When it comes to baking, gluten-free desserts can often be a challenge. But fear not, fellow bakers! We’ve got you covered with our collection of 20 irresistible gluten-free dessert recipes that are sure to satisfy any sweet tooth. From rich and decadent chocolate treats to fruity and refreshing desserts, these recipes showcase the best of gluten-free baking.
In this article, we’ll be diving into a world of creative and delicious gluten-free desserts that just happen to be free from traditional wheat flour. Whether you’re a seasoned baker or just starting out, these recipes are perfect for anyone looking to add some variety to their dessert repertoire. So go ahead, get baking, and indulge in the sweet treats that await! In our next section, we’ll be highlighting some of our favorite gluten-free desserts, from classic cakes and cookies to innovative new creations.
Flourless Chocolate Cake
Experience the pure pleasure of a classic flourless chocolate cake, with its dense and moist texture, and intense dark chocolate flavor.
Ingredients:
• 8 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
Instructions:
1. Preheat your oven to 425°F (220°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.
3. In a medium bowl, whisk together the eggs and sugar until thick and creamy.
4. Add the softened butter to the egg mixture and whisk until smooth.
5. Pour in the melted chocolate and vanilla extract, whisking until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cooking Time: 25-30 minutes
Almond Flour Blueberry Muffins
These moist and flavorful muffins are perfect for a breakfast or snack on-the-go. Made with almond flour, fresh blueberries, and a hint of vanilla, they’re a delicious treat that’s also gluten-free.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, baking soda, and salt.
3. In a large bowl, whisk together eggs, yogurt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Coconut Flour Banana Bread
Moist and flavorful banana bread gets a tropical twist with the addition of coconut flour, creating a deliciously unique treat.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup coconut flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 cup unsweetened shredded coconut
– 1 large egg
– 1/2 cup melted coconut oil
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together coconut flour, sugar, salt, baking soda, and cinnamon.
3. Add mashed bananas, unsweetened shredded coconut, egg, and melted coconut oil. Mix until smooth.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Chia Seed Pudding with Fresh Berries
Experience the nutritional benefits of chia seeds and the sweetness of fresh berries in this simple and healthy dessert recipe.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk or other non-dairy milk
– 1 tablespoon honey or maple syrup (optional)
– Fresh berries of your choice (such as strawberries, blueberries, raspberries)
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Stir well to combine.
2. If desired, add honey or maple syrup and stir until dissolved.
3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
4. When ready to serve, top the chia seed pudding with fresh berries.
Cooking Time:
– Prep time: 5 minutes
– Chill time: 2-12 hours
Enjoy your nutritious and delicious Chia Seed Pudding with Fresh Berries!
Vegan Gluten-Free Chocolate Chip Cookies
A delicious treat that’s perfect for satisfying your sweet tooth while catering to dietary restrictions. These chewy cookies are made with wholesome ingredients and are free from gluten, animal products, and refined sugar.
Ingredients:
– 1 cup almond butter
– 1/2 cup coconut sugar
– 1/4 cup maple syrup
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 1 teaspoon vanilla extract
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the almond butter and coconut sugar until smooth.
3. Add the maple syrup, egg replacement, and vanilla extract. Mix until well combined.
4. Gradually add the gluten-free flour, mixing until a dough forms.
5. Fold in the dark chocolate chips and salt.
6. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Avocado Chocolate Mousse
Transforming avocados into a decadent chocolate dessert is a game-changer! This mousse combines the creamy texture of ripe avocados with the deep flavors of dark chocolate.
Ingredients:
– 3 ripe avocados
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/4 cup (60g) granulated sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Instructions:
1. Peel and pit the avocados, then blend them in a food processor until smooth.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
3. In a large bowl, whip the softened butter with an electric mixer until light and fluffy.
4. Add the sugar and vanilla extract to the whipped butter, mixing until combined.
5. Fold the melted chocolate into the butter mixture until well incorporated.
6. Fold in the blended avocado until smooth and creamy.
7. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: None
Yield: 4-6 servings
Gluten-Free Lemon Bars
Brighten up your day with these tangy and sweet gluten-free lemon bars, perfect for a quick dessert or snack.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup freshly squeezed lemon juice
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and granulated sugar. Add melted butter and mix until well combined.
3. Press the mixture into the prepared baking dish.
4. In a separate bowl, whisk together eggs, vanilla extract, and lemon juice. Pour over the crust.
5. Bake for 25-30 minutes or until the filling is set and the edges are lightly golden brown.
6. Allow to cool completely before dusting with confectioners’ sugar.
Cook Time: 25-30 minutes
Serve: Cool completely, then cut into squares and enjoy!
Paleo Apple Cinnamon Mug Cake
A delicious and healthy treat that’s perfect for a cozy morning or afternoon pick-me-up.
Ingredients:
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg (optional)
• Sliced apple, for topping (optional)
Instructions:
1. In a microwave-safe mug, combine almond flour, coconut sugar, baking soda, and salt.
2. Add unsweetened applesauce, egg, vanilla extract, and cinnamon. Mix until smooth.
3. Microwave on high for 1-2 minutes, or until cake is cooked through and a toothpick comes out clean.
4. Remove from microwave and sprinkle with nutmeg (if using).
5. Top with sliced apple (if desired).
Cooking Time: 1-2 minutes
Servings: 1
Dairy-Free Cheesecake with Almond Crust
A creamy and rich dessert that’s perfect for those with dairy intolerance or preferences. This cheesecake features a crunchy almond crust and a velvety filling made with cashew cream.
Ingredients:
– 1 1/2 cups almonds
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 2 cups cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, blend almonds, maple syrup, and melted coconut oil until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a separate blender or food processor, blend cashews, water, lemon juice, vanilla extract, and salt until smooth.
5. Pour the cheesecake filling over the almond crust.
6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Chocolate Avocado Brownies
Transform your favorite brownie recipe by adding the creamy goodness of avocados! These brownies are a game-changer for anyone looking to satisfy their chocolate cravings while also getting a dose of healthy fats.
Ingredients:
– 1 ripe avocado, mashed
– 1 and 1/2 sticks unsalted butter (12 tablespoons), plus more for greasing the pan
– 2 cups sugar
– 4 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with butter.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine mashed avocado, sugar, eggs, cocoa powder, and vanilla extract. Stir until smooth.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Melt chocolate chips in the microwave (30-second intervals, stirring between each interval). Allow to cool slightly before folding into the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cooking Time: 25-30 minutes
Gluten-Free Peanut Butter Cookies
Get ready to satisfy your sweet tooth with these chewy and delicious gluten-free peanut butter cookies!
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup creamy peanut butter
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: chopped peanuts for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and peanut butter until smooth.
3. Add softened butter, sugar, egg, vanilla extract, and salt. Mix until a dough forms.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 10-12 minutes or until edges are lightly browned.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 10-12 minutes
Enjoy your delicious gluten-free peanut butter cookies!
Raspberry Almond Flour Thumbprint Cookies
Raspberry Almond Flour Thumbprint Cookies Recipe
Experience the perfect blend of sweet and tart with these delicate thumbprint cookies infused with raspberry flavor and crunchy almond texture.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg whites
– 1 teaspoon vanilla extract
– 1/4 cup raspberry jam
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and confectioners’ sugar.
3. Add softened butter and granulated sugar; mix until a dough forms.
4. Beat in egg whites and vanilla extract.
5. Roll out the dough to 1/8 inch thickness. Cut into desired shapes or use a cookie scoop.
6. Make an indentation in each cookie using your thumb or a spoon.
7. Spoon a small amount of raspberry jam into each indentation.
8. Bake for 18-20 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet before transferring to a wire rack.
Cooking Time: 18-20 minutes
Coconut Macaroons with Dark Chocolate Drizzle
These chewy coconut macaroons are a tropical treat, perfectly balanced by the rich and decadent dark chocolate drizzle.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup egg whites (about 4 large eggs)
– 1 tablespoon vanilla extract
– Confectioners’ sugar, for dusting
– Dark chocolate chips or chopped dark chocolate, for drizzling
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a separate bowl, whip egg whites until stiff peaks form. Add vanilla extract and mix well.
4. Fold the egg mixture into the coconut mixture until combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Bake for 15-20 minutes or until lightly golden.
7. Allow macaroons to cool completely on a wire rack.
8. Drizzle with melted dark chocolate and dust with confectioners’ sugar.
Cooking Time: 15-20 minutes
Sweet Potato Chocolate Truffles
Transform the flavors of sweet potatoes into decadent truffles infused with rich chocolate and a hint of spice.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup unsalted butter, softened
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, combine mashed sweet potatoes, chocolate chips, and softened butter. Mix until smooth.
2. Add honey, cinnamon, nutmeg, and salt. Mix until well combined.
3. Cover the mixture and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
4. Scoop out small portions of the mixture (about 1 tablespoon each) and shape into balls.
5. Dust truffles with confectioners’ sugar before serving.
Cooking Time: None, as this recipe is a no-bake process.
Gluten-Free Pumpkin Spice Cupcakes
Celebrate fall with these moist and flavorful gluten-free cupcakes infused with the warmth of pumpkin spice.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/2 teaspoon xanthan gum
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, granulated sugar, and xanthan gum.
3. In a large bowl, whisk together eggs, pumpkin puree, salt, baking soda, cinnamon, nutmeg, and ginger.
4. Add the melted butter to the wet ingredients and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Honey-Sweetened Carrot Cake
A moist and flavorful carrot cake sweetened with pure honey, perfect for special occasions or a weekend treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated carrots
– 1/4 cup honey
– 1 teaspoon vanilla extract
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, grated carrots, honey, and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in chopped nuts (if using).
6. Divide the batter evenly between prepared pans.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Matcha Green Tea Energy Balls
These bite-sized treats combine the energizing benefits of matcha green tea with wholesome ingredients to keep you going throughout the day.
Ingredients:
– 2 tablespoons rolled oats
– 1 tablespoon matcha powder
– 1/4 cup coconut sugar
– 1/4 cup creamy peanut butter
– 1/4 cup chia seeds
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
– Pinch of sea salt
Instructions:
1. In a medium bowl, combine oats, matcha powder, and coconut sugar.
2. In a separate bowl, mix peanut butter, chia seeds, salt, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until a dough forms.
4. Roll into small balls, about 1 inch in diameter.
5. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes or until firm.
Cooking Time: None! These energy balls are no-bake.
Enjoy your matcha green tea boost throughout the day!
Vegan Gluten-Free Gingerbread Cookies
Warm up with these soft-baked, aromatic cookies that are perfect for the holiday season.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/4 cup crystallized ginger, finely chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, and baking soda.
3. In a separate bowl, cream together vegan butter and egg replacement until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in chopped crystallized ginger, if using.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Gluten-Free Blueberry Crumble
This sweet treat is perfect for warm weather gatherings or as a comforting dessert any time of the year. Fresh blueberries and a crunchy gluten-free topping make this crumble a delicious addition to your menu.
Ingredients:
– 2 cups fresh or frozen blueberries
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup gluten-free all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together blueberries, granulated sugar, cornstarch, and salt.
3. Transfer the blueberry mixture to a 9×9-inch baking dish.
4. In a separate bowl, combine gluten-free flour, rolled oats, brown sugar, cinnamon, and nutmeg.
5. Pour melted butter over the dry topping ingredients and stir until crumbly.
6. Spread the topping evenly over the blueberries.
7. Bake for 40-45 minutes or until the topping is golden brown.
Cooking Time: 40-45 minutes
No-Bake Chocolate Peanut Butter Bars
These rich and creamy bars are the perfect treat for any occasion. With just a few simple ingredients, you can create a delicious dessert that’s easy to make and fun to eat.
Ingredients:
– 1 cup creamy peanut butter
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 1/2 cups graham cracker crumbs
– 1 cup semisweet chocolate chips
– 1 cup chopped peanuts (optional)
Instructions:
1. In a large bowl, combine peanut butter, confectioners’ sugar, and butter. Mix until smooth.
2. Stir in vanilla extract.
3. Gradually add graham cracker crumbs to the peanut butter mixture. Mix until well combined.
4. Melt chocolate chips in microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
5. Press half of the peanut butter mixture into a lined or greased 8×8-inch baking dish.
6. Drizzle melted chocolate over the peanut butter layer.
7. Top with remaining peanut butter mixture and chopped peanuts (if using).
8. Refrigerate for at least 2 hours before cutting into bars.
Cooking Time: None! These bars are no-bake, making them perfect for hot summer days or anytime you need a quick dessert fix.
Summary
Indulge in these 20 irresistible gluten-free dessert recipes that every baker should try! From classic treats like flourless chocolate cake and vegan gluten-free cookies to innovative creations like chia seed pudding with fresh berries and matcha green tea energy balls, this collection has something for everyone. Discover delicious desserts made with almond flour, coconut flour, and more. Perfect for those with dietary restrictions or simply looking for a new baking adventure, these recipes are sure to satisfy your sweet tooth.
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