These Raspberry Trifle Cups are light and flavorful! They're layered with an almond flour vanilla cake, homemade 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 have the perfect amount of sweetness!
This recipe is lower in sugar, gluten-free, and dairy-free! Raspberry Trifle Cups are great for Valentine's Day, Birthdays, or any special occasion!
🍴 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 - Any dark chocolate or milk chocolate chips will work with this recipe.
- Dairy-Free Whipped Cream - You can make a homemade coconut whipped cream or use any store-bought whipped cream!
🍴Step by Step Instructions
Step 1: How to Make Paleo 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.
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 & Cooling
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: 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 5: Assemble Trifle Cups
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 serve them right away, but I like to let them sit for at least 30 minutes in the refrigerator to set! Enjoy!
Frequently Asked Questions
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.
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!
Recipe Variations
- You can swap the vanilla cake for lemon cake, brownies or chocolate cake!
- White Chocolate Chips
- Extra fruit - banana slices, strawberries, blueberries etc.
- Dairy-Free Chocolate Pudding
- Instead of using individual cups, you can create one large trifle in a clear glass container.
How to store leftovers
Leftovers should be stored in the refrigerator for about 3-4 days. You can keep them in the cups, just cover the top with plastic wrap.
More Fruity Recipes You'll Love!
After you make these Gluten-Free Raspberry Trifle Cups, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten-Free Raspberry Trifle Cups
Equipment
- Glass Baking Dish
- Whisk or Fork
- Mixing Bowls
- Small Cups or Mini Glass Mason Jars
Ingredients
- 1+½ Cups Dairy-Free Whipped Cream I used my Homemade Coconut Whipped Cream recipe!
- ¼ Cup Dark Chocolate Chips
Vanilla Cake
- 2+½ Cups Almond Flour
- 1+½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Eggs, Room Temperature
- ½ Cup Unsweetened Applesauce
- ½ Cup Coconut Sugar Any granulated sugar will work.
- 1 Tablespoon Apple Cider Vinegar
- 3 Teaspoons Vanilla Extract
Raspberry Compote
- 12 Ounces Raspberries You can use fresh or frozen raspberries.
- 2 Teaspoons Cassava Flour If you don't have any, you can skip this step! It just adds a little extra thickness.
Instructions
Preparing 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.
- 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 & Cooling
- Add the cake batter to a 9" cake pan. (Grease the pan 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 into small squares.
How to Make Raspberry Compote
- Add the fresh or frozen 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.
Assembling Trifle Cups
- 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!
Notes
How to store leftovers
Leftovers should be stored in the refrigerator for about 3-4 days. You can keep them in the cups, just cover the top with plastic wrap.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!Nutrition
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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
hdfilmcehennemi
Charles Dickinson'un ünlü romanından uyarlanan Nicholas Nickelby'de, babalarının ölümü üzerine dağılan bir ailenin tekrar bir araya gelişinin öyküsü anlatılıyor. Annesini ve kız kardeşini amcalarının yanına bırakmak zorunda kalan Nicholas, amcasının onu gönderdiği okulda inanılmaz olaylara tanık olur. Shelton Montaque
Brittany
Curious is you chilled the coconut milk prior to whipping. I did not because I did not see in your directions. I mixed for a few minutes and it got chunky and looked curdled. Several other recipes I looked at to try and figure out what went wrong call for the milk to be cold first.
tıkla satın al
This is fabulous! What a timesaver and very important this Thanksgiving in particular when we will be dining alone. I will miss Thanksgiving with the usual crowd of 25! It will just be my husband and me. I love so much of the Thanksgiving food items, that I have decided the best way to still get to eat them all is to include them the rest of the month in all my regular dinners. You hit all the important dishes we usually have too! I just want to say, instead of onions, I will use pancetta in my squash. That is one of the traditional dishes we usually have. What a perfect and timely post and wishing you and yours a wonderful Thanksgiving. Stay well! Isaias Muell