Banana Flour Lemon Pound Cake Fruit Trifle with Mint Whipped Cream

Happy 4th of July y'all!! 

This dessert is super easy and quick to make, and pretty healthy for you too! The lemon pound cake is so light and perfectly sweet! The WEDO Banana Flour gives the pound cake an AMAZING texture! You will have a hard time believing it is gluten-free! 

Onto the recipe!

Banana Flour Lemon Pound Cake Fruit Trifle with Mint Whipped Cream

Lemon Pound Cake Ingredients:

• 3/4 cup gluten-free all purpose flour blend
• 1/2 cup WEDO banana flour 
• 1 teaspoon baking powder
• 2 large eggs
• 1/2 cup coconut milk
• 1/2 cup avocado oil (or coconut) 
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 3/4 cup cane sugar (or coconut sugar) 

Mint Whipped Cream Ingredients:

• 1 quart organic heavy cream (sub coconut milk for dairy free version) 
• 1/4 cup raw honey
• 1/4 cup chopped fresh mint 
• 1 teaspoon vanilla extract

Fruit layer: 

• Strawberries, chopped
• Blueberries 
• Fresh mint, for garnish 

First we are going to make the cake! Preheat oven to 375 degrees. Grease a cake pan with coconut oil. Whisk together dry and wet ingredients in separate bowls. Add wet ingredients to dry and whisk until thoroughly combined. Pour into cake pan and bake for about 25 minutes, or until toothpick comes out clean. Let cool.

While the cake is cooling, we are going to make the whipped cream! Make sure your stand mixer bowl is as cold as it can be before making the whipped cream. Add heavy cream, mint, vanilla, and raw honey into the bowl and start mixing on the highest speed until stiff peaks form. Careful not to over mix, or it will churn into butter!

Once your cake has cooled, chop it into medium sized cubes. Time to make the trifles! First pipe in a layer of whipped cream. Then add cake, then strawberries, then more whipped cream, then blueberries, then more whipped cream, and then garnish with extra fruit and mint! Repeat until all trifles are made. Enjoy!!!

-Juliet