Gluten Free Chocolate Caramel Trifle

Gluten Free Chocolate Caramel Trifle

Chocolate cake, pudding, whip cream and caramel: This dessert is not only delicious, but it's easy to create and fancy enough for company. You can make all or some of the parts from scratch. I like to make my own gluten free chocolate cake but I usually save time on the other steps by using instant pudding, cool whip, and gluten free caramel ice cream topping.

I'm sharing my favorite chocolate cake recipe today. It's easy to make and comes out moist without being heavy or dense. If you want to make Chocolate pudding this recipe for chocolate pastry cream is amazing! You'll need to reduce the corn starch to 2 Tablespoons so it's not too thick.

As always, read your ingredients carefully to make sure they are gluten free. Enjoy!


This recipe has a few simple steps before assembling the trifle. Start with the cake so it can cool while you prepare everything else. If you are making homemade pudding, make it while the cake is baking so it too will have time to cool.

Gluten Free Chocolate Caramel Trifle
(serves 12-16)

-9x13 gluten free chocolate cake cooled and cut into 1 inch squares (recipe below)
-3 cups gluten free chocolate pudding or large box of gluten free instant pudding, prepared
-8 oz whip cream, prepared or cool whip, thawed
-7 oz gluten free caramel ice cream topping (hot fudge would be good too)

In a large trifle dish or bowl (9 or 10 inch diameter) layer 1/2 of the chocolate cake squares. Put them on their sides (the inside of the cake facing up) so they will absorb the caramel and pudding. Drizzle 1/3 of the caramel topping over the cake squares then cover the caramel with 1/2 of the chocolate pudding. The pudding gets covered by 1/2 of the whip cream and then you start over with a second layer of chocolate cake. Continue with 1/3 of the caramel, the rest of the pudding and the whip cream. Finish with a final layer of caramel topping.  If desired garnish with chocolate shavings or toffee pieces. Cover and refrigerate 1-4 hours before serving. Or overnight. If you have any left over (doubtful) store in the refrigerator.


Gluten Free Chocolate Cake
(Slightly adapted from Hershey's "Perfectly Chocolate" Chocolate Cake)

2 cups sugar
1-3/4 cups Gluten Free Flour Mix
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F and spray a 9x13 cake pan with cooking spray.

In a large mixing bowl stir together sugar, gluten free flour mix, cocoa, baking powder, baking soda, salt and xanthan gum. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin and you'll think you've forgotten something - just keep going). Mix on medium for one more minute. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. I often find my cakes need the longer amount of time to bake (35 minutes) but every oven is different so watch and check your cake those last 5 minutes. Don't be afraid to add a couple minutes if you think it needs it. Remove cake from oven and cool completely.