There’s just something magical about a dessert that stacks layers of pure goodness, right? You get a little bit of everything in one scoop, and honestly, it always looks like you spent way more time on it than you did! But when you have food sensitivities, finding that perfect, indulgent treat—like a rich, gooey brownie—can feel impossible, especially when you need something free from both gluten *and* dairy. Well, stop searching! I put together this absolutely dreamy Gluten-Free Dairy-Free Brownie Trifle just for moments like these.
As a Healthy Living Recipe Developer here at Sena Recipes, I’m obsessed with proving that healthy baking doesn’t mean sacrificing flavor or texture. My goal is always to create recipes that are balanced, vibrant, and inclusive for every gathering. Trust me, this trifle is rich, decadent, and totally allergy-friendly!
Why This Gluten-Free Dairy-Free Brownie Trifle is a Must-Try
Honestly, this dessert changed my life for parties! It’s that amazing combination of deep chocolate flavor and incredible texture, all while keeping things totally clean for everyone at the table. I know how stressful hosting can be when you have different dietary needs, but this Gluten-Free Dairy-Free Brownie Trifle solves everything.
- You get that rich, fudgy experience without any gluten or dairy holding you back.
- It’s built with whole food elements, like chia seeds, so you feel good eating a second serving!
- The contrast between the dense brownie and the fluffy cream is just heavenly.
Perfect for Allergy-Friendly Gatherings
If you need simple gluten free desserts that impress everyone—from your cousin who’s celiac to your friend who avoids dairy—this is it. You aren’t compromising on indulgence; you’re just making a much smarter, more delicious choice for your guests. It’s a real crowd-pleaser!
Gathering Your Ingredients for the Gluten-Free Dairy-Free Brownie Trifle
Okay, this trifle has three main heroes: the sturdy brownie base, the super creamy mousse, and the light-as-air whipped topping. Because we’re dealing with quality swaps to keep things healthy and allergy-friendly, paying attention to your ingredients is key for the final texture. Don’t just grab whatever’s on the shelf; these specific parts make all the difference!
For the Chocolate Chia Pudding Mousse
This is where we get our rich chocolate flavor boost, and those chia seeds thicken everything up perfectly while chilling. You’ll need:
- 3 cups of any milk you love—cashew, almond, or even dairy milk if you can have it, but I usually grab unsweetened almond for this.
- 3/4 cup of chia seeds—don’t skimp on these!
- 6 tablespoons of cacao powder for that deep chocolate hit.
- 6 tablespoons of maple syrup (or honey, your call).
- 3 teaspoons of vanilla extract.
For the Coconut Whipped Cream
This is the secret to creamy, non-dairy topping, but the prep is non-negotiable! You absolutely must chill your 4 cans of full-fat coconut milk in the fridge for a solid 24 to 48 hours before starting this step. You’re only using the solid cream on top, remember. For flavoring, you’ll need:
- 4 tablespoons of maple syrup or honey.
- 4 teaspoons of vanilla extract.
For the Brownie Base
Since we are aiming for a simple, gluten free easy dessert, we use a quality mix here. This keeps the baking part fast! Grab the ingredients listed for your mix, which usually means:
- The Simple Mills brownie mix (or your favorite gluten-free blend).
- 1 cup of melted coconut oil, butter, or ghee.
- 6 tablespoons of water.
- 4 eggs.
Once you have all these beautiful components ready to go, we can move onto the fun layering part!
Step-by-Step Instructions for the Gluten-Free Dairy-Free Brownie Trifle
Alright, this is where the magic happens! We have three separate components to make before we can build this towering beauty. Don’t feel intimidated by the list; everything is super straightforward, but remember the chilling times are important for structure. No rushing the pudding or the cream; that’s how we get the best texture in our Gluten-Free Dairy-Free Brownie Trifle.
Preparing the Chocolate Chia Pudding Mousse
You’re going to toss everything for the mousse—milk, chia seeds, cacao, maple syrup, and vanilla—right into your high-powered blender. Don’t overthink it! Blend it on high heat for about a minute. You want it creamy; if it looks grainy, blend for just a few more seconds. Once it’s smooth, pop it into a bowl, cover it up, and let it chill for at least four hours. Seriously, overnight is even better so it sets up like a proper pudding!
Making the Coconut Whipped Cream
Because you chilled those coconut milk cans for at least 24 hours, opening them is so rewarding! Scoop out only that beautiful, thick, hardened cream at the top—save the liquid coconut water for a smoothie later; I use it in my banana muffins sometimes! Chill your mixing bowl for 30 minutes first—this helps so much. Fluff the cream with your mixer for one minute, then add your sweetener and vanilla and mix for another minute until it looks like fluffy clouds.
Baking the Gluten-Free Brownies
Get your oven preheated to 400 degrees Fahrenheit. Grease up two 8×8 or 9×9 inch square pans; a light spray of coconut oil works wonders. Mix your wet ingredients—the melted coconut oil, water, and eggs—and then gently fold in just the dry brownie mix until everything is combined. Spread it evenly and bake for about 20 to 25 minutes. The most crucial step here: you must let those brownies cool completely before you even think about cutting them!
Assembling Your Layered Gluten-Free Dairy-Free Brownie Trifle
Time to build! Cut those cooled brownies into nice 1-inch squares. In your trifle dish, create a nice, dense bottom layer of brownies—tuck those cubes in tight! Next, spread half of your chilled chocolate chia pudding evenly on top. Follow that with half of the coconut whipped cream. Then, just repeat that sequence: more brownie squares, the rest of the pudding, and the rest of the cream. Finish it with one big dollop of the remaining whipped cream right in the center, and sprinkle those chocolate shavings over the top for the grand finale!
Tips for Success with Your Gluten-Free Dairy-Free Brownie Trifle
Building a layered dessert like this means we need our components to be firm, right? If your mousse is too runny or your cream won’t hold its shape, the whole beautiful structure of your Gluten-Free Dairy-Free Brownie Trifle starts sagging. I’ve learned a few tricks over the years that guarantee sturdy results, especially when dealing with non-dairy components like these!
Achieving Perfect Coconut Whipped Cream Texture
This is my number one success tip, so listen up! You absolutely must let those cans of full-fat coconut milk chill in the back of your fridge for at least 24 hours—two days is even safer. You’re looking for that thick, solid slab of cream. Also, don’t skip chilling your mixing bowl and whisk attachments for 30 minutes beforehand! Cold fats whip up way better, and it stops your cream from turning into coconut soup halfway through mixing. A little patience here saves you a ton of disappointment later!
If you followed these steps, you’ll find that everything holds together beautifully, making for gorgeous slices when you serve up your easy dairy free dessert!
Ingredient Notes and Substitutions for this Dairy Free Recipe Dessert
When you’re tackling a special diet dessert like this, I always like to give you a little wiggle room, even though I promise the listed ingredients work best! Since we are aiming for something that qualifies as one of those simple gluten free desserts, the brownie mix choice is important. If you can’t find the Simple Mills brand, just make sure whatever mix you grab clearly says ‘Gluten-Free’ on the box and that it uses less sugar than a regular mix, if possible.
For sweeteners in the mousse and the whipped cream, maple syrup is my preference because it brings subtle earthy notes that pair so well with the chocolate and coconut. However, you can absolutely swap it straight cup-for-cup with honey, or if you’re going fully sugar-free, use your favorite monk fruit or stevia blend—just add it slowly and taste as you go because those sweeteners are potent!
And remember, the richness of that coconut cream comes from using the *full-fat* canned version, not the carton stuff you put in coffee. That’s the non-dairy secret weapon here!
Serving Suggestions for Your Allergy-Friendly Layered Dessert
While this beautiful dairy free recipe dessert stands perfectly well on its own (I mean, hello, chocolate layers!), sometimes you just need a little something extra on the plate for presentation, especially if you are serving it fancy style.
Because we want to keep everything light and fresh, I always reach for vibrant colors. Try serving a scoop alongside some fresh raspberries or sliced strawberries—the tartness cuts through all that richness so nicely. Seriously, a few bright red berries make this look stunning. Or, for a double-dose of chocolate heaven, just dust the top of each serving with a tiny bit more sifted cacao powder right before you take it to the table. For more great fruit-forward ideas, check out my strawberry tartlets for inspiration!
Storage and Reheating for Your Gluten-Free Brownie Trifle
This amazing Gluten-Free Dairy-Free Brownie Trifle needs to stay cold because of that luscious coconut whipped cream. You want to cover your trifle dish tightly with plastic wrap—or transfer leftovers to airtight individual containers. Keep it in the fridge! It hangs out beautifully for about three days, and honestly, the flavors seem to meld even better overnight.
Now, about reheating? Don’t even think about it! Seriously, the brownie base is great room temperature, but once you have that delicate chia mousse and the fluffy cream layered in, heat will ruin everything. Just pull individual servings from the fridge about 15 minutes before you serve them to take the chill off the brownie pieces.
Frequently Asked Questions About Simple Gluten Free Desserts
I totally get it; when you’re baking with dietary needs in mind, you always have a few burning questions before you start! I’ve collected the ones I hear most often about making these kinds of simple gluten free desserts so you can jump straight to assembly!
Can I make the brownie layer ahead of time?
Yes, please do! Baking those gluten-free brownies a day ahead is actually a lifesaver. Once they’re completely cool, just wrap them up tightly in plastic wrap and keep them on the counter. They hold their shape way better for cutting into squares when they are completely set, which makes that first layer in the trifle super dense and easy to pack down.
What if I don’t have full-fat coconut milk for the cream?
This is a big one! If you use the regular coconut milk from a carton, or even the “lite” canned version, it just won’t work for the whipped cream. You absolutely need the kind labeled ‘full-fat’ because the fat separates and solidifies when chilled, which is what gives you those beautiful, fluffy peaks. Anything less will just be watery coconut soup, trust me—we learned that the hard way!
Is this recipe considered a Refined Sugar Free Dessert?
That’s right! Because we are using maple syrup for both the mousse and the cream, this fits perfectly into your refined sugar free desserts category. We are using natural sweeteners instead of processed white sugar. If you want to push it even further toward a true gluten free sugar free dessert, you can swap the maple syrup for monk fruit drops, but taste as you go!
Share Your Gluten-Free Dairy-Free Brownie Trifle Experience
Now listen, the best part of developing these kinds of recipes is seeing them come to life in your kitchens! I poured my heart into making this Gluten-Free Dairy-Free Brownie Trifle taste incredible while meeting all those tricky dietary boxes, but I always want to know what you think.
Did it set up perfectly? Did your non-dairy friends rave about it? I’d absolutely love it if you took a minute to leave a star rating right here on the recipe card. Don’t forget to snap a picture of your stunning layered creation and tag Sena Recipes on social media! Nothing makes me happier than seeing my healthy bakes out in the world.
If you ran into any little snags or want to share your own substitution ideas (maybe you tried a specialty almond flour mix?), please drop it in the comments below. I read every single one, and it helps me make sure this recipe stays the gold standard for allergy-friendly layered desserts for everyone!
Print
Gluten-Free Dairy-Free Brownie Trifle
- Total Time: 5 hours 10 min
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A layered dessert featuring gluten-free brownies, chocolate chia pudding mousse, and coconut whipped cream, suitable for healthy, allergy-friendly occasions.
Ingredients
- 2 simple mills brownie mix
- 1 cup coconut oil, butter or ghee, melted
- 6 tablespoons water
- 4 eggs
- 3 cup milk, any milk, including dairy-milk, cashew milk, almond milk or coconut milk will work
- 3/4 cup chia seeds
- 6 tablespoons cacao powder
- 6 tablespoons maple syrup
- 3 teaspoon vanilla extract
- 4 13.5 ounce cans full-fat coconut milk, chilled 24-48 hours
- 4 tablespoon maple syrup, honey or other sweetener
- 4 teaspoon vanilla extract
- chocolate shavings
Instructions
- For the Chocolate Chia Pudding Mousse: Add all ingredients to a high-powered blender.
- Blend on high for one minute, or until the pudding is creamy.
- Transfer the pudding to a bowl, cover, and chill at least 4 hours.
- For the Coconut Whipped Cream: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream.
- Chill your mixing bowl for 30 minutes, then open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container.
- Using a hand mixer, fluff up the coconut cream for one minute.
- Add any sweetener and vanilla extract and mix for an additional minute.
- For the Brownie: Pre-heat your oven to 400 degrees Fahrenheit and grease two 8×8-inch or 9×9-inch square baking pans.
- Mix the coconut oil or butter and water together in a large bowl.
- Whisk in the eggs and then add the baking mix. Stir until it is combined.
- Spread the mixture evenly into the greased pans and smooth it out on top.
- Bake the brownies for 20-25 minutes and let them cool completely.
- For Layering The Trifle: Cut the brownies into 1-inch squares and create a double layer at the bottom of the container. Make sure to create a dense layer, with each cube sitting tightly next to each other.
- Add 1/2 of the chocolate chia pudding and spread evenly into one layer.
- Add 1/2 of the coconut whipped cream and spread evenly into the middle layer.
- Repeat the brownie and chocolate chia pudding layers.
- Add the remaining coconut whipped cream into a large dollop on top of the chocolate chia pudding.
- Garnish with chocolate shavings and serve.
Notes
- For the coconut whipped cream, save the reserved coconut water for a future smoothie recipe.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30
- Sodium: 250
- Fat: 30
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 10
- Cholesterol: 80
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