Boozy Gluten Free/sugar free Trifle recipe

Boozy Gluten Free Trifle Recipe

I wrote this recipe a few years ago. It was one of the most delicious desserts I’ve made and this coming summer, I am definitely making it again! It consists of three layers: a gluten free sponge cake, chocolate cheesecake layer and an Amurula Cream layer.

The Dessert is quite time consuming but trust me, totally worth the end result!

Ingredients needed

For this recipe you need a good blend of gluten free flour. I would suggest one that contains white rice flour, tapioca and potato starch. I use erythritol as my sugar substitute but if you don’t mind the sugar, use regular white granulated sugar.

Enjoy this yummy dessert for your next dinner party!

bonnie's Boozy gluten free and sugar free trifle

  • Servings: 12-16
  • Difficulty: easy
  • Rating: ******
  • Print

Bonnie's Boozy Trifle by


Sponge Cake

*140g Gluten free flour mix

*1/2 tsp bicarbonate of soda

*1 /2 tsp baking powder

*1 tsp chia seeds

*3 tbsp boiling water

*56g butter

*3/4 cup Erythritol

*1 tsp vanilla essence

*2 eggs

*1/4 cup yogurt

Layer 2: Chocolate Cheesecake Mousse

*1 tub (250g) plain smooth full fat cream cheese

*2 Tbsp custard powder

*1 tsp vanilla essence

*1/2 cup erythritol

Layer 3: Amurula cream

*1 tub (250ml) whipping cream

*1 tot Amurula cream


Sponge cake

1. Preheat your oven to 180c

2. Line a baking tin with baking paper and set aside.

3. In a small bowl, mix the chia seeds and boiling water to make a slurry (thick gel like substance)

4. In a larger bowl, beat the butter and erythritol until creamy.

5. Add the chia slurry and yogurt to the butter mix and beat.

5. Add the dry ingredients to the wet ingredients in 3 parts, mixing after each addition.

6. Transfer the mixture to the baking pan and bake for 30 min.

7. Cool on a wire rack.

chocolate Cheesecake Mousse Layer

1. whip the cream until soft peaks form.

2. Add the cream cheese, custard powder, vanilla and erythritol and mix.

3. Set aside

Amurula Cream layer

1. Whip the cream and tot of Amurula together until soft peaks.

To Assemble

1. In a large glass bowl: crumble the sponge into the bottom until about 3cm deep.

2. Add a few teaspoons of coffee liqueur over the top

3. Next spread the chocolate cheesecake mousse on top.

4. Repeat the sponge and coffee liqueur layer.

5. Add the Amurula cream layer.

6. The final layer: grate 70% dark chocolate over the top and pecan and almond slivers. Refrigerate for a few hours or overnight.


Published by Bonnie

Hello. My name is Bonnie. Welcome to my page. I have been an avid baker for about 20 years. Of those years, seven have been gluten-free baking. I discovered I had a chronic intolerance to gluten and began experimenting with converting my all time favorite recipes into gluten-free ones. I also have developed my own recipe repertoire. I am married and have two children. My husband and son are not gluten intolerant but my daughter is. She has also been the motivation for persevering in creating recipes we both can enjoy. My journey has taught me so much and I know many others can benefit from my experience. My hope is that you will find something you can order that you have missed and longed for being gluten intolerant or celiac. Or perhaps you just want a healthier option as I also offer alternatives to some of my orders such as sugar free, grain free and low carb. I share my experience and story in more detail on my Instagram page. (@bonniesGFbakery) Please feel free to follow me there. Located in Somerset West, Western cape, South Africa. I deliver to the Helderberg basin area which includes Somerset West, Gordans Bay and Strand.

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