Kelsey | November 19, 2019
'Tis the gingerbread season and I am here for it!! I created this paleo gingerbread cake recipe and although it is incredible alone, I think it is made way better when you serve it in trifle form with mixed berries and dairy free whipped cream. California Giant Berry Farms have been my favorite berries to turn to for many reasons but I just learned more about their sustainability efforts and I feel even more in love!
They are TRUE zero waste certified, which is an amazing accomplishment. That just means that California Giant must reach 90% or greater overall redirection or diversion from landfill, incineration (waste-to-energy) and the environment for solid, non-hazardous wastes. These materials must be reduced, reused, recycled, composted and/or recovered for productive use.
Supporting companies that make efforts like this is so important, so make sure to pick up some Cal Giant next time you see it in stores! And once you are loaded up on berries and got your hands on some almond milk or coconut milk whipped cream, make a quick gingerbread cake and enjoy.
I got these cute little trifle bowls at world market and love them! OH and another fun fact I just learned is that molasses have tons of iron in it, so that is another great reason to make all of the gingerbread things this season.
Any extra little squares of cake are delicious to store in the fridge and eat when the craving hits!
How beautiful are these for a dinner party this holiday season?
