Chocolate Raspberry Trifle
- cooking spray
- ½ cup almond meal
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs
- ½ cup maple syrup
- 5 teaspoons coconut oil, melted
- 2 teaspoons pure vanilla extract
- ½ cup raspberries
- ½ cup water
- 5 tablespoons fruit-sweetened raspberry jam
- 1 pint heavy whipping cream
- 3 tablespoons maple syrup
- 1 ½ teaspoon pure vanilla
- 3 tablespoons unsweetened cocoa powder
- 4 cups raspberries
For best results, we recommend using:
- Preheat the oven to 375°F (190°C). Prepare muffin tin with cooking spray.
- Stir the almond meal, ½ cup cocoa powder, baking powder, and salt together in a large bowl.
- Beat the eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl; add to dry mixture and stir together with a whisk until batter is completely moistened.
- Spoon batter into prepared muffin cups to about ¾-full.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes; cool on wire pastry racks for 5 minutes. Cut cupcakes into cubes.
- Blend ½ cup raspberries, water, and raspberry jam in a blender until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Strain blended berries through a sieve into a small bowl, using a rubber spatula to separate seeds from liquid. Discard seeds.
- Beat whipping cream in a bowl with an electric hand mixer on Medium until soft peaks begin to form, about 5 minutes. Beat maple syrup and vanilla into the cream; add cocoa powder and beat on Low to combine. Chill whipped cream until ready to assemble trifle.
- Cut the cupcakes into cubes and spread about half the cubes into the bottom of a large glass bowl. Layer 2 cups raspberries over the cake cubes; top with half the raspberry sauce and whipped cream, respectively. Repeat layering with remaining ingredients.
- Cover bowl with plastic wrap and refrigerate until ready to serve.
For a sweet cake without any sugar, use ¼ cup granulated sweetener and ½ cup applesauce instead of maple syrup. Blueberries, blackberries or cherries can be also substituted for raspberries, or use a combination of mixed berries for pretty presentation.
What others are saying
Laura Griffin says:
This dessert dish was much easier than I anticipated, and was also very delicious. The fact that it was sugar free was a win! I've been trying to cut back, and it's sometimes so difficult to find good ideas. I really enjoyed this and want to make again.
Greg Jones says:
Made this for my wife for our weekly date night. We both really liked it. The raspberry flavors were really good. She didn't believe me when I told her it was sugar free! Definitely will make this again.