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Gluten Free Desserts

Discover Pinterest’s 10 best ideas and inspiration for Gluten Free Desserts. Get inspired and try out new things.

Lemon, Ricotta and Almond Flourless Cake

This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.

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Pistachio Seven Layer Cookie Bars (Dairy-Free + Vegan) - The Wooden Skillet

Seven Layer Bars (Gluten-Free + Vegan) - a lighter version of the classic recipe for Seven Layer Bars (aka Magic Bars)! Dairy-Free!

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Gluten Free and Dairy Free Christmas Cookies

Looking for holiday cookie inspiration? Check out my roundup of 60 Gluten Free and Dairy Free Christmas Cookies, with plenty of vegan and nut free options!

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Gluten-Free Almond Flour Crescent Cookies

132 · 30 minutes · Simple almond flour crescent cookies -- each cookie only has about 60 calories and 2 grams of sugar plus they’re gluten-free and easily made vegan!

6 ingredients

Baking & Spices
  • 1 cup Almond flour, finely ground
  • 5 tbsp Confectioners' sugar, organic
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla extract
Nuts & Seeds
  • 1/3 cup Pecans
Dairy
  • 3 tbsp Butter, organic
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The BEST Gluten-Free Chocolate Cake

The BEST gluten-free chocolate cake recipe made dairy-free and refined sugar-free. Moist, rich, decadent, delicious death by chocolate cake!

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Gluten-free Thumbprint Cookies (grain-free, dairy-free)

These soft and chewy raspberry thumbprint cookies are grain-free, gluten-free and dairy-free!

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VEGAN BLUEBERRY MUFFINS

These moist, vegan blueberry lemon muffins are gluten-free, dairy-free, eggless, refined sugar-free, healthy, easy to make, and perfect for a summery treat!

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THE BEST EGGNOG CUPCAKES WITH EGGNOG BUTTERCREAM FROSTING (GLUTEN-FREE). PERFECT FOR THE HOLIDAYS!

1 · 37 minutes · These eggnog cupcakes with eggnog buttercream frosting are sure to be a hit with you and your family for the holidays. If you love the festive taste of drinking eggnog, then you'll love these cupcakes.

14 ingredients

Refrigerated
  • 3 Eggs
Baking & Spices
  • 1 tbsp Baking powder
  • 3/4 tsp Cinnamon, ground
  • 2 1/2 cups Gluten-free all purpose flour
  • 1 1/2 cups Granulated sugar
  • 3/4 tsp Nutmeg, ground
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla
Oils & Vinegars
  • 1/4 cup Oil
Dairy
  • 1/2 cup Butter
  • 2 sticks Butter
  • 2 oz Cream cheese
Beer, Wine & Liquor
  • 1 1/3 cup Eggnog
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Gluten-free Pull-Apart Dinner Rolls {dairy-free option}

Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these gluten-free rolls at the holidays and year-round! Be sure to read through the post for my tips! I think you’ll be adding these gluten-free buns to your go-to list of gluten-free bread recipes! After I had to give up gluten, I tried making …

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Gluten Free Lemon Crinkle Cookies Recipe

This recipe for gluten free lemon crinkle cookies is one of our most beloved recipes. These easy gluten free cookies are light, bright,...

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