Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 0.5 cup (100g) coconut sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (240ml) unsweetened almond milk
  • 2 tbsp (28g) melted coconut oil
  • 1 cup (240g) plain Greek yogurt
  • 0.5 cup (120ml) chilled heavy cream
  • 2 tbsp (30g) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh raspberries
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) lemon zest

Instructions:

  1. Preheat the oven to 350°F (175°C). In a bowl, mix together the whole wheat pastry flour, coconut sugar, baking powder, and salt.
  2. Stir in the unsweetened almond milk and melted coconut oil until the batter is smooth. Spread the mixture evenly into an 8-inch square baking pan.
  3. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then crumble it into small, bite-sized pieces.
  4. In a chilled bowl, beat the heavy cream until soft peaks form.
  5. Gently fold in the Greek yogurt, maple syrup, and vanilla extract using a folding motion to maintain an airy texture.
  6. Combine raspberries, blueberries, lemon juice, and lemon zest in a bowl.
  7. Layer the crumbled cake base, the whipped cream mixture, and the fresh berry topping into 12 dessert cups.
  8. Chill the assembled dessert cups in the refrigerator for 2 hours before serving.