Gluten Free and Eggless Neapolitan Trifle


This trifle is inspired by the classic flavour combination of chocolate, strawberry and vanilla- the Neapolitan, and is refreshingly light. The strong chocolate flavour of the cake is beautifully balanced by the subtle, and nuanced vanilla flavour of the pudding and fruit.

What I love most about trifles is how much is totally up to your imagination. The boundless flavour combinations, add ons and arrangement of the components is all up to you! The essential components of a trifle include a cake, a fluid component (pudding, whipped cream, jello etc) and some add ons, like fruit pieces, candy, nuts etc.
Some other flavour combination ideas could include:
Death by chocolate: Chocolate cake, chocolate pudding and grated chocolate
Blueberries and cream: Vanilla cake, sweetened whipped cream and blueberries
Cookies and cream: Chocolate cake, vanilla pudding and crushed gluten free oreo cookies

And so on. Let me know in the comments if there is any particular type of trifle you would like me to make!

Vanilla pudding recipe from:
Chocolate cake recipe adapted from:

For the chocolate cake:

7/8 cup gluten free all purpose flour
3/8 cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil

For the vanilla pudding:
1-1/2 cup milk
1-1/2 tbsn cornstarch
2-1/2 tbsn white sugar
3/4 tsp vanilla extract

Fresh strawberries, washed and sliced

For the Chocolate Cake:

Preheat your oven to. 180 degrees C, and line and grease a 9″ round cake pan.

Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl, and whisk well.
In a separate bowl, combine the sugar, vegetable oil, milk, vanilla extract and egg replacer, and mix with an electric mixer (though an immersion blender is the best for this).
Add the flour mixture in 3 instalments, mixing well between each addition.
Stir in the boiling water (The batter will be rather thin at this point).

Pour into your pan, and bake for 27 minutes.
Remove from the pan after baking, and let it cool. Once cooled, cut into 1″ cubes (approximately).

For the vanilla pudding:
While the cake is baking, whisk the cornstarch, sugar and 4 tbsn of the milk in a medium saucepan, until it forms a homogenous paste. Add the rest of the milk, and mix well.

Place the saucepan on medium heat, and stir constantly using a wooden spoon, scraping from the bottom to ensure it doesn’t stick, and so that lumps do not form.

Once the mixture begins to thicken a bit, reduce the heat to medium-low, and continue stirring, until the mixture becomes thick enough to coat the back of your wooden spoon.

At this point, remove the saucepan from the heat, and stir in the vanilla extract.

Allow the pudding to cool before using in the trifle. (Though you could make a warm trifle if in a cold country).

Making the trifle:
(This part is all up to your imagination, I will just be sharing the way I did it).

In a medium trifle bowl, layer the chocolate cake cubes so that it covers the bottom completely. Spoon on this the vanilla pudding, followed by the sliced strawberries. Repeat this once more, and for the third layer, arrange the cake cubes in a circle, and place the strawberries in the center (as in the image).



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