Vegan Mixed Berry Trifle

Vanilla poundcake soaked in blueberry juice, layered with coconut whip cream, blueberries, strawberries, raspberries and blackberries.

For the Poundcake

You will need:

1/2 cup Earth Balance Vegan Butter
1 1/2 cups granulated sugar
6 ounces organic non-GMO tofu
2 cups all-purpose flour
1/2 cups water
2 teaspoons vanilla extract
2 teaspoons baking powder 

Directions

Preheat your even to 350 degrees F. Grease a medium sized dish. For this dessert, the shape doesn't matter! Square, round, you're gonna cut it to fit in your parfait glass so it doesn't matter! In the bowl of an electric mixer, cream the butter and the sugar till fluffy. In a food processor, blend the tofu till smooth. Add to the butter and mix to combine. Whisk together the flour and baking powder. Mix together the water and vanilla. Add the flour and water mixture alternately, beginning and ending with flour. Mix just till combined. Pour into prepared dish and bake for 45 to 55 minutes, till golden brown and s toothpick comes out clean. Let cool. 

For the parfaits, cut cake rounds to fit in your desired glass. With each layer of cake, drizzle on some blueberry juice to soak the cake layer. I used the juice from the bottom of a bag of defrosted frozen blueberries. Next add some coconut whip (the solid coconut cream from the top of a refrigerated can of coconut milk whipped with a couple tablespoons of powdered sugar), then add some fresh berries. Keep repeating till you fill the glass. Finish off with coconut whip, berries, and cake crumbs.