25+ Hearty Easter Gluten-Free Dairy-Free Dessert Recipes to Warm

Easter is a time of joy, renewal, and of course, indulgence in delicious treats.

For those following a gluten-free and dairy-free lifestyle, finding dessert options that fit both dietary needs and the festive spirit can be a bit of a challenge.

But fear not—there’s a wealth of creative, mouth-watering recipes that will satisfy your sweet tooth without compromising your health goals.

In this blog post, we’ve rounded up 25+ Easter gluten-free, dairy-free dessert recipes that are perfect for your holiday table.

Whether you’re looking for light and citrusy treats, decadent chocolate desserts, or fun kid-friendly options, we’ve got something to please everyone this Easter.

25+ Hearty Easter Gluten-Free Dairy-Free Dessert Recipes to Warm

Easter is the perfect time to gather with loved ones and enjoy sweet treats, and with these 25+ Easter gluten-free, dairy-free dessert recipes, you can indulge in delicious options that cater to all dietary needs.

From fresh fruit-inspired cakes to creamy, dairy-free pies, these recipes offer a range of textures and flavors to suit every palate.

With a little creativity and a few simple ingredients, you can create festive, guilt-free desserts that everyone will enjoy.

This Easter, embrace the joy of baking and make lasting memories with these delightful, allergy-friendly treats.

Gluten-Free Dairy-Free Carrot Cake Bars

Carrot cake bars are a quintessential Easter treat that combines the earthy sweetness of carrots with warm spices. This gluten-free and dairy-free version ensures that everyone at the table can enjoy a classic dessert without compromising on taste or texture. Moist, spiced, and topped with a creamy dairy-free frosting, these bars are sure to be a crowd-pleaser. Whether for brunch or dessert, they bring a comforting yet festive touch to your Easter spread.

Ingredients

For the cake:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 cup coconut sugar
• 1/2 cup applesauce
• 1/2 cup coconut oil (melted)
• 3 large eggs (or flaxseed eggs for vegan)
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots

For the frosting:

• 1 cup dairy-free cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large mixing bowl, combine the coconut sugar, applesauce, melted coconut oil, eggs (or flax eggs), and vanilla extract. Mix well.
4. Gradually fold the dry ingredients into the wet ingredients. Stir until just combined.
5. Fold in the grated carrots. Pour the batter into the prepared pan and spread evenly.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
7. For the frosting, beat together the dairy-free cream cheese, powdered sugar, and vanilla extract until smooth.
8. Spread the frosting over the cooled cake and cut into bars.

These carrot cake bars embody the spirit of Easter with their vibrant flavor and comforting texture. The creamy frosting complements the spiced cake beautifully, making them a centerpiece dessert for your holiday table. Perfect for sharing, these bars will be a hit with guests of all dietary preferences.

Gluten-Free Dairy-Free Lemon Coconut Macaroons

Bright, tangy, and sweet, these lemon coconut macaroons are a refreshing addition to your Easter dessert table. Their chewy texture and citrusy flavor are balanced by the sweetness of coconut, creating a treat that feels indulgent yet light. Simple to make and naturally gluten-free and dairy-free, these macaroons are ideal for spring celebrations and easy to prepare in advance.

Ingredients

• 3 cups unsweetened shredded coconut
• 3/4 cup coconut milk
• 1/2 cup coconut sugar
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, coconut milk, coconut sugar, lemon zest, lemon juice, vanilla extract, and salt. Stir until well combined.
3. Use a cookie scoop or your hands to form 1-inch balls of the mixture. Place them onto the prepared baking sheet.
4. Bake for 18-20 minutes or until the edges are golden brown. Allow to cool completely on the baking sheet.
5. Optional: Drizzle melted dairy-free white chocolate over the macaroons for an extra festive touch.

Lemon coconut macaroons are a delightful fusion of tart and sweet, making them a standout choice for Easter. Their unique flavor profile and chewy texture ensure they’ll be the first dessert to disappear from the table. Plus, they’re as beautiful as they are delicious, perfect for brightening up your celebration.

Gluten-Free Dairy-Free Chocolate Easter Egg Nest Cookies

These adorable chocolate Easter egg nest cookies are a fun and festive treat for the whole family. Made with rich cocoa, crunchy gluten-free oats, and topped with dairy-free candy eggs, they capture the essence of spring and Easter celebrations. Not only are they gluten-free and dairy-free, but they also require no baking, making them an easy dessert that looks impressive and tastes even better.

Ingredients

• 1/2 cup coconut oil
• 1/2 cup almond butter
• 1/2 cup cocoa powder
• 3/4 cup coconut sugar
• 1/4 cup almond milk
• 3 cups gluten-free rolled oats
• 1 tsp vanilla extract
• 1/4 tsp salt
• Dairy-free candy eggs for topping

Instructions

1. In a medium saucepan, combine the coconut oil, almond butter, cocoa powder, coconut sugar, and almond milk. Cook over medium heat, stirring, until melted and smooth.
2. Remove from heat and stir in the vanilla extract and salt.
3. Gradually add the gluten-free rolled oats and mix until fully coated.
4. Scoop the mixture onto a parchment-lined baking sheet using a spoon, forming nest shapes. Use the back of the spoon to create a small indent in the center of each “nest.”
5. Chill the cookies in the refrigerator for at least 1 hour or until firm.
6. Once set, add dairy-free candy eggs to the center of each nest.

Chocolate Easter egg nest cookies are as much fun to make as they are to eat. Their whimsical design and decadent flavor make them a hit with kids and adults alike. This easy, no-bake recipe is a wonderful way to add some creative charm to your Easter celebration.

Gluten-Free Dairy-Free Strawberry Shortcake

This gluten-free and dairy-free strawberry shortcake is a springtime classic, reimagined for those with dietary restrictions. The fluffy, light shortcake is made with almond flour for a tender crumb, while the sweet, juicy strawberries and dairy-free whipped cream make the perfect topping. Ideal for Easter, this dessert is fresh, indulgent, and bursting with the flavors of the season, offering a crowd-pleasing alternative that everyone can enjoy.

Ingredients

For the shortcakes:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup coconut sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs (or flax eggs for vegan)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1/4 cup almond milk

For the filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp coconut sugar
• 1 can full-fat coconut milk (chilled)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop the dough onto the prepared baking sheet in 6-8 portions, shaping them into rounds.
6. Bake for 18-20 minutes, or until golden brown on top. Allow to cool.
7. For the filling, toss the sliced strawberries with coconut sugar and let them sit for 10-15 minutes to macerate.
8. Whip the chilled coconut milk until thick and fluffy.
9. To assemble, split the shortcakes in half, top with strawberries and coconut whipped cream, and serve immediately.

This strawberry shortcake is light, airy, and full of fresh flavor, perfect for celebrating the arrival of spring and Easter. The almond flour shortcakes provide a tender base for the sweet strawberries and rich coconut whipped cream, making it a dessert that feels both luxurious and simple. Your guests will love the combination of flavors, and it’s a dessert that everyone can enjoy, regardless of dietary needs.

Gluten-Free Dairy-Free Chia Pudding Easter Parfaits

Chia pudding parfaits are a refreshing, healthy dessert option for Easter. This gluten-free and dairy-free treat features layers of creamy coconut chia pudding, fresh fruit, and a touch of honey or maple syrup. The chia pudding offers a satisfying, nutrient-packed base, while the fruit adds natural sweetness and color. These parfaits are easy to make ahead, making them a perfect choice for stress-free Easter entertaining.

Ingredients

For the chia pudding:

• 1/2 cup chia seeds
• 2 cups coconut milk
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract

For the toppings:

• 1 cup fresh strawberries, sliced
• 1 cup fresh blueberries
• 1/2 cup kiwi, peeled and sliced
• Mint leaves for garnish (optional)

Instructions

1. In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, and vanilla extract.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
3. Once the chia pudding has set, stir well to break up any clumps.
4. In serving glasses or jars, layer the chia pudding with fresh strawberries, blueberries, and kiwi slices.
5. Repeat the layers until the glasses are filled, then garnish with mint leaves, if desired.
6. Serve immediately or keep refrigerated until ready to serve.

Chia pudding parfaits are a light, yet indulgent dessert option for Easter. The creamy, coconut-flavored pudding pairs perfectly with the burst of fresh fruits, making each bite a refreshing treat. These parfaits are not only gluten-free and dairy-free but also packed with healthy fats and antioxidants, making them a guilt-free yet festive dessert to enjoy on Easter Sunday.

Gluten-Free Dairy-Free Coconut Cream Pie

Coconut cream pie is a beloved dessert, and this gluten-free, dairy-free version ensures no one misses out on its rich, tropical flavor. A crisp gluten-free pie crust is filled with a velvety coconut cream filling made from coconut milk, coconut flakes, and a hint of vanilla. Topped with a fluffy dairy-free whipped cream and toasted coconut flakes, this pie is the perfect indulgence for your Easter dessert table.

Ingredients

For the crust:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup coconut sugar
• 1/4 cup coconut oil (melted)

For the coconut filling:

• 2 cans full-fat coconut milk
• 1/2 cup coconut sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 1/2 cups unsweetened shredded coconut

For the topping:

• 1 can full-fat coconut milk (chilled)
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 1/4 cup toasted coconut flakes

Instructions

1. Preheat your oven to 350°F (175°C).
2. To make the crust, mix the gluten-free graham cracker crumbs, coconut sugar, and melted coconut oil in a bowl until combined.
3. Press the mixture into the bottom of a pie pan and bake for 8-10 minutes, or until golden brown. Let cool.
4. For the filling, combine the coconut milk, coconut sugar, and cornstarch in a saucepan over medium heat. Whisk continuously until the mixture thickens, about 5-7 minutes.
5. Stir in the vanilla extract and shredded coconut, then remove from heat.
6. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
7. For the topping, scoop the chilled coconut milk into a mixing bowl and whip until thickened. Add vanilla extract and maple syrup, and continue whipping until fluffy.
8. Spread the coconut whipped cream over the pie, then sprinkle with toasted coconut flakes.
9. Serve chilled.

This coconut cream pie offers a tropical twist on a classic dessert, providing a rich, creamy filling and a crisp gluten-free crust. The toasted coconut topping adds an extra layer of flavor and texture, making it a perfect dessert for Easter. Whether you’re hosting a large gathering or enjoying a quiet meal at home, this pie is sure to impress with its decadent taste and beautiful presentation.

Gluten-Free Dairy-Free Lemon Coconut Bars

These gluten-free, dairy-free lemon coconut bars are the perfect balance of tart and sweet. The buttery coconut crust provides a soft, chewy base, while the zesty lemon filling adds a refreshing citrus punch. Topped with a dusting of shredded coconut, these bars are the ideal treat for an Easter brunch or dessert table. They’re simple to make, pack a burst of bright flavor, and are sure to be a crowd favorite.

Ingredients

For the crust:

• 1 1/2 cups gluten-free oats
• 1/4 cup shredded coconut
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1/4 tsp salt

For the lemon filling:

• 1/2 cup fresh lemon juice (about 3 lemons)
• Zest of 2 lemons
• 3/4 cup coconut sugar
• 3 large eggs (or flax eggs for vegan)
• 1/4 cup coconut flour
• 1/2 tsp turmeric (for color, optional)
• 1/4 cup shredded coconut (for topping)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the oats, shredded coconut, coconut flour, maple syrup, melted coconut oil, and salt. Stir until well combined.
3. Press the mixture evenly into the bottom of a greased 8×8-inch baking dish. Bake for 10-12 minutes or until the crust is golden brown.
4. While the crust is baking, whisk together the lemon juice, lemon zest, coconut sugar, eggs, coconut flour, and turmeric in a medium bowl.
5. Once the crust has finished baking, remove it from the oven and pour the lemon filling over the warm crust.
6. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden around the edges.
7. Let the bars cool completely before cutting them into squares.
8. Top with a sprinkle of shredded coconut before serving.

These lemon coconut bars are a delightful treat with the perfect balance of sweet and tangy flavors. The coconut crust is rich and chewy, providing a solid base for the creamy, citrusy lemon filling. With a sprinkle of shredded coconut on top, these bars are not only delicious but also visually appealing. They’re a wonderful addition to your Easter spread, offering a refreshing twist on classic lemon desserts.

Gluten-Free Dairy-Free Carrot Cake Energy Bites

These carrot cake energy bites are a healthy, gluten-free, and dairy-free treat, offering all the flavors of a traditional carrot cake in a portable, bite-sized form. Packed with nutritious ingredients like oats, shredded carrots, walnuts, and a touch of cinnamon, these energy bites are perfect for an Easter snack or a quick dessert. Naturally sweetened with dates, they provide an energy-boosting snack that satisfies your sweet tooth without the guilt.

Ingredients

• 1 cup rolled oats (certified gluten-free)
• 1/2 cup shredded carrots
• 1/4 cup shredded unsweetened coconut
• 1/4 cup chopped walnuts
• 10-12 pitted dates (soaked in warm water for 10 minutes)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp chia seeds or flaxseeds
• 2 tbsp coconut flour (optional, for binding)

Instructions

1. Place the dates in a food processor and pulse until they form a sticky, smooth paste.
2. Add the oats, shredded carrots, shredded coconut, walnuts, cinnamon, vanilla extract, salt, chia seeds, and coconut flour (if using) to the food processor. Pulse until everything is combined, and the mixture sticks together.
3. Roll the mixture into small bite-sized balls, about 1 inch in diameter.
4. Place the energy bites on a baking sheet lined with parchment paper.
5. Chill in the refrigerator for at least 30 minutes before serving.

These carrot cake energy bites are a fun, nutritious alternative to traditional desserts. They’re packed with wholesome ingredients like oats, carrots, and walnuts, offering a healthier take on the rich flavors of carrot cake. Perfect for Easter, they’re easy to make, portable, and full of natural sweetness. These little bites are an excellent way to satisfy your craving for something sweet while keeping your energy levels up.

Gluten-Free Dairy-Free Raspberry Almond Tart

This gluten-free, dairy-free raspberry almond tart is a showstopper dessert for Easter. The almond flour crust is delicate and buttery, while the creamy almond filling and fresh raspberries create a sophisticated and flavorful combination. The tangy-sweet raspberries are perfectly complemented by the nutty almond flavor, making this tart a perfect balance of textures and flavors. It’s a great choice for an elegant Easter dessert that looks impressive and tastes even better.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)
• 1/4 tsp vanilla extract

For the almond filling:

• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup coconut flour
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1/2 cup fresh raspberries (for topping)

Instructions

1. Preheat your oven to 350°F (175°C).
2. To make the crust, mix the almond flour, coconut flour, coconut sugar, and salt in a bowl. Add the melted coconut oil and vanilla extract, stirring until combined.
3. Press the mixture into the bottom of a tart pan, making sure to cover the base and sides evenly. Bake for 8-10 minutes, or until the crust is lightly golden.
4. For the almond filling, whisk together the almond butter, maple syrup, coconut flour, vanilla extract, almond extract, and salt until smooth.
5. Pour the almond mixture into the cooled crust and smooth it out with a spatula.
6. Top with fresh raspberries, pressing them gently into the filling.
7. Bake for an additional 15-20 minutes, or until the filling is set and golden brown around the edges.
8. Let the tart cool completely before serving.

This raspberry almond tart combines the delicate flavors of almond and fresh raspberries in a beautifully crafted dessert. The almond flour crust is tender and nutty, providing a perfect base for the smooth, creamy almond filling. The raspberries add a vibrant, tart contrast that brings the whole dessert together. This tart is not only gluten-free and dairy-free, but it’s also rich, satisfying, and ideal for making a statement at your Easter gathering.

Gluten-Free Dairy-Free Chocolate Coconut Macaroons

These chocolate coconut macaroons are a delightful combination of rich chocolate and sweet coconut. Naturally gluten-free and dairy-free, these macaroons are incredibly easy to make and provide a chewy texture with a hint of chocolate in every bite. Perfect for Easter, they’re a sweet and indulgent treat that everyone can enjoy, even those with dietary restrictions.

Ingredients

• 2 1/2 cups shredded unsweetened coconut
• 1/4 cup maple syrup or honey
• 2 large egg whites (or flax eggs for vegan)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dairy-free dark chocolate chips (optional, for drizzling)

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, maple syrup, egg whites, melted coconut oil, vanilla extract, and salt. Stir until well combined.
3. Using your hands or a spoon, form the mixture into small mounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 15-20 minutes, or until the macaroons are golden brown around the edges.
5. Remove from the oven and let them cool completely.
6. If desired, melt the dairy-free chocolate chips and drizzle over the cooled macaroons for an extra chocolatey touch.

These chocolate coconut macaroons are a decadent yet simple treat for Easter. The chewy coconut texture is perfectly complemented by the rich chocolate drizzle, making them a crowd-pleaser. Whether enjoyed on their own or as a fun addition to your dessert table, they’re a great way to indulge in a gluten-free, dairy-free dessert this season.

Gluten-Free Dairy-Free Strawberry Rhubarb Crisp

This gluten-free, dairy-free strawberry rhubarb crisp is a quintessential spring dessert, bursting with fresh fruit and topped with a crunchy, sweet oat topping. The combination of tart rhubarb and sweet strawberries creates a perfect balance of flavors, while the gluten-free oat topping gives it a delightful crunch. This crisp is an easy-to-make dessert that’s perfect for an Easter brunch or family gathering, and it’s sure to be a hit with everyone.

Ingredients

For the filling:

• 3 cups chopped fresh strawberries
• 3 cups chopped fresh rhubarb
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

For the topping:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)
• 1/4 cup chopped almonds (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a medium bowl, combine the strawberries, rhubarb, maple syrup, lemon juice, cornstarch, and vanilla extract. Stir well and pour the mixture into the prepared baking dish.
3. In another bowl, mix together the oats, almond flour, coconut sugar, cinnamon, salt, and melted coconut oil. Stir until the mixture becomes crumbly.
4. Sprinkle the oat topping evenly over the fruit filling.
5. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
6. Let the crisp cool slightly before serving.

This strawberry rhubarb crisp is the perfect way to celebrate the flavors of spring. The combination of fresh strawberries and rhubarb creates a deliciously tangy and sweet filling, while the oat-based topping adds a satisfying crunch. It’s a comforting, naturally gluten-free and dairy-free dessert that’s ideal for Easter and will be loved by all. Serve it warm with a scoop of dairy-free ice cream for an extra treat!

Gluten-Free Dairy-Free Mango Coconut Panna Cotta

This tropical mango coconut panna cotta is a creamy, decadent dessert that’s naturally gluten-free and dairy-free. The panna cotta is made with coconut milk, giving it a rich, velvety texture, while the mango puree adds a burst of fresh, fruity sweetness. This dessert is perfect for Easter or any special occasion, offering a light, refreshing end to your meal.

Ingredients

For the panna cotta:

• 2 cups full-fat coconut milk
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1 tbsp agar-agar powder (or 2 tbsp gelatin for non-vegan version)
• 1/4 tsp salt

For the mango puree:

• 1 ripe mango, peeled and chopped
• 1 tbsp lime juice
• 1 tsp maple syrup (optional)

Instructions

1. In a saucepan, combine the coconut milk, maple syrup, vanilla extract, and salt. Sprinkle the agar-agar powder over the liquid and stir to combine.
2. Heat the mixture over medium heat, stirring constantly until it begins to simmer. Once it simmers, continue stirring for another 2-3 minutes, ensuring the agar-agar dissolves completely and the mixture thickens slightly.
3. Remove from heat and pour the mixture into individual serving cups or ramekins. Let them cool to room temperature, then refrigerate for at least 2 hours, or until set.
4. While the panna cotta sets, prepare the mango puree by blending the mango, lime juice, and maple syrup in a blender until smooth.
5. Once the panna cotta has set, spoon the mango puree on top of each serving and return to the fridge for an additional 30 minutes to chill.
6. Serve cold and enjoy the creamy, fruity dessert.

This mango coconut panna cotta is a tropical and indulgent dessert that’s sure to impress your guests. The creamy coconut panna cotta is perfectly balanced with the sweet and tangy mango topping, creating a light yet satisfying treat. It’s a beautiful, dairy-free dessert that brings a refreshing tropical flair to your Easter celebration. Whether served in individual cups or as a larger dessert, it’s a memorable end to any meal.

Gluten-Free Dairy-Free Lemon Poppy Seed Cake

This gluten-free, dairy-free lemon poppy seed cake is light, moist, and bursting with fresh citrus flavor. The tangy lemon pairs beautifully with the subtle crunch of poppy seeds, making it the perfect dessert for an Easter gathering. Its delicate texture and zesty flavor make it an irresistible treat that can be enjoyed by everyone, regardless of dietary restrictions.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup or agave syrup
• 1/2 cup fresh lemon juice
• 1 tsp lemon zest
• 3/4 cup coconut milk (or other dairy-free milk)
• 1 tsp vanilla extract
• 2 large eggs (or flax eggs for vegan)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the coconut oil, maple syrup, lemon juice, lemon zest, coconut milk, vanilla extract, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed cake is a delicious and refreshing treat that captures the essence of spring with its vibrant citrus flavor. The moist cake, combined with the crunch of poppy seeds, creates a delightful texture and makes for a perfect Easter dessert. Whether enjoyed on its own or topped with dairy-free frosting or fresh fruit, it’s sure to brighten up your holiday table.

Gluten-Free Dairy-Free Carrot Cake Bites

These gluten-free, dairy-free carrot cake bites are a fun and easy way to enjoy a classic carrot cake in bite-sized form. Packed with grated carrots, warm spices, and topped with a creamy dairy-free frosting, these little cakes are perfect for Easter. Their mini size makes them ideal for sharing at parties or gatherings, and they’re sure to be a hit with both kids and adults.

Ingredients

For the cake:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup or coconut sugar
• 2 large eggs (or flax eggs for vegan)
• 1 1/2 cups finely grated carrots
• 1/2 cup raisins or chopped walnuts (optional)

For the frosting:

• 1/2 cup coconut cream (chilled)
• 1/4 cup powdered sugar
• 1 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 medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the melted coconut oil, maple syrup, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots and raisins or walnuts if using.
5. Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the carrot cake bites cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
7. While the cake bites cool, prepare the frosting by whipping the coconut cream with powdered sugar and vanilla extract until smooth and fluffy.
8. Once the cake bites have cooled, top each with a dollop of frosting.

These carrot cake bites are a playful and delicious twist on traditional carrot cake. The spiced flavor and moist texture of the mini cakes, paired with the light coconut cream frosting, make them the perfect Easter treat. They’re easy to make, fun to serve, and sure to please guests of all ages, especially those with gluten and dairy restrictions.

Gluten-Free Dairy-Free Coconut Lime Bars

These coconut lime bars are the perfect balance of tropical flavors and tart lime, with a rich coconut crust that’s both gluten-free and dairy-free. The creamy lime filling is zesty and refreshing, while the coconut crust adds a delightful crunch. These bars are easy to make, and their bright, citrusy flavor makes them a wonderful Easter dessert that will leave everyone craving more.

Ingredients

For the crust:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond flour
• 2 tbsp coconut oil (melted)
• 2 tbsp maple syrup
• 1/4 tsp salt

For the filling:

• 1 1/2 cups canned coconut milk
• 1/4 cup lime juice (freshly squeezed)
• 1 tbsp lime zest
• 1/4 cup maple syrup
• 1/4 tsp turmeric (for color, optional)
• 1 tbsp agar-agar powder or 2 tbsp gelatin (for setting)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the oats, shredded coconut, almond flour, melted coconut oil, maple syrup, and salt. Stir until everything is well mixed.
3. Press the mixture evenly into the bottom of the prepared pan to form a crust. Bake for 10-12 minutes, or until lightly golden brown.
4. While the crust cools, prepare the filling by combining the coconut milk, lime juice, lime zest, maple syrup, and turmeric (if using) in a saucepan. Sprinkle the agar-agar powder over the liquid and stir well.
5. Heat the mixture over medium heat, stirring frequently, until it comes to a simmer. Let it simmer for 3-4 minutes, then remove from heat and pour over the cooled crust.
6. Refrigerate for at least 3 hours, or until the filling has set and become firm.
7. Once set, cut into squares and serve chilled.

These coconut lime bars are a tropical treat that brings together the sweetness of coconut and the tanginess of lime, making them a refreshing dessert for Easter. The crisp coconut crust provides a great contrast to the smooth, creamy lime filling, creating a perfect balance of flavors and textures. Whether served at a family gathering or as a special treat after dinner, these bars are sure to impress.

Note: More recipes are coming soon!