BLUEBERRY AND CHOCOLATE CAKE TRIFLE

BLUEBERRY AND CHOCOLATE CAKE TRIFLE

Chocolate Cake

40g/1/3 cup coconut flour

30g/1/4 cup almond flour

34g/1/4 cup cacao powder

1 tsp. baking soda

1/2 tsp. salt

2 tbsp honey

3 eggs

70g/1/3 cup coconut oil  or melted butter

160ml/2/3 cup almond milk

1 Tbsp. lemon juice

1/2 tsp. Vanilla

Cake Directions:

Preheat oven to 190 degrees C. Line an 8″ round cake pan* with parchment paper.  Combine coconut flour, almond flour, cacao powder, baking soda, salt and baking powder in a bowl and whisk to combine.  Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well.  Pour cake batter into parchment paper-lined cake pan. Bake for 17-22 minutes. It is ready when you insert a toothpick and it comes out clean. Leave to cool.

For the Cream

1 can full-fat coconut milk, left in the fridge for at least 24 hours

1 tablespoon honey

1 tablespoon vanilla extract

2 cups fresh Blueberries or blackberries or strawberries

Open the can of coconut milk and take out the cream at the top.  Empty into a bowl and whisk up the coconut milk with the honey and vanilla extract.

Chop up the chocolate cake into chunks.  Start by putting a layer of cake in the bottom of a glass dish, next add some blueberries and then some cream.  Continue to layer up until you reach the top.  You could add some grated dark chocolate for the top.