Hiiiiiiiiiiiii.
It has been a while. How ARE you? I hope you are living your best life wherever you are.
I’m sitting over here in our new-to-us house, nomming down fresh raspberry lemon trifle like it’s going to make me forget about the towers of unpacked boxes in our basement. And stacks of frames sitting on the floor. And all the TV cords sitting in a giant rat’s nest behind the entertainment center, because I made David set the TV up in a hot second so I could watch the bachelor….
The last month has been a lot. As evidenced by my need for dessert, guilty pleasure TV shows, and waaaaay too many chai tea lattes.
- Finally got answers on an ongoing medical mystery.
- Started searching for a house.
- Found a house.
- Freaked out about finding a house so soon.
- Bought a house.
- Moved.
- Found mouse droppings under some furniture left by the sellers and maybe freaked a little.
- Nailed the hazard waste worker look and went through a bottle of clorox in less than ten minutes.
- Sat on the couch and wondered if we’d chosen the right house.
- Slept on it and started feeling better.
- Walked into the kitchen the next day and saw a mouse dive underneath the oven.
- Maybe freaked a little. Okay. DEFINITELY freaked a lot.
- Sat on the couch. Called Mom. Cried it out. Called the exterminator. Went through another bottle of clorox.
- Freaked out about surgery and the fact that I was hurting.
- Saw a therapist for the first time in my life.
- Ate an entire batch of peanut butter chocolate chip cookies.
- Finally scheduled surgery.
- Worked on this whole “being a grown up” thing.
So yeah. It’s been a lot.
Hence . . . raspberry lemon trifles. A lot of raspberry lemon trifles.
Butttttttt. I was trying to be kind to myself by using whole, natural ingredients — even in my treats. So yay for raspberry lemon trifles! A dense lemon cake layered with lightly sweetened raspberries and whipped coconut cream. These raspberry lemon trifles are perfect for navigating tricky diets and allergies, because they are naturally:
- free of refined sugar
- paleo
- AIP-compliant
- dairy-free
- vegan-friendly
- and the perfect mix of textures for a happy dessert.
Cheers!
Ohhhhhhhhh. One last note! A little piece of news! For any of you fellow food bloggers out there! I will be speaking at the Everything Food Conference 2019! I am over-the-moon thrilled that they asked me to speak on dark and moody food photography and am looking forward to meeting everyone. If you are there, PLEASE PLEASE PLEASE come say hi! Or listen to me ramble about tips on dark and moody food photography and lightroom. Or come chat with me about your position on whether Arie was a total *** or if he’s just a hopeless romantic that realized too late that love is not logical. All of the above?
xoxoxo, Kaela
mikaela | wyldflour
6 Trifles
These raspberry and lemon cake trifles use clean, healthy ingredients to make beautiful little trifles that are perfect for a cozy evening dessert!
45 minPrep Time
25 minCook Time
1 hr, 10 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
- 3/4 cup arrowroot starch
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 7 oz (1/2 can) full fat coconut milk - about 3/4 cup
- 1/4 cup coconut oil, melted
- 1/4 cup applesauce
- 2 1/2 Tablespoons raw honey
- 2 Tablespoons lemon juice (one lemon)
- 2 Tablespoons lemon zest (two lemons)
- 6 cups fresh raspberries
- 1/4 cup raw honey
- 2 14 oz cans coconut cream - chilled in the refrigerator overnight
- 1/4 cup raw honey
- 2 cups heavy whipping cream
- 1/4 cup sugar
Instructions
- Make the Cake! Preheat oven to 350 degrees Fahrenheit. Grease one 9-inch round cake pan and line the bottom with a circle of parchment paper. Grease the parchment paper well.
- For the cake, stir arrowroot starch, coconut flour, baking soda, cream of tartar, and salt together in a large mixing bowl. Before measuring the coconut milk, shake the can well. In a smaller bowl, whisk the coconut milk, melted coconut oil, applesauce, and honey. Whisk in lemon juice and lemon zest. Pour the wet ingredients into the dry ingredients and stir gently. The batter will become quite thick and clumpy. Scrape the batter into the prepared pan and bake 20-25 minutes until toothpick comes out clean. Let cool in pan for 10-15 minutes. Carefully flip the pan out onto a cooling rack to cool completely.
- Prepare the Raspberries! Use a fork to roughly mash 2 cups of the raspberries. Stir the honey into the raspberry mash and toss with the remaining fresh raspberries. Place in the refrigerator until ready to use.
- Prepare the whipped cream! Use whichever recipe is more your style or suits your diet. Place a medium-sized mixing bowl and mixer beaters in the freezer for 5-10 minutes. Then measure out cream and beat coconut cream/heavy cream until peaks form. (Be patient.) Add the honey/sugar and whip a few seconds more to combine.
- Assemble the trifles! Roughly tear the cake into bit-sized chunks. In six small glasses, layer raspberry filling, whipped cream, and chunks of lemon cake. Top with another layer of raspberry filling and whipped cream. Garnish with a few raspberries.
Notes
Make Ahead Option. The components of these trifles can be made in advance and then quickly assembled for dessert! Bake the cake ahead of time, wrap in plastic wrap, and store on the counter for up to two days. Store the raspberry filling in the refrigerator in an airtight container. And the whipped cream may be made in advance and refrigerated, but it may lose some of its "lift." I usually quickly whip the cream just before serving the trifles!
Diet / Allergy Friendly. These desserts are perfect when you're working around tricky diets! If you opt for the whipped coconut cream, this recipe works for paleo, auto-immune protocol (AIP), dairy-free, and gluten-free. Easily make it vegan-friendly by swapping maple syrup for the honey!
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