If you love gluten free trifle, why not take it a step further and create a delicious gluten free chocolate cake trifle? 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.

(*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!

Raley's products with shelf labeling.

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 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!

Trifle ingredients photos.

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:

Mixing eggs with sugar in a stand mixer.

Step 1: Add the sugar and eggs to a standing mixer. Mix until they are creamy.

Adding melted chocolate to egg and sugar mixture.

Step 2: Add the melted chocolate to the egg and sugar mixture. Whip until blended.

Adding gluten free flour and cocoa.

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.

Spreading out the cake batter.

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.

Whipping the heavy cream into whipping cream.

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.

Adding cake squares to a glass.

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.

Top view of two gluten free chocolate cake trifles with raspberries and whipped cream.

Frequently Asked Questions:

Can you make this chocolate trifle ahead?

Yes, you can easily prep this trifle. Make the cake up to 3 days in advance.

How long will this trifle keep fresh?

If you layer the trifle, it is best to eat it the same day. Otherwise, the cake will get soggy.

How do you store trifle?

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.

A chocolate raspberry trifle on the counter.

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!

A chocolate trifle in a fancy glass.

Gluten Free Chocolate Trifle

Sandi Gaertner
An easy homemade gluten-free chocolate cake trifle with fresh raspberries and whipped cream.
5 from 26 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 8
Calories 433 kcal


  • 4 eggs
  • ¾ cup gluten free flour blend * see note
  • ¼ cup cocoa powder * see note
  • 4 ounces chocolate chips
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ¼ cup butter * see note
  • 1 ½ cups heavy whipping cream * see note
  • 1 cup fresh raspberries * see note


  • Preheat the oven to 350º F.
  • 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.


  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter. Also, use cold coconut cream to make a dairy-free whipped cream.
  4. 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.
  5. This easy trifle should keep up to 4 days in the refrigerator.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 433kcalCarbohydrates: 41gProtein: 6gFat: 29gSaturated Fat: 17gCholesterol: 160mgSodium: 246mgPotassium: 127mgFiber: 3gSugar: 29gVitamin A: 984IUVitamin C: 4mgCalcium: 74mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition 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.

This post was updated from an older January 2018 post with more details.

5 from 26 votes (10 ratings without comment)

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Recipe Rating


  1. 5 stars
    Raley’s is a great store, they really cater to their customer and their needs. I’m loving this delicious recipe the fresh raspberries take this sweet treat right over the top!

    1. Thank you Debra…I love shopping at our Raley’s too. If you put your phone number into their Loyalty Program, they mail you coupons too!

  2. 5 stars
    The trifle looks amazing!! I can’t wait for some fresh berries to try it with!! I do not have a Raleys, but boy oh boy…that is a SUPER cool labeling system!! That could make it SO much easier for people to make better food choices! SO cool, hopefully some of my local stores follow suit!

  3. 5 stars
    OMG as a big fan of chocolate, this is definitely for meee ??
    it should be great if my bf and I could do it together ?
    Thanks a lot for this lovely recipe!

    1. He will love it. If you have a Raley’s store nearby, it will be very easy to identify the gluten free products throughout the store now 🙂

  4. 5 stars
    That sounds so delicious.!! I love that this is gluten free and chocolate.. Can’t wait to try this. yum!

  5. 5 stars
    That looks like such a delicious dessert idea! Raley’s new labeling system sounds fantastic – much easier to find stuff!

    1. Thank you Bintu. I like the labeling because if a brand doesn’t say it is gluten free, it won’t be labeled as such. Cross contamination is a huge issue in products so this is a great way to know gluten free foods are safe.