Not long ago, I took you behind the scenes to see how Anita’s Creamline Coconut Yogurt was “frankensteined”. Here is the recipe for the beautiful trifle seen in the episode. The cake is so soft and incredibly moist, thanks to the addition of yogurt in the recipe.
Lemon Pound Cake Berry Trifle w/Anita's Coconut Yogurt
Ingredients
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup safflower oil
- 1 1/4 cups organic sugar
- 3 lemons juice and zest
- 2 tsp vanilla extract
- 2 tbsp golden flaxseed ground - blended with 6 tbsp warm water until light and frothy
- Berries or cut fruit of choice
- 1 cup Anita's Coconut Yogurt
Instructions
- Grease and line baking pan with parchment. Sift together dry ingredients. In another bowl, whisk sugar, oil, lemon juice, zest, vanilla and flax paste until combined. Gently fold in dry ingredients until incorporated, then fold in the yogurt.
- Pour batter into prepared baking pan and allow to rest while oven preheats to 350°F. Bake about 45 minutes, or until cake is golden. Remove to a rack to cool completely before serving.
To assemble the breakfast trifle
- Cut pound cake into cubes. Layer in a glass dish, alternating between cake, yogurt and fruit. Repeat layers until all ingredients are used. Top with a drizzle of maple syrup and serve.
Notes
A true show stopper, that'll impress any friend. Big thanks to Anita Shepherd for sharing her vegan, dairy free recipe.