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.

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.

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

When the pudding is set, take a hand mixer and blend for 1 -2 minutes until you get a smooth pudding-like consistency.

Next layer the gingerbread cake, pudding and raspberries in a trifle dish until you run out of ingredients.

Enjoy!