5 Gluten Free Desserts Recipes

Last Updated on August 13, 2022 by Amanda P. Brown

If you have a penchant for sweets, dessert will likely be your favorite item for dinner. You always feel interested in the dessert more than the filling main course or the crunchy starter. You choose a healthy life, so your dessert, which is gluten free dessert recipes, should also be beneficial.

Forgoing gluten-free life doesn’t make you crave gluten free cake recipes or gluten free cupcakes recipe. And most of us also like gluten free cake recipes chocolate flavor and gluten free cake recipes vanilla flavor.

So let’s go through some tastiest and easy-to-make gluten free Chinese desserts.

5-Popular Gluten Free Desserts Recipes

  1. Gluten-Free Blueberry Dump Cake
  2. Gluten-Free Milk Chocolate Cake
  3. Gluten-free Muffins
  4. Gluten-free Cheesecakes Bites
  5. Gluten-free Nutella Brownie

1. Gluten Free Blueberry Dump Cake

Gluten-free Blueberry Dump cake

Ingredients:

  • Blueberries: 3-cups
  • Gluten-free Vanilla Cake Mix: 1-packet
  • Butter: 1/3 cup (chilled and unsalted)
  • Chilled Buttermilk or Milk: ½-cup
  • Lemon Zest: 1 tablespoon
  • Whipped Cream (for Serving)

Process:

  1. First of all, preheat your oven to 325°F. Oil a 9-inch by 12-inch or 9 inches by 9-inch square mold for preparing. Dissipate the blueberries in an even layer in the base and put the dish in a safe spot.
  2. Spot the cake blend in an enormous bowl. We use a standard grater to grind the chilled Butter into the cake blend. Utilize your clean hands, and throw to cover the Butter in the cake blend.
  3. Separate the lumps in the ground butter until the Blend is uniform and looks like extremely coarse sand. Disperse the spread and cake blend on top of the blueberries and mix delicately to blend. Pour the chilled buttermilk equally ludicrous. Also, add the lemon zest to that mix.
  4. Spot the preparing dish in the focal point of the preheated stove and heat until the cake is puffed and gently brilliant brownish on top. According to your mold size, it will take around 35 minutes or 40 minutes. You can check whether your cake is evenly baked or not by spooking it with a thin wooden stick in the middle. If it comes clean, then it’s baked properly. Don’t overbake, or the base will be unable to consume.
  5. Eliminate from the oven and permit to cool in the prospect minutes before presenting with a spot of whipped cream.

 Notes:

  • The blueberries can be fresh or frozen, depending on your preference and availability.    
  • You can also use the blueberry pie filling, and the ratio would be two cans.

Nutrition Facts: (Per Serving)

  • Calories-270.2
  • Total Fat-10.8g
  • Saturated Fat-2.7g
  • Polyunsaturated Fat-2.6g
  • Monounsaturated Fat-1.6g
  • Cholesterol-10.4mg
  • Sodium-0.9mg
  • Potassium-37.2mg
  • Total Carbohydrate-42.6g
  • Dietary fiber-1.8g
  • Sugars-4.7g
  • Protein-3.3g

2. Gluten Free Milk Chocolate Cake

Gluten-free Milk Chocolate Cake

Ingredients:

For Cake:

  • Cocoa Powder: ¾-cup (unsweetened)
  • Eggs: 2-large (at room temperature)
  • Milk Or Toned Milk: 1-cup
  • Granulated Sugar: 2-cups
  • Gluten-free Baking Powder: 2 teaspoons
  • Baking Soda: 2 teaspoons
  • Gluten-free Vanilla Extract: 2–teaspoons
  • Salt: 1-teaspoon
  • All-purpose Gluten-free Flour Blend: 2-cups
  • Vegetable Oil: ½-cup
  • Boiling Water: ¾-cup

For The Frosting:

  • Butter Or Low-fat Butter: ½-cup
  • Gluten-free Vanilla Extract: 2 teaspoons
  • Unsweetened Cocoa Powder: ½-cup
  • Powdered Sugar: 2-cups or as your taste
  • Milk Or Low-fat Milk: ¼-cup

Process:

  1. Turn the oven to 350 degrees Fahrenheit (180 degrees Celsius). The position of the rack should be the focus of the oven.
  2. Oil two nine-inch round cake molds and put them in a safe spot.
  3. Whisk all the dry ingredients (cocoa, baking soda, flour, baking powder, sugar, and salt) together in a very large bowl until there are no more visible lumps of any ingredients.
  4. On another side, Include eggs, milk, oil, and vanilla in a bowl. Move the mixture into a blender. Beat with a blender on medium speed for two minutes.
  5. After that, mix the mixture in bubbling Water. Now your batter is ready.
  6. Spread the batter equally into the cake mold. Now, Bake it for a maximum of 38 minutes. Overbaking is not recommended. It follows that extreme caution is required whenever baking.
  7. Eliminate from broiler and let cool in the prospect minutes. At this time, you should eliminate the mold and lay it on a tray to cool off.
  8. In the matter of frosting, take a medium blending bowl. In that bowl, beat butter and vanilla until smooth and velvety. Add cocoa powder gradually and mix it well. Bit by bit, include powdered sugar such as each cup in turn.
  9. Gradually add the milk and beat it. Make sure they are creamy enough. If you can’t acquire the wanted consistency, you can add more milk as your preference.
  10. To decorate the cake, add the frosting middle of two cakes on top of it. The frosting would be your choice.

Notes:

  • You can increase or decrease the sugar ratio per your taste.
  • You can also substitute vegetable oil with your preferred oil.
  • You can keep your gluten-free chocolate cake well in the fridge in an air-tied container or wrapped in cling film. For roughly 3 to 4 days, it will be secure.

Nutrition Facts: (Per Serving)

  • Calories-342
  • Total fat-7g
  • Saturated fat-1g
  • Carbohydrate-67g
  • Sugar-50g
  • Protein-3g

3. Gluten Free Muffins

Gluten-free Muffins

Ingredients:

  • Gluten-free Flour: 1-cup and 1/3 cup
  • Baking Soda: 1 teaspoon
  • Almond Flour: ¾-cup
  • Light Brown Sugar: ¾-cup
  • Baking Powder: 2 teaspoons
  • Salt: ½-teaspoons
  • Butter: ½-cup (softened and unsalted)
  • Milk: 2/3 cup (cold or at room temperature)
  • Plain Yogurt: 2/3 cup (cold or at room temperature)
  • Eggs: 2-large (at room temperature)
  • Xanthan Gum: 1 teaspoon
  • Vanilla Bean Paste or Vanilla Extract: 1-2 teaspoons
  • Lemon Juice: 2 tablespoons
  • Chocolate Chips: 2/3 cup or as per your taste.

Process:

  1. First of all, preheat the oven to 375 ºF or 190 ºC. Ensure your oven rack is properly in the center or middle of the oven.
  2. Take 12 muffins to mold with some cupcakes parchment paper.
  3. On the other side, take a huge mixing bowl. In that bowl, take all the gluten-free flour mix, almond flour, light brown sugar, baking powder, baking soda, xanthan gum, and salt. Give a good mix.
  4. Include the Butter in that mixture by utilizing a hand blender with the twofold mixers connection or a stand blender with the oar connection. Work it into the dry fixings until you get a blend looking like breadcrumbs.
  5. Take another bowl to mix the milk, yogurt, eggs, vanilla bean glue, and lemon squeeze. After that, add them to the butter-flour Blend. Mix them until you get a thick, smooth batter. Additionally, check to see if there are any flour bunches.
  6. Blend in the chocolate chips with the mixture. Save some chocolate chips for sprinkling on the muffins until equally circulated.
  7. Now it’s time to take the muffins pan and bat some spoons in the mold. I am separating it similarly between 12 muffins mold. Sprinkle with chocolate chips.
  8. Bake all the muffins at 375 ºF or 190 ºC for 20 minutes or 22 to 25 minutes. Until risen, all the muffins are brilliant brownish on top, and an embedded toothpick confesses all or with a couple of wet pieces connected. Don’t overbake all those cute little cravings.
  9. Leave in the biscuit tin for 3 – 4 minutes after taking them out from the oven. At that point, when they are almost in room temperate, eliminate from the mold. Lay on a wire cooling rack to chill out.

Notes:

  • It’s best to eat the muffins on baking day. However, they can be frozen and kept for up to a week in an airtight container. Before eating, just microwave them for a couple of seconds and enjoy them. Either you also can have them with cold gluten-free frosting.
  • However, a pressure cooker can substitute for an oven in its unavailability. Just you have to check it, and then you are not going to over baked.

Nutrition’s Value: (Per Serving)

  • Calories-239
  • Cholesterol-56mg
  • Carbohydrates-15g
  • Fat-16g 
  • Sugar-9g
  • Saturated fat-3g
  • Fiber-3
  • Protein-8g

4. Gluten Free Cheesecakes Bites

Gluten-free Cheesecakes bites

Ingredients:

  • Gluten-free Graham Cracker Crumbs: 1-cup
  • Light Brown Sugar: 2 tablespoons
  • Butter: 5 tablespoons (melted)
  • Cream Cheese: 2-packets (at room temperature)
  • Sour Cream: ½-cup (at room temperature)
  • Eggs: 2- large (at room temperature)
  • Granulated Sugar: ½-cup
  • Pure Vanilla Extract: 2 teaspoons
  • Lemon Juice: 1 teaspoon 

Process:

  1. To begin, set the temperature in your oven to 350 degrees Fahrenheit. Line a 12-cup muffin mold with some muffin cupcake parchment paper.
  2. To make the outside layer smash the crackers in a food processor or put the treats in a plastic stockpiling pack and pound them with a moving pin or your hands. Mix the morsels, brown sugar, and dissolved Butter. Include around half a tablespoon of the Blend into the base of every muffin’s parchment liner and press down to make a base.
  3. Beat the room temperature cream cheddar with a blender on low mode for one to two minutes, until cushioned and creamy. Gradually add and beat the sour cream, vanilla, egg, sugar, and lemon juice at room temperature. To evade bumps, ensure your fixings are room temperature.
  4. Now, use an oiled spread spoon to uniformly isolate the cheesecake filling among coverings and fill the bites liners to the top. Tap the mold to reduce the bubble inside.
  5. Now it’s baking time. Bake this mold for 20 minutes until they simply start to brown. When you rescue the cheesecakes once again from the stove, they will be puffy yet sink once they cool.
  6. Make the mold Cool down; afterward, cover and refrigerate for at any rate 3 hours to expedite. Permit to defrost for 2-3 minutes before eliminating from the mold.
  7. Serve plain or with your preferred garnishes. You can add berries or chocolate as well.

Notes:

  • Use every ingredient in the room temperate to avoid any stuck lumps in those bites.
  • If you discover that several of your cake bits are broken, no need to worry because, after cooling down, it will shrink again.
  • You can preserve cheesecake in the refrigerator for up to five days in the air-tied container. Just defrost it and add your favorite topping to serve it.

 Nutrition Facts: (Per Serving)

  • Calories-153kcal
  • Sugar-12g
  • Protein-2g
  • Cholesterol-52mg
  • Saturated Fat-4g
  • Sodium-121mg
  • Carbohydrates-17g
  • Potassium-42mg
  • Fat-8g

5. Gluten Free Nutella Brownie

Gluten-free Nutella brownie

Ingredients:

  • Nutella: 450g
  • Eggs: 3-large
  • Gluten-free Plain Flour: 4 tablespoons
  • Chocolate Chips – as per your taste

Process:

  1. First, preheat your oven to 160C Fan or 180C and set up a nine-by-nine-inch square baking mold with non-stick parchment paper.
  2. Take a huge bowl to mix your Nutella smooth and velvety. Add two large eggs to it and mix very well. Now add the flour gradually. Overlay in until totally consolidated. At that point, if you include chocolate chips, overlap them subsequently as well.
  3. Now, pour the batter into your mold and tap it twice to reduce all the bubbles.
  4. For extra garnish, add some extra Nutella on top and utilize a stick to twirl it around what is optional.
  5. Now it’s ready to bake. So bake it in the oven for around twenty-five to thirty minutes. The outer edges will be crisper, and the inside core will still be a little sticky. This is unquestionably a gooey treat, brownie. If you need crackers, leave them in longer. But do not overbake, then it will be so crusty.
  6. Before slicing them up, let the mold and brownie cool down.
  7. Your delicious Nutella brownie is ready to serve on its own, or you can enjoy it with some of your favorite flavor ice creams.

Notes:

  • If you want to drop the baking time, the layer should be thin to normal.
  • You can garnish with some Nutella top over the brownie.

Nutrition’s Facts: (Per Serving)

  • Calories-402
  • Total fat-20g
  • Saturated fat-17g
  • Unsaturated fat-2g
  • Cholesterol-62mg
  • Sodium-47mg
  • Carbohydrates-49g
  • Fiber-4g
  • Sugar-34g
  • Protein-7g

 Read More: Gluten Free Instant Pot Recipes

Does Peanut Butter Have Gluten? 

Peanut is a good source of protein in its standard structure, which is gluten-free. Not only that, the two peanuts and peanut butter are sans gluten. You can easily have a handful of peanuts during your snack time, or you can easily use them in any of your cooking.

If you are a sweet tooth like me and are too lazy to make good gluten-free dessert recipes, then you have a scoop of peanut butter anytime without any guilt. Either buying a store-bought one, you can easily make peanut butter in your home and store it in the refrigerator.

 Are Eggs Gluten-free? 

Eggs are something that is the most used protein in our cooking. No matter what recipe it is, the eggs go well with everything. Eggs are used everywhere: a starter, main dish, or dessert. A wide range of eggs is usually sans gluten.

Dairy and plain dairy items, like plain milk, plain yogurt, and cheeses, are gluten-free. Notwithstanding, if you want to buy any store-bought item, which is enhanced, dairy items may have added fixings that contain gluten, so before you buy, you should peruse the ingredients list before having it for yourself.

Final Verdict

There is a huge range of sweet teeth who can’t control their craving and, at a time, also can’t give up on the love of sweet items because of their gluten intolerance. Gluten free desserts recipes are the life savior. Always remember your health is your priority, so whatever you put inside your mouth should be safe for your body and anti-harmful.

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