FoodGluten-free dessert recipes

Gluten-free dessert recipes

Certainly! Here are a few gluten-free dessert recipes for you to enjoy:

  1. Flourless Chocolate Cake: Ingredients:
  • 8 ounces (226g) dark chocolate, chopped
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
  2. In a heatproof bowl, melt the chocolate and butter together in the microwave or over a double boiler.
  3. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt.
  4. Slowly pour the melted chocolate mixture into the egg mixture, stirring until well combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Allow the cake to cool before serving.
  8. Raspberry Almond Thumbprint Cookies: Ingredients:
  • 1 cup (112g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup raspberry jam


  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the almond flour, sugar, and almond extract until well combined.
  3. Roll the dough into small balls and place them on the prepared baking sheet.
  4. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
  5. Fill each indentation with a small spoonful of raspberry jam.
  6. Bake for about 10-12 minutes or until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
  8. Coconut Mango Chia Pudding: Ingredients:
  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 1 ripe mango, peeled and diced
  • 2 tablespoons honey or maple syrup (optional)
  • Shredded coconut for topping (optional)


  1. In a bowl, combine the chia seeds and coconut milk. Stir well.
  2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
  3. In a blender, puree the diced mango until smooth.
  4. Stir the mango puree and honey or maple syrup (if desired) into the chia seed mixture.
  5. Divide the pudding into serving glasses or bowls and refrigerate for another hour to set.
  6. Serve chilled, topped with shredded coconut if desired.

These recipes are just a starting point, and there are countless other gluten-free dessert options available. Feel free to explore and experiment with different ingredients and flavors to find your favorite gluten-free treats. Enjoy!

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