Gluten-Free Banana Cake Patriotic Berry Trifle

How to make a gorgeous, healthy & flavorful gluten-free banana cake patriotic berry trifle naturally sweetened with maple syrup. Gorgeous layers of cream cheese whipped cream, banana cake, fresh banana pudding, strawberries, and blueberries.

How to make the best flavorful gluten-free banana cake patriotic berry trifle naturally sweetened with maple syrup without any processed white sugar or flour

This is the best-tasting healthy 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 healthy banana pudding assembled in a trifle dish. It has beautiful red, white, and blue layers with light whipped cream, cream cheese, chopped strawberries, and blueberries. And it’s all naturally sweetened with maple syrup. This easy trifle dessert is a showstopper for any BBQ, birthday, baby shower, summer party, or special occasion.

This recipe includes a gluten-free banana cake but you could replace it with a gluten-free angel food cake if needed. I also include a healthy, naturally sweetened banana pudding made with real bananas. You could replace it with pudding made from a storebought pudding mix if you prefer. And the whipped cream cheese filling can be replaced with cool whip, or any homemade custard or sugar-free custard.

YouTube video

Why You’ll Love This Gluten-Free Banana Cake Patriotic Berry Trifle Recipe:

  • It’s naturally sweetened with maple syrup and fruit.
  • All the simple ingredients are easily digestible for a gentle tummy.
  • You can get creative by embellishing the top.
  • There’s only 16 grams of sugar per serving.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.
Mixing cranberries into muffin batter.

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.

Helpful Recipe Notes

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.

Refrigeration: Store the assembled trifle in the refrigerator, covered tightly, for up to 2-3 days.

Separate Components: Store the banana cake, pudding, and whipped cream cheese separately in airtight containers in the refrigerator. Assemble before serving.

Fruit Freshness: Add fresh berries just before serving to maintain their texture.

Leftovers: Refrigerate leftovers promptly and consume within 1-2 days for best taste and texture.

Freezing: Do not freeze the assembled trifle. Only the banana cake can be frozen separately.

Can I make this gluten-free trifle recipe ahead of time?
Yes, you can prepare the components ahead of time and assemble the trifle just before serving. Store the cake, pudding, and whipped cream cheese separately in the refrigerator for best results.

What can I use instead of almond flour?
You can substitute almond flour with other nut flours like cashew or hazelnut flour. For a nut-free option, use sunflower seed flour.

Can I use a different sweetener instead of maple syrup?
Yes, you can use honey, agave syrup, or cane sugar. Keep in mind that the flavor and sweetness level may vary slightly.

What is a good dairy-free alternative for heavy whipping cream in the trifle layer?
Coconut cream or a dairy-free whipping cream alternative can be used in place of heavy whipping cream.

Can I use frozen berries instead of fresh berries in this easy trifle recipe?
Yes, you can use frozen berries. Thaw and drain them well to remove excess moisture before adding them to the trifle.

How long will the gluten-free berry trifle last in the refrigerator?
The assembled trifle can be stored in the refrigerator, covered, for up to 2-3 days. For best texture, add fresh berries on top just before serving.

Can I freeze the trifle?
Freezing the assembled trifle is not recommended as it will affect the texture of the whipped cream and fresh fruit. However, the banana cake can be frozen separately for up to 3 months.

How can I prevent the layered berry trifle from becoming soggy?
To prevent sogginess, consider adding a thin layer of whipped cream cheese between the cake and pudding layers. Assemble the trifle just before serving and add fresh berries at the last minute.

How to make the best flavorful gluten-free banana cake patriotic berry trifle naturally sweetened with maple syrup without any processed white sugar or flour

Gluten-Free Banana Cake Patriotic Berry Trifle

Gluten-Free diet-friendly recipe
How to make a gorgeous, healthy & flavorful gluten-free banana cake patriotic berry trifle naturally sweetened with maple syrup. Gorgeous layers of cream cheese whipped cream, banana cake, fresh banana pudding, strawberries, and blueberries.
5 from 1 vote
Servings 16
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

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.

Video

YouTube video

Nutrition

Calories: 441kcalCarbohydrates: 29gProtein: 8gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 94mgSodium: 309mgPotassium: 290mgFiber: 3gSugar: 16gVitamin A: 907IUVitamin C: 25mgCalcium: 105mgIron: 2mg
Keyword banana, blueberries, cake, cream cheese, gluten free, july 4, patriotic, strawberries, trifle
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 1 vote (1 rating without comment)

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