A few weeks ago, I guest posted on the beautiful Cinnamon Eats blog, and since I’m hard at work studying for upcoming exams and not able to spend as much time in the kitchen as I’d like to, I thought I’d share the post here this week! Enjoy!
What could possibly be better than a trifle? There’s cake, cream, and fruit, plus it gives you an excuse to serve dessert in cute little glass jars.
You could also just make the rather delicious chocolate pound cake and serve it with coconut cream & strawberries, but then you’d be missing out on smashing a cake into tiny pieces, and let’s face it, who would pass that up?! Also, if you layer the trifle in jars, nobody will notice what happened to the leftovers – why hello there, second breakfast!
Rich, decadent Paleo chocolate cake (for an egg-free version, use my brownie recipe without the add-ins!) layered with rich, fluffy vanilla coconut cream and perfectly ripe locally-grown strawberries – let’s just say that it’s a good thing I’m allergic to strawberries because I have a feeling I may have inhaled eight of them if I could’ve. Chocolatey, creamy, and slightly sweet… you’ve been warned!
Totally an acceptable exam studying snack, right?! Just look at all those antioxidants!
If you can’t tolerate eggs, try substituting the chocolate pound cake with my ultimate brownie recipe!
chocolate strawberry trifle
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients (serves 8)
Chocolate Pound Cake (if you can’t tolerate eggs, try substituting with my ultimate brownie recipe!)
- 3 eggs
- ¾ cup maple syrup
- ½ cup coconut oil, softened
- 1 tsp vanilla extract
- 1/3 cup coconut milk
- ½ cup cacao powder
- 1 ½ cups almond flour
- 3 tablespoons coconut flour
- 3 tablespoons arrowroot starch
- 1 tsp baking soda
- 1 can full-fat coconut milk, left in the fridge for at least 24 hours
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 2 cups fresh strawberries, stemmed and cut in half
To make the cake
1. Preheat the oven to 180C/350F.
2. In a food processor, combine the first five ingredients (all the wet ingredients) for 1-2 minutes or until smooth. Transfer to a bowl, then fold in the remaining ingredients.
3. Pour the batter into a greased loaf pan lined with baking parchment, then bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean, with one or two crumbs.
4. Let cool completely.
1. Slice the pound cake into thick slices, then cut these slices into large cubes.
2. To make the coconut whipped cream, open the can of chilled coconut milk remove the thick, white part from the top. Place this thick coconut cream in a large bowl, then whisk it together with the maple syrup and vanilla extract for 3-4 minutes or until thick. Use the leftover coconut water in the can in smoothies or drink it as a delicious refreshment!
3. Place some pound cake in the bottom of a tall glass, then dollop some coconut whipped cream on top of this. Sprinkle a few strawberry halves on top of the whipped cream, then repeat this layering process until the glass is full. Enjoy!