This gluten free and vegan Berry Trifle is perfect for your next family gathering! With layers of gluten free vanilla cake, coconut whipped cream, and fresh fruit, this is sure to be a dessert everyone will enjoy!

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Trifles are one of my favorite desserts to make because I think they always turn out so pretty and they taste amazing!

It’s also super easy to make them look nice so if you aren’t big into decorating, then trifles are for you!

For this Fresh Berry Trifle I am sharing my recipes for my gluten free and vegan homemade vanilla cake and coconut whipped cream.

If you already have a favorite gluten free cake mix or coconut whipped cream from the store then feel free to use those to make this trifle even easier!

I can’t wait to make this trifle next week to share at our families 4th of July celebration!

I think it’s going to be the perfect festive treat for everyone to enjoy.

So let’s talk about how you make the delicious layers in this trifle.

GLUTEN FREE CAKE RECIPE INGREDIENTS:

For the Gluten Free Vanilla Cake you will Need:

All purpose gluten free flour: I use “Better Batter”. I do not recommend using a bean based all purpose flour for this recipe (like Bob’s Red Mill Baking Flour).
Gluten free oat flour: If you don’t have oat flour on hand, you can make your own. Add rolled or quick cooking oats to a blender or food processor and blend into a fine powder.
Xanthan gum: Omit if your gluten free flour already contains xanthan gum.
Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”.
Maple syrup: Used to sweeten the cake.
Avocado oil: Coconut oil works as well.
Baking powder
Baking soda
Salt
Vanilla

WHIPPED COCONUT CREAM RECIPE INGREDIENTS:

For the Coconut Whipped Cream you will need:

Full fat coconut milk: Refrigerate the cans of coconut milk overnight. This will allow the liquid to separate from the cream and we only want to use the thick cream for this recipe.
Maple syrup: Adds sweetness to the coconut whipped cream topping. Honey can also be used if desired.
Vanilla extract

FRESH BERRIES:

Strawberries
Blueberries

HOW TO MAKE VEGAN GLUTEN FREE VANILLA CAKE:

To Make the Gluten Free Vanilla Cake:

Preheat oven: 350°F.
Prepare Cake Pans: Grease two 6″ round cake pans or a cupcake pan.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
Add Wet Ingredients: Add the remaining ingredients to the bowl and stir until combined.
Bake: Pour batter into two 6″ round cake pans or a cupcake pan (fill 3/4 of the way full if using a cupcake pan). Bake for 25-28 minutes or until a toothpick comes out clean.
Cool: Allow the cake to cool completely before cutting it for the trifle.

HOW TO MAKE COCONUT WHIPPED CREAM TOPPING:

To Make the Coconut Whipped Cream:

Refrigerate Coconut Milk Overnight: This will allow the liquid to separate from the cream. We only want to use the thick cream for this recipe.
Freeze Mixing Bowl: Place your mixing bowl in the freezer for 10 minutes.
Separate the Cream from the Liquid: Open the cans of coconut milk and scoop the thick cream that has risen to the top of the can and put it in a large mixing bowl or stand mixer.
Mix: Using a stand mixer or hand mixer, whip the coconut cream until you can form soft peaks with the cream (about 3 minutes). Mix in the remaining ingredients until well incorporated.
Chill: I recommend chilling the coconut whipped cream for an hour or so before assembling the trifle.

HOW TO ASSEMBLE THE FRESH BERRY TRIFLE:

To Assemble the Gluten Free Trifle:

Cut the cake: into small cubes (about 2″ each).
Cake Layer: Add a layer of the cake cubes to the bottom of a large trifle dish.*
Coconut Whipped Cream Layer: Top the cake layer with 1/3 of the coconut whipped cream.
Fruit Layer: Place a layer of strawberries and blueberries on top of the coconut whipped cream.
Repeat: Continue layering until all cake and coconut whipped cream has been used. I usually get about 3 layers of each.

Notes:

This recipe will also work great served in small glasses to make mini individual trifles if you would like.

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

Fresh Berry Trifle – Gluten Free, Vegan

Author: Morgan | Just What We Eat
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Yield: 8–10 servings 1x

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Ingredients

Scale

For the Cake:

1 cup Better Batter
1 cup
2 tsp
1 tsp
1 tsp ten
1 tsp
1 cup dairy free
3/4 cup
1/4 cup
1 tsp

For the Coconut Whipped Cream:

3
1/2 cup
3 tsp

Other Ingredients:

1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries

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Instructions

To Make the Gluten Free Vanilla Cake:

Grease two 6″ round cake pans.*
Pour batter into two 6″ cake pans or a cupcake pan (fill 3/4 of the way full if using a cupcake pan).

To Make the Coconut Whipped Cream:

Place your mixing bowl in the freezer for 10 minutes.

To Assemble the Trifle:

Cut the cake into small cubes (about 2″ each).
Add a layer of the cake cubes to the bottom of a large trifle dish.*
Top the cake layer with 1/3 of the coconut whipped cream.
Place a layer of strawberries and blueberries on top of the coconut whipped cream.
Continue layering until all cake and coconut whipped cream has been used. I usually get about 3 layers of each.

Notes

This recipe will also work great served in small glasses to make mini individual trifles if you would like.

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