1pintvegan vanilla or berry flavored ice cream, softened at room temperature until easy to scoop
1-2tablespoonsnon-dairy milk
2cupsberries
1/2recipevegan lemon cake, above (save the rest for tea, dessert, or snacking!)
68 ozmason 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.