Ingredients
For the Cake
- ½ cup honey
- ½ cup avocado oil
- 3 large eggs (room temperature)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract (optional)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups almond flour
- ½ cup tapioca flour
- ¼ teaspoon kosher salt
For the Strawberries
- 2 quarts strawberries (cleaned, hulled, and thinly sliced)
- ½ teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons coconut sugar
For the Cream
- 1 (9 oz.) tub dairy-free whipped topping (e.g., So Delicious)
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1 teaspoon lemon zest
Instructions
- Preheat Oven: Set the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper and set aside.
- Mix Wet Ingredients: In a medium mixing bowl using a hand-held mixer or stand mixer with the whisk attachment, whisk together honey, avocado oil, and eggs on medium-high speed for 3 minutes until pale yellow and fluffy. This step is crucial for cake structure and rise.
- Add Flavorings and Leavening: Incorporate lemon juice, vanilla extract, almond extract if using, baking powder, and baking soda into the wet mix. Whisk to combine thoroughly.
- Combine Dry Ingredients: In another bowl, mix almond flour, tapioca flour, and kosher salt well.
- Fold Dry Into Wet: Gently fold dry ingredients into wet mixture using a rubber spatula until no flour streaks remain without overmixing.
- Bake Cake: Pour batter into prepared pan. Bake on the center rack for 22–25 minutes or until the cake is golden and a tester comes out clean. Cool completely before handling.
- Cube Cake: Using the parchment sling, lift cake from pan and cut into 64 uniform cubes. Store cubes in an airtight container if preparing ahead.
- Prepare Strawberries: In a bowl, combine sliced strawberries, lemon zest, lemon juice, and coconut sugar. Toss and cover with cling wrap. Refrigerate to macerate until ready to use. This can be made a day ahead.
- Flavor Whipped Topping: Stir vanilla extract and lemon zest into the dairy-free whipped topping container until evenly mixed.
- Assemble Trifles: Place 6 medium glasses on your work surface. Start layering each glass with 3 cake cubes, 2 heaping spoonfuls of strawberry mixture, and 2 heaping tablespoons of whipped topping. Repeat layering with 3 more cake cubes, strawberry mixture, and whipped topping.
- Finish and Chill: Top each trifle with one crumbled cake cube and a drizzle of the strawberry syrup that collects at the bottom. Refrigerate for at least 30 minutes before serving. Optionally, assemble in a large trifle bowl using the same layering method.
Notes
- Whisking the eggs thoroughly for 3 minutes is essential for the cake’s fluffy texture and proper rise.
- The cake and strawberry maceration can be made a day in advance to save preparation time on serving day.
- Leftover strawberry mixture is delicious added to oatmeal, chia pudding, or ice cream and keeps up to one week refrigerated.
- If preferred, assemble a single large trifle instead of individual servings using a tall, clear dish.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
