If you want to eliminate gluten from your diet then why not try these gluten-free desserts. There is nothing more satisfying than ending every meal with a dessert. However, switching to a gluten-free diet does not mean that you have to sacrifice the flavor. Go ahead and enjoy those yummy cakes, cookies, custards, and puddings! If you’re looking for heavenly, creative and healthy desserts to satisfy your sweet tooth then you’re at the right place.
Some people choose to omit gluten from their diet due to health reasons. Going gluten-free does not necessarily mean that you’ll be dessert-free forever! Non-gluten desserts can be bought in bakeries and grocery stores, however, there are only a few varieties that are available. The good news is there are multitudes of gluten-free dessert options out there. Best of all, other members of the family can eat them as well. Here are 7 healthy and easy gluten free desserts that you can enjoy!
Gluten free desserts are becoming ubiquitous nowadays, we even had some amazing wedding cakes that were gluten-free. That is why gluten-free foods have increased remarkably. But sometimes these gluten-free products that are sold in the market may contain unhealthy ingredients. Just because they’re non-gluten doesn’t imply that these sweets are good for your health. So, why not make your very own gluten-free desserts at home. Here are 7 healthy and easy gluten free desserts that you can enjoy!
Gluten-Free Desserts Ideas with Recipes
1. Gluten Free Cranberry Orange Cookies
These cookies from bakerita are soft and chewy. It is bursting with flavor which leaves you wanting for more! Perfect for the holidays and other special occasions! Click below for the complete recipe:
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Gluten Free Cranberry Orange Cookies
- ½ cup coconut oil room temperature
- ⅔ cup Cassonade sugar
- 1 tsp orange zest
- 1 egg room temperature
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp cinnamon
- 2¼ cups blanched almond flour
- 1 cup fresh cranberries halved
- ½ cup dried cranberries
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking liner.
- In a large bowl, beat together the coconut oil, sugar, and orange zest until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, baking soda, and cinnamon to the wet ingredients. Mix until well incorporated. Fold in the fresh and dried cranberries.
- Use a medium cookie scoop to form cookies and place on the prepared baking sheet. Bake for 12 minutes or just beginning to turn golden brown around the edges and set in the center.
- Let cool on the cookie sheet for 15 minutes and then transfer to a cooling rack to cool completely. Store in an airtight container.
2. Chocolate Brownie Ice Cream Cake
This is an all-in-one dessert from glutenfreefix that incorporates brownies, chocolate and ice cream. Aside from being non-gluten, it is also non-dairy, non-grain and even egg free! For its full recipe, just click below:
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Chocolate Brownie Ice Cream Cake
- 4 oz unsweetened chocolate
- 1/2 cup honey/agave
- 1/2 cup applesauce
- 1/2 cup almond butter
- 1/4 tsp salt
- 1/4 tsp baking soda
Chocolate Ice Cream
- 2 cups raw cashews soaked overnight (4 hr minimum)
- 3/4 cup cocoa powder
- 2/3 cup honey/agave
- 1/2 cup coconut oil
- 1 cup water
- Preheat oven to 325.
- Prepare brownie base: Melt together chocolate and honey. Stir in applesauce, almond butter, salt and baking soda. Pour into a greased 9 inch spring-form pan. Bake for 20 minutes. Remove from oven, let cool slightly and place in freezer.
- While brownie base is baking, prepare ice cream. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour mixture over chilled brownie base. Place back in freezer to set, at least 2 hours.
- Drizzle with melted chocolate and serve with raspberries and cream.
3. Gluten Free Waffles
We highly recommend these amazing waffles to people who are not gluten intolerant. This is much better than those which are done with “real” flour! You can enjoy this gluten free recipe from Food.com every Saturday morning! Get the full recipe below:
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Gluten Free Waffles
- 1 cup brown rice or rice flour
- 1⁄2 cup potato starch (NOT Potato Flour)
- 1⁄4 cup tapioca flour
- 2 tsp baking powder
- 1 tsp salt
- 1⁄4 cup oil
- 2 eggs optional
- 1 1⁄2 cups buttermilk or regular milk
- 1 tsp sugar
- Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
- Add a bit more milk if too thick or a bit of rice flour if too runny.
- Can be made without eggs, if necessary; just add a little more liquid to make up for them.
4. Gluten Free Carrot Cake
Can you imagine how amazing your first bite will be just by looking at this moist and fluffy carrot cake? This carrot cake from divascancook is spiced with cinnamon and sweetness which blends well with its cream cheese frosting! Pamela’s Artisan Flour is a fantastic substitute for white wheat flour. Click below for the complete recipe:
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Gluten Free Carrot Cake
- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 cup canola oil or vegetable oil
- 3 eggs
- 2 cups Pamela's artisan gluten-free flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- ½ cup buttermilk
- 1 tbsp pure vanilla extract
- 2-3 cups carrots finely shredded (I used a little over 2 cups)
- ½ cup pureed carrots (optional but great!)
- ½ cup sweet coconut flakes finely shredded
FROSTING (double the recipe if you like a thick layer of frosting)
- 8 oz cream cheese room temperature
- 4 tbsp butter room temperature
- 2 cup confectioners sugar (may need more to thicken if desired)
- 1 tsp pure vanilla extract
- 1 cup walnuts chopped
- Preheat oven to 350 F.
- Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
- In a large bowl cream together oil, sugars, and eggs. Set aside.
- In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
- Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
- Mix just until fully combined. (careful not to over mix)
- Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
- Pour batter evenly into prepared pans.
- Bake for 20-25 minutes until center is set. (do not over bake!)
- Place pans directly into freezer to cool.
- While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
- Add in the confectioners sugar and vanilla extract.
- Mix until silky and creamy. Add more sugar if a thicker texture is needed.
- When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.
5. Pumpkin Pie Parfaits
Who needs crust when you can have parfaits? If you don’t have the patience in making a pie crust then this vegan and gluten free desserts are just perfect for you! This recipe from minimalistbaker is so easy and so yummy too! Want to try it? If so then get the complete recipe below:
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Pumpkin Pie Parfaits
- 1 1/2 cups Coconut Whipped Cream
- 2 cups Pumpkin Butter chilled
- 3/4 cup rolled oats
- pinch sea salt
- 1 1/2 Tbsp coconut sugar (or sub organic brown sugar)
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1 1/2 Tbsp coconut oil
- 1 Tbsp maple syrup
- 1/2 cup pecans roughly chopped
- 1/2 Tbsp coconut oil
- 1/2 Tbsp maple syrup
- 1/2 Tbsp coconut sugar (or sub organic brown sugar)
- Pinch ground cinnamon
- Pinch sea salt
- If you haven't already, prepare pumpkin butter and coconut whipped cream and place in plastic freezer bags (or piping bags) and set in the refrigerator to chill. When ready to assemble, snip the corner for easy assembly.
For The Granola
- Preheat oven to 340 degrees F.
- Add rolled oats, salt, coconut sugar, cinnamon, and pumpkin pie spice to a mixing bowl and stir.
- In a separate bowl, melt coconut oil in the microwave, add maple syrup, and whisk thoroughly to combine. Add to oat mixture and toss to coat.
- Arrange on a baking sheet and bake for 15-20 minutes, or until golden brown and fragrant. Stir at the halfway point to ensure even baking. Watch closely near the 17-minute mark as to not let it burn. Remove from oven and set aside to cool.
For The Pecans
- Leave oven preheated to 340 degrees F, and heat a large skillet over medium heat.
- Once hot, add pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
- At the 5-minute mark, add coconut oil, maple syrup, coconut sugar, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from skillet and add to a baking sheet.
- Bake for 3-6 more minutes, or until fragrant and toasted, being careful not to burn. Set aside to cool.
For The Parfaits
- Divide cooled granola between 3-4 small serving glasses or ramekins, reserving a small amount for topping (~ 2 Tbsp).
- Top with a generous portion (~1/4 cup or 55 g) pumpkin butter and tap to settle.
- Top with a generous amount of coconut whipped cream and tap to settle.
- Top with another layer of pumpkin butter, then one more layer of coconut whipped cream. Tap to settle.
- If serving immediately, top with the maple cinnamon pecans and remaining granola.
- Otherwise, loosely cover with plastic wrap (or lids) and refrigerate up to 3-4 days (though best within the first 24 hours). Top with pecans just before serving to keep them crisp.
6. Chocolate Fudge Gluten-Free Cake
Are you craving for a chocolate cake? These gluten free desserts from veganalamode are definitely the remedy for your bad days! You won’t even notice that it’s vegan and gluten-free since it’s so fudgy! Click below to obtain the complete recipe:
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Chocolate Fudge Gluten-Free Cake
For the cake
- 1 and 3/4 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 and 2/3 cups organic cane sugar
- 3/4 cup raw cacao powder
- 1 tsp baking powder
- 1/2 baking soda
- 1 tsp sea salt
- 1 cup canned coconut milk mixed well
- 1/2 cup refined coconut oil
- 2 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup freshly boiled water
For the frosting
- 1/2 cup Earth Balance buttery spread
- 4 cups powdered sugar
- 4 ounces dark chocolate
- 1 tsp vanilla extract
- 4 tbsp non-dairy milk
- Dark chocolate for garnish Optional
- Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans with coconut oil and line the bottoms with baking mats or parchment paper.
- In a large bowl, whisk together gluten-free flour, sugar, cacao, baking powder, baking soda, and sea salt. In a separate bowl, whisk together coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and then add the hot water. Mix until combined, do not over mix.
- Fill each prepared cake pan with an even amount of batter. Bake for 15 minutes, then rotate and bake for an additional 15 minutes. Or until a toothpick comes out clean with only a few crumbs.Let the cakes cool for 30-60 minutes, until completely cooled.
- Meanwhile, melt the vegan butter and chocolate over medium-low heat. Whisk frequently until smooth. Transfer to a bowl and add in the powdered sugar, vanilla, and almond milk. Beat with a hand mixer until fluffy and spreadable.
- Loosen each cake from the pan by running a knife around the edges and then transfer the first cake onto a cake stand or serving plate. Top with frosting. Remove the next cake and place directly on top of the first frosted cake. Frost the top and sides if desired. Garnish with chocolate shavings.
7. Gluten-Free Chocolate Bundt Cake
Most often, amazing cakes will require too much time and effort! Luckily, there’s an interesting substitute – a bundt cake! You’ll simply dump all the ingredient, mix, bake and you’re done! These gluten free desserts from seriouseats are so chocolaty! Get the full recipe below:
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Gluten-Free Chocolate Bundt Cake
- nonstick cooking spray
- 1 and 3/4 cups granulated sugar
- 1 cup white rice flour
- 3/4 cup cocoa powder
- 1/2 cup sweet rice flour
- 1/4 cup tapioca starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1 and 1/2 cups strong black coffee cooled
- 1/2 cup vegetable oil
- 2 large eggs whisked
- 1 tsp vanilla extract
For the Chocolate Glaze
- 6 tbsp heavy cream or full fat coconut milk
- 3/4 cup dark chocolate chips
For the Confectionery Glaze
- 1 and 1/3 cups powdered sugar sifted
- 2 and 1/2 tbsp water
- 2 tsp vanilla extract or 1 teaspoon orange oil or lemon oil
- Adjust oven rack to middle position and preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray.
- In large bowl, whisk together granulated sugar, white rice flour, cocoa powder, sweet rice flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum. Add coffee, vegetable oil, eggs, and vanilla extract. Whisk until batter is smooth. Pour batter into prepared pan.
- Bake until a cake tester comes out with a few damp crumbs clinging to it, about 55 minutes (If you tap the top of the cake, it should feel firm.)
- Allow cake to cool in the pan for five minutes and then turn cake out onto a wire rack to cool. (The easiest way to do this is to place a small wire rack upside down on to the cake pan. Carefully invert the cake and the wire rack. Slowly lift the cake pan off the cake. Ice as desired with chocolate glaze or confectionary glaze.
For Chocolate Glaze
- Set cooled cake on a plate. On top of a double boiler, combine heavy cream and chocolate. Heat, stirring frequently, until melted. Allow to cool for two minutes. Pour chocolate glaze evenly over cake. Allow to set for 15 minutes before serving.
For Confectionery Glaze
- Set cooled cake on a plate. In a small bowl, combine powdered sugar, water, and vanilla extract. Stir with a fork until smooth. Icing should be thick but pourable; if the icing is too thick, add a little more water. Pour icing evenly over the cake and allow to set for 15 minutes before serving.
Benefits of Gluten-Free Desserts
Gluten-free desserts eliminate grains and these are highly recommended for people who are suffering from celiac disease or gluten sensitivity. However, for other people, gluten free desserts with lemons tend to be unhealthy. The advantages and the disadvantages of gluten free desserts should be carefully weighed.
What is gluten? Gluten is a type of protein that exists in grains, for instance, barley, wheat, and rye. Gluten can make baked goods chewy. However, for people who have celiac disease, gluten can cause inflammation in their small intestines. Gluten free desserts are also suitable for people who are suffering from chronic gastrointestinal disorder also known as irritable bowel syndrome (IBS).
The popularity of gluten free desserts has grown rapidly in the past couple of years. But why are several healthy people choose to go gluten free? By choosing gluten free desserts, you are restricting your carbohydrates. This approach is usually used by people who want to lose weight, get beautified and grow those luptious braids.
Gluten free desserts are the perfect snack for the holidays. They’re vegan and gluten-free. More and more restaurants are now serving gluten free desserts which quickly catches the attention of numerous weight-conscious customers.