Chocolate Raspberry Trifle

Image of Nicole J Corbo
Rated 5.0 based on 2 customer reviews
Chocolate Raspberry Trifle
Chocolate Raspberry Trifle


  • cooking spray
  • ½ cup almond meal
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 large eggs
  • ½ cup maple syrup
  • 5 teaspoons coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • ½ cup raspberries
  • ½ cup water
  • 5 tablespoons fruit-sweetened raspberry jam
  • 1 pint heavy whipping cream
  • 3 tablespoons maple syrup
  • 1 ½ teaspoon pure vanilla
  • 3 tablespoons unsweetened cocoa powder
  • 4 cups raspberries


For best results, we recommend using:


  1. Preheat the oven to 375°F (190°C). Prepare muffin tin with cooking spray.
  2. Stir the almond meal, ½ cup cocoa powder, baking powder, and salt together in a large bowl.
  3. Beat the eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl; add to dry mixture and stir together with a whisk until batter is completely moistened.
  4. Spoon batter into prepared muffin cups to about ¾-full.
  5. Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes; cool on wire pastry racks for 5 minutes. Cut cupcakes into cubes.
  6. Blend ½ cup raspberries, water, and raspberry jam in a blender until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Strain blended berries through a sieve into a small bowl, using a rubber spatula to separate seeds from liquid. Discard seeds.
  7. Beat whipping cream in a bowl with an electric hand mixer on Medium until soft peaks begin to form, about 5 minutes. Beat maple syrup and vanilla into the cream; add cocoa powder and beat on Low to combine. Chill whipped cream until ready to assemble trifle.
  8. Cut the cupcakes into cubes and spread about half the cubes into the bottom of a large glass bowl. Layer 2 cups raspberries over the cake cubes; top with half the raspberry sauce and whipped cream, respectively. Repeat layering with remaining ingredients.
  9. Cover bowl with plastic wrap and refrigerate until ready to serve.
Mealthy tip:

For a sweet cake without any sugar, use ¼ cup granulated sweetener and ½ cup applesauce instead of maple syrup. Blueberries, blackberries or cherries can be also substituted for raspberries, or use a combination of mixed berries for pretty presentation.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

This dessert dish was much easier than I anticipated, and was also very delicious. The fact that it was sugar free was a win! I've been trying to cut back, and it's sometimes so difficult to find good ideas. I really enjoyed this and want to make again.

Image of Greg Jones

Greg Jones says:

Made this for my wife for our weekly date night. We both really liked it. The raspberry flavors were really good. She didn't believe me when I told her it was sugar free! Definitely will make this again.