These Gluten Free Raspberry Trifle Cups are light and flavorful! They're layered with vanilla cake chunks, raspberry compote, dark chocolate chips, and coconut whipped cream.
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Why I love this recipe
Don't let all the layers intimidate you, these trifle cups are surprisingly easy to make, and don't require a lot of ingredients! (The hardest part is waiting for the cake to cool!) Plus, they're low in sugar, gluten-free, and dairy-free! Great for Valentine's Day, Birthdays, or whenever you're craving something sweet!
🍴 Ingredient Notes
- Almond Flour - My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! I would not swap for any other flour.
- Baking Powder + Baking Soda - You'll need both to create a fluffy texture!
- Eggs - Make sure the eggs are room temperature.
- Applesauce - Any applesauce will work for this recipe. I like using unsweetened to cut down on added sugar. I also have a simple homemade recipe that's super easy to make!
- Coconut Sugar - You can substitute with Lakanto golden monkfruit for a sugar-free option!
- Apple Cider Vinegar - This helps to activate the baking soda. I promise you won't taste it!
- Vanilla Extract - I use more than normal to create a strong vanilla flavor.
- Raspberries - Fresh is best, but I'm sure you could use frozen too!
- Cassava Flour - If you don't have any, you can skip this step! It just adds a little extra thickness to the compote. You could also sub with tapioca flour.
- Dark Chocolate Chips - You can also substitute with cacao nibs if you want a lower sugar option!
- Full Fat Coconut Milk - You'll need the thick part at the top of the can to make the whipped cream.
- Powdered Sugar - You can use regular organic powdered sugar or Lakanto Powdered sugar for a sugar-free option.
🍴Step by Step Instructions
Step 1: Vanilla Cake
- Start by adding the almond flour, baking powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined. (Make sure to break up any flour clumps.)
- Next, add the eggs, applesauce, coconut sugar, vanilla extract, and apple cider vinegar into a separate bowl. Whisk together.
- Pour the dry mixture into the wet mixture, and fold together with a spatula until all of the flour is absorbed.
Step 2: Baking
- Add the cake batter to a 9" cake pan. (Grease or use parchment paper at the bottom of the pan.) Bake at 350° for about 30 minutes, or until a toothpick comes out clean.
- Let the cake cool to room temperature before cutting.
Step 3: Making the Raspberry Compote
- Add the raspberries to a small skillet on medium/heat. Break apart with a wooden spoon as they start to warm up.
- Once they start to break apart, turn the heat down, and let them simmer for a few minutes. If you're using cassava flour, stir it in until it's dissolved.
- Remove the raspberry compote from the heat, place it in a glass jar. Store in the refrigerator.
Step 4: Coconut Whipped Cream
Add the THICK part at the top of your coconut cream can to the mixing bowl with powdered sugar. Whip with a hand mixer or stand mixer for a few minutes until it thickens up. (It will thicken, be patient!)
Step 5: Putting it all together
- Start by cutting your cake into small squares. Layer a few at the bottom of each jar, then add raspberry compote, chocolate chips, and coconut whipped cream.
- You can eat right away, but I like to let them sit for at least 30 minutes in the refrigerator to set! Enjoy!
Frequently Asked Questions
What kind of jars should I use for this recipe?
I used 8 ounce glass jars that I found at Marshalls! Any glass jars will work for this recipe. Mini mason jars, small drinking cups, small bowls, or even a martini/wine glass! The recipe filled 4, 8 ounce jars to the top, but it's A LOT for one serving. I would recommend using smaller containers or not filling them all the way. You should be able to make 6-8 trifle cups with this recipe.
How far ahead can you assemble the trifle cups?
You can make them a day in advance! In fact, I recommend it! The flavors will mesh together, and the whipped cream will firm up even more. At minimum I would assemble them 30 minutes before you plan on serving them. Or you can prepare all the layers the day before, and assemble them the day of!
Other Trifle Layer Options
- You can swap the vanilla cake for lemon cake, brownies or chocolate cake!
- White Chocolate Chips
- Extra fruit - banana slices, strawberries, blueberries etc.
- Chocolate Pudding
- You can also top them with fresh raspberries!
How to store leftovers
Leftovers should be stored in the refrigerator - up to 5 days. You can keep them in the cups, just cover the top with plastic wrap or whatever non-toxic cover you have on hand.
More sweet recipes!
- Paleo Strawberry Shortcake
- Strawberry Cream Bars (Dairy-Free)
- Almond Flour Chocolate Cake (Dairy-Free)
- Healthy Cake Pops (Gluten-Free)
After you try these Gluten-Free Raspberry Trifle Cups, make sure to leave a comment & rate the recipe!
Recipe
Gluten-Free Raspberry Trifle Cups
These Gluten Free Raspberry Trifle Cups are light and flavorful! They're layered with vanilla cake chunks, raspberry compote, dark chocolate chips, and coconut whipped cream.
Equipment
- Glass Baking Dish
- Whisk or Fork
- Mixing Bowls
- Small Cups or Mini Glass Mason Jars
Ingredients
Dry Ingredients
- 2+½ Cups Almond Flour
- 1+½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 2 Eggs, Room Temperature
- ½ Cup Applesauce
- ½ Cup Coconut Sugar You can sub with Lakanto golden monkfruit.
- 1 Tablespoon Apple Cider Vinegar
- 3 Teaspoons Vanilla Extract
Raspberry Compote
- 12 Ounces Raspberries
- 2 Teaspoons Cassava Flour If you don't have any, you can skip this step! It just adds a little extra thickness.
Chocolate Chips
- ¼ Cup Dark Chocolate Chips You can also substitute with cacao nibs if you want a lower sugar option!
Coconut Whipped Cream
- 13.5 Ounces Full Fat Coconut Milk You'll need the thick part at the top of the can.
- 3-4 Teaspoons Powdered Sugar You can use regular organic powdered sugar or Lakanto Powdered sugar for a sugar-free option.
Instructions
Vanilla Cake
- Start by adding the almond flour, baking powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined. (Make sure to break up any flour clumps.)
- Next, add the eggs, applesauce, coconut sugar, vanilla extract, and apple cider vinegar into a separate bowl. Whisk together.
- Pour the dry mixture into the wet mixture, and fold together with a spatula until all of the flour is absorbed.
Baking
- Add the cake batter to a 9" cake pan. (Grease or use parchment paper at the bottom of the pan.) Bake at 350° for about 30 minutes, or until a toothpick comes out clean.
- Let the cake cool to room temperature before cutting.
Making the Raspberry Compote
- Add the raspberries to a small skillet on medium/heat. Break apart with a wooden spoon as they start to warm up.
- Once they start to break apart, turn the heat down, and let them simmer for a few minutes. If you're using cassava flour, stir it in until it's dissolved.
- Remove the raspberry compote from the heat, place it in a glass jar. Store in the refrigerator.
Coconut Whipped Cream
- Add the THICK part at the top of your coconut cream can to the mixing bowl with powdered sugar. Whip with a hand mixer or stand mixer for a few minutes until it thickens up. (It will thicken, be patient!)
Putting it all together
- Start by cutting your cake into small squares. Layer a few at the bottom of each jar, then add raspberry compote, chocolate chips, and coconut whipped cream.
- You can eat right away, but I like to let them sit for at least 30 minutes in the refrigerator to set! Enjoy!
Notes
Nutrition Fact Note -
- I cannot accurately calculate the exact amount of full fat coconut milk since the recipe only calls for the fat at the TOP of the can. (I just calculate the entire can.)
- This recipe calculates the entire vanilla cake, but you will only need about ½ of the cake depending on how many cups you make.
- Also, the sugar will fluctuate based on the type of chocolate chips you use! I prefer Pascha 85% Dark Chocolate chips.
Nutrition
Serving: 1gCalories: 376kcalCarbohydrates: 21gProtein: 11gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 249mgPotassium: 236mgFiber: 7gSugar: 7gVitamin A: 78IUVitamin C: 12mgCalcium: 163mgIron: 4mg
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Mel
Perfect for Valentine’s Day!! Can’t wait to try!
turkce dublaj
A big thank you for your article post. Really looking forward to read more. Awesome. Kayla Broddy Teodora