Indulge your sweet tooth without compromising on taste or dietary requirements. Gluten-free desserts have come a long way, and we’re excited to share our top picks with you! In this article, we’ll be diving into the world of gluten-free baking and showcasing 20 mouth-watering recipes that are sure to satisfy any craving.
From classic treats like flourless chocolate lava cake and pumpkin spice cookies to innovative creations like chia seed pudding with fresh berries and pistachio and rosewater baklava, these desserts are not only delicious but also easily adaptable to a gluten-free diet. Whether you’re living with celiac disease or simply looking for a tasty alternative to traditional baked goods, we’ve got you covered.
In the following pages, we’ll be sharing the recipes that have stolen our hearts (and taste buds) – from gooey brownies to light-as-air panna cotta, and everything in between. So go ahead, indulge in your sweet tooth without guilt, and get ready to treat your loved ones (or yourself!) to a world of gluten-free goodies.
Flourless Chocolate Lava Cake
Experience the pure essence of dark chocolate with this indulgent flourless lava cake recipe. With a velvety center and crispy edges, these individual cakes are sure to satisfy any chocolate craving.
Ingredients:
– 3 large eggs
– 1 cup (200g) unsalted butter, at room temperature
– 2 cups (250g) dark chocolate chips or chopped dark chocolate (at least 70% cocoa)
– 1/2 cup (60g) granulated sugar
– 1 teaspoon pure vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 425°F (220°C). Butter six 6-ounce ramekins and dust with sugar.
2. Melt chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. In a separate bowl, whisk together eggs, butter, and vanilla extract.
4. Combine melted chocolate and egg mixture; stir to combine.
5. Pour batter into prepared ramekins, filling about 3/4 of the way.
6. Bake for 12-13 minutes or until edges are set but centers are still slightly jiggly.
7. Remove from oven and let cool in ramekins for 1 minute before serving.
Cooking Time: 12-13 minutes
Gluten Free Lemon Blueberry Cheesecake
Brighten up your day with this refreshing and tangy gluten-free cheesecake, infused with the sweetness of blueberries and the zestiness of lemon.
Ingredients:
– 1 1/2 cups gluten-free graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup freshly squeezed lemon juice
– 1 cup blueberries, fresh or frozen
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl.
3. Press mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth, then add granulated sugar, eggs, and vanilla extract.
5. Stir in lemon juice and blueberries.
6. Pour cheesecake batter into prepared pan.
7. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Almond Flour Brownies
These brownies are a game-changer for those with dietary restrictions or preferences, made with almond flour instead of traditional wheat flour. With their dense and fudgy texture, they’re sure to satisfy any chocolate craving.
Ingredients:
– 1 1/2 cups (190g) almond flour
– 1/2 cup (60g) unsweetened cocoa powder
– 1/4 cup (50g) granulated sugar
– 1/4 cup (55g) melted coconut oil
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup (120g) dark chocolate chips or chopped dark chocolate
Instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch square baking pan with coconut oil.
2. In a medium bowl, whisk together almond flour, cocoa powder, sugar, and salt.
3. In a large bowl, whisk together melted coconut oil, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Melt the chocolate chips or chopped dark chocolate in a double boiler or microwave-safe bowl. Allow it to cool slightly before stirring it into the batter.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Gluten Free Pumpkin Spice Cookies
These chewy cookies are infused with the comforting flavors of pumpkin, cinnamon, and nutmeg, making them a perfect treat for fall gatherings or cozy nights at home.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of ground ginger
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugars, baking soda, and salt.
3. In a separate bowl, whisk together pumpkin puree, butter, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Combine wet and dry ingredients; stir until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between cookies.
6. Bake for 12-14 minutes or until edges are set and centers are slightly soft.
Cooking Time: 12-14 minutes
Chocolate Avocado Mousse
Elevate your dessert game with this unique and delicious recipe that combines the creaminess of avocados with the richness of chocolate. Perfect for a decadent treat or special occasion.
Ingredients:
– 3 ripe avocados
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a blender or food processor, puree the avocados 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, combine the melted chocolate, avocado puree, heavy cream, butter, vanilla extract, and salt. Mix until well combined.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours or overnight.
Cooking Time: None required! Just chill and serve.
Gluten Free Apple Crumble
A classic dessert with a twist! This gluten-free apple crumble recipe is perfect for those looking to indulge in a delicious and comforting treat without the worry of gluten.
Ingredients:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons honey
– 1 tablespoon cornstarch
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1 cup gluten-free all-purpose flour (containing a mix of rice, potato, and tapioca flours)
– 1/2 cup unsalted butter, melted
– 1/2 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced apples, granulated sugar, honey, cornstarch, cinnamon, nutmeg, and salt. Toss until apples are evenly coated.
3. Transfer apple mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together gluten-free flour and melted butter until crumbly.
5. Add rolled oats to the flour mixture and stir until combined.
6. Top apple mixture with crumble mixture.
7. Bake for 40-45 minutes or until apples are tender and topping is golden brown.
Cooking Time: 40-45 minutes
Coconut Flour Banana Bread
Moist and flavorful, this coconut flour banana bread is a game-changer for those with dietary restrictions or preferences. This recipe is gluten-free, paleo-friendly, and made with wholesome ingredients.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup coconut flour
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 2 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon honey or maple syrup (optional)
– Chopped walnuts or pecans for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil.
2. In a large bowl, combine mashed bananas, coconut flour, almond milk, melted coconut oil, eggs, baking powder, and salt. Mix well until smooth.
3. If using, add honey or maple syrup and mix to combine.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool on wire rack for 10-15 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Gluten Free Salted Caramel Tart
A rich and buttery gluten-free crust is the perfect base for a velvety salted caramel filling, creating a sweet and savory masterpiece.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine gluten-free flour and confectioners’ sugar. Add cold butter; use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.
3. Press mixture into a 9-inch tart pan with a removable bottom.
4. Bake for 18-20 minutes, or until lightly golden.
5. In a small saucepan, combine granulated sugar and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until sugar dissolves.
6. Bring mixture to a boil; reduce heat to medium-low and simmer for 10-12 minutes, or until caramel turns a deep amber color.
7. Remove from heat; whisk in heavy cream and melted butter. Pour into baked tart crust.
8. Sprinkle with sea salt before serving.
Cooking Time: 30-35 minutes
Raspberry Almond Flour Cake
This moist and flavorful cake is perfect for any occasion. Made with almond flour and fresh raspberries, it’s a delightful dessert that’s also gluten-free.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup fresh raspberries
– 1/2 teaspoon baking powder
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together almond flour, sugar, and baking powder.
3. In a large bowl, whisk eggs and melted butter until smooth. Add vanilla extract and whisk.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the raspberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Gluten Free Peanut Butter Cookies
These classic peanut butter cookies get a gluten-free makeover, using almond flour and a touch of honey to create a sweet and satisfying treat. Perfect for snacking or sharing, these chewy cookies are sure to please.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup creamy peanut butter
– 1/4 cup honey
– 1 large egg
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Optional: chocolate chips or chopped peanuts for added flavor and texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together almond flour, baking soda, and salt.
3. In a large bowl, cream together peanut butter and honey until smooth.
4. Beat in the egg until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 10-12 minutes or until lightly golden brown.
Cooking Time: 10-12 minutes
Chia Seed Pudding with Fresh Berries
A nutritious and delicious breakfast or snack option, this chia seed pudding is infused with the sweetness of fresh berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Fresh berries (such as strawberries, blueberries, or raspberries) for topping
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey, vanilla extract, and salt.
2. Stir well to combine, then cover the bowl with a lid or plastic wrap.
3. Refrigerate for at least 2 hours or overnight until the chia seeds have absorbed most of the liquid and formed a gel-like texture.
4. Just before serving, top the pudding with fresh berries.
Cooking Time: 2 hours (or overnight)
Enjoy your nutritious and delicious chia seed pudding with fresh berries!
Gluten Free Matcha Green Tea Cupcakes
These moist and flavorful cupcakes combine the benefits of green tea with the convenience of gluten-free baking, making them perfect for those looking for a delicious and inclusive treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 2 teaspoons matcha powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup heavy cream (chilled)
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, and matcha powder.
3. In a large bowl, whisk together melted butter, eggs, vanilla extract, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before frosting with whipped cream, if desired.
Cooking Time: 18-20 minutes
Vanilla Bean Panna Cotta
A creamy and smooth dessert perfect for warm weather, Vanilla Bean Panna Cotta is a classic Italian treat infused with the sweet aroma of vanilla.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1/2 tsp pure vanilla extract
– 1/2 bean, split lengthwise
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and let steep for 10-15 minutes with the vanilla bean. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla bean.
3. Whisk in the vanilla extract. Pour the mixture into small individual serving cups or ramekins.
4. Refrigerate for at least 4 hours or overnight until set.
Cooking Time: None, as this is a chilled dessert.
Gluten Free Chocolate Chip Cookies
Satisfy your sweet tooth with these soft and chewy gluten-free chocolate chip cookies, perfect for a guilt-free treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and granulated sugar.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients until just combined. Stir in chocolate chips.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Pistachio and Rosewater Baklava
A sweet and exotic take on the classic Middle Eastern dessert, this Pistachio and Rosewater Baklava combines the crunch of pistachios with the delicate flavor of rosewater.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup chopped pistachios
– 1/2 cup granulated sugar
– 1 tablespoon rosewater
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Thaw phyllo dough according to package instructions.
3. In a large bowl, mix together pistachios, sugar, rosewater, cinnamon, cardamom, and salt.
4. Layer phyllo dough in a 9×13-inch baking dish, brushing each layer with melted butter.
5. Sprinkle pistachio mixture evenly over the top of the phyllo layers.
6. Bake for 45-50 minutes, or until golden brown.
7. Allow to cool before serving.
Cooking Time: 45-50 minutes
Gluten Free Strawberry Shortcake
A classic dessert gets a gluten-free twist! This recipe combines sweet strawberries with a crumbly shortcake and whipped cream for a delicious treat that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 cup unsalted butter, softened
– 3/4 cup heavy cream
– 2 large eggs
– 2 cups sliced strawberries
– Whipped cream and additional sliced strawberries for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter and mix until a crumbly mixture forms.
4. In a separate bowl, whisk together heavy cream and eggs. Pour into the dry ingredients and mix until a dough forms.
5. Drop by spoonfuls onto a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
7. Allow shortcakes to cool completely before serving with sliced strawberries and whipped cream (if desired).
Cooking Time: 15-20 minutes
Dark Chocolate Truffles with Sea Salt
Elevate your chocolate experience with these indulgent truffles, featuring the deep flavors of dark chocolate and a touch of sea salt to balance out the sweetness.
Ingredients:
– 1 cup (200g) high-quality dark chocolate chips or chunks
– 1/2 cup (120ml) heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– Pinch of flaky sea salt
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips, stirring occasionally.
2. Remove from heat and stir in the heavy cream until smooth.
3. Add the butter and vanilla extract; mix until well combined.
4. Cover and refrigerate for at least 30 minutes or overnight to allow the mixture to firm up.
5. Use a melon baller or spoon to scoop out small portions of the chocolate mixture. Roll each portion between your hands into a smooth truffle shape.
6. Roll each truffle in flaky sea salt to coat, then place on a baking sheet lined with parchment paper.
7. Refrigerate for at least 30 minutes before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: None, as this recipe requires refrigeration and rolling.
Gluten Free Carrot Cake with Cream Cheese Frosting
This moist and flavorful carrot cake is a perfect dessert option for those with gluten intolerance, and the tangy cream cheese frosting adds a delightful contrast.
Ingredients:
For the cake:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/2 cup grated carrots
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, baking soda, and salt.
3. In a large bowl, combine melted butter, eggs, and vanilla extract. Stir in grated carrots.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Allow cakes to cool completely before frosting with cream cheese mixture.
Cooking Time: 30-35 minutes
Orange Polenta Cake
Brighten up your dessert plate with this moist and flavorful Orange Polenta Cake. The combination of orange zest, juice, and polenta creates a unique and delicious treat that’s perfect for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup polenta
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons orange juice
– 1 teaspoon grated orange zest
– 1/4 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, polenta, sugar, and baking powder.
3. In a separate bowl, combine butter, eggs, orange juice, and zest. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Gluten Free Tiramisu
This gluten-free version of tiramisu retains the original’s rich flavor and creamy texture, using almond flour instead of traditional wheat flour. Perfect for those with dietary restrictions or preferences.
Ingredients:
– 12-16 ladyfingers (gluten-free)
– 1 cup strong brewed coffee
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
– 1 cup heavy cream
– Almond flour (for dusting)
Instructions:
1. Dip each ladyfinger into the coffee for about 3-5 seconds on each side. They should be soft and pliable.
2. In a separate bowl, combine mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth.
3. In a large serving dish, create a layer of ladyfingers. Top with half the mascarpone mixture, then dust with cocoa powder.
4. Repeat steps 2-3, ending with a layer of mascarpone mixture on top.
5. Dust with almond flour and refrigerate for at least 3 hours or overnight.
Cooking Time: None needed; simply chill in the refrigerator until serving.
Summary
Indulge in these 20 decadent gluten-free dessert recipes that are sure to satisfy your sweet tooth. From classic treats like flourless chocolate lava cake and chocolate chip cookies to creative concoctions like pistachio and rosewater baklava and dark chocolate truffles with sea salt, there’s something for everyone. These delicious desserts are all gluten-free, making them perfect for those with dietary restrictions or preferences. Whether you’re a seasoned baker or just looking for inspiration, these recipes are sure to impress.
