If you love cake, this gluten free trifle recipe makes a delicious gluten free dessert. It will only take one bite of this moist chocolate cake with fresh raspberries and whipped cream to be hooked! This is an easy dessert to make with freshly baked or leftover cake.
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(*This post is sponsored by Raley’s in support of their new wellness shelf labeling system called Raley’s Shelf Guide.)
I am excited to share this easy gluten free trifle recipe with you. If you haven’t tried a fruit trifle, you are in for something unique. You can use either chocolate cake or brownie mix to make a gluten or use homemade gluten free chocolate cake, or use a store-bought gluten free chocolate cake mix. Both will yield delicious results! My kids asked me to make a chocolate cake. Being a food blogger, I receive many requests like this. I took it further by creating this fancy trifle from that gluten-free cake.
You can use fresh raspberries, strawberries, or blueberries. You can use a dairy-free whipped cream if you need this trifle recipe to be dairy-free. We hope you like this gluten free chocolate trifle as much as we did! You can use any cake flavor for this recipe, so if you prefer vanilla cake, try this gluten free vanilla cake recipe!
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Raley’s ranked which attributes matter most to their customers to determine which two icons show on shelf tags when a product qualifies for multiple attributes. If you want another fun cake, this Gluten Free Sponge Cake is delicious with whipped cream and berries!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 GF Blend.
- Cocoa powder – most cocoa powders are gluten free, but always check labels. My favorite cocoa powders include Rodelle, Anthony’s, Ghirardelli, and Nativas.
- Whipped Cream – you can either buy your whipped cream or whip heavy cream into fresh whipped cream.
- Raspberries – you can use any fresh fruit in this recipe.
Step-By-Step Photos and Directions:
Step 1: Add the sugar and eggs to a standing mixer. Mix until they are creamy.
Step 2: Add the melted chocolate to the egg and sugar mixture. Whip until blended.
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Step 3: Add the dry ingredients, including the cocoa and gluten free flour blend. Please add one teaspoon if your gluten-free flour blend contains neither Xanthan Gum nor Guar Gum.
Step 4: I like to make my squares uniform and not too big. To achieve this, I line a baking sheet (with edges) with parchment paper. I pour the batter in and spread it about 1/2 inch thick. It also bakes a LOT faster this way.
Bake at 350º F for 20 minutes until the cake is done.
Step 5: Whip up the fresh heavy cream to make whipped cream. You can buy homemade whipped cream if you do not want to make it.
Many ask is Cool Whip is gluten free. Cool Whip is gluten free, as are many other brands. Just check the labels. So-Delicious and TruWhip are great gluten free, dairy-free options.
Step 6: Gather fresh raspberries, the whipped cream you just made, and the gluten-free chocolate cake squares—time to assemble the gluten free trifle.
Now comes the fun part. Cut the cake into squares and layer them with whipped cream and fresh raspberries in a glass! For best results, try not to make your cake squares too large.
Frequently Asked Questions:
Yes, you can easily prep this trifle. Make the cake up to 3 days in advance.
If you layer the trifle, it is best to eat it the same day. Otherwise, the cake will get soggy.
Store this trifle in the refrigerator.
Are you ready to grab a spoon and dive into this gluten free chocolate trifle recipe? This trifle makes a wonderful dessert for Valentine’s Day or any holiday. Here are even more fun dessert ideas.
More Gluten Free Deserts:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Trifle
Ingredients
Method
- Preheat the oven to 350º F.
- Add 3/4 cup gluten free flour blend, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda in a large bowl and whisk to blend. (If your gluten-free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.)
- Note: If you use regular cocoa soda, use baking soda. If you use Dutch process or black cocoa, use cocoa powder!
- In a medium-sized bowl, beat 3/4 cup cane sugar and 4 large eggs together until they are creamy. Add 1 teaspoon pure vanilla extract and mix.
- Melt 4 ounces chocolate chips with 1/4 cup unsalted butter in the microwave for 30 seconds. Stir, microwave for 25 seconds, and stir again. Repeat until the chocolate is melted.
- Add a small amount of the butter/chocolate mixture to the egg/sugar mixture. Whisk quickly to temper the eggs. Slowly add in the rest of the melted chocolate/butter mixture while whisking.
- Pour the wet ingredients into the dry ingredients and mix the batter well.
- Put a piece of parchment paper on a baking sheet. Pour the cake batter onto the parchment paper.
- Use a rubber spatula to spread out the mixture so that it is 1/2 inch thick.
- Bake for 15-20 minutes until the cake is finished baking. The total baking time will vary by pan size and the material the pan is made from.
- Allow the cake to cool on a cooling rack.
- Add 1 1/2 cups heavy whipping cream to a bowl and mix on high until it turns into whipped cream.
- Cut the cake into squares. Take glasses and layer the cake squares, whipped cream, and raspberries.
- Serve cold.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter. Also, use cold coconut cream to make a dairy-free whipped cream.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- This easy trifle should keep up to 4 days in the refrigerator.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an older January 2018 post with more details.
What size pan do you use?
Hi Gloria, I used an 8×8 pan. Since you are cutting up the cake, you can use any size/shape pan.