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30Jun, 21
Clean Food Love
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4th of July Berry Trifle Cake ✨✨✨

If you’re looking for a stunning dessert to bring to the BBQ this weekend – here it is!

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!

This recipe is gluten-free and great for those who are lactose intolerant or dairy-free as coconut cream can be used as a dairy replacement in so many recipes.

Have you ever made your own whipped coconut cream? You’re in for a treat!

It’s fluffy, and it’s dairy-free making it the perfect topping for pies, cakes, crumbles, pancakes, waffles, or anything that would benefit from a light-fresh dollop of whipped cream.

Coconut cream is delicious when added to your drinks such as smoothies, protein shakes, and even your favorite mocktail/cocktail (save a piña colada for me please 🙋‍♀️)

Always chill your coconut cans in the fridge overnight. The coconut solids will rise to the top of the can in the fridge, leaving the coconut water on the bottom. You’ll need this concentrated cream found on top in order to create your fluffy coconut whipped cream. Once your cans have chilled in the fridge OVERNIGHT, then you’re ready to make your trifle.

10 servings


Sponge cake:

  • 1 tsp unrefined coconut oil, to grease the pan
  • 4 large eggs, room temperature
  • 1/3 cup raw honey or pure maple syrup
  • 1 Tbsp vanilla extract
  • 1-½ cups almond flour
  • ¼ tsp sea salt
  • ½ tsp baking soda

Coconut-yogurt cream:

  • 3 x 13.5 oz cans unsweetened coconut milk, chilled in the fridge overnight
  • pinch of sea salt
  • 2 tsp vanilla paste
  • 8-10 drops of liquid stevia, or 1-2 Tbsps pure maple syrup/raw honey, or to taste
  • 2 tsp lime zest

To assemble:

  • 1 pint fresh raspberries, rinsed & completely air-dried
  • 3 Tbsps raw honey
  • 1-pint blueberries, rinsed and completely air-dried
  • 2-pints strawberries, hulled and sliced & air-dried


  • Sponge cake:

Preheat your oven to 350 degrees f. and lightly grease an 8-inch diameter cake pan with your unrefined coconut oil.

Use an electric whisk to beat the eggs until foamy. Add in the remaining ingredients and whisk until just combined.

Transfer the batter into the prepared cake pan and bake for 28-30 minutes. Test for doneness: a toothpick inserted into the center has to come out clean.

Allow your cake to completely cool, then remove from the pan and cut into 1-inch cubes as shown.

  • Coconut cream:

Your coconut milk needs to be refrigerated overnight prior to preparation.

Carefully open the 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 whisk and beat the coconut cream for 1-2 minutes, or until it resembles whipped cream. Be careful not to over whisk because it may get runny again. There is a fluffy sweet spot to be found here.

Fold in your 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 your trifle cake, arrange a layer of sponge cake followed by a handful of fresh berries, 3-4 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 as shown, finishing with a final layer of coconut cream.

Decorate your trifle cake with the reserved fresh fruits as shown in the pictures.

Cover and refrigerate for up to 3 hours.



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