Paleo Berry Trifle
Servings: 10
Ingredients
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
Berries:
- 1 lb strawberries halved or sliced
- 1 lb blueberries
Instructions
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.
Notes
*can use coconut flour in place of arrowroot.