Love single serve desserts? You're in the right place! These Healthy Raspberry Trifle Cups are light, flavorful, and the perfect mini size! They're layered with vanilla cake chunks, raspberry compote, dark chocolate chips, and coconut whipped cream! Don't let all the layers intimidate you, they're actually really 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!
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🍴 Ingredient Notes
Gluten-Free Vanilla Cake
- 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! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Eggs - I have not tested this recipe with an egg replacement, but I believe it would work!
- Melted Coconut Oil - If you're not dairy-free, you can swap it for melted butter.
- Maple Syrup - Any liquid sweetener should work for this recipe.
- Cassava Flour - This ingredient is optional, but I like to use it in the raspberry compote to create a thicker texture.
- Dark Chocolate Chips - Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
- Full Fat Coconut Milk - If you don't want to make your own, you can purchase coconut whipped cream pre-made at the store! (Or any whipped cream will work.)
- Powdered Sugar - You can use regular powdered sugar, or for a lower sugar option try Lakanto Powdered Sugar!
🍴Step by Step Instructions
Making the Vanilla Cake
- Start by adding the almond flour, 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 your eggs, maple syrup, melted coconut oil, and vanilla extract into a separate bowl. Blend with a whisk or a fork until fully combined. *Do not over mix.*
- Slowly start to add the dry mixture into the wet mixture, and fold together with a spatula. It should become a thick, sticky consistency.
Baking
- Grease a small glass baking dish with coconut oil or a non-stick cooking spray.
- Pour the cake batter into the greased baking dish, and use the spatula or the back of a spoon to spread it out evenly.
- Bake at 325 degrees for about 28-22 minutes. (Depending on how big the dish is.) It should start to get slightly golden brown on top.
- Once the cake is done baking, remove it from the oven to cool.
Making the Raspberry Compote
- Start by rinsing and draining your raspberries.
- Add the raspberries to a small skillet or sauce pan. Place it over a medium heat, and stir around for a few minutes.
- Once they start to break apart, turn the heat down, and let them simmer for a few minutes.
- After a few minutes, I like to sift in cassava flour to thicken the mixture even more. If you don't have any, you can skip this step. (You can also add a couple teaspoons of maple syrup or sugar to sweeten it up!)
- Once it's done, remove it from the heat, place it in a glass jar and let it cool to room temperature. After it has cooled, place it in the refrigerator to set.
Coconut Whipped Cream
- Place a mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
- Once your cake has cooled completely, you can start to mix the coconut cream. Add the THICK part at the top of your coconut cream cans to the mixing bowl. Whip with a hand mixer or stand mixer for a few minutes until it thickens up. (It will thicken, be patient!)
- Next, add in your powdered sugar, and whip for another minute or so. (Should take about five minutes in total.) To make the whipped cream pink, I added a little beet powder, but that’s totally optional!
Putting it all together
- After your raspberry compote has chilled for a bit, and your cake is cooled, you can start putting it all together! You'll need small drinking cups, mini mason jars, or any small bowls you have on hand.
- Start by cutting your cake into small squares. Layer a few at the bottom of each jar. (You can make the cake squares even smaller than I did!)
- Next, add a little scoop of raspberry compote to each jar. (Make sure to save some for a second layer.)
- If you're adding chocolate chips, sprinkle some on top of the raspberry compote. Top with a little scoop of coconut whipped cream.
- Repeat for a second layer, and top with the remaining coconut whipped cream.
- You can eat right away, but I like to let them sit for at least 30 minutes to set! Enjoy!
Frequently Asked Questions
Can I make this recipe Keto-Friendly?
Yes! This recipe is already very low in sugar, but if you want to swap the maple syrup for Lakanto Maple syrup you can! (I have not tested with a granulated sugar.) For the whipped cream, you can skip the sugar altogether or use Lakanto Powdered sugar - my personal favorite!
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 leftover Trifle Cups
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.
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- Healthy Strawberry Lemon Biscuits
- Paleo Chocolate Trifle Cups
Recipe
Healthy Raspberry Trifle Cups
Love single serve desserts? You're in the right place! These Healthy Raspberry Trifle Cups are light, flavorful, and the perfect mini size! They're layered with vanilla cake chunks, raspberry compote, dark chocolate chips, and coconut whipped cream! Don't let all the layers intimidate you, they're actually really 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!
Equipment
- Glass Baking Dish
- Whisk or Fork
- Mixing Bowls
- Small Cups or Mini Glass Mason Jars
Ingredients
Vanilla Cake
- 2 Cups Almond Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Eggs, Room Temperature If you forget to pull them out ahead of time, let them sit in a bowl with warm water.
- 2 Tablespoons Melted Coconut Oil
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Extract
Raspberries
- 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
- 27 Ounces Full Fat Coconut Milk 27 Ounces is two cans! They must be chilled for 24 hours in order to whip up. You'll need the thick part at the top of the can.
- 2-3 Teaspoons Powdered Sugar You can use regular organic powdered sugar or Lakanto Powdered sugar for a lower sugar option.
Instructions
Making the Vanilla Cake
- Start by adding the almond flour, 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 your eggs, maple syrup, melted coconut oil, and vanilla extract into a separate bowl. Blend with a whisk or a fork until fully combined. *Do not over mix.*
- Slowly start to add the dry mixture into the wet mixture, and fold together with a spatula. It should become a thick, sticky consistency.
Baking
- Grease a small glass baking dish with coconut oil or a non-stick cooking spray.
- Pour the cake batter into the greased baking dish, and use the spatula or the back of a spoon to spread it out evenly.
- Bake at 325 degrees for about 28-22 minutes. (Depending on how big the dish is.) It should start to get slightly golden brown on top.
- Once the cake is done baking, remove it from the oven to cool.
Making the Raspberry Compote
- Start by rinsing and draining your raspberries.
- Add the raspberries to a small skillet or sauce pan. Place it over a medium heat, and stir around for a few minutes.
- Once they start to break apart, turn the heat down, and let them simmer for a few minutes.
- After a few minutes, I like to sift in cassava flour to thicken the mixture even more. If you don't have any, you can skip this step. (You can also add a couple teaspoons of maple syrup or sugar to sweeten it up!)
- Once it's done, remove it from the heat, place it in a glass jar and let it cool to room temperature. After it has cooled, place it in the refrigerator to set.
Coconut Whipped Cream
- Place a mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
- Once your cake has cooled completely, you can start to mix the coconut cream. Add the THICK part at the top of your coconut cream cans to the mixing bowl. Whip with a hand mixer or stand mixer for a few minutes until it thickens up. (It will thicken, be patient!)
- Next, add in your powdered sugar, and whip for another minute or so. (Should take about five minutes in total.) To make the whipped cream pink, I added a little beet powder, but that’s totally optional!
Putting it all together
- After your raspberry compote has chilled for a bit, and your cake is cooled, you can start putting it all together! You'll need small drinking cups, mini mason jars, or any small bowls you have on hand.
- Start by cutting your cake into small squares. Layer a few at the bottom of each jar.
- Next, add a little scoop of raspberry compote to each jar. (Make sure to save some for a second layer.)
- If you're adding chocolate chips, sprinkle some on top of the raspberry compote. Top with a little scoop of coconut whipped cream.
- Repeat for a second layer, and top with the remaining coconut whipped cream.
- You can eat right away, but I like to let them sit for at least 30 minutes to set! Enjoy!
Notes
Nutrition Fact Note -
I can not accurately calculate the exact amount of full fat coconut milk since the recipe only calls for the fat at the TOP of the can. The calories are likely to be lower. (I just calculate the entire can.) Also, the sugar will fluctuate based on the type of chocolate chips you use! I prefer Pascha 85% Dark Chocolate chips.
How to store leftovers -
Leftovers should be stored in the refrigerator. You can keep them in the cups, just cover the top with plastic wrap or whatever non-toxic cover you have on hand. It should last about a week!
Frequently Asked Questions -
Can I make this recipe keto-friendly?
Yes! This recipe is already very low in sugar, but if you want to swap the maple syrup for Lakanto Maple syrup you can! (I have not tested with a granulated sugar.) For the whipped cream, you can skip the sugar altogether or use Lakanto Powdered sugar – my personal favorite!
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!
Nutrition
Serving: 1gCalories: 466kcalCarbohydrates: 22gProtein: 10gFat: 41gSaturated Fat: 24gTrans Fat: 1gCholesterol: 41mgSodium: 176mgPotassium: 338mgFiber: 6gSugar: 8gVitamin A: 74IUVitamin C: 12mgCalcium: 117mgIron: 5mg
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After you make these Healthy Raspberry Trifle Cups, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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Perfect for Valentine’s Day!! Can’t wait to try!