Gluten-free Patriotic Berry Trifle Recipe Has No Refined Sugar Holidays Desserts Gluten-free Fruit Low Sodium Recipes

"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!"

To make this patriotic berry trifle recipe you will need coconut oil, eggs, honey or maple syrup, vanilla extract, almond flour, sea salt, baking soda, unsweetened coconut milk, vanilla pasta, stevia, limes, fresh raspberries, fresh blueberries and fresh strawberries. Serve the trifle for dessert and watch it disappear! 

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Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12

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

Recipe Notes

• You could make these in individual dessert cups for mini desserts. 

Here's how to make it:

1. 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.
2. Transfer the batter into an electric mixer 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.
3. Cool completely, then remove from the pan and cut into 1-inch cubes.
4. 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.
5. To assemble, in a small bowl mash the raspberries together with the honey. Set aside.
6. 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.
7. Repeat the layers, finishing with a final layer of coconut cream.
8. Decorate your trifle cake with the reserved fresh fruits. Cover and refrigerate for up to 3 hours.

Recipe and photo courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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