Vegan Lemon Berry Cake Parfaits

These vegan lemon berry cake parfaits have layers of lemon cake, berry sorbet, coconut cream, and naturally dyed coconut sprinkles. Perfect for a refreshing and vibrant springtime dessert. They're healthy too!

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All You Need

  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • 1½ cup spelt flour
  • ½ cup buckwheat flour
  • ½ cup baking stevia
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 3/4 cup unsweetened almond milk
  • ¼ cup applesauce
  • ¼ cup coconut oil
  • ⅓ cup lemon juice
  • 3 tbsp lemon zest
  • 1 tsp Club House Pure Vanilla Extract


  1. Prepare the flax eggs and place in fridge to set.
  2. Preheat oven to 350F.
  3. In a large bowl combine the dry ingredients.
  4. In a smaller bowl combine wet, including the gelled up flax egg. Add to dry and mix until combined, do not to over mix!
  5. Line the bottom of two 8in cake pans with parchment and lightly grease the edges.
  6. Divide the batter into the cake pans. Bake for 22-25 minutes or until toothpick comes out clean.
  7. Let cool on wire cooling racks.
Sprinkles: Divide the shredded coconut to 3 small bowls. Add a drop of raspberry juice to one, two drops to the next, and turmeric + lemon juice to the last.

  1. Simply blend together the frozen berries until creamy.
  2. Then assemble! Cake, sorbet, coconut milk, and sprinkles.


Need a little inspiration? We’re ready with a few suggestions.