Gluten Free • Paleo • Sugar Free • Dairy Free

Trifle Cake

trifle cake (16)

Don’t get me wrong, I love my kids. I love them more than sweet potato, tracksuit pants and Jason Donovan combined, but sometimes they are just plain weird. 2 yo S’s pet ‘cats’ today rode their bikes with us to Grandma’s house and went swimming with their pink goggles on at the pool. 5 yo H was an undercover policeman keeping the town in check but as he was undercover we weren’t able to talk about it if there was anyone else around. Being an undercover policeman means everything has to be whispered; even when there is no one else around. Their uniqueness (which I adore and love) is fuelled by their healthy diet and over active imaginations but sometimes even I am surprised by what they come out with.

H recently turned 5 and he got to choose his birthday cake. After much to-ing and fro-ing he decided on a Lego Trifle Cake (I had been trying to convince him that a Fireman cake would be awesome but I lost). This was something he “just thought up in my head” and he was quite specific about it. It was to be Chocolate Cake, Chocolate Cream, Strawberry Jelly, Strawberry Cream and Strawberry Cake covered in Chocolate frosting…this was all explained in very detailed terms with grand hand gestures and facial expressions.

We love trifle in our house. It’s often the result of a failed baking experiment that I just add some cream, mousse and fruit to but a Trifle Cake is a whole new thing. This Trifle cake was made in a loaf Tin (the same one I use for my mega Meat Loaf) and left to set in the freezer. The Chocolate and Strawberry cakes were baked in the loaf tin and the jelly and creams were set in the fridge. Making the individual Trifle Cake elements doesn’t take long but the cake requires setting for the jelly and creams and then freezing the whole cake before frosting and serving it. So yes… it may seem like this cake takes forever but most of that time is spent watching the fridge waiting for the time to pass but it’s definitely worth the wait.

The great thing about throwing a healthier kids birthday party is that there is no post party melt downs, no raging sugar highs or dental decay… and this makes for a happy Mummy too! It’s also the reason I wrote my new eBook ‘Mummy Made.It A Healthy Christmas’; so everyone can enjoy a healthy, clean and guilt-less Christmas. I want my family to be able to enjoy themselves at Christmas without worrying about what they are eating and now your family can enjoy their Christmas desserts and treats too.

trifle cake (34)

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Trifle Cake
Yields 1
A 5 layer Trifle cake covered in healthy Chocolate frosting
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Prep Time
24 hr
Cook Time
1 hr
Total Time
24 hr
Prep Time
24 hr
Cook Time
1 hr
Total Time
24 hr
INGREDIENTS
Trifle Cake
  1. Chocolate Cake
  2. Chocolate Cream
  3. Strawberry Jelly
  4. Strawberry Cream
  5. Strawberry Cake
  6. Chocolate Frosting
Chocolate Cake
  1. 2 Eggs, separated
  2. 2 Tablespoons Maple Syrup
  3. 1 teaspoon Vanilla Extract
  4. 2 Tablespoons Milk (of choice)
  5. 2 Tablespoons + 2 teaspoons Coconut Flour
  6. 1 Tablespoon + 1 teaspoon Cocoa
  7. 1 teaspoon Baking Powder
Chocolate Cream
  1. 1 Can Coconut Cream/Milk (400ml Can), lid removed and placed in fridge for 24 hours
  2. 1 1/2 Tablespoons Maple Syrup
  3. 2 teaspoons Vanilla Extract
  4. 2 Tablespoons Cocoa
  5. 1 3/4 teaspoons Gelatine
Strawberry Jelly
  1. 250 grams frozen Strawberries, thawed (fresh can also be used)- any berry can be sunstituted
  2. 240 ml Boiling Water
  3. 1 Tablespoon Gelatine
Strawberry Cream
  1. 200 grams Strawberries (frozen or fresh)
  2. 1 Tablespoon Maple Syrup
  3. 1 Tablespoon Water
  4. 1 Can Coconut Cream (400ml can),lid removed and placed in the fridge over night
  5. 2 teaspoons Maple Syrup
  6. 2 teaspoons Vanilla Extract
  7. 1 3/4 teaspoons Gelatine
Strawberry Cake
  1. 2 Eggs, separated
  2. 1 1/2 Tablespoons Maple Syrup
  3. 2 1/2 Tablespoons Strawberry Puree (use either pureed strawberries or make extra cooked strawberries when making the strawberry cream)
  4. 2 Tablespoons Milk
  5. Optional: natural pink colouring or natural strawberry essence
  6. 1/4 Cup Coconut Flour
  7. 1 teaspoon Baking Powder
Chocolate Frosting
  1. 2 large ripe Avocados (or 4 small ones)
  2. 1/3 to 1/2 cup unsweetened Cocoa Powder
  3. 1/3 to 1/2 cup Maple Syrup (you could also use honey, etc.)
  4. 1 Tablespoon Vanilla Extract
  5. 1-2 Tablespoons Coconut Cream
INSTRUCTIONS
Trifle Cake
  1. Line a 12cm x 24 cm loaf tin with plastic wrap, leaving a long overhang on each side. Use the same tin that the cakes were baked in.
  2. Place the strawberry cake in the bottom of the tin and top with the strawberry cream. Put in the fridge and allow the cream to set for at least 4 hours.
  3. Remove from the fridge and gently pour the cooled jelly on top of the cream. Place in the fridge and allow the jelly to set for at least 4 hours.
  4. Remove from the fridge and spread the chocolate cream over the jelly and gently place the chocolate cake on top.
  5. Completely cover the cake and the tin with 2 layers of glad wrap and place in the freezer for a minimum of 4 hours (overnight would be ok).
  6. Remove the tin from the freezer and gently invert the cake onto a serving tray. Immediately cover the Trifle Cake with Chocolate Frosting. Frosting a layer cake when frozen prevents the cream and layers from mixing with the frosting.
  7. Allow the cake to defrost (4- 5 hours) before serving. Decorate with cut fruits if desired.
Chocolate Cake
  1. Preheat the oven to 175C/350F. Line and grease a 12cm x 24 cm loaf tin.
  2. Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment fitted.
  3. Whisk the egg whites on medium until soft peaks form.
  4. Continue to whisk on medium and slowly add the maple syrup 1 tablespoon at a time until all added and stiff peaks form.
  5. Add egg yolks and then milk and whisk until combined.
  6. In a separate bowl, sift together the dry ingredients.
  7. Sift the dry ingredients over the egg mixture and fold in gently.
  8. Be careful note to over mix, but ensure that the coconut flour is mixed in well.
  9. Pour the mixture in to the prepared tin.
  10. Bake for 12 - 15 minutes, or until cooked through.
  11. Allow the sponge to cool in the tin.
  12. Once cool invert cake onto a serving tray.
Chocolate Cream
  1. Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
  2. If you measure 2 cups of cream prior to whipping increase the gelatine to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons.
  3. Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
  4. Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
  5. Shift the cocoa over the cream and whisk on high until incorporated.
  6. Add the gelatine mixture and whip until incorporated. Use immediately. If the cream sits on the fridge before adding to the cake tin lightly whisk to loosen the cream to make it spreadable.
Strawberry Jelly
  1. Place the thawed (or fresh) strawberries in a blender and puree.
  2. Sprinkle the gelatine over the boiling water and whisk until dissolved.
  3. Stir the purée into the gelatine water and whisk til combined.
  4. Allow the jelly to cool (but not set) before using.
Strawberry Cream
  1. Place the strawberries, maple syrup and water in a small saucepan and bring to the boil.
  2. Simmer over medium heat, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
  3. Allow the strawberry mixture to cool.
  4. Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
  5. If you measure 2 cups of cream prior to whipping increase the gelatine to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons.
  6. Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
  7. Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
  8. Add the strawberry mixture and whisk on high until incorporated.
  9. Add the gelatine mixture and whip until incorporated. Use immediately. If the cream sits on the fridge before adding to the cake tin lightly whisk to loosen the cream to make it spreadable.
Strawberry Cake
  1. Pre heat the oven to 175C/350F. Line and grease a 12cm x 24 cm loaf tin.
  2. Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
  3. Whisk the egg whites on medium until soft peaks form.
  4. Slowly add the maple syrup.
  5. Add the egg yolks and whisk on medium until combined.
  6. Add the Strawberry puree and milk and whisk until combined.
  7. In a separate bowl sift the coconut flour and baking powder.
  8. With the mixer on medium/low add the flour mixture.
  9. Pour into the lined tin and bake for 12 minutes or until cooked through.
  10. Remove from the oven and allow to cool before removing.
Chocolate Frosting
  1. Remove the pips from the avocados and scoop the pulp into the food processor/blender.
  2. Add the cocoa, maple syrup, vanilla and milk.
  3. Blend and blend until all the lumps and bumps are gone... then blend some more.
  4. Taste the frosting at this stage. If the taste of avocado is too strong add 1 Tablespoon extra each of cocoa and maple syrup. Blend and retaste. Repeat again if necessary (remembering the taste of the frosting will mellow and improve upon resting)
  5. Add the coconut cream and blend until no streaks remain.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

8 Comments to Trifle Cake

    • I was never allowed to watch Neighbours when Scott and Charlene were on it. Sadly, it was Jason Donavons music that caught my attention. To be fair, I also like Risk Astley so I have no taste what so ever!

    • You should try it! I also use it to make mousse.
      Be sure to use ripe avacaods (the firm ones don’t blend up) and dont be scared to add cocoa.The avacado flavour settles as the frosting firms ups

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