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? Make them naturally gluten free. Gluten free flours can have wacky additives and preservatives. Instead, we opt towards nutrient dense whole foods, like almond flour, oat flour and coconut flour. The gluten free desserts below showcase different ways of making recipes naturally gluten free: without special flour blends or inaccessible ingredients! These gluten free desserts please everyone at the table, not just people who eat a gluten free diet.

And now…our top gluten free desserts!

Also try: our 25 Top Gluten Free Dairy Free Recipes!

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Amazing Grain-Free Chocolate Cake | A Couple Cooks

Top Gluten Free Desserts: Chocolate Cake & More!

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


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!


  • Coconut oil for pan
  • 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted, or sunflower butter
  • ⅓ cup pure Grade A maple syrup
  • ¼ cup raw cacao powder or unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon instant coffee powder (optional)*
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ cups shredded zucchini (about 2 small)
  • 1 cup dark chocolate chips, dairy-free as desired


  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.


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:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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