Trifle has always been one of my favorite desserts to bring to summer gatherings. It is easy to share, looks beautiful in a glass bowl, and everyone gets a little bit of every layer.

This version is dairy free, so more people at the table can enjoy it. I swap in oat milk for the cake and custard, and use coconut whipped topping on top.

Skipping the dairy really matters if you or someone you know cannot have it, and it is nice to have a treat everyone can share.

The berries are the star here. Fresh mixed berries tossed with a little sugar and lemon juice turn soft and glossy, and their juice soaks right into the cake.

You do need a little patience while it chills in the fridge, but it is worth the wait. Here is how I put mine together.

Why This Recipe Is a Keeper

Completely Dairy Free – Every layer uses oat milk, vegan butter, and coconut topping, so this creamy dessert is safe for anyone skipping dairy.

Fresh Summer Flavor – Juicy mixed berries tossed with lemon and sugar taste bright, sweet, and perfectly ripe in every single bite.

Soft and Creamy Texture – The cake soaks up berry juice and custard, turning soft, moist, and melt-in-your-mouth tender.

Looks Stunning – Colorful layers of berries, golden cake, and fluffy topping make this trifle a gorgeous centerpiece for any table.

Here’s What You’ll Need

For The Vanilla Cake

1 1/2 cups All-Purpose Flour
3/4 cup Granulated Sugar
1 1/2 tsp Baking Powder
1/4 tsp Fine Sea Salt
3/4 cup Unsweetened Oat Milk
1/3 cup Neutral Oil
1 large Egg
2 tsp Pure Vanilla Extract

For The Vanilla Custard

2 cups Unsweetened Oat Milk
1/3 cup Granulated Sugar
3 tbsp Cornstarch
2 tbsp Vegan Butter
1 tsp Pure Vanilla Extract

For The Berry Layers

4 cups Mixed Fresh Berries
1/4 cup Granulated Sugar
2 tbsp Fresh Lemon Juice
2 cups Dairy-Free Coconut Whipped Topping

How to Make It

Step 1

Heat the oven to 350 degrees F and grease an 8-inch square baking pan. Whisk the flour, 3/4 cup granulated sugar, baking powder, and salt together.

Step 2

Whisk the oat milk, oil, egg, and 2 teaspoons vanilla extract in a separate bowl. Stir the wet mixture into the dry ingredients just until smooth.

Step 3

Spread the batter in the prepared pan and bake for 24 to 28 minutes. Cool the cake completely, then cut it into 1-inch cubes.

Step 4

Toss the mixed berries with 1/4 cup granulated sugar and lemon juice. Let them stand for 20 minutes so they become glossy and release some juice.

Step 5

Whisk 2 cups oat milk, 1/3 cup granulated sugar, and cornstarch together in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling.

Step 6

Remove the custard from the heat and stir in the vegan butter and 1 teaspoon vanilla extract. Cover the surface and refrigerate until cold.

Step 7

Layer half of the cake cubes, berries and their juices, vanilla custard, and coconut whipped topping in a trifle bowl. Repeat each layer once more.

Step 8

Refrigerate the trifle for at least 3 hours so the cake absorbs the berry juices and custard, then serve cold.

Recipe Tips

Cool The Cake Completely Before Cutting

Wait until your vanilla cake is fully cool before you cut it into cubes. If it’s even a little warm, the cubes will crumble and turn mushy when you toss them into the trifle.

From my experience, the safest move is to bake the cake earlier in the day, or even the night before. A fully cooled cake holds its cube shape and soaks up the berry juices without falling apart.

Whisk The Custard The Whole Time

When your custard is cooking on the stove, keep whisking it nonstop until it turns thick and starts bubbling. The cornstarch can clump or stick to the bottom of the pan the second you stop moving it.

My favorite trick here is to keep the heat at medium, not high. Rushing it on high heat gives you lumpy custard, and you want it smooth and glossy for the layers.

Press Plastic Wrap Onto The Custard

After you take the custard off the heat, press a piece of plastic wrap right onto the surface so it touches the custard completely. This stops that rubbery skin from forming on top as it chills.

You’ll get the best results if you let it get fully cold in the fridge before layering. Warm custard will melt your coconut whipped topping and make the whole trifle runny.

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