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I’ve always been a little intimidated of trifles: they seemed to require a lot of careful layering, along with a special serving vessel. Plus, I didn’t know the first thing about making either ladyfingers or custard. Then I read this article, and I realized that trifles, like so many other desserts, are actually far more flexible than I gave them credit for; the layering that I thought was supposed to be crisp and tidy, for example, is actually supposedto be gloriously drippy—messy, even.

These mason jar trifles with berry swirl ice cream and vegan lemon cake make things even easier: the single-serve sizing means that you don’t have to assemble more dessert than you need, and the custard layer is a cool, creamy ice cream whip that comes together in about a minute.


For the gluten free, vegan lemon cake:
  • 2 large or 3 small lemons
  • ¾ cup brown rice flour (superfine brown rice flour is ideal)
  • ½ cup chickpea flour
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon fine salt
  • ¾ cup granulated sugar
  • ⅓ cup olive oil or neutral vegetable oil (such as safflower or grapeseed)
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons cold water

Get the Full Recipe HERE

About the Author Hishai

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