Real Food Patriotic "Jello" Cake
Perfectly layered with seasonal berries, this "Jello" cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, Whole30, GAPS diet and even AIP!
Servings 20
Ingredients
Red Layer
- 2 ½ cups 100% cherry juice divided
- 3 tablespoons grass-fed gelatin
- ½ cup hot water
- 2 cups fresh strawberries, washed, dried & sliced
White Layer
- 1 ½ cup full fat coconut milk* divided
- 2 tablespoons grass-fed gelatin
- ½ cup hot water
- 3 tablespoons real maple syrup or honey**
Blue Layer
- 1 ½ cup 100% blueberry juice divided
- 2 tablespoons grass-fed gelatin
- ½ cup hot water
- 1 cup fresh blueberries, washed & dried
Instructions
Red Layer
- Pour ½ cup cherry juice in a medium size bowl and sprinkle gelatin over the entire surface. Allow the gelatin to "bloom" for 5 minutes. This mixture should turn thick.
- Wash, dry and slice strawberries. Spread them on the bottom of the bundt pan.
- Pour hot water into the gelatin/juice mixture (it should be very stiff) and combine well to dissolve the gelatin.
- Add remaining juice and mix well. Gently pour over the strawberries (they will rise to the top, that's okay). Carefully place the pan in the refrigerator for a few hours to set.
White Layer
- Shake the coconut can or carton to break up the cream parts.
- Pour ½ cup coconut milk in a small bowl and sprinkle gelatin over the entire surface to allow the gelatin to bloom for 5 minutes.
- When gelatin blooms, pour hot water over this mixture and combine well to fully dissolve the gelatin.
- Add maple syrup or honey, remaining coconut milk and stir to combine.
- Gently pour over the strawberry layer and place in the refrigerator to set for a few hours.
Blue Layer
- Pour ½ cup blueberry juice in a small bowl and sprinkle gelatin over the entire surface to allow it to bloom for 5 minutes.
- Meanwhile, wash and dry blueberries. Spread them evenly on top of the coconut layer in the pan.
- Pour hot water over the the now bloomed gelatin/juice mixture and stir well to dissolve the gelatin.
- Add remaining juice to the gelatin mixture and combine well. Gently pour over the blueberries and place in the refrigerator for a few hours or until fully set and firm.
Inverting the Cake
- To release the cake, fill your sink or a large bowl with warm water. The water should cover the majority of the bundt pan but not come all the way to the top.
- Gently place the mold in the warm water for about 10-15 seconds (be sure to count!). You should see the edges liquefy slightly. This means the gelatin has separated from the mold.
- Remove the pan from the warm water. Cover with a large serving plate and with a good grip on the mold and the plate, quickly flip the plate and mold over. Slowly lift the pan and the jello should release easily. You should almost feel the cake invert onto the plate. If any juice runs over the plate, simply wipe dry with a paper towel.
Notes
*A typical 13.5 oz can of coconut milk has slightly more than 1 ½ cups. You can use the entire can with unnoticeable difference or save a few tablespoons of coconut milk for a smoothie or your morning coffee.
**Using light colored honey will give you a brighter white for the coconut layer. Maple syrup is used in these photos.