This blueberry lemon trifle is a perfect spring or summer dessert! The moist almond flour cake is topped with a tart lemon curd, fresh blueberries, and a dollop of coconut whipped cream! It’s a treat that’s SCD and Paleo friendly. The recipe is gluten free, grain free, dairy free, and refined sugar free.
True confession; I LOVE cake but decorating one is something I find intimidating. I feel pressured to make it look perfect and believe me…they never turn out the way I want them too.
Which is why a trifle is a PERFECT dessert for me! It’s a deconstructed cake that looks appetizing and gorgeous without any of the decorating fuss!
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What is a trifle?
This simple dessert originated in England and typically consists of three layers of sponge cake, custard, and fruit with a whipped cream topping.
This particular trifle will consist of a vanilla almond flour cake, a creamy lemon curd, LOTS of blueberries, and a topping of whipped coconut cream!
Sounds good, right?!
ingredients for the blueberry lemon trifle
- blanched finely ground almond flour
- baking soda
- sea salt
- clover honey
- dairy free milk (coconut, almond, or cashew milk will all work)
- vanilla extract
- lemon juice
- coconut oil
- lemon curd
- whipped coconut cream
Clover honey is a great choice when it comes to baked goods because it’s light in color and sweet without any bitter aftertaste.
I’ve made the almond flour cake with all of the different dairy free milks listed above. They all came out wonderful but I’m partial to coconut milk simply because I LOVE coconut!
how to make the blueberry lemon trifle
In a large bowl whisk together the almond flour, baking soda, and sea salt. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, mix together the honey, milk, eggs, vanilla extract, lemon juice, and coconut oil.
With the mixer running on low speed, slowly add the dry ingredients and continue mixing until just incorporated.
Don’t over mix the batter or the cake will sink in the middle.
Pour the batter into a greased and parchment paper lined cake pan.
The cake is done once the top is a light brown in color and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes before gently turning it out of the pan. Let the cake cool completely before taking a knife and cutting the cake into one inch squares.
Place the cubes of cake in a single layer on the bottom of a trifle dish.
Spread about 1/2 cup of lemon curd over the cake and top with blueberries.
Construct one more layer of the blueberry lemon trifle before using coconut whipped cream to top the dessert.
Decorate and garnish the trifle with lemon rind or lemon slices. Enjoy!
blueberry lemon Trifle tips:
- The cake can be made the day before assembling the trifle. Simply cover with plastic wrap and store in the refrigerator.
- The lemon curd can be made up to two days in advance.
- It’s best to make the whipped coconut cream or meringue (whichever you decide to use) the day the dessert is assembled, but will hold up once on the trifle
- To make individual servings, use ramekins or decorative glasses.
Here are more dairy-free desserts you’re sure to love!
If you’ve made this recipe, be sure to leave a comment and star rating below!
Blueberry Lemon Trifle
Almond Flour Cake
- 3 cups finely ground blanched almond flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1/2 cup honey
- 1/2 cup dairy free milk (coconut, almond, or cashew milk)
- 4 large eggs, at room temp
- 1/2 Tbsp vanilla extract
- 1/4 tsp fresh lemon juice
- 2 Tbsp coconut oil, melted (plus more for greasing pan)
- 2 cups lemon curd
Whipped Coconut Cream
- 1 cup whipped coconut cream or honey Italian meringue
- 16 ounces fresh blueberries
- Preheat oven to 325F. Grease an 8×8 square baking pan with coconut oil and line the bottom with parchment paper. Set aside.
- In a large bowl whisk the almond flour, baking soda, and sea salt. Set aside.
- Place the honey, milk, vanilla extract, lemon juice, and coconut oil in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined.
- With the mixer still running, add the eggs one at a time until well incorporated. Slowly add the flour mixture to the bowl, stopping to scrape down the sides as needed. Don't over mix.
- Pour the batter into the prepared baking pan and bake on the middle rack of the oven for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before taking a sharp knife and gently cutting the cake into 1 inch squares.
- Place the cake squares in a single layer along the bottom of a trifle dish. Spread 1/2 cup of lemon curd over the cake before generously adding blueberries on top of the curd.
- Add a second layer of cake to the trifle and spread the remaining lemon curd on top before adding the rest of the blueberries. Place the whipped coconut cream in the center of the trifle and if desired, garnish with a lemon peel or lemon slices.
- The trifle can be assembled the day before serving or it can be served immediately. Cover leftovers with plastic wrap and store in the refrigerator for 3 to 4 days.
- Recipe for the lemon curd can be found HERE.
- Recipe for the whipped coconut cream can be found HERE.
- Recipe for the honey Italian meringue can be found HERE.
- The almond flour cake and the lemon curd can be made a day or two prior to serving.
- It’s best to make the whipped coconut cream the day the trifle is assembled but once on the dessert it will hold up.
- If the lemon curd is too thick and difficult to spread, allow to rest at room temp for 15 to 20 minutes.