Boozy Gluten Free/sugar 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!

boozy trifle

Boozy Gluten-free Trifle

Servings 12


Sponge cake

  • 92 g white rice flour
  • 30 g potato starch
  • 16 g tapioca starch
  • 3/4 cup erythritol
  • 56 g butter
  • 1/4 cup yogurt
  • 1 tsp chia seeds
  • 3 tbsp boiling water
  • 2 eggs
  • 1/2 tsp bicarb of soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp vanilla essence

Chocolate cheesecake mouse

  • 250 g full fat smooth cream cheese
  • 250 ml cream
  • 1/2 cup erythritol
  • 2 tbsp corn starch
  • 2 tbsp cocoa powder
  • 1 tsp vanilla essence

Amurala Cream

  • 1 tot amurala cream
  • 250 ml cream


sponge cake

  • Preheat oven to 180c
  • In a large bowl, coming the flours and raising agents.
  • In a small bowl add the chia seeds and the boiling water and stir until it forms a gel.
  • In a separate bowl beat the butter and erythritol together, then add the chia mixture and beat again. Add the yogurt and beat.
  • With your mixer on low, add the dry ingredients to the wet in 3 parts, alternating until combined
  • transfer to a lined baking tin and bake for 25minutes.

Chocolate Cheesecake mouse

  • whip the cream and add the cream cheese,cocoa powder, corn starch, vanilla essence, erythritol and beat. Set aside.

Amurala cream

  • whip the cream and add the tot of amurala cream and mix briefly.

To assemble

  • In a large glass dish assemble as follows: layer the sponge cake pieces first then add a few tbsp of coffee liqueur or amarala
  • Spread the chocolate cheesecake mouse evenly on top
  • Repeat the sponge and coffee liqueur
  • Add the amurala cream and spread evenly on top
  • Grate dark sugar-free chocolate over the top and sprinkle pecans or almond slivers on top. Refrigerate overnight.

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