Gluten Free Chocolate Trifle Recipe

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

I am really excited to share this easy gluten free trifle recipe with you. If you haven't tried a fruit trifle, you are in for something special. You can use either chocolate cake or use brownie mix to make a gluten free brownie trifle.

My kids asked me to make a chocolate cake. Being a food blogger, they make all sorts of requests like this. I took it a step further by creating this fancy trifle out of that gluten free cake.

We hope you like this gluten free chocolate trifle as much as we did! You can use any flavor cake for this recipe so if you prefer vanilla cake, try this gluten free vanilla cake recipe!

Why this trifle is so good:

This trifle is so good because it is so EASY to make. Use homemade gluten free chocolate cake, or use a gluten free chocolate cake mix. Both will yield delicious results!

You can use fresh raspberries, strawberries, or blueberries. If you need this trifle recipe to be dairy-free, you can use a dairy-free whipped cream.

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.

If you are looking for another fun cake to use, this Gluten Free Sponge Cake is delicious with whipped cream and berries!

What you need to make this:

Ingredient Notes:

• Gluten free flour blend - I tested this recipe with both 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.

Recipe step by step 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.

Step 3: Add the dry ingredients including the cocoa and gluten free flour blend.

If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.

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 out to be about ½ 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. If you do not want to make homemade whipped cream, you can buy it.

Many ask if 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 up fresh raspberries, the whipped cream you just made, and the gluten-free chocolate cake squares. Time to assemble the gluten free trifle.

Assembling the 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 into this gluten free chocolate trifle recipe?

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.

More Gluten Free Deserts:

• Paleo Almond Flour Chocolate Chip Cookies
• Gluten Free Chocolate Layer Cake Recipe with Raspberry Filling
• Gluten Free Vanilla Donuts
• Gluten Free Chocolate Peanut Butter Cheesecake

Recipe

Gluten Free Chocolate Trifle

Sandi Gaertner

An easy homemade gluten-free chocolate cake trifle with fresh raspberries and whipped cream.

5 from 24 votes

Print Recipe Pin Recipe Add to Collection Go to Collections Save RecipeSaved!

Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 8

Calories 433 kcal

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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 ½ 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.

Notes

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.

Nutrition

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.

If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)