July 4th Berry Trifle Recipe: This Easy Patriotic Dessert Recipe Has No Refined Sugar by 30Seconds Food

"If you’re looking for a stunning dessert to bring to the BBQ this weekend, here it is!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "The finished result is equally impressive and delicious! We’re completely skipping the cane sugar here, but you don’t need to tell anyone. They’re going to LOVE it!"

Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10

Ingredients

Cake

• 1 teaspoon unrefined coconut oil (to grease the pan)
• 4 large eggs, room temperature
• 1/3 cup raw honey or pure maple syrup
• 1 tablespoon vanilla
• 1 1/2 cups almond flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda

Coconut-Yogurt Cream

• 3 cans (13 ounces each) unsweetened coconut milk, chilled
• pinch of sea salt
• 2 teaspoons vanilla paste
• 8 - 10 drops liquid stevia or 1 - 2 tablespoons pure maple syrup or raw honey (or to taste)
• 2 teaspoons lime zest

To Assemble

• 1 pint fresh raspberries, rinsed and dried well
• 3 tablespoons raw honey
• 1 pint blueberries, rinsed and dried well
• 2 pints strawberries, hulled and sliced

Here's how to make it:

To make the sponge cake, use an electric mixer to beat the eggs until foamy. Add in the remaining ingredients and whisk until just combined.

Transfer the batter into an 8-inch cake pan that's been lightly greased with coconut oil. Bake in a preheated 350-degree F oven for 28 to 30 minutes or until a toothpick comes out clean.

Cool completely, then remove from the pan and cut into 1-inch cubes.

To make the coconut cream, carefully open the cold coconut milk cans. Using a spoon skim off the thickened top layer into a mixing bowl. Reserve the watery liquid at the bottom to use for another use such as smoothies or lemonade. Add the sea salt, vanilla paste and stevia/maple syrup over the coconut cream into the bowl. Use an electric mixer and beat the coconut cream for 1 to 2 minutes or until it resembles whipped cream. Be careful not to over whisk because it may get runny again. Fold in the fresh lime zest.

To assemble, in a small bowl mash the raspberries together with the honey. Set aside.

For assembly and serving, you'll want to use a trifle bowl or clear glass bowl that will showcase your beautiful layers. To assemble the trifle cake, arrange a layer of sponge cake followed by a handful of fresh berries, 3 to 4 spoonfuls of coconut cream and a generous drizzle of mashed raspberries. Make sure you reserve some fresh strawberries and blueberries to decorate the top.

Repeat the layers, finishing with a final layer of coconut cream.

Decorate your trifle cake with the reserved fresh fruits. Cover and refrigerate for up to 3 hours.

Photos: Clean Food Crush

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