Raspberry Trifle Cups are light and flavorful! They're layered with gluten-free vanilla cake, homemaderaspberry compote, dark chocolate chips, and coconut whipped cream.
12OuncesRaspberriesYou can use fresh or frozen raspberries.
2TeaspoonsCassava FlourIf 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!