gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Grain Free & Dairy Free Gingerbread Trifle
I have to admit, I’m pretty proud of this recipe. It took a couple tries to get it to where I considered it, perfect. Perfect texture, perfect moisture content, and perfect flavor. We’ve been eating gingerbread for days and I haven’t heard one complaint.
I hope you enjoy it as much as we have!
xoxo ~ Gluten Free Zen
Grain Free Dairy Free Gingerbread Trifle
For The Cranberry Sauce:
2 Bags of Fresh Cranberries 8 oz each
3/4 Cup of Coconut Sugar
1/4 Cup Water
Simmer the cranberries until cooked down and thickened. Refrigerate until completely chilled.
For The Gingerbread:
1 1/4 Cups of Coconut Flour
3/4 Cup of Sweet Potato Flour
1 1/2 Cups of Coconut Sugar
2 teaspoons of Double Acting Baking Powder
2 teaspoons of Baking Soda
1/8 teaspoon of Sea Salt
2 teaspoons of Ceylon Cinnamon
1 1/2 teaspoons of Ground Ginger
1 teaspoon of Ground Cloves
6 Eggs
1/2 Cup of Dairy Free Soy Free Butter
2 Tablespoons of Pure Vanilla Extract
1 Cup of Unsulphured Molasses
1 Cup of 100% Full Fat Coconut Milk (I use ArroyD)
*Preheat oven to 350 degrees (I use convection so cooking time mary vary) Spray two 8×8 square pans with non stick spray and set aside. This can also be made in 1 8 1/1 x 11 pan or two 8-9 inch round pans.
Measure dry ingredients into a large bowl and whisk to combine. Add the butter (cool not cold), and the remaining wet ingredients. Whisk thoroughly until fluffy and combined.
Divide evenly and bake for 30 minutes. Cool completely.
For The Whipped Cream:
I use chilled Arroy D full fat 100% coconut milk. Tip: I keep four boxes (1 cup each) in my fridge at all times. Pour the chilled coconut milk in a heavy duty mixture with the whisk attachment and whisk until thick and fluffy. Then add powdered sugar and vanilla to your liking and continue to whip until thickened. Coconut whipped cream holds up very well in the fridge for 24 hours. The coconut milk will separate to the bottom a bit, but just simply pour it off.
Layer the trifle and refrigerate for 3 hours before serving. I used mini trifle dishes but this gingerbread recipe will easily make a full trifle. The only thing I would do is add one more bag of cranberries and another 1/2 cup of sugar to the cranberry sauce while simmering.
4 Comments on “Grain Free & Dairy Free Gingerbread Trifle”
Leave a Reply
gluten free zen 
I was lucky enough to be the very first to enjoy this trifle and it was absolutely delicious. The combination of gingerbread and cranberries is an amazing taste sensation. Thank you so much April,
LikeLike
Wow ! Looks so decadent !
LikeLike
Yes, a real hit! Light, fluffy, and oh so flavorful.
LikeLike
Pingback: Grain Free & Dairy Free Gingerbread – gluten free zen