35+ Delectable Easter Gluten-Free Dessert Recipes for Every Palate

Easter is a time of celebration, gathering with loved ones, and, of course, indulging in delicious desserts.

For those who follow a gluten-free diet, finding the perfect sweet treat that everyone can enjoy can be a challenge.

Luckily, we’ve compiled a list of over 35 Easter gluten-free dessert recipes that will not only satisfy your sweet tooth but also delight your guests with a variety of flavors and textures.

Whether you’re a fan of rich, creamy cheesecakes, light and fruity tarts, or chewy coconut macaroons, there’s something for every palate in this collection.

These gluten-free desserts are easy to make, beautifully festive, and guaranteed to make your Easter celebration even sweeter.

35+ Delectable Easter Gluten-Free Dessert Recipes for Every Palate

No matter what your Easter celebration looks like, these 35+ Easter gluten-free dessert recipes offer a variety of delicious options to ensure that everyone can indulge without compromise.

From decadent cakes to refreshing fruit-based desserts, each recipe is crafted with gluten-free ingredients that maintain all the flavor and texture of traditional treats.

Whether you’re baking for a large family gathering or a small, intimate affair, these desserts will not only satisfy your guests but also provide the perfect finishing touch to your Easter feast.

So, let the baking begin, and make this Easter memorable with treats that are as delicious as they are inclusive.

Flourless Chocolate Cake with Raspberry Sauce

This decadent flourless chocolate cake is a perfect gluten-free dessert for Easter. Rich, moist, and intensely chocolatey, it’s topped with a tangy raspberry sauce that adds a vibrant touch. Easy to make with just a few simple ingredients, this cake is sure to be the star of your Easter table, satisfying both gluten-free and non-gluten-free guests alike.

Ingredients for the cake:

• 8 oz semi-sweet chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder (gluten-free)

Ingredients for the raspberry sauce:

• 1 1/2 cups fresh raspberries (or frozen, thawed)
• 2 tablespoons honey or maple syrup
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
2. In a medium saucepan, melt the chocolate and butter over low heat, stirring occasionally until smooth. Remove from heat and stir in the sugar and salt.
3. Whisk in the eggs one at a time, followed by the vanilla extract. Add the cocoa powder and mix until fully incorporated.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until the center is set but still moist. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
5. To make the raspberry sauce, combine the raspberries, honey, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens. Strain the mixture through a fine mesh sieve to remove the seeds.
6. Serve the flourless chocolate cake with a generous drizzle of raspberry sauce.

This flourless chocolate cake with raspberry sauce is a rich, luxurious dessert that perfectly captures the essence of Easter. The combination of intense chocolate and fresh raspberry sauce creates an irresistible treat that will leave everyone asking for seconds. The cake is naturally gluten-free, making it an ideal choice for those with dietary restrictions, and its elegant presentation will impress guests at any spring celebration.

Coconut Macaroons with Lemon Glaze

These coconut macaroons are a simple, gluten-free delight that combines the chewiness of coconut with a zesty lemon glaze for a refreshing Easter treat. They’re easy to make with just a few ingredients, and their light, airy texture makes them the perfect bite-sized dessert. The tangy lemon glaze adds a delightful contrast to the sweet coconut, creating a balanced and delicious dessert.

Ingredients for the macaroons:

• 3 cups unsweetened shredded coconut
• 4 large egg whites
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Ingredients for the lemon glaze:

• 1/2 cup powdered sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk the egg whites, sugar, vanilla extract, and salt until soft peaks form.
3. Gently fold in the shredded coconut until fully combined.
4. Use a spoon or your hands to shape the coconut mixture into small mounds and place them on the prepared baking sheet.
5. Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and allow the macaroons to cool completely.
6. For the lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
7. Drizzle the lemon glaze over the cooled macaroons and allow it to set before serving.

Coconut macaroons with lemon glaze are a simple yet delightful gluten-free dessert that adds a bright touch to your Easter celebration. The chewy coconut paired with the tangy lemon glaze creates a perfect balance of flavors that will leave guests reaching for more. These macaroons are quick to prepare and can be made in advance, making them a stress-free option for your Easter gathering.

Gluten-Free Carrot Cake with Cream Cheese Frosting

This moist and flavorful gluten-free carrot cake is a perfect springtime dessert, especially for Easter. Packed with carrots, walnuts, and spices, it has a wonderfully tender crumb and is topped with a rich cream cheese frosting that perfectly complements the cake’s sweetness. It’s a comforting and indulgent dessert that’s sure to impress at any Easter gathering.

Ingredients for the carrot cake:

• 2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

Ingredients for the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and walnuts (if using).
6. Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract and continue beating until light and fluffy.
8. Once the cakes are completely cool, frost the top of one cake layer, then place the second layer on top and frost the entire cake.

This gluten-free carrot cake with cream cheese frosting is a crowd-pleaser that brings a burst of flavor to your Easter celebration. The moist, spiced cake pairs perfectly with the creamy, tangy frosting, making each bite a little piece of heaven. Whether you’re serving it as a centerpiece dessert or sharing it with loved ones, this carrot cake will surely become a favorite for years to come.

Gluten-Free Lemon Almond Cake

This gluten-free lemon almond cake is a light, zesty, and utterly delicious dessert that will brighten up your Easter table. The almond flour provides a moist and tender crumb, while the fresh lemon juice and zest give it a fresh, citrusy flavor. Topped with a sweet glaze, this cake is the perfect way to celebrate spring and Easter with a naturally gluten-free option.

Ingredients for the cake:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Ingredients for the glaze:

• 1/4 cup powdered sugar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
7. Drizzle the glaze over the cooled cake before serving.

This gluten-free lemon almond cake is a perfect dessert for those looking for a lighter, refreshing option for Easter. The combination of almond flour and lemon creates a harmonious balance of flavors, and the glaze adds just the right amount of sweetness. It’s a simple yet elegant dessert that will be a hit at any gathering, providing a bright finish to your Easter feast. Plus, it’s naturally gluten-free, making it a great option for guests with dietary restrictions.

Gluten-Free Strawberry Shortcake

Strawberry shortcake is a timeless Easter dessert, and this gluten-free version is just as light, fluffy, and delicious as the classic. The gluten-free biscuits are soft and buttery, and when topped with freshly macerated strawberries and whipped cream, they create a perfect springtime treat. This dessert is simple to prepare and sure to impress everyone at your Easter celebration.

Ingredients for the biscuits:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract

Ingredients for the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar

Ingredients for the whipped cream:

• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the milk and vanilla extract, stirring until just combined.
5. Turn the dough out onto a floured surface and gently knead it until it comes together. Pat the dough into a 1-inch thick rectangle and cut it into rounds using a biscuit cutter or a glass.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool slightly.
7. While the biscuits bake, prepare the strawberry topping by tossing the sliced strawberries with sugar. Let them sit for at least 10 minutes to release their juices.
8. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
9. To assemble the shortcakes, split the biscuits in half and layer them with strawberries and whipped cream. Top with the other half of the biscuit and a dollop of whipped cream and more strawberries.

Gluten-free strawberry shortcake is a refreshing and indulgent dessert that’s perfect for Easter. The fluffy, buttery biscuits paired with sweet, juicy strawberries and creamy whipped topping create a mouthwatering combination that’s sure to please everyone. This dessert is not only gluten-free but also a celebration of the fresh flavors of spring, making it an excellent choice for any Easter gathering.

Gluten-Free Easter Sugar Cookies

These gluten-free Easter sugar cookies are a fun and festive treat that’s perfect for decorating and sharing with family and friends. Soft and chewy, with a delicate vanilla flavor, these cookies are ideal for Easter celebrations. With simple ingredients and a straightforward process, these sugar cookies can be personalized with colorful icing and sprinkles to make them even more special.

Ingredients for the cookies:

• 2 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 tablespoon milk (dairy or non-dairy)

Ingredients for the icing:

• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Food coloring (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using).
  4. Gradually add the dry ingredients to the wet ingredients and mix until combined. If the dough is too sticky, add a little more flour.
  5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart. Flatten each cookie slightly with the bottom of a glass or your hand.
  6. Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. For the icing, whisk together powdered sugar, milk, and vanilla extract. Divide the icing into separate bowls and add food coloring if desired. Decorate the cooled cookies with the icing and sprinkles.

These gluten-free Easter sugar cookies are a sweet, festive way to celebrate the holiday. The cookies have a soft, chewy texture and a mild vanilla flavor that pairs perfectly with the colorful icing. They’re fun to decorate and can be personalized to fit the theme of your Easter celebration. This recipe is easy to make and guarantees a batch of cookies that both kids and adults will enjoy.

Gluten-Free Carrot Cake Cupcakes

These gluten-free carrot cake cupcakes are a perfect way to celebrate Easter with a delicious, moist treat. Full of warm spices, grated carrots, and a hint of sweetness, these cupcakes are topped with a velvety cream cheese frosting, making them a decadent yet light dessert. Whether you’re hosting a family gathering or looking for a fun treat to share, these cupcakes will surely become a favorite.

Ingredients for the cupcakes:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup brown sugar, packed
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts (optional)

Ingredients for the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat the brown sugar and vegetable oil together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots and walnuts (if using).
5. Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, and beat until smooth.
8. Frost the cooled cupcakes with the cream cheese frosting, and garnish with extra chopped walnuts if desired.

These gluten-free carrot cake cupcakes are a delicious and indulgent Easter treat. The spiced flavor of the carrot cake combined with the rich, creamy frosting makes these cupcakes a crowd-pleasing option for any celebration. They are moist, flavorful, and the perfect portioned dessert. Whether served for Easter or any occasion, these cupcakes are sure to delight everyone at the table.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are a simple and sweet treat that requires only a few ingredients. They are crispy on the outside, chewy on the inside, and packed with the tropical flavor of coconut. Whether you’re looking for a light dessert or a simple snack, these macaroons are an excellent choice for your Easter festivities. Plus, they’re naturally gluten-free, making them a great option for those with dietary restrictions.

Ingredients:

• 3 cups shredded unsweetened coconut
• 1/2 cup egg whites (about 3 large eggs)
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the egg whites, honey, vanilla extract, and salt until frothy.
3. Stir in the shredded coconut until fully combined and the mixture holds together.
4. Using a spoon or your hands, form the coconut mixture into small mounds and place them onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 18-20 minutes, or until the edges of the macaroons are golden brown.
6. Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free coconut macaroons are the perfect Easter dessert for coconut lovers. Their chewy texture and lightly crisp edges provide a satisfying bite, while the natural sweetness from the honey or maple syrup enhances the coconut flavor. These macaroons are quick and easy to make, making them ideal for last-minute Easter preparations. Whether served as a snack or dessert, they are sure to be a hit with both kids and adults alike.

Gluten-Free Chocolate Avocado Mousse

This gluten-free chocolate avocado mousse is a rich, creamy, and decadent dessert that’s a healthier alternative to traditional chocolate mousse. The avocado provides a smooth texture while adding healthy fats, and the cocoa powder creates a deep, chocolatey flavor. Sweetened with natural sweeteners, this mousse is a guilt-free dessert that’s perfect for Easter and other special occasions.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1/4 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries or shredded coconut for garnish (optional)

Instructions:

1. In a food processor or blender, combine the avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy.
2. Taste the mousse and adjust sweetness if needed, adding more maple syrup or honey if desired.
3. Spoon the mousse into serving dishes and refrigerate for at least 30 minutes to chill.
4. Before serving, garnish with fresh berries or shredded coconut if desired.

This gluten-free chocolate avocado mousse is a luxurious yet healthy dessert that everyone will enjoy. It’s creamy, rich, and full of chocolatey goodness, while the avocado adds a velvety texture that makes the mousse indulgent without being overly heavy. With just a few simple ingredients, this mousse is a great option for those looking for a gluten-free, dairy-free, and healthier treat for Easter. It’s a dessert that combines the best of indulgence and nutrition in one dish!

Gluten-Free Lemon Poppy Seed Pound Cake

This gluten-free lemon poppy seed pound cake is a bright and refreshing dessert that combines the tartness of fresh lemon with the delicate crunch of poppy seeds. The cake is tender, moist, and full of citrus flavor, making it a perfect dessert for Easter or spring gatherings. Light yet flavorful, this pound cake can be served as a dessert or even as a sweet addition to your brunch table.

Ingredients for the cake:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup Greek yogurt or sour cream
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract

Ingredients for the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inches) or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
4. Stir in the Greek yogurt (or sour cream), lemon zest, lemon juice, poppy seeds, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake before serving.

This gluten-free lemon poppy seed pound cake is a zesty and delightful dessert that offers a perfect balance of tart lemon and subtle poppy seeds. The texture is light, moist, and satisfying, while the glaze adds a sweet finishing touch. Ideal for Easter, spring gatherings, or any occasion where a refreshing dessert is needed, this pound cake is sure to impress with its flavor and presentation. Plus, it’s easy to prepare, making it a go-to gluten-free dessert for busy bakers.

Gluten-Free Chocolate Dipped Strawberries

Chocolate-dipped strawberries are a timeless and elegant dessert that feels indulgent yet remains naturally gluten-free. This simple, no-bake treat is a perfect choice for Easter celebrations or any occasion. The sweet, juicy strawberries are coated in rich, melted chocolate and can be customized with toppings like crushed nuts, sprinkles, or a drizzle of white chocolate for a special touch.

Ingredients:

• 1 pint fresh strawberries, washed and dried
• 8 oz dark chocolate (or milk chocolate), chopped
• 2 tablespoons coconut oil or vegetable oil
• Optional toppings: crushed nuts, sprinkles, sea salt, or white chocolate for drizzling

Instructions:

1. Line a baking sheet with parchment paper or wax paper.
2. In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
3. Hold each strawberry by the stem and dip it into the melted chocolate, swirling gently to coat the berry.
4. Place the dipped strawberry on the prepared baking sheet. If desired, sprinkle with crushed nuts, sprinkles, or a pinch of sea salt.
5. For a decorative touch, drizzle melted white chocolate over the dipped strawberries.
6. Allow the chocolate to set by refrigerating the strawberries for about 30 minutes.
7. Once the chocolate has hardened, serve and enjoy.

Chocolate-dipped strawberries are a versatile and visually stunning gluten-free dessert that’s perfect for any occasion, especially Easter. The juicy strawberries paired with rich chocolate create a satisfying treat, while the option to customize with toppings adds a fun twist. Whether you’re serving them at a party or enjoying them on your own, these chocolate-dipped strawberries are a simple yet elegant dessert everyone will love.

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a fresh and light dessert that celebrates the flavors of spring. With sweet, juicy strawberries and a fluffy gluten-free biscuit, this treat is perfect for Easter or any springtime gathering. The addition of whipped cream ties everything together, making this dessert a crowd-pleaser that’s both refreshing and indulgent.

Ingredients for the shortcake biscuits:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup milk (or dairy-free milk)
• 1 teaspoon vanilla extract

Ingredients for the filling:

• 2 cups fresh strawberries, sliced
• 2 tablespoons sugar

Ingredients for the whipped cream:

• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the milk and vanilla extract, mixing until just combined.
5. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle, then cut it into rounds using a biscuit cutter or a glass.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Allow the biscuits to cool slightly.
7. In a small bowl, toss the sliced strawberries with sugar and set aside to macerate for about 10 minutes.
8. In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
9. To assemble, slice the biscuits in half and layer them with the macerated strawberries and whipped cream. Top with the biscuit top and a dollop of whipped cream.

This gluten-free strawberry shortcake is a light and delicious dessert that’s perfect for Easter or any springtime celebration. The combination of fluffy, buttery biscuits, sweet strawberries, and rich whipped cream creates a treat that feels indulgent without being overly heavy. This dessert is easy to prepare, and the flavors are always a hit. It’s a great gluten-free option that will leave everyone coming back for more.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are chewy, sweet, and have the perfect balance of coconut flavor and a touch of crispness on the outside. With only a few simple ingredients, these macaroons are easy to make and bake, making them an ideal treat for your Easter celebration. Whether you’re serving them as a dessert or snack, these coconut macaroons are sure to impress your guests and satisfy their sweet tooth.

Ingredients:

• 3 cups shredded unsweetened coconut
• 2/3 cup egg whites (about 4 large eggs)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. Stir until everything is well mixed.
3. Using a spoon or your hands, scoop small portions of the coconut mixture and shape them into mounds or balls.
4. Place the formed macaroons on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges and firm to the touch.
6. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These gluten-free coconut macaroons are the perfect combination of chewy and crunchy, with a rich coconut flavor that’s bound to satisfy any sweet craving. They’re simple to prepare, and their crisp, golden exterior gives way to a soft and sweet interior. Whether you’re making them for Easter or simply enjoying them as an afternoon snack, these macaroons are a delightful treat that will transport you straight to coconut paradise.

Gluten-Free Carrot Cake Cupcakes

Carrot cake is a classic Easter dessert, and these gluten-free carrot cake cupcakes are no exception. Moist, flavorful, and topped with a rich cream cheese frosting, these cupcakes are a delightful twist on the traditional carrot cake. Full of warm spices and shredded carrots, these cupcakes are perfect for your Easter spread. The best part? They’re gluten-free, so everyone can enjoy a bite of this festive dessert.

Ingredients for the cupcakes:

• 2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Ingredients for the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and oil until smooth. Add the vanilla extract and mix again.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Fold in the shredded carrots, pineapple, and walnuts (if using).
6. Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until fluffy and smooth.
9. Once the cupcakes have cooled, frost them with the cream cheese frosting and garnish with additional chopped walnuts or shredded coconut if desired.

These gluten-free carrot cake cupcakes are a wonderful treat that combines all the flavors of traditional carrot cake with the convenience of cupcakes. Moist, spicy, and perfectly sweetened, these cupcakes are a great addition to any Easter celebration or springtime event. Topped with creamy, tangy cream cheese frosting, they’re sure to be a hit with family and friends alike. These cupcakes are not just gluten-free; they’re a celebration of flavor in every bite.

Gluten-Free Raspberry Almond Tarts

These gluten-free raspberry almond tarts are a delicious and elegant dessert that is perfect for Easter. The almond-flavored crust pairs beautifully with the sweet-tart raspberries, creating a balanced dessert that is both light and indulgent. These tarts are a stunning addition to your Easter table, offering both flavor and flair with their bright raspberry topping and delicate almond crust.

Ingredients for the crust:

• 1 1/2 cups gluten-free almond flour
• 1/4 cup coconut flour
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons melted coconut oil

Ingredients for the filling:

• 1/2 cup almond meal
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg, lightly beaten

Ingredients for the topping:

• 1 cup fresh raspberries
• 1 tablespoon powdered sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup tartlet pan or use tartlet liners.
2. For the crust, in a medium bowl, mix together the almond flour, coconut flour, maple syrup, vanilla extract, salt, and melted coconut oil. Press the mixture into the bottom of each tartlet cup to form a crust.
3. Bake the crusts for 10-12 minutes, or until golden brown. Let them cool while preparing the filling.
4. For the filling, whisk together the almond meal, honey, vanilla extract, almond extract, and beaten egg until smooth.
5. Pour the almond filling into each tart crust, filling them about halfway.
6. Return the tarts to the oven and bake for an additional 12-15 minutes, or until the filling is set and golden.
7. Allow the tarts to cool completely in the pan before gently removing them.
8. Top each tart with fresh raspberries and dust with powdered sugar if desired before serving.

These gluten-free raspberry almond tarts are a beautiful and flavorful dessert, making them the perfect choice for any spring celebration, including Easter. The almond crust and filling create a rich, nutty base that complements the bright, tart raspberries, while the powdered sugar adds a touch of elegance. Whether served at a formal gathering or a casual spring brunch, these tarts are sure to impress your guests with their taste and presentation.

Note: More recipes are coming soon!