Keep dessert simple, but sweet, with these layered and fruit loaded trifles made with cool, dairy-free gelato.
By Ambra Torelli
I feel you. Sometimes baking seems overwhelming and you just want to have some quick and easy dessert recipes that can make eating gluten free fun and delicious!
If this is one of those days, I’ve got you covered. Here is a healthy gluten free dessert that will brighten up your day with its amazing colors and its wonderful spectrum of flavors! 
You know in Italy we love anything made with gelato… Well, these cute mini cakes are a great dairy free ice cream alternative, and the nutty consistency makes this cream rich and buttery just like traditional gelato!
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Dairy Free Rainbow Gelato Cakes
- Total Time: 20 minutes
- Yield: Makes 6
- Diet: Vegan, Gluten-Free, Dairy-Free
Description
Dairy-free, vibrant gelato cakes layered in a muffin tin. A fun, refreshing dessert perfect for summer.
Ingredients
- 1.7 ounces (50 gr) Almond Meal
- 1.7 ounces (50 gr) Unsweetened Coconut Flakes
- 1.7 ounces (50 gr) Dried White Mulberries
- 1/2 Cantaloupe
- 1/2 Banana
- 1/4 cup (35 g) Raw Almonds, soaked
- 3 Dates
- 1 small Beet
- 1/2 Banana
- 1/4 cup (35 g) Raw Almonds, soaked
- 3 Dates
- 2 Passion Fruits
- 20 Raspberries
Instructions
- Soak the almonds for at least 20 minutes, discard the soaking water, and rinse them well.
- Prepare the crust by mixing all ingredients together in a food processor until a crumbly dough forms.
- Take a full tablespoon of dough and press it with your fingers onto the bottom of 6 silicon muffin molds.
- Clean the cantaloupe, dice it, and blend it with the other ingredients in a high-speed blender until completely smooth and velvety.
- Scoop 2 tbsp of cantaloupe cream over each nut crust.
- Peel the beet, dice it, and blend it on high with the other ingredients, as done for the cantaloupe cream.
- Put the beet cream into a pastry bag (or a ziplock bag with a small corner cut) and squeeze small amounts of cream into the cantaloupe cream to create a rainbow effect.
- Store the pastries in the freezer for 4 to 5 hours to harden.
- Fifteen minutes before serving, take the pastries out of the freezer and decorate with passion fruit and fresh raspberries.
Notes
- For easier blending, freeze the diced fruit slightly before processing.
- If you don’t have silicon muffin molds, use mini muffin tins and line them with parchment paper cups.
- To make ahead, prepare the cakes up to the freezing step and store them frozen for up to 2 weeks.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 25
- Sodium: 2
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
If you liked this quick and easy dessert recipe , you’ll love the “Beet & Cantaloupe” parfait that’s featured in my EBook How To Indulge While Eating Clean that includes over 75 healthy gluten free recipes that are all dairy and refined sugar free as well!
Let me know how you liked your Rainbow Dairy Free Gelato Cakes in a comment! And you have a friend in mind who you think would enjoy this post, don’t forget to share!
Have a wonderful week and I will catch you next time!
Ciao!!
Ambra
Frequently Asked Questions
What type of gelato should I use for the Gelato Trifles?
Opt for a dairy-free gelato to keep the recipe aligned with its gluten-free and dairy-free focus; there are many fruit flavors that can complement the layers.
Can I use other fruits in my Gelato Trifles instead of the ones listed?
Yes, feel free to substitute with any seasonal fruits you prefer, just ensure they are fresh to maintain the vibrant colors and flavors.
How do I achieve the nutty consistency mentioned in the recipe?
Using a quality dairy-free gelato made from nuts, such as almond or cashew, will give you that rich and buttery texture similar to traditional gelato.
