12+ Delicious Easter Gluten-Free Dessert Recipes to Sweeten Your Celebration

Easter is a time for joy, family gatherings, and of course, delicious food.

For those with gluten sensitivities or celiac disease, navigating the dessert table during Easter celebrations can be a bit challenging.

But fear not!

We’ve compiled a list of delightful gluten-free dessert recipes that are sure to sweeten your Easter celebration.

From classic favorites like carrot cake to indulgent chocolate treats, there’s something for everyone to enjoy without worrying about gluten.

Let’s dive into these mouthwatering Easter gluten-free dessert recipes!

12+ Easter Gluten-Free Dessert Recipes to Sweeten Your Celebration

These Easter gluten free dessert recipes offer a variety of delicious treats that everyone can enjoy, regardless of dietary restrictions.

Whether you have celiac disease or simply prefer gluten-free options, these recipes are sure to satisfy your Easter sweet tooth.

Flourless Chocolate Cake

This Flourless Chocolate Cake is a decadent and rich dessert that’s perfect for Easter celebrations.

Made without any gluten-containing flour, this cake is dense, moist, and intensely chocolatey, making it a delightful treat for chocolate lovers.

Serve it with fresh berries and a dollop of whipped cream for an indulgent Easter dessert.

Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• Cocoa powder, for dusting (optional)
• Fresh berries and whipped cream, for serving

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
• In a heatproof bowl set over a pot of simmering water, melt the chocolate chips and butter together, stirring until smooth.
• Remove from heat and stir in the sugar, salt, and vanilla extract until well combined.
• Add the eggs one at a time, mixing well after each addition.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
• Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Once cooled, dust the top of the cake with cocoa powder (if desired) and serve with fresh berries and whipped cream.

This Flourless Chocolate Cake is a gluten-free dessert option that’s sure to impress your Easter guests.

With its rich chocolate flavor and dense, fudgy texture, it’s the perfect way to indulge in a sweet treat without the gluten.

Lemon Coconut Bars

These Lemon Coconut Bars are a bright and citrusy dessert that’s perfect for Easter brunch or dessert.

Made with a gluten-free almond flour crust and a tangy lemon coconut filling, these bars are bursting with flavor and freshness.

They’re easy to make and can be prepared ahead of time for stress-free Easter entertaining.

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the filling:

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1/4 cup shredded coconut

Instructions:

• Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
• In a mixing bowl, combine the almond flour, melted coconut oil, honey or maple syrup, vanilla extract, and salt until well mixed.
• Press the mixture evenly into the bottom of the prepared baking dish.
• Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool slightly.
• In another mixing bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest until well combined.
• Pour the lemon mixture over the cooled crust and sprinkle the shredded coconut on top.
• Bake in the preheated oven for 20-25 minutes, or until the filling is set and the edges are lightly golden brown.
• Remove from the oven and let cool completely in the baking dish before slicing into bars.
• Serve and enjoy!

These Lemon Coconut Bars are a gluten-free dessert option that’s perfect for Easter celebrations.

With their bright lemon flavor and chewy coconut topping, they’re sure to be a hit with your guests.

Berry Crisp

This Berry Crisp is a delicious and gluten-free dessert option that’s perfect for Easter.

Made with a mix of fresh berries and a crispy oat topping, this dessert is bursting with fruity flavor and comforting goodness.

Serve it warm with a scoop of vanilla ice cream for the ultimate Easter treat.

For the filling:

• 4 cups mixed fresh berries (such as strawberries, blueberries, and raspberries)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

For the topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup packed brown sugar or coconut sugar
• 1/4 cup melted coconut oil
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

• Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
• In a mixing bowl, toss together the mixed berries, granulated sugar, cornstarch, and lemon juice until well coated. Transfer the mixture to the prepared baking dish.
• In another mixing bowl, combine the rolled oats, almond flour, brown sugar or coconut sugar, melted coconut oil, cinnamon, and salt until crumbly.
• Sprinkle the oat topping evenly over the berry mixture in the baking dish.
• Bake in the preheated oven for 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
• Remove from the oven and let cool slightly before serving.
• Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.

This Berry Crisp is a gluten-free dessert option that’s perfect for Easter.

With its mix of fresh berries and crispy oat topping, it’s a delicious and comforting treat that everyone can enjoy.

Gluten-Free Carrot Cake Cupcakes

These Gluten-Free Carrot Cake Cupcakes are a delightful Easter dessert option for those avoiding gluten.

Moist, tender, and packed with carrots, raisins, and warm spices, these cupcakes are topped with a creamy dairy-free frosting for a perfect finishing touch.

They’re sure to be a hit at your Easter gathering.

For the cupcakes:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup raisins

For the frosting:

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

Instructions:

• Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
• In another mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the grated carrots and raisins until evenly distributed throughout the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
• Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
• Serve and enjoy!

These Gluten-Free Carrot Cake Cupcakes are a delicious Easter dessert option for those with gluten sensitivities.

With their moist texture, warm spices, and creamy frosting, they’re sure to be a crowd-pleaser.

Flourless Lemon Almond Cookies

These Flourless Lemon Almond Cookies are a light and citrusy Easter dessert option that’s naturally gluten-free.

Made with almond flour, fresh lemon juice, and zest, these cookies are crisp on the outside, soft on the inside, and bursting with lemon flavor.

They’re perfect for serving alongside a cup of tea or coffee after your Easter meal.

Ingredients:

• 2 cups almond flour
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, combine the almond flour, granulated sugar, and lemon zest until well mixed.
• In another mixing bowl, whisk together the fresh lemon juice, egg, vanilla extract, and salt until well combined.
• Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
• Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten them slightly with the palm of your hand.
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, serve and enjoy!

These Flourless Lemon Almond Cookies are a delightful gluten-free Easter dessert option.

With their bright lemon flavor and almond flour base, they’re a perfect sweet treat for Easter celebrations.

Gluten-Free Coconut Macaroons

These Gluten-Free Coconut Macaroons are a classic Easter dessert option that’s naturally gluten-free and incredibly delicious.

Made with shredded coconut, sweetened condensed milk, and egg whites, these macaroons are crisp on the outside, chewy on the inside, and packed with coconut flavor.

They’re easy to make and perfect for sharing with family and friends this Easter.

Ingredients:

• 3 cups shredded coconut
• 2/3 cup sweetened condensed milk
• 2 large egg whites
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
• In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt until well mixed.
• In another mixing bowl, beat the egg whites until stiff peaks form.
• Gently fold the beaten egg whites into the coconut mixture until evenly combined.
• Using a spoon or cookie scoop, drop tablespoon-sized portions of the coconut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 18-20 minutes, or until the macaroons are lightly golden brown on the bottom and edges.
• Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, serve and enjoy!

These Gluten-Free Coconut Macaroons are a delicious and easy Easter dessert option.

With their crispy exterior, chewy interior, and coconut flavor, they’re sure to be a hit with everyone at your Easter gathering.

Gluten-Free Lemon Bars

These Gluten-Free Lemon Bars are a zesty and refreshing dessert option for Easter.

With a buttery almond flour crust and a tangy lemon filling, these bars are bursting with citrus flavor and perfect for springtime celebrations.

They’re easy to make and sure to impress your family and friends.

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

For the filling:

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 2 tablespoons almond flour
• Powdered sugar, for dusting

Instructions:

• Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
• In a mixing bowl, combine the almond flour, granulated sugar, salt, and melted butter until well mixed.
• Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
• Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden brown.
• While the crust is baking, prepare the filling. In another mixing bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and almond flour until smooth.
• Pour the filling over the warm crust and return the baking dish to the oven.
• Bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden brown.
• Remove from the oven and let the bars cool completely in the baking dish.
• Once cooled, dust the top of the bars with powdered sugar.
• Slice into squares and serve.

These Gluten-Free Lemon Bars are a delightful Easter dessert option that’s sure to brighten up your holiday table.

With their tangy lemon flavor and buttery crust, they’re a perfect sweet treat for springtime.

Gluten-Free Chocolate Chip Cookies

These Gluten-Free Chocolate Chip Cookies are a classic favorite that everyone will love.

Made with almond flour, brown sugar, and plenty of chocolate chips, these cookies are chewy, gooey, and irresistible.

They’re perfect for Easter gatherings or as an afternoon snack.

Ingredients:

• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup gluten-free chocolate chips

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, whisk together the almond flour, baking soda, and salt until well combined.
• In another mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.
• Add the egg and vanilla extract to the butter mixture and beat until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
• Fold in the chocolate chips until evenly distributed throughout the dough.
• Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden brown around the edges.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, serve and enjoy!

These Gluten-Free Chocolate Chip Cookies are a delicious and crowd-pleasing Easter dessert option.

With their chewy texture and rich chocolate flavor, they’re sure to be a hit with everyone.

Gluten-Free Lemon Poppy Seed Muffins

These Gluten-Free Lemon Poppy Seed Muffins are a delightful Easter brunch or dessert option.

Made with almond flour, fresh lemon zest, and poppy seeds, these muffins are moist, tender, and bursting with citrus flavor.

They’re perfect for serving alongside a cup of tea or coffee on Easter morning.

Ingredients:

• 2 cups almond flour
• 1/4 cup granulated sugar
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a mixing bowl, whisk together the almond flour, granulated sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined.
• In another mixing bowl, whisk together the lemon juice, almond milk, melted coconut oil, eggs, and vanilla extract until smooth.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, serve and enjoy!

These Gluten-Free Lemon Poppy Seed Muffins are a delicious and flavorful Easter dessert option.

With their moist texture and bright citrus flavor, they’re sure to be a hit with your family and friends.

Gluten-Free Strawberry Shortcake

Summary: This Gluten-Free Strawberry Shortcake is a classic dessert with a gluten-free twist, perfect for Easter gatherings.

Made with tender gluten-free biscuits, fresh strawberries, and whipped cream, this dessert is light, airy, and bursting with sweet berry flavor.

It’s a delightful way to celebrate the arrival of spring.

For the biscuits:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup milk of your choice

For the strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt.
• Add the cold butter to the flour mixture and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
• Gradually add the milk, stirring until the dough comes together.
• Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together.
• Roll out the dough to about 1-inch thickness and use a biscuit cutter to cut out rounds.
• Place the biscuits on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown.
• While the biscuits are baking, prepare the strawberries. In a mixing bowl, toss together the sliced strawberries, granulated sugar, and vanilla extract. Let sit at room temperature to macerate.
• In another mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Once the biscuits have cooled slightly, slice them in half horizontally.
• To assemble, place a spoonful of strawberries on the bottom half of each biscuit, followed by a dollop of whipped cream, and then top with the other half of the biscuit.
• Serve immediately and enjoy!

This Gluten-Free Strawberry Shortcake is a delightful Easter dessert that’s sure to impress.

With tender biscuits, juicy strawberries, and fluffy whipped cream, it’s a perfect way to celebrate the season.

Gluten-Free Lemon Pound Cake

This Gluten-Free Lemon Pound Cake is a tangy and aromatic dessert option that’s perfect for Easter brunch or dessert.

Made with almond flour, fresh lemon juice, and zest, this pound cake is dense, moist, and bursting with citrus flavor. It’s a delightful treat that everyone will love.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
• In a mixing bowl, whisk together the almond flour, baking powder, and salt.
• In another mixing bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingers to release the oils.
• Add the softened butter to the sugar mixture and beat until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the fresh lemon juice and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Once cooled, slice and serve.

This Gluten-Free Lemon Pound Cake is a delightful Easter dessert option that’s bursting with citrus flavor.

With its dense texture and tangy taste, it’s sure to be a hit with your family and friends.

Gluten-Free Chocolate Raspberry Tart

This Gluten-Free Chocolate Raspberry Tart is an elegant and indulgent dessert option that’s perfect for Easter celebrations.

With a crisp almond flour crust, rich chocolate ganache filling, and fresh raspberry topping, this tart is a decadent treat that’s sure to impress.

Serve it with a dusting of powdered sugar for a beautiful finishing touch.

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

For the filling:

• 8 oz dark chocolate, chopped
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the topping:

• 2 cups fresh raspberries
• Powdered sugar, for dusting

Instructions:

• Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
• In a mixing bowl, combine the almond flour, cocoa powder, granulated sugar, and salt.
• Add the melted butter to the dry ingredients and mix until well combined.
• Press the mixture evenly into the bottom and up the sides of the prepared tart pan.
• Bake the crust in the preheated oven for 10-12 minutes, or until set.
• While the crust is baking, prepare the filling. Place the chopped dark chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.
• Stir the chocolate and cream together until smooth and glossy. Stir in the vanilla extract.
• Pour the chocolate ganache into the baked tart crust and spread it evenly with a spatula.
• Arrange the fresh raspberries on top of the ganache in a decorative pattern.
• Refrigerate the tart for at least 1 hour, or until the ganache is set.
• Once set, remove the tart from the refrigerator and dust the top with powdered sugar.
• Slice and serve.

This Gluten-Free Chocolate Raspberry Tart is a sophisticated Easter dessert that’s sure to impress your guests.

With its rich chocolate filling, fresh raspberry topping, and almond flour crust, it’s a perfect indulgence for the holiday.

Conclusion

This Easter, don’t let gluten sensitivities dampen your dessert options. With these delightful gluten-free dessert recipes, you can indulge in sweet treats without worrying about gluten.

From carrot cake cupcakes to flourless chocolate cake and lemon bars, there’s something for everyone to enjoy.

So gather your loved ones, whip up one of these delicious desserts, and celebrate Easter with a little sweetness, minus the gluten.

Happy Easter!