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4th of July Berry Trifle Cake

Servings: 10

Ingredients

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

Instructions

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.
  • Enjoy!