. This easy gluten free lemon raspberry 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 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. 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.
what is trifle?
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, something crunchy and something fruity and sweet. This easy and lightened up gluten free lemon raspberry trifle is so easy it hurts and yet it looks crazy impressive on any holiday (or weeknight) spread.
what do i need to make this easy and healthy gluten free lemon raspberry trifle?
To whip up this easy trifle in a flash, you’ll need:
Frozen or fresh raspberries
Lemon juice
Maple syrup
Chia seeds
Lemon Loaf Cake (Gluten free, if desired)
Plain Greek yogurt
Pistachios (or your favourite nut)
Coconut
how do i make this easy gluten free lemon raspberry trifle?
Ready for the easiest dessert of life? You’re welcome.
I start by making a super quick chia jam where I cook down some frozen berries with lemon juice, maple and then I let it set with chia seeds in the fridge for at least an hour or two – ideally overnight. Make a big batch of that chia jam (it’s a super popular Abbey’s Kitchen recipe), and spread it on toast or swirl it into oatmeal or pudding.
Next, I literally cut up a store bought lemon loaf (gluten free, if needed), and layer it with some plain Greek yogurt, the raspberry chia jam, lots of fresh raspberries, pistachios and coconut. SO SO GOOD.
Where can i get gluten free lemon cake to make this easy trifle?
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!
can i use other fruit or cake flavours in this trifle instead of lemon raspberry?
You bet! 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
They’re all super delicious as easy assembly trifles, but my current obsession is totally this lemon raspberry combo.
How far in advance can i make this gluten free trifle?
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.
do you have any other healthy easy dessert recipes for easy entertaining?
You bet! Here are some of my favourites!
Easy No Bake Matcha Cheesecake Parfaits
Vegan Coconut Rice with Mango & Kiwi
Gluten Free Ginger Pear Crisp
Caramel Apple Raw Cheesecake
Apple Crisp Stuffed Sweet Potatoes
Frozen Vegan Peanut Butter Pie
Gluten Free Lemon Raspberry Trifle
Ingredients
- 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
Instructions
- 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.
Updated on July 22nd, 2020
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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