If you love gluten-free chocolate trifle, why not take it a step further and create a delicious gluten-free chocolate cake trifle?
One bite of this moist chocolate cake with fresh raspberries and whipped cream is all it will take!
(*This post is sponsored by Raley’s in support of their new wellness shelf labeling system called Raley’s Shelf Guide. All excitement and opinions about knowing what is gluten-free are my own!)
Today my kids asked me to make a gluten-free chocolate cake. Being a food blogger, they make all sorts of requests like this. Their friends all think they are spoiled. I almost have to agree. 🙂
As you can see, I did make that cake for them, but I made things a bit healthier by reducing the amount of cake and skipping the frosting. Chopping up the cake and adding fresh raspberries and homemade whipped cream made this chocolate cake trifle so much better.
We hope you like this gluten free chocolate trifle as much as we did!
Part of my creating this recipe was to talk to you about Raley’s new wellness shelf labeling system. Raley’s Shelf Guide is a fabulous concept aimed at more transparency for their shoppers.
Now, whenever you shop in their stores or online via Raley’s eCart, you can easily recognize products by key attributes including Minimally Processed, Nutrient Dense, No Added Sugar, Non-GMO, Gluten-Free, Organic, Vegan or Kosher.
Check out how easy it is to shop for healthier options now!
I can see what is minimally processed, non-GMO, gluten-free and organic!! I only buy organic so for me it is a huge timesaver to see upfront what my choices are.
Raley’s ranked which attributes matter most to their customers in order to determine which two icons show on shelf tags when a product qualifies for multiple attributes.
Here is their official ranking order:
- Minimally Processed
- Nutrient Dense
- No Added Sugar
A product can qualify for all 8 icons, but only two icons will be displayed on the physical tag in stores. I like to shop online with Raley’s eCart when I am too busy to get to the store, it is so easy because I can see every icon the product qualifies for online.
I love that Raley’s labeling system depends on a certified gluten-free claim or claim by the manufacturer to receive the gluten-free icon. Because this criterion is used store-wide, it allows them to only require the most trusted claims and not label any products gluten-free that could have been contaminated in processing or contain an unknown gluten-containing ingredient.”
Can you believe there are over 5,000 packaged items in their stores that qualify for the Gluten-Free icon! That is a LOT of gluten-free products!!
Raley’s stores, including our local Nob Hill stores, have a gluten-free section, but don’t stop there! Now that they have this new labeling, you will recognize a ton of gluten-free products throughout their store.
Raley’s Shelf Guide raises the bar with custom built definitions that consider the amount of processing and ingredients of concern like added sugar and sodium, artificial ingredients and GMOs.
I don’t even want to think how much time I have spent reading labels and trying to figure all of this out on my own. Now I just have to look at the product pricing tag to find this information.
Are you ready to learn how to make this delicious gluten-free chocolate trifle?”
The first step is to make the gluten-free cake.
First, add the sugar and eggs to a mixer. Mix until they are creamy.
Add the melted chocolate to the egg and sugar mixture.
Add the dry ingredients including the cocoa and gluten-free flour blend.
What gluten-free flour to use for trifle:
I used this Pamela’s gluten-free flour blend in this recipe. Just check the tags when shopping for gluten-free flour! Using Raley’s Shelf Guide, I was able to quickly identify that this flour is gluten-free but also minimally processed.
There are 4 other gluten-free flours to choose from so you can find the perfect flour blend for your baking.
Did I mention how cool it is when I find a gluten-free product on sale? Raley’s always has some great gluten-free products on sale!
*Tip: 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 out to be about 1/2 inch thick. It also bakes a LOT faster this way.
Next, whip up the fresh heavy cream to make whipped cream.
I used Raley’s Shelf Guide to choose the perfect minimally processed heavy cream.
At Raley’s, Minimally Processed foods are:
- Made with only clean ingredients: More simply made without any artificial and synthetic ingredients, including artificial sweeteners.
- Conscious of added sugar and sodium: One of the only current tools in existence that allows customers to shop for options that aren’t loaded with added sugar. We’ve also done the guesswork for you and set limits on sodium.
- Made without GMO ingredients: A simple solution for customers looking to avoid GMOs in their food, by excluding over 550 common GMO ingredients.
(This definition of Minimally Processed is defined entirely by Raley’s, backed by science and supported by leading experts.)
I can feel secure that I am making the best choices for my family!
Gather up 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!
Are you ready to grab a spoon and dive in?
And…if you don’t feel like making the gluten-free cake from scratch, let Raley’s Shelf Guide help you find the perfect gluten-free chocolate cake mix! I like this brand because it is refined sugar-free too!
This trifle makes a wonderful dessert for Valentine’s Day or any holiday. Here are even more fun dessert ideas.
- 4 eggs
- 3/4 cup gluten-free flour blend
- 1/4 cup cocoa powder
- 4 ounces chocolate chips
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 cup butter
- 1 1/2 cups heavy whipping cream
- 1 cup fresh raspberries
- Preheat the oven to 350 degrees.
- Add flour, cocoa, baking soda in a large bowl and whisk to blend. (If your gluten-free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.)
- In a medium-sized bowl, beat the sugar and eggs together until they are creamy. Add vanilla and mix.
- Melt the chocolate chips with the 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 12-15 minutes until done.
- Allow the cake to cool.
- Add the 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 Information:Yield: 8
Amount Per Serving:Calories: 432 Saturated Fat: 16g Cholesterol: 160mg Sodium: 246mg Carbohydrates: 41g Fiber: 3g Sugar: 28g Protein: 6g
More Delicious Gluten Free Recipes to Try: