Double Berry Parfait with Vanilla Cake + Whipped Coconut Cream

Serve this light, sweet, and delicious dish at any summer gathering, and you’ll have guests impressed and begging you for the recipe – it even accommodates those with dairy and gluten dietary restrictions since this dish is free of dairy and gluten. The cake and whipped cream layers of the parfait are lightly sweetened with honey and pair perfectly with tart, crisp berries. This easy to prepare treat is made with simple, wholesome ingredients like honey, coconut oil, almond flour, and coconut cream that all leave your belly full and satisfied.

I was worried about the whipped coconut cream not holding its shape, ya know…for pics and all. Although it would still taste delicious if it didn’t cooperate – I know my taste buds couldn’t care less about something holding its shape. Whatever, Nicolette. But luckily for my pictures, the coconut whipped cream is perfectly thick & fluffy. yes!!!! And how easy is it to make? Just 3 minutes of mixing and voilà – delicious dairy-free whipped cream.

What’s also great about this recipe, aside from the wholesome ingredients and the all-out yumminess, is the fact that there is leftover cake. You won’t hear me complain about the extra cake. I just have to decide what to make with it – maybe cake balls? Or vanilla cake French toast. OK BRB.

I did provide some tips in the notes section that will help when preparing this tasty treat. You can always use regular butter in place of the coconut oil and heavy whipping cream in place of the coconut cream also if you don’t mind dairy. Using maple syrup instead of honey would work as well.

If you make this recipe, I would love to hear from you – happy eating!

Double Berry Parfait with Vanilla Cake + Whipped Coconut Cream

serves 8 (three 4oz & five 8oz cups) or 13 (thirteen 4oz cups)

Ingredients

Vanilla Cake

  • 3 cups almond flour
  • ½ cup tapioca flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup honey
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup coconut oil, melted

Whipped Coconut Cream

  • 4 (5.4oz) cans chilled coconut cream (see notes)

Berries

  • 3 cups berries (I used 1 cup blueberries + 2 cups sliced strawberries)

 

Method

  1. Preheat oven to 350F. Spray a sheet pan with non-stick spray (or coat with coconut oil) and set aside.
  2. In a large bowl, combine almond flour, tapioca four, baking soda, baking powder, and salt.
  3. In a separate mixing bowl, whisk honey, eggs, and vanilla extract until smooth. Slowly whisk in coconut oil, adding a little but of coconut oil at a time, until mixture is well combined (see notes).
  4. Pour wet ingredients into the bowl of dry ingredients and mix until smooth.
  5. Pour cake batter onto sheet pan and gently smooth out batter until it evenly covers the bottom of the sheet pan (this will be a very thin layer – don’t worry, it will rise perfectly during the baking step).
  6. Bake in the oven for 16-20 minutes, or until toothpick comes out clean when inserted into the center of the cake.
  7. Let cake cool for about 30 minutes then remove from pan onto a flat cutting board.
  8. Cut cake into small pieces (about 1 inch x 1 inch, or you can simply crumble it with your hands) and let it continue to cool in the fridge while you make the whipped cream.
  9. Scoop out the solid portion of the coconut cream into a large mixing bowl. Add 3 tablespoons of honey and mix on high speed until light and smooth, about 3 minutes.
  10. To assemble, place about ¼ cup of fruit on the bottom of each serving cup/dish (see notes).
  11. Place about ¼ cup cake pieces on top of fruit (see notes).
  12. Spoon about 2 tablespoons of whipped coconut cream on top of cake pieces (see notes).
  13. Repeat until serving cups are full.
  14. Serve immediately or place in the fridge until ready to serve.
  15. Keep in the fridge for up to 3 days.

 

Notes

  • Place the cans of coconut cream in the fridge the night before you make the recipe. You want the coconut cream cold and stiff so it fluffs up nicely during the mixing step.
  • It’s ideal to let the coconut oil cool a bit before whisking it with the eggs. If it’s too hot or you add too much at once, the eggs will slightly cook. I like to slowly pour about 2 tablespoons melted coconut oil at a time, whisk for about 10 seconds, then slowly add more until it’s all whisked in.
  • Depending on the serving cups/dishes you use, you can adjust the amount of cake, fruit, and whipped cream you add to each dish. I used 8 various sized cups (three 4oz cups and five 8oz cups). You could also double or triple the whipped coconut cream and berries to fill a standard-sized 8’ round trifle bowl.
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