15 Gluten Free Desserts Everyone Will Love

If there’s one thing we know, it’s that gluten free desserts can be some of the most delicious and splurge-worthy sweet treats out there.

Gluten free desserts

Maybe you eat gluten free, or maybe you’re cooking for someone who is. Maybe you’re like Alex and me, who just feel better not overdoing it on the gluten. Either way, you probably already know this: gluten free desserts can be some of the most delicious sweet treats out there.

Our philosophy for gluten free desserts is to make them naturally gluten free. We typically avoid gluten free flour blends, since they can sometimes have wacky additives and preservatives. Instead, we opt towards nutrient dense whole foods, like almond flour, coconut flour, and oats. You’ll see that each of the gluten free desserts below represent a different way of making a dessert naturally gluten free: without GF flour blends or inaccessible ingredients. And we promise: these gluten free desserts will please everyone at the table, not just people who eat a gluten free diet.

OK, are you ready to get started?

Here are our top naturally gluten free desserts!

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Amazing Grain-Free Chocolate Cake | A Couple Cooks

Gluten Free Chocolate Cake


1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.36 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9-inch square cake, about 8 servings 1x

Description

This really is the best chocolate cake. It’s so rich, moist, and chocolate-y, no one would guess it’s a gluten free dessert recipe!


Scale

Ingredients

  • Coconut oil for pan
  • 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted, or sunflower butter
  • 1/3 cup pure Grade A maple syrup
  • 1/4 cup raw cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon instant coffee powder (optional)*
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini (about 2 small)
  • 1 cup dark chocolate chips, dairy-free as desired

Instructions

  1. Preheat the oven to 350F. Grease an 8- or 9-inch square pan with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
  2. In a large bowl, stir together the almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until fully combined and a sticky dough forms.
  3. Stir in the zucchini and chocolate chips.
  4. Pour into the prepared pan and bake until just set and a toothpick inserted in the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from the oven and allow to cool before serving.

Notes

Reprinted with permission from Kitchen Matters by Pamela Salzman

*Instant coffee powder enhances the chocolate flavor in baked goods. It is completely optional though. There are coffee alternatives, such as Pero, which is a chicory and barley-based product with no caffeine. Pero is not gluten free or grain free, due to the barley. Do not use coffee grounds in place of instant coffee powder.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Sweets

Keywords: Gluten Free Dessert Recipes

Looking for more gluten free desserts?

Still not sure what to make? Here are some more of our favorite gluten free dessert recipes:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1 Comment

  • Reply
    Brittany Audra @ Audra's Appetite
    April 27, 2019 at 11:41 pm

    This is such an incredible round-up; I can’t wait to make many of these recipes! I couldn’t agree more about baking with naturally gluten-free flours…and even though I’m not gluten-free, naturally gluten-free desserts can be AMAZING :)

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