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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 24 votes
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
  

  • 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
Keyword gluten free chocolate trifle, gluten free trifle recipe
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