Gluten Free Black Forest Trifle
Total time3 hr 15 min
Prep time40 min
Cook time35 min
4.9(18)
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Learn more →Ingredients
10 servings
For the chocolate cake
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
For the cherry layer
- 2 cans (14.5 oz each) pitted tart cherries in juice
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 3 tbsp kirsch (cherry brandy)
For the whipped cream
- 3 cups heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For serving
- 2 oz dark chocolate, shaved or grated (optional)
- 10 fresh or jarred maraschino cherries, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper.
- 2
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar until evenly combined.
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