These mini gluten free desserts look great and taste even better. Aromatic gluten free pumpkin cake squares are layered with lightly sweetened whipped coconut cream or whipped cream to create a sweet and spicy treat. This is simpler variation of a trifle that omits the pudding and fruit layers of a traditional trifle. These little desserts are easy to assemble, look elegant, and are perfect party or holiday desserts. My favorite way to serve this is in individual glass dessert cups or jars, but you can also make a large version of this in a trifle dish or other decorative clear glass bowl. The desserts can be made vegan if you follow the vegan version of the pumpkin cake recipe and use whipped coconut cream for layering. As always, use organic ingredients if possible. Note that pure vanilla extract contains alcohol made from grains and although the gluten is removed during distillation, it may be an issue for very strict gluten intolerant people. Use a gluten free vanilla extract to ensure the dessert is gluten free.
Prep Time
30 minutes
Cook Time
30 – 40 minutes
Serves
24
Ingredients
- 1 gluten free pumpkin cake (use vegan version if desired) get the recipe here
- 1 recipe whipped coconut cream (recipe follows) or
- 1 recipe whipped cream
- Cinnamon or nutmeg for topping
- 24 small glass jars or dessert cups
Steps
1
Put the whipped cream into a large pastry bag fitted with a star attachment.
2
Cut the cooled cake into small squares or circles that will fit into your jars. Place one square into each jar. Top with a squeeze of whipped cream.
3
Add a second square of cake and press down lightly to spread the whipped cream to the edges.
4
Top with another squeeze of cream forming into a star or a rosette. Form a star by squeezing the pastry bag and gently raising it as you release pressure to allow a peak to form. Form a rosette, by squeezing the pastry bag as you move your hands in a small circle while gently raising and releasing pressure.
5
Top with a light sprinkle of cinnamon or nutmeg. If you have extra cake, freeze for another occasion.
Large Trifle Variation
To make a large trifle, double the whipped coconut cream recipe and cut the cake into squares. Line the bottom of the trifle dish with one half of the cake squares. You can fill in gaps with any bits of crumbled cake. Cover with half of the whipped cream. Top with a second layer of cake squares. Pipe rosettes of whipped cream over the surface. Sprinkle with a little cinnamon or nutmeg. Using a double batch of whipped coconut cream will fill all the nooks and crannies left by the cake squares and completely cover the surface of the trifle. If using regular whipped cream, one recipe should be sufficient.
Whipped Coconut Cream Recipe
Prep Time
10 minutes
yields
1 cup
Ingredients
- 1 can full fat coconut milk chilled or
- ½ can coconut cream chilled
- 1 T coconut sugar or maple syrup
- 1 tsp gluten free vanilla extract
Steps
1
Chill the coconut milk or cream for several hours or overnight. Chill a large mixing bowl and stand mixer whisk for 15 minutes.
2
Carefully scoop out the hardened coconut cream and place in the mixer bowl. If using coconut milk, reserve the liquid for another use. If using coconut cream, use ½ the can and reserve the remainder for another use, or make a double batch by doubling the sugar and the vanilla.
3
Add the sugar or maple syrup to the coconut cream and beat with the whisk attachment slowly at first then increase to high speed.
4
When the mixture is smooth, add the vanilla and continue beating on high until the cream is light and fluffy and holds stiff peaks when the beater is raised. Taste and add more sugar or maple syrup if desired.
Whipped Cream Recipe
Prep Time
10 minutes
yields
2 cups
Ingredients
- 1 cup heavy cream, chilled
- 1 T coconut sugar or maple syrup
- 1 tsp gluten free vanilla extract
Steps
1
Chill a large mixing bowl and stand mixer whisk for 15 minutes.
2
Pour the cream into the chilled mixing bowl. Add the sugar or maple syrup and vanilla extract and mix using the whisk attachment slowly at first and gradually increasing to high speed.
3
Continue to mix until the cream increases in volume and forms stiff peaks when the beater is raised.
4
Taste and add a little more sugar or maple syrup if desired. Do not overbeat.
Tips:
- Put a can of whole fat coconut milk upside down in the refrigerator overnight. The coconut cream will solidify at the top of the can so when you open it, you can easily scoop out the cream.
- You can use the remaining liquid from the coconut milk in a smoothie or in place of coconut milk in a recipe.
- I have a few sets of small glass jars about 3” tall and 2” in diameter. They are perfect for parties and seem to make desserts taste even better! Baby food jars would work as well or small jam jars. Ask a few friends to save baby food jars for you!
- To make this vegan, use the vegan variation of the pumpkin cake and use the whipped coconut cream.
These little mini trifles were a hit at Christmas this year. They are perfect when you just want a little dessert or when there are several desserts and you just want to sample them all! Please leave comments or questions. I’d love to hear how these work out for you.