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+ servings
An overhead image of a mason jar that's filled with red raspberries, cubes of lemon cake, and ice cream.
5 from 5 votes

Vegan Mini Trifles with Ice Cream & Lemon Cake

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling time 2 hours
Total Time: 45 minutes
Yields: 6 trifles

Ingredients

For the vegan lemon cake:

  • 1 3/4 cup unbleached, all-purpose flour (210g; substitute an equal amount of a gluten-free, all-purpose flour blend)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 3/4 cup cane sugar (150g)
  • 1/3 cup avocado oil (80ml)
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons cold water (250ml)
  • 1/4 cup freshly squeezed lemon juice (60ml)

For the mason jar trifles:

  • 1 pint vegan vanilla or berry flavored ice cream, softened at room temperature until easy to scoop
  • 1-2 tablespoons non-dairy milk
  • 2 cups berries
  • 1/2 recipe vegan lemon cake, above (save the rest for tea, dessert, or snacking!)
  • 6 8 oz mason jars (240ml)

Instructions

  • Preheat your oven to 350F. Lighly oil and line an 8 x 8 or 9 x 9 square baking pan with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the lemon zest.
  • In another, medium mixing bowl, whisk together the sugar, 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 (a few small lumps are OK).
  • Pour the batter into your baking dish. Transfer to the oven 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 non-cubed 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/60ml) ice cream. Repeat, then repeat with all remaining mason jars. Finish each jar with a generous scoop of ice cream on top. Serve immediately.

Notes

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.