Gluten-Free Banana Cake Patriotic Berry Trifle
The best-tasting Patriotic Gluten-Free Trifle Dessert for your 4th of July celebration! Made with layers of gluten-free banana cake, naturally sweetened banana pudding, whipped cream, cream cheese, strawberries, and blueberries, this beautiful red, white, and blue dessert is a perfect summer showstopper for any BBQ or party.
This is the best-tasting patriotic gluten-free trifle dessert for your 4th of July or Independence Day celebration. It’s the perfect berry trifle with gluten-free banana cake and a naturally sweetened banana pudding, beautifully assembled in a trifle dish. With vibrant red, white, and blue layers featuring whipped cream, cream cheese, chopped strawberries, and blueberries, this dessert is both visually stunning and delicious.
While the recipe includes a gluten-free banana cake, you can easily swap it for a gluten-free angel food cake if preferred. The naturally sweetened banana pudding, made with real bananas, can also be replaced with store-bought pudding mix. And if you need a quicker option for the whipped cream cheese filling, you can substitute it with cool whip or any homemade custard. This easy trifle is a showstopper for any BBQ, birthday, baby shower, summer party, or special occasion.
Why You’ll Love This Gluten-Free Banana Cake Patriotic Berry Trifle Recipe
- Gluten-free goodness: Made with a fluffy gluten-free banana cake that tastes just like a classic trifle base.
- Naturally sweetened: No refined sugars—this recipe uses maple syrup and fresh fruit to bring out the natural sweetness.
- Customizable layers: You can swap in store-bought pudding or angel food cake for an easy shortcut.
- Perfect for celebrations: A colorful, healthy dessert that adds a festive touch to any party, BBQ, or summer gathering.
Ingredients & Substitutions
Here is everything you need to make the best patriotic berry trifle with gluten-free banana cake:
Banana Cake
Bananas: Use ripe bananas for the most natural sweetness.
Eggs: You can substitute with 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let it sit for a few minutes to thicken) for a vegan option.
Applesauce: This adds more natural sweetness and flavor. I prefer unsweetened applesauce but you can use any variety you like.
Maple syrup: You can also honey, agave syrup, or cane sugar.
Coconut oil: Substitute with melted avocado oil, light olive oil, or any neutral oil like canola or vegetable oil.
Almond flour: Substitute with other nut flours like cashew flour or hazelnut flour. For a nut-free option, use sunflower seed flour.
Tapioca flour: Substitute with arrowroot flour, cornstarch, or potato starch.
Banana Pudding
Banana: Use ripe bananas for the most natural sweetness.
Coconut milk: You can substitute it with almond milk, cashew milk, or any other plant-based milk. Full-fat dairy milk can also be used.
Maple syrup: You can also use honey, agave syrup, or a mix of 2 tablespoons sugar with 1 tablespoon water.
Tapioca flour: You can replace it with arrowroot flour, cornstarch, or potato starch.
Whipped Cream Cheese
Heavy whipping cream: You can substitute it with coconut cream or a dairy-free whipping cream alternative.
Cream cheese: You can also use dairy-free cream cheese or 1 cup strained Greek yogurt (though this will alter the texture and flavor).
Maple Syrup: Substitute with honey, agave syrup, or a mix of 3 tablespoons sugar with 1 tablespoon water.
Fresh Fruit
Strawberries: Substitute with raspberries or cherries.
Blueberries: Substitute with blackberries or pitted cherries.
How to Make My Gluten-Free Patriotic Trifle with Banana Pudding Recipe
Here are easy, detailed, step-by-step instructions for making my healthy berry trifle. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Fresh Banana Pudding
Combine the ripe banana, coconut milk, tapioca flour, maple syrup, vanilla extract, and salt in a small saucepan. Mix them together with an immersion blender until smooth. Or, you can blend them in a mixer first and then pour them into the saucepan.
Turn the heat to medium and bring the mixture to a soft boil. Continually stir the pudding so it doesn’t stick to the bottom of your saucepan for 4-5 minutes while it thickens.
Transfer to a heat-safe dish and cool in the fridge. It will continue to thicken as it cools.
Step 2: Make the Banana Cake
Combine the two ripe bananas, applesauce, maple syrup, coconut oil, vanilla extract, and almond extract in a mixing bowl and blend with an immersion blender until smooth. Or, you can mash the bananas with a fork, and then add them with the other wet ingredients and mix with a whisk.
Add the eggs and mix until smooth.
Add the almond flour, tapioca flour, baking soda, and salt to the wet ingredients and whisk until smooth.
Pour the batter into a 9×13 baking pan well coated with non-stick cooking spray. Bake at 350°F for 18-22 minutes or until the sides and top of the cake are slightly brown and a toothpick comes out clean.
Allow to cool and then slice into 1″ cubes.
Step 3: Make the Cream
Combine the softened cream cheese, maple syrup, vanilla extract, lemon juice, and salt in a mixing bowl and whisk until well blended.
Pour the whipping cream into a separate bowl and whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula and gently stir until well blended.
Step 4: Layer The Trifle
Slice the strawberries vertically in 1/8″ thick slices using a small knife or egg slicer.
Spread 1/3 of your cream on the bottom of your trifle dish using a spatula.
Add an alternating layer of strawberries and cake cubes around the bowl against the glass. Fill in the center with more cake cubes. Use up to 1/2 of all the cake cubes.
Spread a layer of 1/2 of the banana pudding. Because the banana pudding does not have any artificial yellow food coloring and is natural and a dull beige, I prefer not to spread it all the way to the glass.
Spread a layer of blueberries around the outer edge against the glass.
Repeat the cream, strawberry/cake cubes, banana pudding, and blueberry layers.
Top with the remaining 1/3 of cream.
Step 5: Decorate the Top
Place five blueberries evenly on the top of the trifle about 1″ from the glass’s edge. Fill in with single lines of blueberries until they meet in the center. Continue adding blueberries to fill in the shape of the star.Combine the coconut sugar and butter in a bowl and mix until smooth.
Place one strawberry with the point facing towards the center of the bowl on the five inside corners of the star. Add two more strawberries outside each of the five strawberries. Then add a row of strawberries all the way around the trifle.
Fill in the blue star with additional blueberries to cover any visible cream.
Expert Recipe Tips
Pudding Consistency: To achieve the right pudding consistency, ensure the tapioca flour is fully dissolved and the mixture is cooked until thickened. If it’s too thick, add a little more coconut milk. Make it ahead of time so it can cool and set before assembling the trifle.
Trifle Assembly: You can layer it in nice and neat rows or quickly layer it for a more natural and chunky look 🙂
Fruit: Dab off any excess moisture on your fruit before layering them in the trifle.
Delicious Serving Suggestions
Chocolate Version: For a chocolate twist on this recipe, substitute the banana cake with a gluten-free chocolate cake and replace the banana pudding with chocolate pudding. This variation adds a rich and decadent layer to the trifle, making it a perfect dessert for chocolate lovers.
Gluten-Free Brownies: Instead of the banana cake, you can use gluten-free brownies as the base layer. This will add a fudgy texture and a deep chocolate flavor to the trifle, transforming it into a unique and irresistible dessert.
Layering with Pound Cake: If you prefer a more traditional cake texture, consider using a gluten-free pound cake or gluten-free sponge cake in place of the banana cake. These options will provide a firm yet tender base for the trifle layers.
Vanilla Cake Option: For a classic taste, use a gluten-free vanilla cake. This light and airy option pairs beautifully with the fresh berries and creamy layers, creating a pretty dessert that is sure to impress.
Berry Trifles: Create individual gluten-free berry trifles using small glasses or jars. Layer the banana cake, pudding, and whipped cream cheese, then top with fresh strawberries and blueberries. These mini trifles are perfect for parties and make for a delightful presentation.
Serving at Events: This trifle is a showstopper at any event, whether it’s a 4th of July celebration, a BBQ, a birthday party, or any special occasion. Its red, white, and blue layers make it a perfect dessert for patriotic holidays.
Chocolate Cake and Pudding Layers: For an extra indulgent treat, alternate layers of gluten-free chocolate cake with chocolate pudding. This will satisfy any chocolate craving and add a rich depth to the trifle.
Mix and Match: Feel free to mix and match these ideas. For instance, combine gluten-free brownies with chocolate pudding, or use gluten-free sponge cake with the original banana pudding for a delightful twist on the classic recipe.
Check out some more of my delicious patriotic recipes:
Gluten-Free Banana Cake Patriotic Berry Trifle
Ingredients
Banana Cake:
- 2 ripe bananas
- 3 eggs
- 1 egg white
- 1/3 cup applesauce
- 1/3 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2-1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Banana Pudding:
- 1 ripe banana
- 2/3 cup coconut milk canned
- 2 tablespoons maple syrup
- 2 tablespoons tapioca flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Whipped Cream Cheese:
- 2-1/2 cups heavy whipping cream
- 12 oz cream cheese softened
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Fresh Fruit:
- 4 cups fresh whole strawberries
- 2 cups fresh blueberries
Instructions
Banana Pudding:
- Combine the ripe banana, coconut milk, tapioca flour, maple syrup, vanilla extract, and salt in a small saucepan. Mix them together with an immersion blender until smooth. Or, you can blend them in a mixer first and then pour them into the saucepan.
- Turn the heat to medium and bring the mixture to a soft boil. Continually stir the pudding so it doesn’t stick to the bottom of your saucepan for 4-5 minutes while it thickens.
- Transfer to a heat-safe dish and cool in the fridge. It will continue to thicken as it cools.
Banana Cake:
- Preheat your oven to 350°F.
- Combine the two ripe bananas, applesauce, maple syrup, coconut oil, vanilla extract, and almond extract in a mixing bowl and blend with an immersion blender until smooth. Or, you can mash the bananas with a fork, and then add them with the other wet ingredients and mix with a whisk.
- Add the eggs and mix until smooth.
- Add the almond flour, tapioca flour, baking soda, and salt to the wet ingredients and whisk until smooth.
- Pour the batter into a 9×13 baking pan well coated with non-stick cooking spray. Bake at 350°F for 18-22 minutes or until the sides and top of the cake are slightly brown and a toothpick comes out clean.
- Allow to cool and then slice into 1″ cubes.
Cream Cheese Whipped Cream:
- Combine the softened cream cheese, maple syrup, vanilla extract, lemon juice, and salt in a mixing bowl and whisk until well blended.
- Pour the whipping cream into a separate bowl and whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula and gently stir until well blended.
Layer the Trifle:
- Slice the strawberries vertically in 1/8″ thick slices using a small knife or egg slicer.
- Spread 1/3 of your cream on the bottom of your trifle dish using a spatula.
- Add an alternating layer of strawberries and cake cubes around the bowl against the glass. Fill in the center with more cake cubes. Use up to half of the cake cubes.
- Spread a layer of 1/2 of the banana pudding. Because the banana pudding does not have any artificial yellow food coloring and is natural and a dull beige, I prefer not to spread it all the way to the glass.
- Spread a layer of blueberries around the outer edge against the glass.
- Repeat the cream, strawberry/cake cubes, banana pudding, and blueberry layers.
- Top with the remaining 1/3 of cream.
- Place five blueberries evenly on the top of the trifle about 1″ from the glass’s edge. Fill in with single lines of blueberries until they meet in the center. Continue adding blueberries to fill in the shape of the star.
- Place one strawberry with the point facing towards the center of the bowl on the five inside corners of the star. Add two more strawberries outside each of the five strawberries. Then add a row of strawberries all the way around the trifle.
- Fill in the blue star with additional blueberries to cover any visible cream.
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