23 Delicious Gluten Free Deserts for Your Sweet Cravings

Welcome to our delightful collection of Gluten Free Treats that will satisfy your sweet cravings without compromising on flavor.

Whether you’re searching for the Best Gluten Free Desserts or easy Gluten Free Baking Recipes, you’ve come to the right place.

Each recipe is designed to be simple yet delicious, making it perfect for both novice bakers and seasoned pros.

From Gluten Free Sweets to Gluten Free Snacks, we have something for everyone. Plus, you’ll find a variety of Gluten Free Dairy Free Dessert options that cater to different dietary needs.

So, let’s dive into these scrumptious Gluten Free Recipes For Dessert and discover how enjoyable Gluten Free Eating can be.

1. Keto Brownies

This recipe from Chocolate Covered Katie is a decadent treat that won’t derail your gluten-free or keto lifestyle.

These Keto Brownies boast an unbelievably fudgy texture that will satisfy even the most discerning chocolate lovers.

With just eight simple ingredients, you can whip up a batch that rivals traditional brownies.

Ingredients:

1 cup fine almond flour
1/4 cup cocoa powder
2 tbsp Dutch cocoa (or additional regular cocoa)
1 tsp baking powder
1/2 tsp salt
1/3 cup melted coconut oil or butter
3 tbsp water or additional oil
2 eggs (or 2 flax eggs)
2/3 cup granulated erythritol or regular sugar
1 tsp pure vanilla extract

Cooking Summary:

Preheat your oven to 350°F (175°C) and grease an 8-inch pan or line it with parchment paper.
In a mixing bowl, combine all the dry ingredients: almond flour, cocoa powder, Dutch cocoa, baking powder, and salt.
In a separate bowl, mix the wet ingredients: melted coconut oil (or butter), water, eggs, erythritol, and vanilla extract until well combined.
Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms.
Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Bake for 20 minutes, then let cool completely. For best results, refrigerate overnight to allow the brownies to firm up.

Tips/Expert Advice:

For an extra chocolatey flavor, consider adding sugar-free chocolate chips or nuts to the batter.
If you prefer a less sweet brownie, reduce the amount of erythritol to your taste.
These brownies can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.

Portion Sizes/Calorie Info:

This recipe yields approximately 25 small brownies, with each brownie containing about 1g net carbs (calories may vary based on specific ingredients used).

For a detailed recipe, click at Chocolate Covered Katie’s

2. Chewy Gluten Free Snickerdoodles

This recipe from Eat With Clarity is a delightful treat that combines the classic flavors of cinnamon and sugar in a gluten-free format.

These Chewy Gluten Free Snickerdoodles are soft, chewy, and incredibly easy to make, perfect for satisfying your sweet tooth without the gluten.

Ingredients:

½ cup butter (dairy-free or regular)
½ cup white sugar
⅓ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cup gluten-free all-purpose baking flour
1 teaspoon cream of tartar
¾ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup sanding sugar (for rolling)
2 teaspoons cinnamon (for rolling)

Cooking Summary:

Add the butter and both sugars to a bowl or the bowl of a stand mixer. Cream together for about 1 minute.
Beat in the egg and vanilla until well combined.
Add in the dry ingredients, making sure to spoon and level the flour; don’t scoop from the bag.
Scoop into balls using about 1½ to 2 tablespoons of dough, then roll in the cinnamon sugar.
Place on a baking sheet lined with parchment paper, then set in the fridge for at least 30 minutes, ideally 1 hour.
During the final 15 minutes, preheat the oven to 350°F (175°C).
Bake for 10-14 minutes. They will continue to harden as they cool, so avoid overbaking.
Let cool so they don’t crumble, then enjoy!

Tips/Expert Advice:

For rolling, sanding sugar is preferred for its coarser texture, but any sugar will work.
If you don’t have cream of tartar, you can replace it and the baking soda with 1 teaspoon of baking powder.
Store cookies in an airtight container for up to 5 days. You can also freeze them before or after baking.

Portion Sizes/Calorie Info: This recipe yields approximately 12 cookies, with each cookie containing about 190 calories.

For a detailed recipe, click at Eat With Clarity

3. Gluten-Free Apple Crisp

This delightful recipe from Mama Knows Gluten Free is the perfect solution for those days when you crave the comforting flavors of fall without the fuss of baking a whole pie.

This Gluten-Free Apple Crisp is not only easy to make but also incredibly satisfying, featuring warm, spiced apples topped with a buttery, crumbly oat mixture.

Ingredients:

Topping:

½ cup gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free flour)
½ cup gluten-free quick oats
½ cup light brown sugar, packed
½ teaspoon gluten-free baking powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt
⅓ cup butter, diced into small cubes and softened (for dairy-free/vegan, use Smart Balance butter)

Filling:

4 cups apples, peeled and chopped
3 tablespoons melted butter (for dairy-free/vegan, use Smart Balance butter)
2 tablespoons gluten-free all-purpose flour with xanthan gum
1 tablespoon lemon juice
3 tablespoons milk (for dairy-free/vegan, use unsweetened almond milk)
1 teaspoon pure vanilla extract
¼ cup light brown sugar, packed
½ teaspoon ground cinnamon
⅛ teaspoon salt

Cooking Summary:

Preheat the oven to 375°F (190°C) and spray an 8″ x 8″ baking dish with gluten-free nonstick cooking spray.
To make the topping: In a medium bowl, combine the crumb topping ingredients and mix with a fork until it resembles chunky crumbs. Refrigerate while you prepare the apple filling.
In a large bowl, add the peeled and chopped apples. Mix in the lemon juice, milk, melted butter, vanilla extract, brown sugar, ground cinnamon, gluten-free flour, and salt until fully combined.
Pour the apple mixture into the greased baking dish and spread it into an even layer. Sprinkle the crumb topping evenly over the apples.
Bake for 30–35 minutes or until golden brown. Remove from the oven and cool for 5-10 minutes before serving.

Tips/Expert Advice:

Not all gluten-free flours are created equal; results may vary based on the brand you use.
Use the “spoon & level” method to measure your gluten-free flour to avoid compacting it.
Feel free to add nuts, raisins, or other fruits to customize your crisp!

Portion Sizes/Calorie Info: This recipe serves approximately 6, with each serving containing about 362 calories.

For a detailed recipe, click at Mama Knows Gluten Free

4. Gluten-Free Pumpkin Squares

This delightful recipe from Good For You Gluten Free is the ultimate fall dessert that brings the cozy flavors of pumpkin spice right to your table.

These Gluten-Free Pumpkin Squares are not only easy to make but also incredibly satisfying, featuring a moist pumpkin base topped with a creamy, sweet cream cheese frosting.

Perfect for gatherings or a cozy night in, this recipe will have everyone asking for seconds.

Ingredients:

Batter Ingredients:

4 large eggs
1 2/3 cups sugar
1 cup oil (I used avocado oil)
15 oz canned pumpkin
2 cups 1-to-1 gluten-free flour blend (ensure it contains xanthan gum; I used Bob’s Red Mill)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp kosher salt

Cream Cheese Frosting Ingredients:

8 oz cream cheese (softened at room temperature)
1/2 cup butter (softened at room temperature)
1 tsp vanilla
2 cups powdered sugar

Cooking Summary:

Preheat the oven to 350°F (175°C) and grease two 9″ x 13″ baking pans with nonstick cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk together and set aside.
In a separate bowl, mix the eggs, sugar, oil, and pumpkin puree until well combined.
Add the dry ingredients to the wet ingredients and mix until fully combined. The batter will be quite liquidy, which is normal.
Pour the batter evenly into the two prepared baking pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before adding the cream cheese frosting.
To make the frosting, beat the cream cheese, butter, vanilla, and powdered sugar together until smooth. Spread the frosting evenly over the cooled pumpkin squares.

Tips/Expert Advice:

You can use most store-bought gluten-free flour blends, but ensure they are labeled as measure-for-measure or cup-for-cup.
For a dairy-free option, substitute the cream cheese with a dairy-free cream cheese alternative.
Store leftovers in a sealed container in the fridge for up to 3 days.

Portion Sizes/Calorie Info: This recipe yields approximately 24 squares, with each square containing about 221 calories.

For a detailed recipe, click at Good For You Gluten Free

5. Gluten-Free Blueberry Crisp

This delightful recipe from Caramel and Cashews is a must-try for anyone who loves the sweet and tangy flavors of blueberries.

These Gluten-Free Blueberry Crisps feature a warm, jammy blueberry filling topped with a buttery oat crumble.

Ingredients:

Filling:

6 cups frozen blueberries
2 tbsp cornstarch
1 tbsp fresh squeezed lime juice
3 tbsp sugar

Crumb Topping:

8 tbsp butter, cold and cut into pieces
¼ cup + 2 tbsp sugar
¼ cup brown sugar
¼ tsp kosher salt
¾ cup gluten-free quick cooking oats (I used Bob’s Red Mill)
¾ cup Bob’s Red Mill 1:1 all-purpose flour

Cooking Summary:

Preheat the oven to 350°F (175°C) and spray an 8″ x 8″ oven-safe pan with nonstick cooking spray.
In a large bowl, stir together the frozen blueberries, sugar, lime juice, and cornstarch until well mixed. Pour the mixture into the greased pan, allowing the cornstarch-sugar mixture to fall over the top.
In the same bowl, combine all the topping ingredients. Use your hands to cut the cold butter into the mixture until it resembles crumbly cookie dough. Alternatively, you can use a food processor for this step.
Spread the crumb topping evenly over the blueberries and bake for 60 to 70 minutes, or until the top is golden brown and the blueberries are bubbly.
Allow to cool slightly before serving.

Tips/Expert Advice:

For a dairy-free option, you can substitute the butter with ghee or coconut oil.
Ensure you use certified gluten-free oats to keep this recipe gluten-free.
This crisp can be made ahead of time and stored in the fridge for up to 3 days.

Portion Sizes/Calorie Info: This recipe yields approximately 12 servings, with each serving containing about 221 calories.

For a detailed recipe, click at Caramel and Cashews

6. Easy Gluten-Free Apple Crisp with Best Topping

This delightful recipe from Mama Gourmand is the perfect way to enjoy a comforting dessert that captures the essence of fall.

These Easy Gluten-Free Apple Crisps are incredibly delicious with a warm, spiced apple filling topped and a thick, buttery oat crumble.

Ingredients:

Apple Filling:

⅓ cup sugar
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon lemon juice
1½ tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
2¾ pounds (about 5 large) Golden Delicious apples, peeled and cut into ½” cubes
1 Golden Delicious apple, peeled and grated
2 tablespoons unsalted butter, melted

Oat Topping:

¾ + ⅓ cup gluten-free old-fashioned rolled oats, divided
⅓ cup all-purpose gluten-free flour (I recommend Cup4Cup)
⅓ cup packed brown sugar
2 teaspoons vanilla extract
2 teaspoons water
¼ teaspoon salt
8 tablespoons unsalted butter, softened and cut into 8 pieces
⅓ cup (optional) chopped nuts (pecans, walnuts, or almonds)

Cooking Summary:

Preheat the oven to 400°F (200°C) and grease an 11″ x 7″ or 2-quart baking dish.
In a large bowl, whisk together the sugar, brown sugar, water, vanilla extract, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Add the chopped and grated apples, stirring to combine.
Transfer the apple mixture to the prepared baking dish and drizzle the melted butter over the top. Cover tightly with foil and bake for 20 minutes.
While the apples are baking, prepare the oat topping. In a food processor, combine ¾ cup oats, flour, brown sugar, vanilla, water, and salt. Pulse to combine.
Add the butter and half the nuts (if using), processing until the mixture forms a large, crumbly ball. Add the remaining nuts and ⅓ cup oats, pulsing a few times to combine.
Remove the foil from the apple filling and sprinkle the crumble topping evenly over the apples. Reduce the oven temperature to 350°F (175°C) and bake uncovered for 40 minutes, or until the juices are bubbly and the topping is golden brown.
Let the crisp cool on a wire rack for 30-60 minutes to allow the filling to thicken. Serve slightly warm with ice cream or whipped cream.

Tips/Expert Advice:

Ensure you use certified gluten-free oats to keep this recipe gluten-free.
For a dairy-free option, substitute the butter with a plant-based alternative.
Store leftovers covered on the counter for 1-2 days or in the fridge for up to a week.

Portion Sizes/Calorie Info: This recipe yields approximately 8 servings, with each serving containing about 340 calories.

For a detailed recipe, click at Mama Gourmand

7. Baked Apple Pie Rice Paper Rolls

This innovative recipe from Officially Gluten Free is a delightful twist on traditional apple pie, perfect for those who want a lighter, gluten-free dessert.

These Baked Apple Pie Rice Paper Rolls are made with just five simple ingredients.

Ingredients:

4-6 apples, peeled and sliced
1/3 cup brown sugar
1 tsp cinnamon
Part of a package of rice paper
2 tbsp cooking oil

Cooking Summary:

Preheat your oven to 450°F (232°C).
In a bowl, mix the sliced apples with brown sugar and cinnamon.
Fill a large mixing bowl 1/4 full with water. Soak the rice paper sheets one at a time until soft enough to work with.
Place the softened rice paper on a clean surface and add 1-2 tablespoons of the apple mixture to the center. Fold the bottom up first, then fold in the sides, and finally fold the top down.
Repeat until all apples are used. Place the rolls on a well-oiled baking pan and brush both sides with oil.
Bake for 20-25 minutes, turning a few times throughout for even cooking.

Tips/Expert Advice:

Be careful not to soak the rice paper too long; it should still have some stiffness.
If you want to deep fry or air fry the rolls, consider doubling the rice paper for added strength.
For a fun variation, try using different fruits like pears or cherries!

Portion Sizes/Calorie Info: This recipe yields approximately 12 rolls, with each roll containing about 150 calories (calories may vary based on specific ingredients used).

For a detailed recipe, click at Officially Gluten Free

8. Gluten-Free Pumpkin Bread

This delightful recipe from Sweets & Thank You is a must-have for anyone looking to embrace the flavors of fall in a deliciously moist loaf.

This Gluten-Free Pumpkin Bread is rich with flavor and fluffy texture.

Ingredients:

Wet Ingredients:

1 cup pumpkin puree
3 large eggs
⅔ cup white sugar
⅔ cup light brown sugar
½ cup melted butter or coconut oil
2 teaspoons vanilla extract

Dry Ingredients:

1½ cups gluten-free all-purpose baking flour
3 teaspoons cinnamon
1 teaspoon ginger
¾ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Cooking Summary:

Preheat the oven to 350°F (175°C) and line a standard loaf pan (9×5 or 8½ x 4½) with parchment paper.
In a large mixing bowl, whisk together all wet ingredients until well combined.
Gradually whisk in the dry ingredients until a smooth batter forms. If desired, fold in chocolate chips for an extra treat.
Transfer the batter to the prepared pan and sprinkle with cinnamon sugar or crushed nuts if desired.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 15 minutes before transferring to a cooling rack. Ideally, let it cool for 1-2 hours before slicing.

Tips/Expert Advice:

For best results, use a gluten-free flour blend that contains xanthan gum.
Allowing the bread to cool completely before slicing helps maintain its structure and prevents crumbling.
Store leftovers in an airtight container in the fridge for up to 5 days or at room temperature for about 3 days.

Portion Sizes/Calorie Info: This recipe yields approximately 10 slices, with each slice containing about 355 calories.

For a detailed recipe, click at Eat With Clarity

9. Extra Fluffy Gluten-Free Cranberry Orange Muffins

This delightful recipe from Mama Gourmand is a celebration of the vibrant flavors of cranberries and oranges, perfect for any occasion.

These Extra Fluffy Gluten-Free Cranberry Orange Muffins are easy to make and are bursting with zesty goodness, making them an ideal treat for breakfast or a snack.

Ingredients:

Wet Ingredients:

8 tablespoons unsalted butter, melted and cooled (see recipe notes for dairy-free)
½ cup granulated sugar
¼ cup packed light brown sugar
½ cup sour cream or yogurt (full fat preferred; see recipe notes for dairy-free)
3 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 2 oranges

Dry Ingredients:

2¼ cups gluten-free all-purpose flour (I recommend Cup4Cup GF flour)
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups fresh or frozen cranberries, halved (see recipe notes for using dried)

Orange Glaze:

1 cup powdered sugar
3 tablespoons orange juice (from zested oranges)

Cooking Summary:

Melt the butter and allow it to cool before mixing with the other ingredients. Line standard-size muffin cups with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the cooled butter, granulated sugar, brown sugar, yogurt or sour cream, eggs, vanilla extract, and orange zest.
Stir in the gluten-free flour, baking powder, baking soda, and salt until no flour pockets remain. The batter will be thick. Gently fold in the halved cranberries until evenly distributed.
Preheat the oven to 350°F (175°C). Use a large trigger scoop to distribute the batter between the muffin cups. Use slightly wet fingers to pat down the tops evenly. If desired, gently press in additional halved cranberries on top.
Bake for 20-22 minutes, rotating the pan halfway through baking. Bake until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes before transferring to a wire rack to cool while preparing the glaze.
For the glaze, mix together the powdered sugar and orange juice in a small bowl. It should be thin enough to drizzle over the tops but not so thin that it doesn’t stick. Use a small spoon to drizzle the glaze over the tops and let it set before storing.

Tips/Expert Advice:

Chilling the muffin batter while the oven preheats allows the gluten-free starches to soften and hydrate, resulting in a fluffier texture.
For a dairy-free option, replace the yogurt with coconut or almond milk yogurt and use vegan butter.
Store leftovers in an airtight container at room temperature for up to 2 days.

Portion Sizes/Calorie Info: This recipe yields approximately 18 muffins, with each muffin containing about 183 calories.

For a detailed recipe, click at Mama Gourmand

10. Gluten-Free Mini Cheesecakes

This delightful recipe from Mama Knows Gluten Free is a fantastic way to enjoy the rich, creamy goodness of cheesecake in a bite-sized format.

These Gluten-Free Mini Cheesecakes have a luscious cheesecake filling nestled on a gluten-free graham cracker crust.

Perfect for parties or a sweet treat at home, these mini cheesecakes are sure to impress everyone, gluten-free or not.

Ingredients:

Crust:

1¼ cup gluten-free graham cracker crumbs (I use Schär Honeygrams)
2 tablespoons light brown sugar, packed
5 tablespoons butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
½ cup sour cream, room temperature
2 large eggs, room temperature
½ cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon lemon juice

Cooking Summary:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
To make the crust, crush the Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin. Stir together the crumbs, brown sugar, and melted butter. Add about 1½ tablespoons of the mixture into the bottom of each muffin liner and press down to form a crust.
In a mixing bowl, beat the room temperature cream cheese with a mixer on low-medium for 1-2 minutes until fluffy. Beat in the room temperature sour cream, eggs, sugar, vanilla, and lemon juice until smooth.
Using a greased cookie scoop, evenly divide the cheesecake filling among the crusts, filling the muffin liners to the top.
Bake for 20 minutes until they just begin to brown. The cheesecakes will puff up but will sink as they cool.
Cool completely, then cover and refrigerate for at least 3 hours before serving. Allow to thaw for 2-3 minutes before removing from the muffin pan. Serve plain or with your favorite toppings.

Tips/Expert Advice:

Use room-temperature ingredients to avoid lumps in the cheesecake batter.
If you’re making these ahead of time, cover and refrigerate them without adding toppings until just before serving.
For a fun twist, try adding different toppings like fresh fruit, chocolate sauce, or caramel.

Portion Sizes/Calorie Info: This recipe yields approximately 12 mini cheesecakes, with each cheesecake containing about 153 calories.

For a detailed recipe, click at Mama Knows Gluten Free

11. Gluten-Free French Butter Cake

This delightful recipe from The Frugal Farm Wife is a nostalgic treat that brings the rich flavors of a classic dessert right to your kitchen.

This Gluten-Free French Butter Cake is indulgent and incredibly satisfying, having a gooey cream cheese filling nestled between a buttery cake base.

Ingredients:

Bottom Layer:

1 Pillsbury Gluten-Free Yellow Cake Mix
½ cup butter, melted
2 eggs

Top Layer:

1 (8 oz) block of cream cheese, softened
2 eggs
4 cups powdered sugar
1 teaspoon vanilla

Cooking Summary:

Preheat the oven to 350°F (175°C) and lightly grease a 9″ x 13″ baking dish.
In a large bowl, mix together the cake mix, melted butter, and 2 eggs until completely incorporated.
In a second bowl, combine the cream cheese, 2 eggs, powdered sugar, vanilla, and beat until smooth.
Press the cake mix mixture into the prepared baking dish.
Pour the cream cheese mixture on top and spread evenly.
Bake in the center of the oven for 35-40 minutes, until the cake no longer jiggles when moved (the toothpick test won’t work on this cake!).
Remove from the oven and allow to cool before cutting into squares and serving.

Tips/Expert Advice:

If you want a thicker layer, consider using a slightly smaller pan and baking for a few extra minutes.
This cake can be made ahead of time and stored in the fridge for up to a week.
For a fun twist, try using flavored cake mixes or adding fruit toppings!

Portion Sizes/Calorie Info: This recipe yields approximately 12 servings, with each serving containing about 340 calories.

For a detailed recipe, click at The Frugal Farm Wife

12. Easy Gluten Free Lemon Bars

This delightful recipe from Cupcakes & Kale Chips is a fantastic way to enjoy the bright, tangy flavors of lemon in a delicious dessert bar.

These Easy Gluten Free Lemon Bars feature a creamy lemon filling nestled on a zesty gluten-free shortbread crust.

Perfect for spring gatherings or a sweet treat at home, these lemon bars are sure to impress everyone.

Ingredients:

For the Crust:

½ cup unsalted butter (1 stick), at room temperature
¼ cup granulated sugar
1 tbsp lemon zest (grated on a Microplane)
1 tsp vanilla extract
1 cup gluten-free all-purpose flour
⅛ tsp kosher salt

For the Filling:

3 eggs at room temperature
1 cup granulated sugar
½ cup lemon juice (freshly squeezed)
1 tbsp lemon zest (grated on a Microplane)
½ cup gluten-free all-purpose flour
⅛ tsp kosher salt
Powdered sugar for garnish

Cooking Summary:

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line with parchment paper.
In a large bowl, beat together the softened butter, sugar, lemon zest, and vanilla until light and fluffy. Add the flour and salt and mix until uniform.
Transfer the dough to the prepared baking dish and press into an even layer. Use a fork to poke holes in the crust. Bake for 20 minutes, until golden brown. Cool for 10 minutes.
To make the filling, beat together the eggs, sugar, lemon juice, lemon zest, flour, and salt until uniform.
Pour the filling over the semi-cooled crust. Bake for another 20-30 minutes, or until the filling is set in the center.
Cool for 20 minutes in the pan, then transfer to a wire rack to cool completely. Dust with powdered sugar and slice into 2-inch bars.

Tips/Expert Advice:

Use an 8×8-inch glass baking pan for best results.
Lining the pan with parchment paper helps achieve perfect edges and makes it easier to lift the bars out.
If your filling has air bubbles, it’s normal and won’t affect the taste. You can cover them with powdered sugar.

Portion Sizes/Calorie Info: This recipe yields approximately 16 servings, with each serving containing about 163 calories.

For a detailed recipe, click at Cupcakes & Kale Chips

13. Flourless Peanut Butter Cookies (Gluten-Free)

This delightful recipe from Joy Food Sunshine is a fantastic way to enjoy delicious cookies made without flour or butter.

These Flourless Peanut Butter Cookies are easy to make with just 4 ingredients in 15 minutes, and they are so good that no one can tell they’re gluten-free!

Ingredients:

1 cup creamy peanut butter
½ cup granulated sugar
1 egg, lightly beaten
½ teaspoon pure vanilla extract
¼ teaspoon fine sea salt
½ cup chocolate chips (optional)

Cooking Summary:

Preheat the oven to 350°F (175°C).
Mix together the peanut butter and sugar until combined.
Add the egg, vanilla, and salt, and stir until well mixed. If desired, mix in chocolate chips.
Roll 1 tablespoon portions of dough into balls and place on a baking sheet lined with parchment paper.
Bake for 8-10 minutes or until the bottoms are just barely browned.
Let the cookies sit on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips/Expert Advice:

Use a peanut butter that is solid at room temperature for best results. If using a liquid variety, chill the dough for 60 minutes before baking.
Pressing the cookie dough down with a fork while making a crisscross pattern helps them bake more evenly.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. If adding chocolate, let it harden completely before stacking.

Portion Sizes/Calorie Info: This recipe yields approximately 14 cookies, with each cookie containing about 170.5 calories.

For a detailed recipe, click at Joy Food Sunshine

14. Gluten-Free Blueberry Cheesecake Bars

This delightful recipe from Healthy Gluten-Free Family is a scrumptious dessert that combines a graham cracker crust with a creamy lemony cheesecake and juicy blueberries swirled on top.

These Gluten-Free Blueberry Cheesecake Bars are unbelievably delicious and almost too pretty to eat, making them a perfect summer dessert!

Ingredients:

Homemade Blueberry Jam:

2 cups fresh blueberries (about 1 pint), rinsed, stems removed
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2 teaspoons cornstarch

Graham Cracker Crust:

1½ cups gluten-free graham cracker crumbs (1 5.6 oz box Schar Gluten-Free Honeygrams)
1 tablespoon granulated sugar
3 tablespoons butter or dairy-free butter, melted
1 large egg white

Cheesecake Layer:

2 (8 oz) bars cream cheese or dairy-free cream cheese, room temperature
½ cup granulated sugar
2 large eggs, room temperature
3 tablespoons milk or dairy-free milk
2 teaspoons lemon zest (about one lemon)
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Cooking Summary:

Homemade Blueberry Jam: In a small saucepan, combine blueberries, sugar, lemon juice, and vanilla. Cook on medium heat, stirring frequently, until boiling. Reduce heat and simmer for 10 minutes until thickened. Set aside to cool.
Graham Cracker Crust: Preheat oven to 350°F (175°C) and line an 8-inch baking pan with parchment paper. Mix graham cracker crumbs, sugar, melted butter, and egg white until combined. Press into the pan and bake for 10 minutes. Remove and set aside.
Cheesecake Layer: In a mixing bowl, blend cream cheese and sugar until smooth. Add eggs, milk, lemon zest, lemon juice, and vanilla. Mix until creamy. Pour over the baked crust.
Blueberry Topping: Spoon cooled blueberry jam over the cheesecake and swirl gently with a knife. Bake for 30 minutes, then cover loosely with foil and bake for an additional 10 minutes until set. Cool completely in the pan, then chill for at least 2 hours.
Serving: Lift the bars from the pan using the parchment paper, cut into 16 squares, and enjoy!

Tips/Expert Advice:

For clean cuts, use a sharp knife run under hot water and clean between slices.
You can use frozen blueberries; just ensure they are thawed, drained, and patted dry.
Store in the refrigerator in a sealed container for 2-3 days.

Portion Sizes/Calorie Info: This recipe yields approximately 16 bars. For a detailed recipe, click at Healthy Gluten-Free Family.

For a detailed recipe, click at Healthygffamily

15. The Softest Gluten Free Cinnamon Rolls

This delightful recipe from The Loopy Whisk is a fantastic way to enjoy the softest, squishiest, and gooiest gluten-free cinnamon rolls you’ll ever make.

These Gluten Free Cinnamon Rolls are so ridiculously good that even non-gluten-free folks will love them, and they come with an overnight, make-ahead option.

Ingredients:

Gluten Free Enriched Dough:

15 g (3 tbsp) whole/rough psyllium husk (or 13 g psyllium husk powder)
180 g (¾ cup) warm water
160 g (1⅓ cups + 1 tbsp) tapioca starch
135 g (1 cup) millet flour, plus extra for flouring
25 g (3 tbsp) sorghum flour
50 g (¼ cup) caster/superfine or granulated sugar
6 g (2 tsp) instant yeast (or 8 g active dry yeast)
6 g (1½ tsp) baking powder
5 g (2 tsp) xanthan gum
5 g (1 tsp) salt
100 g (⅓ cup + 1½ tbsp) whole milk, warm
1 large egg, room temperature
35 g (2½ tbsp) unsalted butter, melted

Cinnamon Filling:

85 g (¾ stick) very soft unsalted butter
100 g (½ cup) light brown sugar
1 tbsp ground cinnamon

For Baking:

½ tbsp unsalted butter, softened (for greasing)
100 g (⅓ cup + 2 tbsp) heavy/double cream, warm

Cream Cheese Icing:

115 g (½ cup) full-fat cream cheese, room temperature
55 g (½ stick) unsalted butter, softened
90 g (¾ cup) powdered/icing sugar
½-1 tsp vanilla bean paste (or 1-2 tsp vanilla extract)
Pinch of salt

Cooking Summary:

Make the Dough: Mix psyllium husk and warm water to form a gel. In a stand mixer, combine tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt. Add the psyllium gel, warm milk, egg, and melted butter. Knead until smooth, then for an additional 5 minutes.
Prepare the Filling: Mix soft butter, brown sugar, and cinnamon until spreadable. Set aside.
Assemble the Rolls: Roll the dough into a rectangle, spread the filling, cut into strips, and roll each strip. Place in a greased skillet or baking pan.
Proof: Cover and let rise in a warm place for 1 hour 15 minutes to 1 hour 30 minutes until doubled in size.
Bake: Preheat oven to 350°F (180°C). Pour warm cream over the rolls, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until golden.
Icing: Whisk cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt. Spread over warm rolls.

Tips/Expert Advice:

Use warm cream to keep the rolls cozy as they bake.
For best results, use a scale for measurements.
Store in an airtight container for 2-3 days; reheat briefly in the microwave before serving.

Portion Sizes/Calorie Info: This recipe yields approximately 7 cinnamon rolls.

For a detailed recipe, click at The Loopy Whisk

16. Soft & Chewy Gluten-Free Molasses Cookies

This delightful recipe from Sweets & Thank You is a warm and inviting treat that captures the essence of the holiday season.

These Soft & Chewy Gluten-Free Molasses Cookies are not only easy to make but also incredibly delicious, with a perfect blend of warm spices and a satisfying crackle on the outside.

Ingredients:

Dry Ingredients:

2 1/3 cups (280 grams) gluten-free measure-for-measure flour*
2 teaspoons baking soda
1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon kosher salt (use half the amount if using fine table salt)

Wet Ingredients:

¾ cup butter, softened to room temperature (1½ sticks or 12 tablespoons)*
½ cup light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
¼ cup unsulphured molasses*
1 large egg
1 teaspoon vanilla extract

To Roll the Cookies:

½ cup coarse sugar*

Cooking Summary:

In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Cream on medium speed with a paddle attachment or hand mixer for 2-3 minutes until light and fluffy.
Mix in the molasses, then add the egg and vanilla, mixing on low speed until smooth (30-60 seconds).
Add the gluten-free flour blend, baking soda, ginger, cinnamon, cloves, and salt. Mix on low speed until just combined. Scrape down the sides of the bowl and cover the cookie dough.
Chill the dough for at least 2 hours in the fridge, up to overnight. (Make sure the dough is well covered to prevent drying out.)
When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Place coarse sugar in a small bowl. Use a medium cookie scoop to form 2-tablespoon-sized balls of dough. Roll each ball smooth in your hand, then roll in the sugar to coat well. Place 6 cookie dough balls on one of the baking sheets, returning the rest of the dough to the fridge in between batches.
Bake each batch of cookies for 9-11 minutes, or until the edges are set and the centers look slightly underdone. (The cookies will continue to set as they cool.)
Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Tips/Expert Advice:

Don’t skip the chill time! It’s crucial for achieving the best texture.
For the prettiest cookies, use coarse sugar like Turbinado or sparkling sugar for rolling.
Store leftover cookies in an airtight container at room temperature for 2-3 days or freeze for up to 2 months.

Portion Sizes/Calorie Info: This recipe yields approximately 24 cookies, with each cookie containing about 190 calories.

For a detailed recipe, click at Sweets & Thank You

17. Gluten Free “Little Debbie” Brownies

This delightful recipe from Gluten Free on a Shoe String is a nostalgic treat that brings the classic flavors of Little Debbie brownies right to your kitchen.

These Gluten Free “Little Debbie” Brownies are rich, fudgy, and topped with a creamy filling, making them a perfect indulgence for any chocolate lover.

Ingredients:

Brownie Base:

1 cup gluten-free all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
½ cup brown sugar, packed
½ teaspoon salt
½ teaspoon baking powder
½ cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract

Cream Filling:

1 cup powdered sugar
½ cup unsweetened cocoa powder
½ cup unsalted butter, softened
2 tablespoons milk (or dairy-free alternative)
1 teaspoon vanilla extract

Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips
½ cup heavy cream (or dairy-free alternative)

Cooking Summary:

Prepare the Brownie Base: Preheat the oven to 350°F (175°C) and grease a 9″ x 13″ baking dish. In a large bowl, mix together the gluten-free flour, cocoa powder, granulated sugar, brown sugar, salt, and baking powder. Add the melted butter, eggs, and vanilla extract, mixing until well combined. Pour the batter into the prepared baking dish and spread evenly.
Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
Make the Cream Filling: In a mixing bowl, beat together the powdered sugar, cocoa powder, softened butter, milk, and vanilla extract until smooth and creamy. Spread the cream filling evenly over the cooled brownies.
Prepare the Ganache: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth. Pour the ganache over the cream filling and spread evenly.
Chill and Serve: Refrigerate the brownies for at least 1 hour to set the ganache. Once set, cut into squares and serve.

Tips/Expert Advice:

For a richer flavor, use high-quality cocoa powder and chocolate chips.
Allow the brownies to cool completely before adding the cream filling to prevent it from melting.
These brownies can be stored in an airtight container in the refrigerator for up to a week.

Portion Sizes/Calorie Info: This recipe yields approximately 16 brownies.

For a detailed recipe, click at GlutenFreeonaShoeString

18. Gluten-Free Vanilla Cake Donuts

This delightful recipe from Gluten-Free Palate is a fun and festive way to enjoy soft, fluffy donuts bursting with vanilla flavor.

These Gluten-Free Vanilla Cake Donuts are smothered in a sweet glaze and can be topped with colorful sprinkles for an extra treat!

Ingredients:

For the Donuts:

2 cups all-purpose gluten-free flour blend
¾ cup granulated sugar
2 teaspoons gluten-free baking powder
1 teaspoon salt
¾ cup milk (or dairy-free milk)
2 large eggs, room temperature
2 teaspoons gluten-free vanilla extract
½ cup oil of choice

For the Glaze:

1 cup powdered sugar
2 tablespoons milk
½ – 1 cup sprinkles

Cooking Summary:

Preheat the oven to 425°F (220°C) and grease two six-serving donut pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, vanilla, and oil.
Add the wet ingredients to the dry ingredients and mix until combined.
Spoon the batter into the prepared donut pans, filling about ½ full.
Bake for 7-9 minutes or until the donuts rise and set. Remove from the oven and cool on a wire rack for 5 minutes.
For the glaze, mix powdered sugar and milk in a small bowl. Heat in the microwave for 30 seconds, then stir until smooth.
Dip the tops of the donuts into the glaze and place back on the rack. Repeat until all donuts are glazed, then add sprinkles.

Tips/Expert Advice:

You can use dairy-free milk to make these donuts dairy-free.
When measuring gluten-free flour, spoon it into the measuring cup and level it off for accuracy.
These donuts freeze well; simply thaw overnight or microwave for a quick treat.

Portion Sizes/Calorie Info: This recipe yields approximately 12 donuts, with each donut containing about 303 calories.

For a detailed recipe, click at Gluten-Free Palate

19. Gluten Free Pumpkin Muffins

This delightful recipe from Eat With Clarity is the perfect fall treat, filled with chocolate chips and topped with a delicious cinnamon streusel.

These Gluten Free Pumpkin Muffins are light, fluffy, and incredibly easy to make, making them a great snack or dessert option!

Ingredients:

Wet Ingredients:

2 large eggs
6 tablespoons melted butter or coconut oil
1 ½ cups pure pumpkin puree
⅔ cup white sugar
½ cup light brown sugar
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar

Dry Ingredients:

1 ¾ cup gluten free all-purpose baking flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 ¾ teaspoons pumpkin pie spice
½ cup chocolate chips

Streusel Topping:

4 tablespoons brown sugar
4 tablespoons gluten free all-purpose flour
2 tablespoons butter or coconut oil, softened
¼ teaspoon pumpkin pie spice

Cooking Summary:

Preheat the oven to 350°F (175°C) and line a muffin tin with 12 liners.
In a large mixing bowl, whisk together all wet ingredients until smooth.
Whisk in the dry ingredients, ensuring to spoon and level the flour.
Fold in the chocolate chips and scoop the batter into the muffin tray, filling each to the top.
In a small dish, combine the streusel ingredients and mix until crumbly. Sprinkle over the muffins.
Bake for 28-32 minutes or until a toothpick comes out clean. Let cool for about 15 minutes in the tray, then transfer to a wire rack to finish cooling.

Tips/Expert Advice:

You can substitute light brown sugar with coconut sugar, but avoid substituting white sugar for coconut sugar to maintain the muffins’ rise and color.
Use pure pumpkin puree, not pumpkin pie filling, for the best results.
Store muffins in a container with the lid slightly ajar to prevent sogginess, or freeze for up to one month.

Portion Sizes/Calorie Info: This recipe yields approximately 12 muffins, with each muffin containing about 282 calories.

For a detailed recipe, click at Eat With Clarity

20. Gluten-Free Soft Pretzel Bites

This delightful recipe from Healthy Gluten-Free Family is a fun and shareable snack that’s golden, soft, and chewy, perfect for Game Day or any occasion.

These Gluten-Free Soft Pretzel Bites are irresistibly delicious, whether served salted or with cinnamon sugar!

Ingredients:

For the Pretzel Bites:

1½ cups all-purpose gluten-free flour with xanthan gum (e.g., GFJules)
¾ teaspoon kosher salt (plus extra for sprinkling)
2 teaspoons baking powder
1 cup plain fat-free Greek yogurt (or dairy-free Greek yogurt)

For the Baking Soda Bath:

¼ cup baking soda (4 tablespoons)
4½ cups water

For the Cinnamon Sugar Option:

¾ cup granulated sugar
1½ teaspoons ground cinnamon
4 tablespoons melted butter (or dairy-free butter)

Cooking Summary:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix the flour, baking powder, and salt. Add the yogurt and mix with a stand mixer or hand mixer for 2-3 minutes until well combined.
Place the dough on a silicone mat, knead gently, and divide into 4 pieces. Roll each piece into strips about 8-10 inches long and cut into 1-inch pieces.
Bring water and baking soda to a boil. Boil 4-6 bites at a time for 10 seconds, then place them back on the baking sheet. Sprinkle with coarse salt if desired.
Bake for 15 minutes until golden brown. For cinnamon sugar bites, dip in melted butter and roll in a cinnamon-sugar mixture after baking.

Tips/Expert Advice:

The baking soda bath is crucial for achieving that classic pretzel flavor and golden color.
Store salted pretzel bites in an airtight container for up to one day, or freeze for up to two months. For cinnamon sugar bites, freeze before adding the topping.

Portion Sizes/Calorie Info: This recipe yields approximately 33 pretzel bites.

For a detailed recipe, click at Healthy Gluten-Free Family

21. Easy Gluten-Free Carrot Cake

This delightful recipe from My Gluten-Free Kitchen is a classic dessert that can be enjoyed year-round, not just in the spring!

This Easy Gluten-Free Carrot Cake is moist, flavorful, and topped with a tangy cream cheese frosting, making it a favorite for many families.

Ingredients:

For the Cake:

2 ½ cups all-purpose gluten-free flour*
¾ teaspoon xanthan gum (omit if your flour blend contains it)
1 ¼ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon salt
1 ¼ cups sugar
¾ cup brown sugar
4 large eggs
⅓ cup unsweetened applesauce
⅔ cup canola or vegetable oil (or melted coconut oil)
½ cup melted unsalted butter (or oil)
3 cups finely shredded carrots (about 1 lb. carrots)

For the Frosting:

8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
2 ½ – 3 cups powdered sugar
2 tablespoons heavy cream or half and half
2 teaspoons pure vanilla extract

Cooking Summary:

Preheat the oven to 350°F (175°C) and spray a 9×13 pan with cooking spray.
In a medium bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
In a mixing bowl, beat the sugar, brown sugar, and eggs on medium-high speed until combined. Reduce speed and add applesauce, oil, and melted butter. Mix until light in color.
Stir in the carrots and dry ingredients until no loose flour remains. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake cool in the pan on a wire rack. For the frosting, beat cream cheese and butter until smooth, then add powdered sugar, cream, and vanilla. Frost the cooled cake and slice into 15 pieces.

Tips/Expert Advice:

Use high-quality gluten-free flour blends for the best results.
Store the cake covered at room temperature for up to 2 days, or refrigerate if you have cream cheese frosting.
This cake can be made ahead of time and freezes well; just frost it after thawing.

Portion Sizes/Calorie Info: This recipe yields approximately 15 slices, with each slice containing about 282 calories.

For a detailed recipe, click at My Gluten-Free Kitchen

22. Gluten-Free Chocolate Mousse Cake

This delightful recipe from Meaningful Eats is a rich and decadent dessert that’s perfect for any celebration.

This Gluten-Free Chocolate Mousse Cake features a brownie-like cake layer topped with a creamy chocolate mousse, making it a chocolate lover’s dream.

Ingredients:

For the Cake:

8 ounces bittersweet or semisweet chocolate, chopped (or use chips)
1 cup butter (2 sticks)
1 cup sugar
5 eggs
1 tablespoon vanilla extract
¼ teaspoon salt
¼ cup gluten-free 1:1 baking flour

For the Chocolate Mousse:

8 ounces bittersweet or semisweet chocolate, chopped (or use chips)
1 ⅓ cups powdered sugar
2 (8 oz) packages cream cheese, softened
2 teaspoons vanilla extract
2 cups cold heavy cream

For the Whipped Cream:

¾ cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
Grated chocolate, for garnish (optional)

Cooking Summary:

Preheat the oven to 325°F (163°C). Spray a 10-inch springform pan with cooking spray.
Make the Cake: In a microwave-safe bowl, melt the butter and chopped chocolate together, stirring every 15 seconds until smooth. Add sugar, vanilla, and salt, whisking to combine. Add eggs one at a time, whisking until fully incorporated. Mix in the gluten-free flour until smooth. Pour the batter into the prepared pan and bake for 30-35 minutes until set. Cool completely on a wire rack.
Make the Chocolate Mousse: Melt the chocolate in a microwave-safe bowl. In a stand mixer, combine melted chocolate, powdered sugar, cream cheese, and vanilla, mixing until smooth. With the mixer running on low, slowly pour in the heavy cream. Increase speed to medium-high and whip until light and fluffy. Spread the mousse over the cooled cake and refrigerate for at least 6 hours.
Make the Whipped Cream: In a mixing bowl, whip together heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the mousse layer and garnish with chocolate shavings if desired.

Tips/Expert Advice:

Use heavy cream with at least 35% milk fat for the best mousse texture.
This cake can be made a day in advance and stored in the refrigerator.
For a decorative touch, use a vegetable peeler to create chocolate shavings for garnish.

Portion Sizes/Calorie Info: This recipe yields approximately 10 servings, with each serving containing about 303 calories.

For a detailed recipe, click at Meaningful Eats

23 Gluten and Dairy Free Mississippi Mud Cake

This delightful recipe from Eating Gluten and Dairy Free is a rich and indulgent dessert that features a chocolate cake topped with gooey marshmallows and a warm chocolate frosting.

This Gluten and Dairy Free Mississippi Mud Cake is perfect for any celebration and is sure to satisfy your chocolate cravings!

Ingredients:

For the Cake:

1 cup dairy-free butter (2 sticks), softened
⅓ cup cocoa powder
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1½ cups gluten-free all-purpose flour
1 teaspoon xanthan gum (omit if your flour blend contains it)
1½ cups chopped pecans (optional)
1 bag mini marshmallows

For the Chocolate Frosting:

½ cup dairy-free butter, melted
3½ cups powdered sugar
¼ cup dairy-free milk
⅓ cup cocoa powder
1 teaspoon vanilla extract

Cooking Summary:

Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking pan with nonstick spray.
In a large bowl, cream the dairy-free butter and cocoa powder together. Add the eggs, granulated sugar, and vanilla extract, mixing until well combined.
Stir in the gluten-free flour and xanthan gum until fully incorporated. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a cake tester comes out clean.
Remove the cake from the oven and immediately spread the mini marshmallows evenly over the top. Allow the marshmallows to cool slightly while preparing the frosting.
For the frosting, melt the dairy-free butter in a saucepan over medium heat. Whisk in the powdered sugar, dairy-free milk, cocoa powder, and vanilla extract until smooth. Pour the frosting over the marshmallows and spread evenly.
Refrigerate the cake for 30 minutes before cutting and serving.

Tips/Expert Advice:

This cake can be prepared a day in advance and stored in the refrigerator.
If you prefer a nut-free version, simply omit the chopped pecans.
For a fun twist, try adding different toppings like crushed cookies or additional chocolate chips.

Portion Sizes/Calorie Info: This recipe yields approximately 15 servings.

For a detailed recipe, click at Eating Gluten and Dairy Free