Passion Fruit Trifle (Gluten Dairy and Sugar free)

 I seem to be posting more desserts than usual these days!!

This one though was an emergency dessert! I had guests coming for dinner unexpectedly, and dinner was sorted. But the Boy and I don’t usually have desserts unless we have company and so nothing was planned.

There were three passion fruit and a banana in the fruit bowl. A lime and some yoghurt in the refrigerator. And some coconut ice-cream in the freezer (I will post the recipe soon). A tropical dessert seemed to be on the cards!

Time to get inventive!


I used some of the passion fruit pulp, the banana, lime zest and some almond flour to make a cake.

I mixed the rest of the  passion fruit pulp with some lime juice and some sweetener to make a kind of coulis, (I left the seeds in because I like how they look but you could always strain them out for a smooth sauce if you prefer)

Into the yoghurt I mixed the rest of the lime juice, some sweetener, and chia seeds, and popped it into the refrigerator with the coulis until later. (For a dairy free recipe use coconut cream instead of yoghurt. For a decadent recipe, use cream!!)

When it was time for dessert, I simply crumbled the still warm cake into glasses, and spooned in layers of yoghurt, ice-cream, and passion fruit.

Sweet, tangy, fruity, and surprisingly light, it was a winner with the guests.

The only downside is that its difficult to make photos of a trifle look anything other than a mess. I assure you its tastes better than it looks!


Passion Fruit Trifle (Gluten and sugar free)


For the cake: (I used a 5 inch cake tin)

  • 100g almond flour
  • 2 eggs
  • 1 banana,mashed
  • Pulp of 1 passion fruit
  • 2 tbs unsweetened desiccated coconut
  • 0.5 tbs lacuma powder
  • 2 tbsp honey, or maple syrup
  • 2 tbs yoghurt (Use coconut cream for a dairy free recipe)
  • zest of 1 Lime
  • 2 tsp vanilla extract
  • 4 tbs golden granulated sweetener (use sweetener of choice and sweeten to taste)
  • Pinch salt
  • 1.5 tsp baking powder


For the passion fruit coulis:

  • Pulp of 2 Passionfruit
  • 2 tbs Lime or Lemon juice
  • 2 tbs sweetener


For the Lime Yoghurt:

  • 4 tbs yoghurt (I used natural yoghurt. You could substitute for cream or coconut cream for a diary free option)
  • zest of 1 Lime
  • 1 tbs Lime juice
  • 2 tbs sweetener
  • 1 tsp vanilla extract
  • 1 tbs chia seeds



To make the cake:

  1. Preheat oven to 200C/fan oven 180C. Line or grease a cake tin.(I made this in a small 5 in cake tin. If you used a larger tin with these amounts it will turn out very flat. That doesn’t matter if you are crumbling it into a trifle, but if you are just making the cake you may want to double the ingredients)
  2. Measure the dry ingredients into a medium sized bowl and mix well.
  3. Whisk together the eggs, vanilla, and sweeteners in another bowl.
  4. Stir in the yoghurt, lime zest, banana and passionfruit pulp
  5. Stir the wet ingredients into the dry and mix until well combined.
  6. Pour into the prepared cake tin and bake for 25-40 minutes until a skewer comes out clean
  7. Cool on a wire rack, until ready to assemble your trifle

To make the passionfruit Coulis:

  1. Mix all the ingredients together.
  2. If you want to remove the seeds, strain the sauce through a seive into a bowl.
  3. Cover and refrigerate until ready to use

To make the Lime Yoghurt:

  1. In a pan over a low heat, melt together the sweetener, with the lime juice and vanilla extract
  2. Allow to cool and then stir into the yoghurt
  3. Stir in the lime zest and chia seeds
  4. Cover and refrigerate until ready to use

To assemble the trifles:

  1. Push pieces of the cake into the bottom of a trifle dish or serving glasses
  2. Spoon over layers of yoghurt, coconut ice-cream, and the passion fruit coulis
  3. Serve immediately
  4. Enjoy!


One comment on “Passion Fruit Trifle (Gluten Dairy and Sugar free)

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