2tbspgolden flaxseedground - blended with 6 tbsp warm water until light and frothy
Berries or cut fruit of choice
1cupAnita'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.