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Paleo Gingerbread Trifle

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Last Updated on December 6, 2020

PALEO GINGERBREAD TRIFLE

First, holy smokes, this was a tough picture to take.  My delicious gingerbread cake decided to take a face plant on to the floor so I had half of the cake to work with for this  photo and the pudding kept getting everywhere.  I had to wipe the glass half a million times to get it to look this good and then after I got to this point I realized I should have just piped it in. Oh well, enough complaining 🙂  So, this is YUMMY! The Little took a bite of this and proceeded to spin around in three circles and then hopped in my lap and proceeded to eat all of my dish.   The ginger, lime and raspberries in the recipe make for a lovely flavor combination.

A couple of pointers, I used homemade coconut milk to make the pudding   It’s much thinner than canned coconut milk so if you go that route you will want to thin it to the consistency of cow milk.   I also used gelatin to get the pudding to set.

PALEO GINGERBREAD TRIFLE
Yield: 8

Paleo Gingerbread Trifle

Prep Time: 5 hours
Cook Time: 20 minutes
Total Time: 5 hours 20 minutes

Ingredients

Gingerbread Cake

  • 4 large eggs
  • 1/2 cup coconut flour, shifted
  • 1 cup applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon power
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 cup B grade maple syrup
  • 1/4 cup molasses

Vanilla Lime Pudding

  • 4 cups coconut milk
  • 1 teaspoon pure vanilla extract
  • 4 Tablespoon B grade maple syrup
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons gelatin

Instructions

  1. To make the cake, combine the eggs, coconut flour, baking soda, spices, maple syrup, molasses and applesauce in small bowl and mix until you have a batter.
  2. Pour the batter in a greased 8" round cake pan and bake at 350 degrees for 25- 30 minutes or until a toothpick comes out clean.
  3. To make the pudding, combine your coconut milk, maple syrup and lime juice in a small sauce pan and warm. Remove from the cook top and mix in the gelatin. Place in a bowl and cover and let chill in the fridge overnight or until set. BTW - I used homemade coconut milk which is much thinner than canned coconut milk. I would say the consistency is of normal milk. You can either thin it or leave it as is
  4. When the pudding is set, take a hand mixer and blend for 1 -2 minutes until you get a smooth pudding-like consistency.
  5. Next layer the gingerbread cake, pudding and raspberries in a trifle dish until you run out of ingredients.
  6. Enjoy!

Did you make this recipe?

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Rebecca

Sunday 20th of December 2015

Hi! I just made the cake part in advance for Christmas, but just noticed in the comments that it will only keep for 3 days. Oops! Do you think I could try freezing it and taking it out either Xmas eve or Xmas day? Thanks! Of course my kids want to eat the cake now ;) Wish I had time to make another but I was trying to get as much done in advance as possible.

Kelly Bejelly

Sunday 20th of December 2015

Yes, you can freeze the cake. The pudding isn't freesable :(

Mary

Saturday 12th of December 2015

Absolutely beautiful! I made the cake and the cream last night, put it together this morning, and intend to share at a party tonight! I did leave a scoop behind for me to taste test and savor and I must say, it was delicious! I used canned full fat coconut milk and after setting up, it was quite thick. But the crowd tonight is big on sweets, so I added a couple more Tbsp. maple syrup and after mixing with a mixer for about 4-5 minutes, it was perfect! Thanks Kelly! It's been a long time since I've made this kind of dessert for entertaining. Would love to send you a picture!

Kelly Bejelly

Tuesday 15th of December 2015

Oh my gosh! Please do! [email protected]

Carol

Wednesday 25th of December 2013

FOR CHRISTMAS DESSERT MADE THE PUDDING PART AS THE RECIPE STATED, BUT USED STORE BOUGHT GLUTEN FREE GINGERBREAD COOKIES IN THE LAYERS ALONG WITH A COMBINATION OF RASPBERRIES AND BLUEBERRIES. WHEN WE FIRST MADE THE PUDDING THE LIME FLAVOUR WAS REALLY PREDOMINANT, BUT ONCE SET AND MIXED INTO TRIFLE WITH OTHER FLAVOURS COULD JUST SAY THERE WAS A CITRUS TASTE. LOVE THAT GELATIN IS USED TO INCREASE THE PROTEIN CONTENT. I WILL DEFINITELY REQUEST THIS AGAIN FOR A SPECIAL OCCASION DESSERT.

Kelly Bejelly

Thursday 26th of December 2013

I'm so glad you enjoyed it Carol.

Sharyl

Sunday 15th of December 2013

I am in the process of making for a party tomorrow night (cake in oven) and I just made the pudding part. I used a 32 oz box of coconut milk-- and it looks seperated. It doesn't taste curdled. It tastes good. Will it "set up" and be ok once I get to whipping it tomorrow afternoon before the gathering. Trying to prepare so I can adjust in the afternoon. Thoughts???

Kelly Bejelly

Sunday 15th of December 2013

I would think that whipping it would get it to gel. Also, if you just made it the gelatin needs to "kick" and that will help the consistency.

Sandra

Saturday 14th of December 2013

Hi, how long after making will this keep? Thank you

Kelly Bejelly

Saturday 14th of December 2013

I would say 3 days. The cake will get soggy it sits too long.

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