40+ Delectable Sunday Gluten-Free Desserts for Your Sweet Tooth

Sundays are meant for relaxation, family time, and of course, indulging in a little sweetness to end the week on a high note.

If you’re following a gluten-free lifestyle, finding the perfect dessert can sometimes be a challenge, but it doesn’t have to be.

We’ve gathered over 40 incredible gluten-free dessert recipes to ensure your Sunday is filled with delightful treats that everyone will love.

From decadent chocolate cakes and light fruit tarts to comforting cookies and refreshing sorbets, these gluten-free options offer variety and satisfaction without compromising on flavor or texture.

Whether you’re preparing for a Sunday brunch, a gathering with friends, or simply treating yourself, these recipes will elevate your weekend and keep your sweet cravings in check.

40+ Delectable Sunday Gluten-Free Desserts for Your Sweet Tooth

Exploring the world of gluten-free desserts doesn’t mean sacrificing flavor or texture—these 40+ recipes prove that gluten-free can be just as indulgent and satisfying as traditional options.

Whether you’re a dedicated gluten-free eater or simply seeking to explore new recipes for a healthier dessert table, these treats will impress family and friends alike.

Baking and enjoying desserts on Sundays is a beautiful way to round off the week, so dive into these recipes and make your Sundays the sweetest day of the week.

From velvety chocolate mousse and fruity tarts to chewy cookies and airy cakes, the possibilities are endless, ensuring every Sunday can be both special and delicious.

Flourless Chocolate Almond Cake

Rich, decadent, and naturally gluten-free, this flourless chocolate almond cake is the perfect Sunday indulgence. Made with ground almonds and dark chocolate, it delivers a velvety texture and bold chocolate flavor that will impress everyone.

Ingredients:

• 1 cup (200g) dark chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, separated
• 1 cup (100g) almond flour
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
3. Whisk the sugar and vanilla extract into the chocolate mixture. Add the egg yolks, one at a time, mixing until fully incorporated.
4. Fold in the almond flour and salt until combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three batches.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until the center is set and a toothpick inserted comes out clean.
7. Let the cake cool completely in the pan before removing. Dust with powdered sugar or cocoa powder before serving.

Luxuriously moist and rich, this cake is a showstopper dessert that feels like a treat without the gluten. Its almond base adds a subtle nuttiness that pairs beautifully with the chocolate. A perfect end to your Sunday feast.

Coconut Mango Rice Pudding

This tropical-inspired dessert combines creamy coconut milk, fragrant jasmine rice, and sweet mangoes for a delightful gluten-free treat. It’s easy to make yet feels luxurious and comforting.

Ingredients:

• 1 cup (200g) jasmine rice
• 2 cups (480ml) water
• 1 1/2 cups (360ml) coconut milk
• 1/4 cup (50g) granulated sugar
• 1/2 tsp vanilla extract
• 1 ripe mango, diced
• Pinch of salt

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, reduce the heat to low, and cover. Cook for 15 minutes or until the water is absorbed.
3. Stir in the coconut milk, sugar, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and the rice is creamy, about 10 minutes.
4. Remove from heat and let cool slightly.
5. Serve warm or chilled, topped with diced mango and a drizzle of additional coconut milk if desired.

This creamy coconut mango rice pudding offers a refreshing yet satisfying dessert experience. The tropical flavors make it feel like a mini vacation, perfect for relaxing on a Sunday evening.

Gluten-Free Lemon Bars

Bright and tangy, these gluten-free lemon bars boast a buttery almond-flour crust and a zesty lemon filling. They’re the ultimate balance of sweet and tart, making them a crowd-pleasing dessert.

Ingredients:

For the crust:

• 1 1/2 cups (150g) almond flour
• 1/4 cup (56g) unsalted butter, melted
• 2 tbsp honey or maple syrup
• 1/4 tsp salt

For the filling:

• 3 large eggs
• 1/2 cup (120ml) fresh lemon juice
• 1 tbsp lemon zest
• 3/4 cup (150g) granulated sugar
• 2 tbsp cornstarch
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, combine almond flour, melted butter, honey, and salt until a crumbly dough forms. Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes and set aside.
3. In another bowl, whisk together eggs, lemon juice, zest, sugar, and cornstarch until smooth. Pour the filling over the pre-baked crust.
4. Bake for 20–25 minutes or until the filling is set.
5. Let the bars cool completely before refrigerating for at least 2 hours. Dust with powdered sugar before slicing and serving.

These gluten-free lemon bars deliver a refreshing burst of citrus that brightens your Sunday. The almond crust complements the tart lemon filling, creating a delightful harmony of flavors and textures.

Peanut Butter Chocolate Chip Cookies

These soft and chewy peanut butter chocolate chip cookies are naturally gluten-free and packed with rich, nutty flavor. Made with simple pantry ingredients, they’re a quick and satisfying Sunday treat.

Ingredients:

• 1 cup (240g) creamy peanut butter
• 3/4 cup (150g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (90g) chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, brown sugar, egg, vanilla extract, baking soda, and salt. Mix until smooth and well blended.
3. Fold in the chocolate chips.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with a fork to create a crisscross pattern.
5. Bake for 8–10 minutes, or until the edges are set. The cookies may look soft in the center but will firm up as they cool.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are an effortless way to enjoy a sweet gluten-free treat. The combination of peanut butter and chocolate is irresistibly classic, making them a family favorite.

Raspberry Almond Crumble Bars

These raspberry almond crumble bars feature a buttery almond flour crust, a layer of sweet raspberry preserves, and a crumbly topping. They’re easy to make, gluten-free, and perfect for Sunday brunch or dessert.

Ingredients:

• 2 cups (200g) almond flour
• 1/3 cup (75g) coconut oil or butter, melted
• 1/4 cup (50g) granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup (200g) raspberry preserves
• 1/4 cup (20g) sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a mixing bowl, combine almond flour, melted coconut oil, sugar, vanilla extract, and salt. Mix until a crumbly dough forms.
3. Press two-thirds of the dough into the bottom of the prepared dish, spreading it evenly.
4. Spread the raspberry preserves over the crust, leaving a small border around the edges.
5. Crumble the remaining dough over the preserves and sprinkle with sliced almonds.
6. Bake for 25–30 minutes or until the topping is golden brown.
7. Let the bars cool completely in the pan before slicing and serving.

The sweet and tangy raspberry layer contrasts beautifully with the nutty almond crust and crumble topping. These bars are a delightful gluten-free addition to your Sunday table.

Vanilla Bean Panna Cotta with Berry Sauce

Silky and smooth, this gluten-free panna cotta is a luxurious dessert perfect for Sunday dinners. The creamy vanilla base pairs perfectly with a vibrant berry sauce for a simple yet elegant treat.

Ingredients:

For the panna cotta:

• 2 cups (480ml) heavy cream
• 1/3 cup (67g) granulated sugar
• 1 tsp vanilla bean paste or 1 vanilla bean, scraped
• 1 packet (2 1/4 tsp) unflavored gelatin
• 2 tbsp (30ml) cold water

For the berry sauce:

• 1 cup (150g) mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp (25g) sugar
• 1 tbsp (15ml) lemon juice

Instructions:

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. In a saucepan, heat the cream, sugar, and vanilla over medium heat, stirring until the sugar dissolves and the mixture is warm (do not boil).
3. Remove from heat and stir in the bloomed gelatin until completely dissolved.
4. Divide the mixture among ramekins or dessert glasses and refrigerate for at least 4 hours or until set.
5. Meanwhile, prepare the berry sauce by combining the berries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens, about 5–7 minutes. Let cool.
6. Serve the panna cotta topped with the berry sauce.

Elegant and creamy, this panna cotta is a dessert that feels sophisticated yet approachable. The fresh berry sauce adds a tangy contrast to the vanilla base, making it a crowd-pleaser for all occasions.

Gluten-Free Pumpkin Spice Cheesecake Bites

These bite-sized pumpkin spice cheesecake treats are a creamy, spiced delight that makes Sunday desserts extra special. With a gluten-free almond crust and a luscious pumpkin filling, they’re perfect for sharing.

Ingredients:

For the crust:

• 1 1/2 cups (150g) almond flour
• 2 tbsp (28g) unsalted butter, melted
• 2 tbsp (30g) coconut sugar or brown sugar
• 1/4 tsp cinnamon

For the filling:

• 8 oz (226g) cream cheese, softened
• 1/2 cup (120g) pumpkin puree
• 1/3 cup (67g) granulated sugar
• 1 tsp pumpkin spice
• 1 large egg
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a bowl, mix almond flour, melted butter, coconut sugar, and cinnamon until crumbly. Press a small amount into the bottom of each muffin cup to form the crust. Bake for 8 minutes and set aside.
3. In another bowl, beat the cream cheese, pumpkin puree, sugar, pumpkin spice, egg, and vanilla until smooth.
4. Spoon the filling onto the pre-baked crusts, filling each cup about three-quarters full.
5. Bake for 15–18 minutes or until set. Allow to cool completely, then refrigerate for at least 2 hours before serving.

These creamy, spiced bites are perfect for fall-inspired Sundays. The combination of pumpkin and cheesecake creates a luxurious flavor that’s both comforting and indulgent.

Gluten-Free Brownie Sundae Cups

These brownie sundae cups are the ultimate gluten-free dessert, combining fudgy brownies, vanilla ice cream, and a drizzle of chocolate sauce. Perfect for a Sunday treat that feels fancy but is easy to make!

Ingredients:

For the brownies:

• 1/2 cup (120g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (75g) cocoa powder
• 1/4 cup (60g) cornstarch
• 1/4 tsp salt
• 1/2 cup (90g) chocolate chips

For the sundae:

• Vanilla ice cream
• Chocolate sauce
• Whipped cream (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. Melt the butter in a saucepan or microwave. Mix in the granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
3. Add cocoa powder, cornstarch, and salt, stirring until combined. Fold in chocolate chips.
4. Divide the batter evenly among the muffin cups, filling each about halfway. Bake for 12–15 minutes or until the edges are set.
5. Let the brownie cups cool completely before removing from the tin.
6. To serve, add a scoop of vanilla ice cream to each brownie cup, drizzle with chocolate sauce, and top with whipped cream if desired.

These brownie sundae cups are rich, fudgy, and customizable. They bring the joy of a classic ice cream sundae in a gluten-free format that’s perfect for Sunday dessert.

Gluten-Free Apple Crisp

Warm, spiced apples topped with a crunchy gluten-free oat crumble make this apple crisp the ultimate Sunday comfort dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:

For the filling:

• 5 medium apples (Granny Smith or Honeycrisp), peeled and sliced
• 2 tbsp (25g) granulated sugar
• 2 tbsp (25g) brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp (8g) cornstarch
• 1 tbsp (15ml) lemon juice

For the topping:

• 1 cup (100g) gluten-free rolled oats
• 1/2 cup (50g) almond flour
• 1/3 cup (67g) brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, toss the apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Spread the apples evenly in the prepared baking dish.
3. In another bowl, combine oats, almond flour, brown sugar, melted butter, and cinnamon. Stir until crumbly and evenly mixed.
4. Sprinkle the topping over the apples. Bake for 35–40 minutes or until the apples are tender and the topping is golden brown.
5. Let cool slightly before serving.

This gluten-free apple crisp is a comforting, crowd-pleasing dessert with warm spices and a buttery crumble topping. It’s the perfect way to end a relaxing Sunday meal.

Gluten-Free Lemon Blueberry Bars

These lemon blueberry bars are a refreshing and tangy gluten-free dessert that’s perfect for brightening up a Sunday afternoon. With a crumbly almond flour crust, sweet blueberry filling, and a zesty lemon topping, they’re an irresistible treat.

Ingredients:

For the crust:

• 1 1/2 cups (150g) almond flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (56g) unsalted butter, melted
• 1/2 tsp vanilla extract

For the filling:

• 2 cups (300g) fresh or frozen blueberries
• 1/3 cup (67g) granulated sugar
• 1 tbsp (15ml) lemon juice
• 1 tbsp (8g) cornstarch
• 1/2 tsp lemon zest

For the lemon glaze (optional):

• 1/2 cup (60g) powdered sugar
• 1 tbsp (15ml) lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a mixing bowl, combine the almond flour, sugar, melted butter, and vanilla extract to form the crust. Press the mixture into the bottom of the baking dish.
3. Bake the crust for 10 minutes, then remove from the oven and set aside.
4. In a saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and lemon zest. Cook over medium heat until the mixture starts to thicken and bubble, about 5–7 minutes.
5. Pour the blueberry filling over the pre-baked crust and spread evenly.
6. Bake for an additional 20–25 minutes, or until the filling is set and the top is slightly golden.
7. Let the bars cool completely, then drizzle with lemon glaze (if using) and slice into squares.

These lemon blueberry bars are light and satisfying with the perfect balance of sweetness and tang. They make a lovely gluten-free option for a Sunday dessert that will brighten up any gathering.

Gluten-Free Chocolate Mousse

Indulge in this rich and velvety gluten-free chocolate mousse, perfect for satisfying your sweet tooth on a relaxing Sunday. This dessert is deceptively simple but tastes luxurious.

Ingredients:

• 6 oz (170g) dark chocolate, chopped
• 3 large eggs, separated
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• 1/2 cup (120ml) heavy cream
• Whipped cream and chocolate shavings for garnish

Instructions:

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts. Stir until smooth and let cool slightly.
2. In a mixing bowl, beat the egg yolks with the sugar until light and creamy. Add the melted chocolate and vanilla extract, mixing until smooth.
3. In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the chocolate mixture in batches to maintain their volume.
4. In a third bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined.
5. Spoon the mousse into serving glasses and refrigerate for at least 2 hours or until set.
6. Serve with whipped cream and chocolate shavings for a decadent touch.

This chocolate mousse is a rich and elegant dessert that’s perfect for a Sunday evening. With a light texture and intense chocolate flavor, it’s a crowd-pleaser for chocolate lovers.

Gluten-Free Coconut Macaroons

These classic coconut macaroons are a simple, gluten-free treat that’s perfect for a Sunday dessert. They’re crisp on the outside, chewy on the inside, and lightly sweetened for a satisfying bite.

Ingredients:

• 3 cups (240g) sweetened shredded coconut
• 1/2 cup (100g) granulated sugar
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup (90g) dark or semi-sweet chocolate chips (optional, for dipping)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt. Mix until all the ingredients are evenly combined and the mixture holds together.
3. Use a spoon or cookie scoop to form small mounds of the coconut mixture and place them onto the prepared baking sheet.
4. Bake for 15–20 minutes, or until the edges are golden brown.
5. Let the macaroons cool completely on the baking sheet.
6. (Optional) Melt the chocolate chips in the microwave or over a double boiler and dip the bottom of each macaroon into the melted chocolate. Place back on the parchment paper to set.

These coconut macaroons are a light, chewy, and delicious gluten-free option that’s perfect for a Sunday afternoon. Their crisp texture and subtle sweetness make them a delightful treat to enjoy with a warm cup of tea or coffee.

Gluten-Free Raspberry Almond Tart

This raspberry almond tart is a delightful combination of sweet and nutty flavors. With a buttery almond flour crust and a layer of sweet raspberry filling, it’s perfect for a Sunday dessert that feels both sophisticated and comforting.

Ingredients:

For the crust:

• 1 1/2 cups (150g) almond flour
• 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/2 tsp vanilla extract
• Pinch of salt

For the filling:

• 1/2 cup (120g) raspberry jam or preserves
• 1/2 cup (50g) almond meal
• 1 large egg, beaten
• 1/4 cup (50g) granulated sugar
• 1/2 tsp almond extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
2. In a mixing bowl, combine the almond flour, sugar, and salt. Add the chilled butter and vanilla extract and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of the tart pan.
3. Pre-bake the crust for 10 minutes, then remove from the oven and let cool slightly.
4. In a bowl, mix the almond meal, beaten egg, sugar, and almond extract until smooth. Spread the raspberry jam evenly over the pre-baked crust, then pour the almond filling on top and spread it evenly.
5. Bake for an additional 20–25 minutes or until the filling is set and lightly golden.
6. Allow the tart to cool completely before serving.

This raspberry almond tart is a showstopper dessert that’s sure to impress. The combination of sweet raspberry, nutty almond, and a delicate crust makes it a must-try for a Sunday treat.

Gluten-Free Pineapple Upside-Down Cake

This classic pineapple upside-down cake gets a gluten-free twist while retaining its moist, caramelized goodness. Perfect for a Sunday brunch or dessert, it’s both beautiful and delicious.

Ingredients:

For the topping:

• 1/4 cup (56g) unsalted butter, melted
• 1/2 cup (100g) brown sugar
• 1 can (15 oz) pineapple rings, drained
• Maraschino cherries (optional)

For the cake:

• 1 cup (120g) gluten-free all-purpose flour blend
• 1/2 cup (100g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) unsalted butter, softened
• 2 large eggs
• 1/2 cup (120ml) milk (or dairy-free alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and pour the melted butter into the bottom. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings in a circular pattern and place a cherry in the center of each ring (if using).
2. In a mixing bowl, combine the gluten-free flour, granulated sugar, baking powder, and salt. Add the softened butter, eggs, milk, and vanilla extract. Mix until smooth.
3. Pour the batter over the pineapple layer and spread it evenly.
4. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool for 10 minutes, then run a knife around the edge of the pan and invert it onto a serving plate.

This gluten-free pineapple upside-down cake is a nostalgic treat with a rich, caramelized topping and a moist, fluffy texture. It’s the perfect dessert for a Sunday gathering or afternoon indulgence.

Gluten-Free Peanut Butter Cookies

These classic peanut butter cookies are a gluten-free favorite that’s both simple and irresistible. With a crunchy exterior and a soft, chewy center, they make the perfect Sunday snack or dessert.

Ingredients:

• 1 cup (250g) creamy peanut butter
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt. Mix until smooth and combined.
3. Use a spoon or cookie scoop to drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press each ball with a fork in a crisscross pattern.
4. Bake for 10–12 minutes or until the edges are golden. The centers may look slightly soft but will firm up as they cool.
5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter cookies are a delightful mix of sweet and nutty flavors with a satisfying crunch. They’re perfect for a cozy Sunday treat or as a snack to enjoy with your favorite hot beverage.

Note: More recipes​ are coming soon!