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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!

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



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


To Make the Gluten Free Vanilla Cake:

  1. Grease two 6″ round cake pans.*
  2. 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:

  2. Place your mixing bowl in the freezer for 10 minutes.

To Assemble the Trifle:

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


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