Fourth of July Vegan Berry Trifle

4th of July Trifle is easy and wonderfully fresh and tasty. Layer yoghurt or whipped cream with cubed pound cake and your favorite red and blue berries. Add a bit of granola if you want to add some crunch. Google image.
4th of July Trifle is easy and wonderfully fresh and tasty. Layer yoghurt or whipped cream with cubed pound cake and your favorite red and blue berries. Add a bit of granola if you want to a bit of crunch. Google image.

How about serving a gorgeous trifle made with layers of pound cake, yoghurt and fresh red and blue berries this 4th of July? You can!

Don’t have one of those big, footed glass bowls? No worries. Make individual servings by layering the ingredients in your favorite glassware. It looks adorable in mason jars decorated with paper flags. For the kids, serve it up in clear plastic cups. Easy and darn cute.

If you are serving the trifle in a large glass bowl, how about adding a sparkler. Please be mindful of children and animals.

Let’s get started.



1/2 cup vegan butter, softened (I like Earth Balance)
1 1/2 cups raw sugar
6 ounces (one half of a box) plain or low fat Silken firm tofu (blending or processing first assures no lumps)
2 cups unbleached all-purpose flour
1/2 cup water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder

Here’s How:

Preheat oven to 350 degrees. Lightly grease a 5 x 9″ loaf pan. Cream together butter and sugar with an electric mixer on medium speed until fluffy. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated. Add water and extracts and do the same. End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.

Recipe from The Blooming Platter


Now on to the trifle.



Vegan pound cake, cubed (about 10 oz)
1-1/2 cups strawberries, sliced
1-1/2 cups blueberries
1-1/2 cups raspberries
4 tubs of Vanilla So Delicious Coconut Milk yoghurt
Fresh mint for garnish (opt’l)
Paper flags for decoration

Here’s How:

Layer a large glass serving bowl with cubed pound cake.
Sprinkle a layer of blueberries. Ladle on a layer of yoghurt.
Repeat with cake, this time with strawberries and raspberries, and the yoghurt.
Repeat, ending with the yoghurt.
Garnish with fresh mint.


Of course you can substitute your favorite vegan “whipped cream” in place of the yoghurt. Or if you have some very ripe bananas lying around, how about using One Ingredient Vegan Ice Cream! You haven’t forgotten about that have you?

Lemon on Lemmon on Lemmon Pound Cake. By Vegan Mother Hubbard. Source image.
Lemon on Lemmon on Lemmon Pound Cake. By Vegan Mother Hubbard. Source image.

Or how about using lemon pound cake and layering with lemon curd. I tried this variation two years ago and it was awesome.

You’ll mostly likely need to make your own lemon curd. It’s really easy.

Here’s a vegan lemon curd recipe from And for a show stopping vegan lemon pound cake recipe, try this one: Lemon on Lemon on Lemon Vegan Pound Cake from Vegan Mother Hubbard. Sandra Kohlman veganized a Martha Stewart recipe. Wonderful all by itself.

Okay, I have to stop. I am salivating all over the keyboard.

Isn’t it wonderful being a vegan? It’s all (so very, very) good.

Trifle recipe inspired by an article in the Christian Science Monitor, July 1, 2011 which I made vegan.

8 thoughts on “Fourth of July Vegan Berry Trifle”

    1. That’s great Mary. It may not be as hard as you think. Some people jump right in and others do it a little at a time.

      Whatever you do, please do not allow yourself to be judged. Many people hold themselves and others to impossible ideals. Don’t get involved in that kind of thinking. Think instead of how many lives you are already saving.

      Vegan food bloggers are the ones who inspire me.Their food is out of this world with recipes I would never have thought of. One even got me to try tofu, of which I have never been much of a fan. Amazing!

      We have some really cool recipes here and also at our Advocate From Your Plate website — Regards, Vivian


      1. Vivian, thank you for the link. I am going to save it. Yes, I think you are right about working towards a goal a little at a time. I gave up drinking cow’s milk several years ago and now only drink soy milk or almond milk. I never order a veggie burger with cheese and I don’t eat eggs. However, you have to be careful because eggs are oftentimes in other foods, including veggie burgers. I’ve given up ice cream and now only treat myself with sorbet. So it is a process. I did watch “Ghosts in Our Machine” on CNN and that documentary was an eye opener. The cruelty we exhibit toward our animals is truly horrific.

        By the way, I love your name. I went to St. Vivian grade school in Cincinnati years ago. I’ve always loved the name.


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