Whip up this patriotic dessert for the summer or holiday festivities! Paleo vanilla cake bites topped with a dairy-free coconut whipped cream and fresh berries; this layered berry trifle is sure to be the hit of the party! Paleo and Gluten-Free, but no one will even know.
4th of July is just around the corner, and it’s one of my favorite holidays to celebrate! Backyard barbecues, pool time, picnics, parades, and fireworks– America’s birthday is the best!
So in honor of America, we are celebrating with a patriotic dessert. Light, fresh, grain-free, Paleo, and absolutely delicious! I introduce to you this spectacularly yummy Paleo Berry Trifle. It’s exactly what your 4th of July needs.
I grew up eating the patriotic flag cake or layered trifle with angel food and cool whip. I’m sure you can relate! The taste of cool whip and store bought angel food cake aren’t exactly my idea of delicious anymore. I’ve been wanting to make a grain-free/Paleo version for a few years now, and finally took the opportunity to try out this recipe on my book group friends!
And it’s definitely a keeper. This will be forever my “go-to” for Memorial Day and 4th of July. The vanilla cake turned out perfect with the right amount of sweetness. That coconut whipped cream, super easy and has a simple addition of lemon to jazz it up!
How to make Paleo Berry Trifle
This recipe requires a few different steps, but are still simple enough for even the rookie chef. We start off by baking a Paleo “sheet cake” in the oven for 30 minutes. This includes just a handful of ingredients: almond flour, arrowroot starch (can sub coconut flour), baking soda, honey, eggs, vanilla extract, and coconut oil.
To prepare the coconut whipped topping, you need to use cans of coconut cream or full fat coconut milk. It’s best to refrigerate these and have them cold before whipping. Add in a little lemon zest, and whip using an electric beater or stand mixer.
To assemble the trifle, will start with a layer of cake, then whipped topping, then berries. Repeat 2-3 times, depending on the depth of your bowl.
And that’s it you guys! I refrigerated mine the day before I served it, and it turned out perfectly. I do recommend chilling for a few hours before serving. Letting the cake sit with the coconut cream and berries only enhances the flavor!
Paleo Berry Trifle
For the cake:
- 4 cups blanched almond flour
- 1/4 cup arrowroot starch*
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 4 eggs room temperature
- 1/2 cup melted coconut oil
- 2/3 cup raw honey*
- 1 tsp vanilla extract
For the Whipped Topping:
- 3 cans full fat coconut milk or cream
- 2 tsp lemon zest
- 1 lb strawberries halved or sliced
- 1 lb blueberries
For the Cake:
Preheat the oven to 350 degrees. Lightly grease a 9X13 cake pan or casserole dish.
In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, baking soda, and salt. In another large bowl, beat the eggs and fold in coconut oil, honey and vanilla extract.
Add the dry ingredients to the wet, and continue to mix until no dry pockets remain and the batter is fully incorporated.
Transfer to the oven and bake for 30-35 minutes (depending on oven). Remove from oven and let cool completely.
For the Whipped Topping:
Be sure to refrigerate the cans of coconut milk or cream for at least 2 hours before whipping. I did this overnight.
Using only the cream part of the coconut milk/cream (save any liquid for smoothies or other recipes), place the cream in a large bowl or standing mixer bowl. Beat for 3-4 minutes, or until cream appears to be light and airy. Add in lemon zest, beating another 1-2 minutes.
Assemble the Trifle:
Begin by cutting the cake into small 1-2 inch squares.
Layer the bottom of the trifle bowl with cake ensuring there is little space on the bottom. Now top with 1/2 of the whipped topping, then half of the berries. Repeat for 1-2 more layers (depending on size of your bowl).
Once assembled, refrigerate for at least 2 hours or overnight before serving.
*can use coconut flour in place of arrowroot.