Grain Free Berry Trifle Recipe (Paleo, GF, Dairy Free, Nut Free)
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Ingredients
- For Cake:
- 1/3cup coconut flour
- 1/3cup butter or coconut oilmelted
- 4 eggs
- 2-4TBSP honeydepending on how sweet you want the shortcake
- 1tsp pure vanilla extract
- 1/2tsp gluten-free cornstarch-free baking powder
- dash of salt
- Regular whipped cream option:
- 4cups heavy whipping cream
- 1/2cup pure maple syrup or honey
- Dairy-free whipped cream option:
- 414 oz cans coconut creamrefrigerated (I get mine at Trader Joe’s),
- 4tsp pure vanilla extract
- 1/4cup honey or pure maple syrupif desired
- Berries: whatever berries you like! I used about 2 baskets of strawberries and a small basket of blueberries. =)
Instructions
- Grease two 8-inch round cake pans with coconut oil or butter and preheat oven to 350 degrees.
- In a large bowl, beat together butter (or coconut oil), honey, eggs and vanilla.
- Add dry ingredients and beat until well-combined and no lumps remain.
- Divide in half and spread into cake pans (It will be relatively thin, but it will puff up a bit!).
- Bake for 15-20 minutes, until golden brown and toothpick inserted comes out clean.
- Tear into pieces for the trifle once cooled.
- Meanwhile, for dairy free option: take coconut cream out of fridge and beat the solid milk until peaks begin to form, then add vanilla and honey and beat for a few more minutes.
- For regular whipped cream, using the ingredients from above, beat on high until stiff peaks form.
- Layer whipped cream, then cake, then berries and repeat until all ingredients are used.
- Refrigerate until ready to eat, best within a few hours. =)