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Vegan Trifle Cups with Berries

  • Author: Maša Ofei
  • Prep Time: 4 hours
  • Assembly Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 5 Serves


These berry-filled vegan trifle cups are the perfect refreshing dessert for any occasion. Light and fluffy, you won’t feel naughty eating a cup of this goodness!


Cake layer:

Cream layer:

Custard layer:


  • 5 tablespoons raspberry jam
  • Berries, for layering (I made some with blackberries and raspberries and others with blueberries and strawberries.)
  • Vegan dark chocolate (optional)


  1. Vanilla cake: Use only half the recipe as you will need half the amount of sponge that the cake makes.
  2. Instead of a cake tin, you’ll be baking it in any flatter baking tray that is approximately 24cm x 24cm / 9.45 inches x 9.45 inches. Line it with parchment paper before baking for around 20-30 minutes. It’s done when a skewer comes out clean.
  3. Remove from the oven and let it cool completely.
  4. Coconut whipped cream: Make the cream. Once made, set aside in the fridge for 2 hours to set.
  5. Custard: Make the custard. You can adjust the cornstarch depending on how thick you’d like the custard. This is totally personal preference. 
  6. Once all the ingredients for your trifle are cool and set, you’re ready to start assembling.
  7. Before you get started, cut the sponge into smaller squares so it’s easier to place inside the ramekins or glasses that you’re using. (My glasses hold 420ml / 14.2 ounces.)
  8. Assembly: Distribute all ingredients equally between the 5 glasses starting with the cake. Place a couple of pieces of cake on the bottom of the glass and press it down to have no holes/empty pockets. Followed by a tablespoon of jam spread over the cake evenly.
  9. Next is the custard, followed by the first layer of berries. From there, you add the whipped cream and another layer of berries.
  10. Finish it off with shaved dark chocolate and set it in the fridge for at least an hour before serving. This dish is best served cold. I like to leave mine for a minimum of two hours to let the flavours infuse a little more.


Want a hint of passionfruit? Fold my passionfruit curd into the coconut cream, or add it as a new layer for extra deliciousness! 

  • Diet: Vegan

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