When you are living with food allergies, trust is crucial. You have to know exactly what is in the food you are eating, and what's absolutely not in there.
I LOVE the So Delicious company for the confidence that they provide me when I'm offering treats to my food-allergic son or other special diet guests. Their allergy warning is extremely clear about what is and what is not in their products. Not only that, but they test for undeclared allergens for an even greater level of confidence.
I created this fresh and summery Lemon Berry Trifle as part of Go Dairy Free's summer recipe contest, sponsored by So Delicious Dairy Free. As a participant in this contest, I received coupons for free product and a gift card for ingredients to create my recipe. All opinions are my own.
21 talented bloggers, authors and recipe creators are whipping up their Coolest and Creamiest treats. All recipes will be shared between July 10th and July 24th (follow the hashtag #RaiseAPint on Twitter and Instagram), and then you will be able to vote on your favorites!
Along with the contest, you can join in the #RaiseAPint Event, which will run from July 11th to August 5th. During this time, So Delicious will award 20 entries with an ice cream party prize pack. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! Full Details Here: http://sodeliciousdairyfree.com/thrive/raise-a-pint/
I used one of my favorite sweet treats, Coco Whip (non-dairy whipped topping), to make this lovely dessert. Trifles are traditionally a combination of cake, fruit and pudding. This trifle is created with a sunny lemon cake, luscious strawberries and Coco Whip that I flavored with lemon zest. Because this trifle is vegan, gluten-free and free of the top-8 allergens, it's an ideal dessert to bring to a summer dinner party.
Makes 8 servings
For the cake:
1 1/2 cups gluten-free oat flour
1 1/2 teaspoons baking powder, divided
1/2 teaspoon salt
1/2 cup applesauce
1 cup sugar (I used vegan cane sugar.)
1/4 cup fresh lemon juice
1 6-ounce container So Delicious coconut milk yogurt (plain, vanilla or coconut flavor)
1/2 cup coconut oil
1 teaspoon vanilla extract
1 tablespoon gluten-free vinegar (white or apple cider)
Preheat oven to 350.
Grease a 8- or 9-inch square pan with coconut oil.
In a medium bowl, whisk together oat flour, 1 teaspoon baking powder and salt. Set aside.
In a separate bowl, combine applesauce with 1/2 teaspoon baking powder.
Add sugar, lemon juice, yogurt, coconut oil and vanilla to applesauce mixture. Mix well.
Add dry ingredients to wet, being careful not to overstir.
Add vinegar to batter, stir to incorporate.
Pour batter into greased pan.
Bake 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the cake is a golden brown and set.
Let cool completely before cutting into chunks (approximately two inches square).
For the Strawberries:
1 pound strawberries, hulled and thinly sliced
1/4 cup strawberry jelly
Stir to combine strawberries and jelly. Set aside.
For the Whipped Topping:
1 container So Delicious Dairy Free Coco Whip (either original or light)
2 teaspoons lemon zest
Stir to combine.
For the Trifle:
Layer one half cake, one half strawberries and one half topping. Repeat.
Serve garnished with mint leaves. (Optional.)
My new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.