Gingerbread Trifle Recipe (Gluten Free!)

This stunning gingerbread trifle features spiced gingerbread cake, homemade vanilla pudding, chopped English toffee and whipped cream. It’s the ultimate dessert for a special occasion or the holidays, and it can be completely made ahead (you can use individual glasses or a trifle dish, depending on what you have). Anybody can master this show-stopping recipe! 

Gingerbread trifle recipe

For me, there are few desserts as celebratory as a trifle. It’s a dessert that feels sophisticated yet nostalgic—who wouldn’t love layers of tender cake and cream? This gingerbread trifle is one of my Favorite. Desserts. Ever. I first made it for Christmas several years ago, and it was the highlight of our holiday table. I hope you’ll love it too. 

Gluten free trifle

The trifle is made with my tender Gingerbread Cake, which can easily be made gluten free. Meaning, this is a gluten free trifle, but nobody will have a clue. 

Ingredients:

You can make the gingerbread cake and pudding 2 days ahead, making for quick and easy assembly of the trifle. 

• Gingerbread cake: This moist Gingerbread Cake is fragrant with cinnamon, ginger and molasses. It’s a cinch to make (and can also be made gluten free). 
• Vanilla pudding: A rich and creamy Homemade Vanilla Pudding is the perfect complement to the spiced cake.
• Heavy cream and vanilla extract: A layer of whipped heavy cream (with vanilla) lends creaminess and lightness to the trifle. 
• Chopped English toffee: Shards of chopped English toffee (you can use a classic toffee or Heath Bars) lend a caramel-like flavor and a fabulous crunch.

How to make gingerbread trifle:

• Start by making a batch of gingerbread cake and vanilla pudding (you can do this a few days in ahead). Whip heavy cream and vanilla extract to medium peaks. 

• Cut the gingerbread into cubes and arrange them in the bottom of eight 12-oz glasses or in a trifle dish. Top the gingerbread with half of the vanilla pudding and whipped cream. Sprinkle chopped English toffee over top. Repeat the layers, ending with the whipped cream and toffee. 

• Refrigerate the trifle for 6 hours or overnight before serving. 

How to serve this recipe:

All you need to do is hand out some spoons and dig in! The trifle is a fabulous fall and winter dessert, and it would make for a gorgeous finale to a Thanksgiving, Christmas or New Year’s Eve dinner. 

Tips for this recipe:

• You can make the Gingerbread Cake and Vanilla Pudding for this trifle up to 2 days ahead, making the trifle assembly quick and easy. 
• The trifle can be made in individual glasses or in a trifle dish, depending on what you have.
• Refrigerating the trifle for at least 6 hours (or overnight) allows the flavors to meld. 
• Shards of chocolate toffee lend fantastic crunch to this trifle—don’t omit them. You can use a classic toffee or Heath Bars. 
• Check out these other Holiday Recipes!

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Gingerbread Trifle (Gluten Free Option!)

This stunning gingerbread trifle features spiced gingerbread cake, homemade vanilla pudding, chopped English toffee and whipped cream. It’s the ultimate dessert for a special occasion or the holidays, and it can be completely made ahead. You’ll need to start by making a batch of Gingerbread Cake and Vanilla Pudding (they can be made up to 2 days in advance). The trifle is easy to assemble, and you can use either eight 12-ounce glasses/bowls or a trifle dish. Be sure to refrigerate the trifle for at least 6 hours (or overnight) to allow the flavors to meld.

Prep Time1 hour hr

Chilling time6 hours hrs

Total Time7 hours hrs

Course: Dessert

Cuisine: American

Keyword: gingerbread trifle, gingerbread trifle recipe, gluten free trifle

Servings: 8 -10 people

Author: Nicki Sizemore

Ingredients

Gingerbread and pudding

• 1 batch Gingerbread Cake (recipe link in header)
• 1 batch Vanilla Pudding (recipe link in header)

Whipped Cream and topping

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ½ cup coarsely chopped English toffee (such as Heath Bars)

Instructions

Make the gingerbread and pudding

• Make a batch of gingerbread and pudding. Let the gingerbread cool completely. Also, take note that the pudding will need to chill for 2 hours to set. You can make both up to 2 days in advance.

Make the whipped cream

• In a large bowl, combine the heavy cream and vanilla extract. Using hand beaters, beat the cream to medium peaks. 

Assemble the trifle

• Cut the gingerbread into 1-inch cubes. Arrange half of the cake cubes in the bottom of a trifle dish or in individual glasses or bowls (I use eight 12-ounce glasses). Spread half of the pudding over top, along with half of the whipped cream and half of the chopped toffee. Arrange the remaining cake over top, followed by the rest of the pudding and whipped cream. Garnish with the remaining toffee.

Refrigerate

• Cover the trifle and refrigerate for 6 hours or overnight before serving.

Notes

Do Ahead: The gingerbread and pudding can be made up to 2 days in advance. The trifle can be made up to 1 day in advance.

Tips:

• You can make the Gingerbread Cake and Vanilla Pudding for this trifle up to 2 days ahead, making the trifle assembly quick and easy. 
• The trifle can be made in  individual glasses or in a trifle dish, depending on what you have.
• Refrigerating the trifle for at least 6 hours (or overnight) allows the flavors to meld. 
• Shards of chocolate toffee lend fantastic crunch to this trifle—don’t omit them. You can use a classic toffee or Heath Bars. 
• Check out these other Holiday Recipes!