Gluten Free Trifle (Dairy Free)
This Gluten Free Trifle which is also dairy free is one gorgeous dessert that you can make for Christmas or for a special occasion. It is made with easy to find ingredients and topped with fresh berries.
Ingredients
Sponge Layer
- 1 cup coconut flour sifted
- ½ tablespoon baking powder gluten free
- 5 eggs medium size
- 1 cup coconut milk canned variety
- ½ cup maple syrup honey or rice malt syrup would also work
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
Custard
- 1 ½ coconut milk
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1 tablespoon arrowroot or tapioca flour
- ⅓ cup coconut sugar
Jelly
- 3 tablespoons gelatin grass fed
- ¾ cup cool water
- ¾ cup hot boiled water
- 4 ½ cups juice organic or fresh (I used apple and berry)
Coconut Whipped Cream
- 3 cups coconut cream placed in refrigerator overnight or for a minimum 6 hours
- 3 teaspoons vanilla extract
- 3 tablespoons maple syrup
Rest
- 2 cups berries I used strawberries (sliced) blueberries and raspberries)
- ½ cup juice organic or freshly squeezed
- 1 cup berries mixed for topping
Instructions
- To make the jelly, add cool water and gelatin powder to a large bowl, stirring until well combined. The mixture should thicken up. Then add hot water, stirring to mix. The mixture should then thin out. Add the juice and mix well. Pour the jelly mixture into a bowl, cover and place in the refrigerator until it is set, approximately 3 hours.
- Pre heat the oven to 180 celcius
- To make the sponge cake, add the coconut flour and baking powder to a large mixing bowl, combine well. Add eggs, coconut milk, honey, coconut oil and vanilla extract to another large mixing bowl, whisking well to combine. Add the wet mixture to the dry mixture, mixing thoroughly to combine.
- Spoon the batter into lined spring form pan and bake in the oven for 30-35 minutes or until golden and a toothpick inserted into the center comes out clean. Leave to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely. Slice into small squares.
- To make the custard, add coconut milk, coconut cream and vanilla to a small saucepan over medium heat; stirring constantly for 5 minutes or until hot. Remove the saucepan from the heat. In a heat proof mixing bowl, add egg yolks, arrowroot and coconut sugar, whisking until well combined. Slowly add the hot mixture to the egg mixture, whisking constantly.
- Return the mixture to the saucepan over low heat. Cook, stirring regularly for approximately 40-45 minutes until the mixture thickens (Do not allow it boil as it might curdle) Then leave to cool completely.
- To make the whipped cream, remove the coconut cream from the can and add to blender with vanilla extract and maple syrup. Blend on high speed until the cream thickens. Alternatively, you can use a mixer or hand beater. Refrigerate until needed.
- To assemble the trifle, place the sponge squares in the bottom of a trifle bowl. Add 2 cups of the mixed berries and cover with the fruit juice. Spoon the custard over the top, followed by the jelly, then cover with the whipped cream and top with the extra berries.
- Cover and refrigerate until ready to serve.
Nutrition
Serving: 1serveCalories: 553kcalCarbohydrates: 45gProtein: 10gFat: 39gSaturated Fat: 33gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 133mgSodium: 127mgPotassium: 503mgFiber: 7gSugar: 28gVitamin A: 204IUVitamin C: 4mgCalcium: 92mgIron: 3mg
Tried this recipe?Let us know how it was!