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Raspberry trifle with spoon scooping out a bite.

Gluten-Free Raspberry Trifle Cups

Raspberry Trifle Cups are light and flavorful! They're layered with gluten-free vanilla cake, homemade raspberry compote, dark chocolate chips, and coconut whipped cream.
5 from 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Chilling 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 359 kcal

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 jarssmall drinking cupssmall 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: 1ServingCalories: 359kcalCarbohydrates: 33gProtein: 10gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 50mgSodium: 244mgPotassium: 147mgFiber: 7gSugar: 20gVitamin A: 155IUVitamin C: 11mgCalcium: 166mgIron: 2mg
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