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This Gingerbread Mixed Berry Trifle is Paleo and happens to be the perfect combination of holiday spices and fresh flavor!

Gingerbread Mixed Berry Trifle {Paleo}

  • Author: Kelsey
  • Yield: 6 1x


  • 1 cup blanched almond flour
  • ¼ cup arrowroot flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of salt
  • ⅓ cup molasses
  • 1/4 cup ghee, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Dairy Free Whipped Cream
  • 1 ½ cup raspberries
  • ¾ cup blackberries
  • ¾ cup blueberries


  • Preheat oven to 350 degrees and line an 8×8 glass pan with parchment paper.
  • In a medium bowl mix together almond flour, arrowroot flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and salt.
  • Once the dry ingredients are combined, add in molasses, ghee, eggs & vanilla and stir to combine. 
  • Pour the batter in the pan and bake for 20 minutes or until cooked through.
  • Let cool for at least 10 minutes then cut into about 50 small squares (i cut 49 exactly, 7×7)
  • In an individual trifle bowl (or any bowl you like), layer together cake, berries, whipped cream, then repeat!