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By Nourishing Amy

Chocolate Lemon Trifles

timerPrep Time: 40

groupsServes: 3-6 People

Light, fruity and dark chocolatey trifles made with a homemade lemon sponge cake, a lemony custard, a chocolate custard and all finished with a creamy whipped vegan coconut cream. Decorate these festive trifles with Divine 85% Dark Chocolate, some crushed cookies and extra lemon for a vegan, easy and impressive dessert.


For the Lemon Sponge Cake

½ cup plant-based milk

1 tbsp lemon juice

½ lemon, zested

¼ cup caster sugar

2 tbsp and 2 tsp sunflower oil

½ tsp vanilla essence

¾ all-purpose flour

¼ tsp baking soda

A pinch of salt

For the Custard Fillings

14oz vegan custard, chilled

2 tbsp cocoa powder

½ lemon, zested

For serving

3-6 crushed amaretti or regular biscuits

7oz coconut cream, from 1 can of full-fat coconut milk, chilled*

½ cup and 3 tbsp icing sugar*

3-6 squares Divine 85% Dark Chocolate Bar

Lemon zest

*or use 7-9oz of vegan whipped cream


Step 1

Place the can of coconut milk for the topping in the fridge overnight. Prepare the lemon sponge: preheat the oven to 350 degrees F and line a 10x7-inch tray (or similar) with parchment paper.

Step 2

Whisk together the plant-based milk, lemon juice, lemon zest, sugar, oil and vanilla till smooth. Sift in the flour and baking soda and add the salt. Whisk to a smooth batter. Pour into the tin and spread out evenly.

Step 3

Bake for 13 minutes, or until golden at the edges and an inserted skewer comes out clean.

Step 4

Cool for 10 minutes then lift out to cool fully on a wire rack.

Step 5

When you are ready to serve, prepare the custards. Divide the custard into two bowls and add the lemon to one and the cocoa powder to the other and whisk/stir till smooth.

Step 6

For the cream: scoop off the solid part (the cream) from the chilled can of coconut milk and weigh out 7oz. Add to a bowl and beat with an electric whisk for 30 seconds. Now add the icing sugar and beat for 1 minute till smooth and fluffy. (or you can whip up the vegan whipped cream, if using). Keep in the fridge till ready to use.

Step 7

Cut out 6 circles from the sponge cake, the same size as your serving jars. Or, you can slice the cake into whatever shapes/sizes you like.

Step 8

To assemble: lay some cake at the bottom of each jar. Top with some crushed cookies, some lemon custard and some chocolate custard. Repeat each layer once more then pipe on the whipped cream.

Step 9

Top with a square of Divine 85% Dark Chocolate, some lemon zest, extra crushed cookies and cake crumbs.

Step 10

Enjoy right away or keep for 1 day in the fridge, covered well.

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