Print

Easy Gluten-Free Berry Trifle Recipe with Homemade Rice Flour Cake for Perfect Dessert

gluten-free berry trifle - featured image
Print Recipe

A light and refreshing gluten-free berry trifle featuring homemade rice flour cake, juicy berries, and creamy custard. Perfect for a quick weeknight treat or an elegant weekend dessert.

Ingredients

Scale
  • 1 cup rice flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1 tsp vanilla extract
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
  • 2 tbsp sugar (optional, to macerate berries)
  • 1 cup heavy cream (or coconut cream for dairy-free), whipped
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan with rice flour.
  2. In a large bowl, whisk together rice flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, beat eggs until pale and frothy (about 2 minutes). Add milk, melted butter, and vanilla extract; mix gently.
  4. Fold wet ingredients into dry ingredients gently until just combined; do not overmix.
  5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
  6. Whisk egg yolks with 1/2 cup sugar and cornstarch until smooth.
  7. Heat 2 cups milk in a saucepan over medium heat until just simmering.
  8. Temper egg mixture by slowly adding about 1/2 cup hot milk while whisking constantly.
  9. Return egg mixture to saucepan with remaining milk and cook over medium heat, stirring constantly until thickened and bubbling (3-5 minutes). Remove from heat and stir in vanilla extract. Strain if desired. Let cool to room temperature.
  10. Toss mixed berries with 2 tbsp sugar (optional) and let sit for 10-15 minutes to macerate.
  11. Whip heavy cream until soft peaks form; chill until ready to assemble.
  12. Cut cooled rice flour cake into 1-inch cubes.
  13. In a trifle dish, layer one-third of cake cubes, half the custard, half the macerated berries, and a dollop of whipped cream. Repeat layers once more, finishing with whipped cream on top.
  14. Dust with powdered sugar if desired.
  15. Refrigerate trifle for at least 2 hours before serving.

Notes

Grease and flour the cake pan properly to prevent sticking. Fold batter gently to keep cake light and airy. Temper eggs carefully to avoid scrambling custard. Chill cream bowl and beaters before whipping cream. Let cake and custard cool completely before assembling to prevent melting whipped cream. Plastic wrap on custard surface prevents skin formation. Cake chills better before slicing to reduce crumbliness. Frozen berries should be thawed and drained to avoid watery trifle.

Nutrition

Keywords: gluten-free, berry trifle, rice flour cake, custard, easy dessert, dairy-free option, quick dessert, healthy dessert

Find it online: https://milaspoon.com/easy-gluten-free-berry-trifle-recipe-with-homemade-rice-flour-cake-for-perfect-dessert/