11 Incredible Gluten-Free Dessert Recipes

Removing gluten from your nutrition does not mean missing out on tasty desserts. Whether you have an allergy to gluten or you are simply looking for gluten-free dessert ideas, here are 11 incredible gluten-free dessert recipes for you to enjoy, including both cold and warm desserts. They are extraordinarily simple to prepare and are extremely delicious.

1. Blueberry Coconut Popsicles

Ingredients for 10 popsicles:

  • 13.5 ounces full-fat coconut milk
  • 3 cups blueberries
  • 2 to 3 tablespoons maple syrup


1. In blender, add ingredients and blend until smooth.

2. Pour mixture into popsicle mold and insert popsicle sticks into mold.

3. Freeze for 6 to 8 hours.

4. Remove from freezer and thaw for 1 to 2 minutes. If necessary, run mold under water for popsicles to loosen.

5. Remove popsicle from mold.



2. Mango Chia Smoothie

Ingredients for 2 smoothies:

  • 2 tablespoons chia seeds
  • 1 and 1/2 cups unsweetened milk
  • 2 medium frozen sliced bananas
  • 2 cups frozen chunked mango


1. In bowl, add chia seeds and 1/2 cup milk and mix. Cover and refrigerate for 10 minutes.

2. In blender, add bananas and remaining milk and blend until smooth.

3. Add mango and blend until smooth.

4. Remove gel-like chia mixture from refrigerator, mix, add to blender and blend until smooth.

5. Pour mixture into cups.



3. Superfood Ice Cream

Ingredients for 2 servings:

  • 13.5 ounces full-fat coconut milk
  • 1/4 to 1/2 cup granular sweetener
  • 2 teaspoons moringa powder
  • 1 teaspoon baobab powder
  • 1/2 cup raw cacao nibs


1. In blender, add milk, sweetener, moringa powder and baobab powder and blend until smooth.

2. Pour mixture into ice cream maker and prepare according to machine’s instructions.

3. Add cacao nibs and mix.

4. Serve immediately for soft serve ice cream or cover and freeze for 1 hour for firm ice cream.



4. Cold Mixed Berry Fruit Soup

Ingredients for 4 servings:

  • 5 ounces strawberries
  • 5 ounces blueberries
  • 5 ounces raspberries
  • 5 ounces blackberries
  • 1/4 cup and 2 tablespoons lime juice
  • 1 to 2 tablespoons grated ginger
  • 1/2 to 1 teaspoon balsamic vinegar
  • 4 tablespoons Greek yogurt
  • mint sprigs


1. In blender, add ingredients and blend until smooth.

2. Refrigerate for a few hours.

3. Top with 1 tablespoon of Greek yogurt per serving.



5. Chocolate Mousse

Ingredients for 4 servings:

  • 13.5 ounces chilled canned coconut milk
  • 70 grams dark chocolate
  • 1/4 to 1/2 teaspoon almond extract
  • handful flaked almonds


1. Gently turn coconut milk can upside down, open and pour coconut water in container.

2. In bowl, add coconut cream from can and whisk until light and fluffy.

3. In another bowl, add dark chocolate and 4 tablespoons coconut water and melt over boiling water.

4. Add melted chocolate and almond extract to coconut cream mixture and mix.

5. Refrigerate for a few hours.

6. Top each serving with flaked almonds.



6. Pomegranate Goji Pudding

Ingredients for 2 servings:

  • 2 cups milk
  • 2 cups pomegranate seeds
  • 6 tablespoons chia seeds
  • 1/2 cup dried goji berries


1. In blender, add milk, pomegranate seeds and chia seeds and blend until smooth.

2. Pour into bowl, add goji berries and refrigerate for 4 hours.

3. Stir before serving.



7. Strawberry Cheesecake

Ingredients for 12 servings:

For crust:

  • 2/3 cup cashews
  • 1/4 cup pitted Medjool dates
  • 2 tablespoons sliced strawberries
  • 1/4 teaspoon salt

For filling:

  • 1 cup cashews soaked overnight
  • 5 and 1/2 ounces coconut cream
  • 1 cup sliced strawberries
  • 1/3 cup pitted Medjool dates
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 3/4 teaspoon nutritional yeast


For crust:

1. In blender, add crust ingredients and blend until mixture is homogeneous.

2. In springform pan, add crust mixture and press. Freeze.

For filling:

1. In blender, add ingredients and blend until smooth and creamy.

For cheesecake:

1. Spread filling over crust. Gently drop pan from a few centimeters repeatedly for 30 to 60 seconds to remove bubbles. Use spatula to smooth top of filling.

2. Freeze for 3 hours.

3. Remove from freezer 5 to 10 minutes before serving.



8. Almond Date Cake

Ingredients for 12 servings:

  • 2 cups blanched almonds
  • 1 cup granulated sugar
  • 1 cup dates
  • 3 tablespoons glutinous rice flour or tapioca starch
  • 4 separated eggs
  • 4 tablespoons melted butter
  • 2 tablespoons orange juice or strongly brewed cooled tea
  • 2 teaspoons vanilla extract
  • cinnamon powder


1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray baking pan with oil.

2. In blender, add almonds and 1/2 cup sugar and blend until fine. Add dates and blend until fully combined. Add rice flour and blend.

3. In bowl, add egg yolks, vanilla, remaining sugar, butter and orange juice and mix.

4. Add blender mixture to bowl and mix.

5. In another bowl, add egg whites and whisk until they form stiff peaks.

6. Add egg whites mixture to flour mixture and mix until egg whites are just incorporated into the flour mixture.

7. Pour mixture into pan and sprinkle with cinnamon powder.

8. Bake for around 35 minutes or until toothpick in center comes out clean. If cake surface is brown before cake is cooked through, cover pan with aluminium foil to prevent burning.

9. Let cake cool completely.



9. Banana Bread Muffins

Ingredients for 16 servings:

  • 3 mashed ripe bananas
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon gluten-free baking soda
  • 1 tablespoon powdered Stevia
  • 1/4 cup water
  • chopped walnuts
  • chocolate chips


1. Preheat oven to 350 degrees Fahrenheit.

2. In bowl, add bananas, eggs, vanilla, milk and applesauce and mix.

3. In another bowl, add remaining dry ingredients.

4. Add wet ingredients and 1/4 cup water and mix.

5. Spray muffin pan with non-stick cooking spray.

6. Pour mixture into tins.

7. Bake for 30 minutes or until a toothpick in center comes out clean.



10. Sunflower Fig Balls

Ingredients for 12 balls:

For balls:

  • 1/2 cup shelled sunflower seeds
  • 10 dried stemmed figs
  • zest and juice of 1 lemon
  • 1/4 teaspoon cardamom

For coating:

  • 2 tablespoons sunflower seeds


1. In food processor, add 2 tablespoons sunflower seeds and process until consistency is nearly like flour. Set aside.

2. In food processor, add 1/2 cup sunflower seeds, figs, lemon zest, lemon juice and cardamom and process until sticky.

3. Roll mixture into balls, 1 tablespoon per ball.

4. Roll balls into sunflower seed flour.



11. Superfood Sweet Potato Dessert Fries

Ingredients for 5 to 6 servings:

  • 5 to 6 sliced sweet potatoes
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/4 cup peanut putter
  • 1/4 cup bittersweet chocolate chips
  • 1/4 cup whipped cream
  • 1/4 cup pomegranate seeds
  • 2 tablespoons roasted mixed nuts
  • ground cinnamon


1. Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).

2. In bowl, add sweet potatoes, olive oil and salt and mix.

3. Place sweet potatoes on baking sheet.

4. Bake for 20 minutes, flip sweet potatoes over and bake for 10 to 15 minutes or until golden brown.

5. Sprinkle with salt and cinnamon and let cool for a few minutes.

6. In bowl, add peanut butter and just enough water to thin and make it pourable.

7. Microwave chocolate chips in increments of 30 seconds until melted.

8. Top with sweet potatoes with peanut butter, chocolate, whipped cream, pomegranate seeds, nuts and cinnamon.



About the author


Powerlifter who is extremely passionate about nutrition, Akasha believes nutrition is one of the keys to great athletic performance, and a healthy and happy self. When she is not lifting heavy weights or learning about health, she codes, cosplays and headbangs to Metal music.