Christal from Nutritionist in the Kitch stops by today to share her recipe for Broken Vanilla Cupcake Fig & Banana Coconut Cream Trifles.
I'm really pleased to have Christal here today sharing a decadent dessert that's also full of good for you ingredients, which is exactly the kind of recipes you'll find over on her blog, Nutritionist in the Kitch.
I am thrilled to be here on Sylvie’s gorgeous blog Gourmande In The Kitchen! I’ve been a fan of Sylvie’s blog for a long time now and recently we connected and became blends (blogger friends) so it’s truly an honor to be sharing a recipe of mine with all of you Gourmande In the Kitchen readers!
Sylvie’s recipes always look so delicious, fresh, and are beautifully photographed so I knew I’d have my work cut out for me as a guest poster.
I’ve decided to share a recipe that came about after a bit of a kitchen mishap. As a Nutritionist I’m always trying to think up ways to make those indulgent treats we all love healthier without sacrificing the delicious flavors. Recently I’ve also had cupcakes on the brain and decided to whip up some simple vanilla coconut flour cupcakes. Coconut flour is such a great grain-free flour to bake with as it’s super high in fiber, a source of healthy fats, and is great for those who follow a gluten free diet.
Unfortunately (although it turned out to be fortunate!) I got too eager to pull my still warm freshly baked cupcakes from the cupcake liners and ended up causing a few to break. Le sigh. I’m not an avid baker myself and I’m guessing it has to do with the fact that patience isn’t one of my strong suits!
I left the other cupcakes to cool so I wouldn’t do the same thing again and looked at my broken cupcakes sadly. I could have just eaten them, but before I popped the little broken pieces in my mouth an idea came to mind. Trifle! I could use the broken cupcakes to layer with other delicious and healthy ingredients to make a seemingly indulgent recipe that was still healthy!
I chose to layer the broken vanilla coconut flour cupcake pieces with sliced bananas, sliced dried figs, and a simple vanilla coconut whipped cream. The combination was divine; fluffy vanilla cake, tender and sweet banana, chewy and delightful figs all wrapped up with silky and airy coconut whipped cream! I turned my kitchen mishap into a dream dessert without a hint of processed or refined ingredients!
So, the next time you get a little eager to dive into some freshly made cupcakes (it happens to the best of us), or if you end up with a cake that breaks for some reason… turn it into a trifle and whoever is lucky enough to enjoy will be none the wiser!
Nutritionist in the Kitch
Turn your broken cupcakes into an easy trifle!
For the cupcakes:
- ¼ cup coconut flour
- 2 large eggs
- ¼ cup raw honey
- 3 tablespoons melted coconut oil
- 1 tsp pure vanilla extract
- ¼ tsp baking powder
- pinch of salt
For the coconut whipped cream:
- 1 can full fat coconut milk, refrigerated overnight*
- ½ tsp pure vanilla extract
- 1 heaping tablespoon coconut palm sugar
- 1 banana, sliced thinly
- 12 dried figs, sliced thinly OR use 4 fresh figs, sliced thinly
- 1 tablespoon raw honey
- Preheat the oven to 350 degrees.
- Using a muffin pan, grease the 4 cups in the middle row generously with coconut oil.
- In a bowl add the dry cupcake ingredients and mix to combine. In another small bowl whisk together the wet cupcake ingredients and add to the dry. Mix until completely smooth.
- Pour the batter equally among the four greased cups and bake in the oven for 16-18 minutes.
- Meanwhile, prepare the coconut whipped cream by adding the coconut cream (see note*) to a large bowl with the vanilla and sugar. Using an electric beater blend until frothy (depending on the brand of coconut milk you use the whipped cream may not form stiff peaks but will still work fine). Place in the fridge.
- When the cupcakes are done, remove from the pan, if they crumble… it doesn’t matter! Let the cupcakes cool on the counter or in the fridge.
- Once cooled, using jars or glasses, crumble half of each cupcake into one jar/glass then layer with sliced banana, followed with some coconut cream, then fig slices, then the other half of the cupcake, then more coconut cream, and top with the rest of the fig slices.
- Drizzle each with honey to garnish.
- Keep in the fridge until serving.
Gluten-Free, Grain-Free, Paleo, Vegetarian.
*When you open the can of coconut milk you will notice that the coconut cream will have separated from the coconut water, scoop out the coconut cream to use in the recipe and save the coconut water for another use such as a smoothie.
Amount Per Serving: Calories: 388Total Fat: 24gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 81mgCarbohydrates: 43gFiber: 4gSugar: 33gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Christal Sczebel is a Holistic Nutritionist and Registered Massage Therapist. She has a passion for helping others discover their best health through optimal nutrition and embracing a healthy lifestyle. Through education and inspiration, Christal aims to empower others to live a healthier lifestyle, experience true wellness, and to create, eat, and enjoy real whole foods. You can find delicious and healthy recipes, tips on nutrition, healthy living, fitness, and healthy travel on her blog, Nutritionist In The Kitch. You can also connect with her on Facebook, Twitter, Instagram and Pinterest.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.