer Berry Swirl ice cream held at room temperature till it's easy to scoop
  • 1-2 tablespoons non-dairy milk
  • 2 cups berries
  • 1/2 recipe gluten free vegan lemon cake, above, cubed (save the rest for tea, dessert, or snacking!)
  • 6 mason jars large 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 flour, 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.