So excited to share this recipe with you!!! Such a decadent dessert and perfect timing for all the graduation parties and summer parties/get togethers that will be going on over the summer!
I dreamed this one up while resting from giving birth almost two weeks ago. I’ve been itching to get back into the kitchen! Ok, so what sets this apart from all the other Trifles? Well, it’s completely sugar free, yes it is!! Let me tell you, this DOES NOT taste like a “healthy” dessert! I love making my husband’s eyes pop open with delicious desserts that won’t spike his blood sugar and give you that sugar crash! Following Trim Healthy Mama we have changed our way of eating but not in a boring tasteless way, that’s for sure!! I cannot recommend the Trim Healthy Mama book enough! It has changed my lifestyle and health for the BEST! I will blog about my Trim Healthy Mama pregnancy and my 1 year Trimaversary soon! But for now, lets get back to this dessert!!
I started out using my German Chocolate Cake recipe but tweaked it for the BETTER and made it a little easier by microwaving the unsweet dark chocolate instead of using a double boiler (you can do it that way if you don’t want to use the microwave). Then I added the 0% Greek Yogurt & Almond Milk to it and mixed well.
Next, I put together the almond cake batter. (I used almond meal, instead of almond flour because I find it cheaper that way at Trader Joe’s but use almond flour if you have it)
Now, for the sweetener I used the THM Gentle Sweet!!! I am so so so happy with it! If you don’t have it replace with your favorite plan approved sweetener but here is a link to the Trim Healthy Mama site where you can purchase the THM Gentle Sweet. Let me just tell you really quick why I love it… it tastes so good! I have been using it in everything. Such GREAT quantity and price! And my husband likes it! Now, that’s a big deal!!
After that, I mixed the almond batter with the chocolate mixture.
Poured half the batter in 2 round cake pans that I sprayed with coconut oil spray.
Bake and allow to cool completely!
While this bakes, washed and cut up about 2 cups of strawberries (more if needed). Add your sweetener to it and mix. Allow to sit while the cake bakes and cools.
To build that trifle, cut up in chunks the cooled cakes. Place one of the cakes in the bottom of the trifle dish.
Next and half of the strawberry mixture to the top of the cake.
Mix up the whipped cream. Put half on top of the strawberries and cake in the Trifle dish.
Repeat the above steps, adding the whipped cream last to the top. You can add 85% dark chocolate shavings on top if you want or even my Almond Candied Crunch to the top.
If you can, cover with plastic wrap and put into the fridge for 30 minutes to an hour to allow all the liquid to soak into the cake making this delicious almost cakey pudding texture! If you cannot wait, just dig right in! This would be an S dessert but it has plenty of protein in it with the almond meal and greek yogurt! It does NOT have any “sugar coma effect” and this feeds at least 8 but more like 10 people! What a pretty dessert and perfect for a party!! ENJOY!!
Strawberry Black Forest Trifle
- Cook Time: 35
- Total Time: 35 minutes
Description
A perfect dessert to take to a summer party, get together, graduation! It’s sugar free and DELICIOUS!!!
Ingredients
Cake Batter
- 2 1/2 cups of almond flour (or meal which is what I used)
- 6 eggs
- 2 sticks of butter softened
- 1 cup of 0% Greek Yogurt
- 1/2 cup of almond milk (unsweetened)
- 1– 4oz bar of unsweet dark chocolate
- 3/4 cup of THM Gentle Sweet (if you do not have this, try using 1/2 a cup of more of Truvia or Pyure)
- 2 tsp of vanilla
- 1 tsp baking soda
- 34 tsp of baking powder
- 1/2 tsp salt
Filling
- 2 to 3 cups of chopped strawberries
- 1/4 cup of THM Gentle Sweet
Whipped Cream
- 2 cup of heavy whipping cream
- 2 tbsp of THM Gentle Sweet
- 2 tsp vanilla
- 85% dark chocolate shavings (optional)
Instructions
- Melt the chocolate in a microwave save bowl for 30 seconds at a time till completely melted. Add the greek yogurt and almond milk. Mix completely.
- In a big bowl add the softened butter, sweetener, vanilla, and blend well.
- Add in eggs.
- Combine almond flour, baking soda, powder, & salt.
- Add to butter and eggs. Mix well.
- Add the chocolate mixture to the almond flour batter.
- Blend well.
- Pour into 2 round cake pans that have been greased.
- Bake for 35 minutes at 350 degrees or until your knife comes out clean.
- While the cake bakes chop up your strawberries and add sweetener and let sit.
- Allow the cakes to cool completely before taking out of pans.
- Whip up your whipped cream (put cream into a big bowl, add sweetener, and vanilla and mix until it forms whipped cream).
- Once cool, cut cakes into big chunks and place one at the bottom of the trifle dish.
- Pour half of the strawberry mixture on the cake.
- Add half of the whipped cream to the top of the strawberry mixture.
- Repeat.
- You can add the shaved dark chocolate to the top and fresh strawberries if you would like or even the almond candied crunch to the top.
- Cover and place in the fridge for an hour so all the cake soaks up the delicious strawberry juice and whipped cream!
- Serve it up and enjoy
Notes
- This is a decadent S dessert EVERYONE will LOVE!!
Nutrition
- Serving Size: 8
Oh that looks absolutely DIVINE! 😀
Thank you!!! :))
Any thoughts on how this would be if this dessert were made about 30 hours before serving? 🙂 I want to make it this weekend but won’t have time to do it on the day of the party I want it for.
hmmm… you might want to make everything separate then assemble the day of or try it all together but keep it covered & in the fridge! I think it should be ok… but have not tried it. 🙂
Ahh, good thought on keeping everything separate until the day of. That’ll work! Thanks, Sarah! If I think of it I’ll report back as to how that goes. 🙂
That would be awesome!! Thank you!!
Would coconut flour work instead of almond flour?
Yes, coconut flour would work but you would need more eggs… because coconut flour absorbs everything so definitely more eggs! Maybe add a little coconut oil in like a tablespoon or 2 to keep it moist. 🙂 Let me know how it turns out! I haven’t tried coconut flour in this recipe yet. 🙂
Could you just use cocunit flour if you didn’t have enough almond flour?
Yes, you will just need less coconut. I am not too sure of the ratio but it would work! 🙂 Also, you might want to add more eggs.
Hi, this looks amazing!! But I was wondering if the measurement would be the same for Swerve or Eylitol ? Thanks so much!! Oohhh and I’m guessing you could use blueberries or a mix?? Thanks
Susan, Hmm… you would definitely need more of either of the other sweeteners. The THM sweetblend definitely sweetens more with less! Just try it by taste… maybe half a cup at a time and see if it needs more. 🙂
I just tried this recipe. So delicious! Thank you!!!
Oh yay!! So glad!!
I follow you on IG (@ivysthmjourney) and I LoVe your blog! Can’t wait to try this!!!!
oh awesome! Hey Ivy!!
Sounds great want to try it soon thanks for pictures my son is a type I diabetic he will think this cake is awesome always had angel cake with strawberries for his birthday it gets boring after awhile he is 44
OH good! I hope you enjoy this trifle!!
Thanks for a great recipe! This was very easy to make and I was surprised at how moist the cake turned out. I really wanted to eat the yogurt and chocolate mix halfway through making this. LOL! I was just a little disappointed in the texture of the cake. It was grainy and I’m wondering if I did something wrong. I used Bob’s Red Mill Almond Flour/Meal. Is it that normal for things made with almond flour to be grainy? THANKS!
Yay so glad you liked it!! 🙂 Yes, unfortunately almond flour does have a mealy/grainy texture… :-/
Thanks for getting back to me! I’m glad to know I didn’t do anything wrong. 🙂 And for those worried about making it ahead of time, I would do it next time I make this. I ate some leftovers last night and they were just as good as fresh.
Thank you for letting me know!!! 🙂
I love desserts can’t wait to try this
Have you tried making this cake with the THM Baking Blend? I’m wondering if it would work to replace the almond flour with the THM Baking Blend?
It should work! Just replace with a little less baking blend like say 2 or 3 tbsp. less. 🙂
This looks wonderful! Did you use 8 or 9 inch cake pans? In the photo it looks like they are silicone. I’m needing new pans and would like to find some like those, what brand are they?
Thanks!
I believe my pans were 9 inches. I have used both silicone and round nonstick pans too! I am not exactly sure of the brand but I did buy them at walmart.
Thm newbie here… You. Are. My. Hero. And congrats on the lil one 🙂
awh hugs!! Thank you! <3
I’m unable to eat dairy. I can easily make the whipped cream layer a coconut cream. What do you suggest for the cake? How could I replace the Greek yogurt and the butter?
Hmmm… I think I would try the coconut cream in both the whipped cream and the cake batter!! I bet that will be delicious!!
Just wondering if it’s actually 34 tsp of baking powder or 3/4tsp?
3/4 tsp! I’ll go fix that!
HI,
Do you think in the cake batter I could use sour cream instead of Greek yogurt and heavy whipping cream instead of almond milk?
Thanks!
Yes to both!
Thank you! I actually made it that way before I heard back from you, crossing my fingers it would work. And it was so moist and yummy!
I took it to a party where there was one of those cakes from Costco….This was gone and only about half of the cake touch!!
Will this work with cherry pie filling instead of strawberries?
I don’t see why not but it would make it more carb heavy so a crossover. Make sure the filling is sugar free!