Chocolate Raspberry Trifle

Directions

1. Preheat the oven to 375°F (190°C). Prepare muffin tin with cooking spray.
2. Stir the almond meal, ½ cup cocoa powder, baking powder, and salt together in a large bowl.
3. 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.
4. Spoon batter into prepared muffin cups to about ¾-full.
5. 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.
6. 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.
7. 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.
8. 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.
9. Cover bowl with plastic wrap and refrigerate until ready to serve.