This easy gluten free lemon raspberry dessert trifle is a healthy and fast dessert, perfect for last minute entertaining or even a weeknight treat.
If you’re scrambling trying to figure out what to make as a quick holiday dessert, this easy gluten free lemon raspberry dessert trifle will totally fit the bill. I’m totally not always super jazzed about baking, so I always appreciate an easy assembly dessert that doesn’t require any baking on my part. Traditionally, trifle is an English dessert made out of fruit, sponge cake soaked in liquor, custard and cream. In my world, however, it’s a mish-mash of some store-bought cake, something creamy, crunchy, and fruity and sweet. Bonus points if it still looks impressive. Trifle is my go-to for that reason because you literally can use up odds and ends from your fridge and pantry, assemble it into a beautiful layered dessert and blow your guests away.
Table of contents
Why This Recipe Works
This easy and lightened up gluten free lemon raspberry dessert trifle is so easy it hurts and yet it looks crazy impressive on any holiday (or weeknight) spread. I also love this recipe because it’s
- Simple to throw together – only takes ~35 minutes to throw together
- Packed with antioxidants from the raspberries
- Gluten free – perfect for those with dietary restrictions!
- Family friends – I promise this trifle will win anyone over.
Chia seeds – By incorporating chia seeds to make the delicious chia jam, it adds healthy omega-3 fatty acids to up the nutrient density of this recipe
Lemon Loaf Cake (Gluten free, if desired) – This is the secret on how to keep this recipe insanely simple, buy a premade cake from the store! They should be available in the bakery section of your nearest grocery store.
Plain Greek yogurt – By using greek yogurt to layer this cake, it helps pack this lemon raspberry dessert trifle with protein! The sweetness from the jam and cake helps mask the sour-ish taste of the greek yogurt!
How To Make This Recipe
Step 1: In a saucepot, heat the berries until they start to bubble. Mash with a fork.
Step 2: Add in the lemon juice, maple and transfer to a bowl.
Step 3: Mix in the chia seeds and allow the mixture to set for 20 minutes to set up.
Step 4: Layer the Gluten Free Lemon Cake with the yogurt, chia jam, and raspberries. Garnish with pistachios and toasted coconut.
Looking for other fruit or cake flavors in this recipe instead of lemon raspberry? Depending on what is in season, or even just what you have on hand, you can easily switch up the ingredients in this easy assembly gluten free trifle recipe. If you don’t want to do lemon raspberry, some other ideas are:
- Banana + chocolate chip banana bread
- Strawberry + angel food cake
- Apple + gingerbread cake
- Blueberry + ginger cake
Here in Canada, there is a store-bought gluten free brand called Promise Gluten Free, but you can go to any allergy-friendly bakery and pick up a store-bought loaf cake that meets your dietary restrictions (vegan and/or gluten free). If you find a lemon cake or loaf cake you love, then buy a few and pop them in the freezer for making this dessert last minute!
I recommend getting all of the elements ready ahead of time. Cut the fruit, (make the chia jam up to 5 days ahead) and then an hour before you want to serve you can assemble. I can assure you that this gluten free lemon raspberry trifle tastes so great the next day but doesn’t look as pretty as the colour starts to bleed.
More Recipes You Might Like
Need more recipe ideas like this lemon raspberry dessert trifle for your next event/holiday? Here are some of my favorites!
Lemon Raspberry Dessert Trifle | Gluten Free & Fast!
- 3 cups frozen raspberries
- 2 tbsp lemon juice
- 2 tsp maple syrup
- 3 tbsp chia seeds
- 2 store-bought Gluten Free Lemon Cake cut into cubes
- 750 g Plain 2-5% Greek yogurt
- 1 pint fresh raspberries
- ¼ cup minced pistachios
- ¼ cup toasted coconut
- In a saucepot, heat the berries until they start to bubble. Mash with a fork.
- Add in the lemon juice, maple and transfer to a bowl.
- Mix in the chia seeds and allow the mixture to set for 20 minutes to set up.
- Layer the Gluten Free Lemon Cake with the yogurt, chia jam, and raspberries. Garnish with pistachios and toasted coconut.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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