Cake & Fruit Parfait

Paleo fruit parfait recipe The book “The New Psycho-Cybernetics” by Maxwell Maltz is easily one of the most life-changing books I’ve ever read. After dog earring my copy of the book, I’ve begun listening to the audio version while I run.

It’s full of practical applications which are easy to understand, implement and then see actual results from.

Today Maltz was explaining why trying to use ‘will power’ to change your habits is futile — and of course I thought of this in terms of our healthy eating journey.

Willing yourself to not take that trip through the drive thru or into that pint of ice cream is easier said than done, right?!?

According to Maltz, you will act in accordance to your current self image. So if you think of yourself as someone who has a weakness for fast food, or ice cream, or fill-in-the-blank-with-your-problem-food, then you will always return to this habit…regardless of how much will power your try to muster up.

Sound familiar? Old habits creep back in to squash your healthy ambitions.

The solution?

Change your self image.

Instead of thinking, “I have a weakness for vending machine snacks” think “I love trying fresh, wholesome foods!” Then back up this belief by filling your diet with fresh, wholesome foods!

When you think of yourself as a lover of healthy foods, then you will prove yourself right by craving and eating healthy foods.

I think a great place to start is this awesome recipe for Cake & Fruit Parfait! It tastes just as good as any traditional dessert out there, but contains no refined sugar, no dairy, no grains and no gluten.

Fresh, organic fruit is so delicious! And serving it up with this grain-free cake and dairy-free whipped cream makes it even better 😉 Enjoy!

Paleo fruit parfait recipe

Cake & Fruit Parfait
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 18

For the Yellow Cake
For the Whipped Coconut Cream
For the Parfait
  • Raspberries
  • Strawberries, sliced
  • Blueberries
  • Figs, chopped
  • Fresh mint, for garnish

For the Yellow Cake
  1. Preheat the oven to 350 degrees. Line an 8×8 square pan with parchment paper. Lightly brush with coconut oil.
  2. Separate 3 egg whites from the eggs and whip until soft peaks form. Add 1 teaspoon of honey and ¼ teaspoon of sea salt to the whipped eggs. Beat for another 30 seconds.
  3. In a large mixing bowl, combine the honey, vanilla and remaining eggs and yolks. Mix well. Add the flours and baking. Mix until creamy.
  4. Carefully fold in the rest of the egg whites by hand with a large spoon. Batter should be fluffy. Smooth the batter into the prepared pan. Bake for 25-30 minutes, until golden and baked through.
  5. Once the cake has cooled, cut into small cubes. Set aside.
For the Whipped Coconut Cream
  1. Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Carefully turn the cans over and open from the bottom.
  2. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
  3. Combine all of the ingredients in a mixing bowl. Beat with an electric whisk.
  4. Whip until creamy. Keep chilled.
For the Parfait
  1. In tall, clear glasses or mason jars: drop in a handful of cake cubes, top with fruit, top with cream – repeat to the very top of the glass and add a sprig of fresh mint. Keep chilled until you serve. Enjoy!

Calories: 226     Fat: 15     Carbohydrates: 21     Sugar: 6     Sodium: 87     Fiber: 3     Protein: 5    

 Paleo fruit parfait recipe


  • Helen Diels August 7, 2014 at 7:55 pm

    Couldn’t I just use one can of Trader Joe’s coconut cream instead of 2 cans of coconut milk that you only use half of – the cream part. Is there a difference between the cream from coconut milk and the coconut cream?
    Helen ~

    • Diana August 8, 2014 at 4:36 am

      Hi Helen,
      That’s a great question. I haven’t tried that method, but it sounds like it could work. I would still chill the can of coconut cream and attempt to drain off any liquid, just to be on the safe side. Let me know how that works!

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