Fourth of July weekend is already upon us. Soak up the sunshine, family time and fireworks, then top it all off with fresh berries, gluten-free cake, and fruity chia sauce. This festive dessert is the perfect finale to a long holiday weekend.
Red, White & Blueberry Trifle Cake with Strawberry Chia Sauce
- ¾ cup Chosen Foods Organic Chosen Oil Blend
- ½ cup coconut sugar
- ½ cup + 2 tbsp honey
- 3 cage-free eggs
- 1 cup coconut milk
- 2 tsp almond extract
- 1¼ cups oat flour blended in a food processor until fine
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 5 cups fresh strawberries stemmed and quartered
- 1½ tbsp chia seeds
- 2 cups fresh blueberries
- 1 can coconut cream chilled and well stirred
- Chosen Foods Avocado Oil Spray for greasing
Preheat the oven to 350°F. Grease an 8x8 inch cake pan lightly with Chosen Foods Avocado Oil Spray.
With a hand or electric mixer, combine the oil, coconut sugar, and ½ cup honey until well blended. Add the eggs, coconut milk, and almond extract and mix to incorporate.
In a medium bowl, whisk together both of the flours, baking powder, baking soda, and salt. Gently add the dry to the wet ingredients and mix until smooth. Pour the batter into the prepared pan and bake on the middle rack for 30 to 35 minutes. Let the cake cool for at least 20 minutes.
In the meantime, blend three cups of strawberries in a food processor until a loose sauce forms. Transfer to a bowl, stir in 2 tablespoons honey and the chia seeds and set aside.
Slice the cake into 1-inch squares and transfer 5 to 6 pieces to plates or bowls for serving. Top the cake squares with the remaining fresh strawberries and blueberries. Drizzle the strawberry-chia sauce and coconut cream over top and serve.