25+ Mouthwatering Easter Gluten-Free Dairy-Free Recipes to Enjoy

Easter is a time for celebration, gathering with loved ones, and enjoying delicious food.

However, if you’re following a gluten-free and dairy-free diet, finding tasty and festive recipes can sometimes feel like a challenge.

Fortunately, Easter meals can be just as flavorful, vibrant, and indulgent without the gluten and dairy!

From savory dishes to sweet treats, there are countless options that everyone can enjoy, regardless of dietary restrictions.

In this blog, we’ve rounded up 25+ Easter gluten-free and dairy-free recipes that will ensure your Easter feast is both satisfying and special.

Whether you’re preparing appetizers, main courses, or desserts, there’s something here for every taste.

These recipes are easy to prepare and full of fresh, seasonal ingredients, perfect for celebrating this springtime holiday.

So, get ready to enjoy a delicious, stress-free Easter with these delightful recipes that everyone can enjoy!

25+ Mouthwatering Easter Gluten-Free Dairy-Free Recipes to Enjoy

Easter is a time for creating memories and sharing meals, and with these 25+ gluten-free, dairy-free recipes, you can make sure no one feels left out of the celebration.

These recipes are crafted with flavor, freshness, and fun in mind, allowing you to enjoy all the traditional Easter favorites while keeping things light and nourishing.

Whether you’re baking up sweet treats or preparing savory dishes, these Easter recipes are a great way to show your creativity and share delicious food with family and friends.

Enjoy your holiday, and remember—gluten-free and dairy-free doesn’t mean compromising on flavor or festivity!

Easter Gluten-Free Dairy-Free Carrot Cake Muffins

These gluten-free, dairy-free carrot cake muffins are a delightful addition to your Easter celebration. Packed with grated carrots, warm spices, and topped with a dairy-free cream cheese frosting, these muffins are moist, flavorful, and festive. They cater to those with dietary restrictions while keeping the Easter spirit alive. Perfect for brunches or dessert tables, these muffins are guaranteed to impress your guests.

Ingredients:

For the muffins:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• ¾ cup coconut sugar
• 2 large eggs (or flaxseed substitute)
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots

For the frosting:

• ½ cup dairy-free cream cheese
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, whisk coconut sugar, eggs, applesauce, coconut oil, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots.
5. Spoon the batter into the prepared muffin tin, filling each about ¾ full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
7. In a small bowl, mix the dairy-free cream cheese, maple syrup, and vanilla until smooth. Spread over the cooled muffins.

These carrot cake muffins are an Easter treat that everyone can enjoy. They balance sweetness with a touch of spice and are topped with a creamy dairy-free frosting for a perfect finish. Your family and friends won’t even miss the gluten or dairy!

Easter Gluten-Free Dairy-Free Lemon Poppy Seed Cake

Bright and zesty, this gluten-free and dairy-free lemon poppy seed cake is a refreshing dessert for Easter. Infused with fresh lemon flavor and the crunch of poppy seeds, this moist cake pairs beautifully with a tangy lemon glaze. It’s an elegant centerpiece for your Easter feast that also caters to dietary needs.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 tbsp poppy seeds
• ¾ cup coconut sugar
• ½ cup almond milk (or other plant-based milk)
• ½ cup melted coconut oil
• 3 large eggs (or egg replacer)
• Juice and zest of 2 lemons
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, beat coconut sugar, almond milk, coconut oil, eggs, lemon juice, lemon zest, and vanilla until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared cake pan.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. Whisk powdered sugar and lemon juice together to create a smooth glaze. Drizzle over the cooled cake.

This lemon poppy seed cake is a burst of springtime flavor, perfect for Easter celebrations. Its light and refreshing taste, combined with a simple yet elegant glaze, make it a standout dessert that satisfies both gluten-free and dairy-free diets.

Easter Gluten-Free Dairy-Free Hot Cross Buns

Hot cross buns are a classic Easter tradition, and this gluten-free, dairy-free version ensures no one misses out! These soft, spiced buns are dotted with raisins and topped with a dairy-free icing cross. Enjoy them warm with a smear of vegan butter or jam for a comforting Easter breakfast or snack.

Ingredients:

For the buns:

• 3 cups gluten-free bread flour
• 2 tsp xanthan gum (if not in the flour blend)
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp salt
• 2 tbsp coconut sugar
• 2 ¼ tsp instant yeast
• 1 cup almond milk, warmed
• ¼ cup melted coconut oil
• 1 egg (or flaxseed substitute)
• ½ cup raisins

For the icing:

• ½ cup powdered sugar
• 1-2 tbsp almond milk

Instructions:

1. In a large bowl, whisk together flour, xanthan gum, cinnamon, nutmeg, salt, and coconut sugar.
2. In a small bowl, mix the warm almond milk, yeast, and coconut oil. Let sit for 5 minutes until foamy.
3. Combine the wet ingredients with the dry ingredients and add the egg. Mix until a sticky dough forms. Fold in the raisins.
4. Cover the bowl and let the dough rise for 1 hour in a warm place.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces, roll into balls, and place on the baking sheet. Let rise for another 30 minutes.
7. Bake for 20-25 minutes or until golden brown. Let cool.
8. Mix powdered sugar and almond milk to form a thick icing. Pipe crosses onto the buns.

These gluten-free, dairy-free hot cross buns are a must-have for Easter traditions. Soft, sweet, and full of warm spices, they bring nostalgic comfort with every bite. Perfect for sharing, these buns make your Easter morning truly special.

Easter Gluten-Free Dairy-Free Chocolate Coconut Nest Cookies

These chocolate coconut nest cookies are a fun and festive treat for Easter, combining rich, dairy-free chocolate with shredded coconut to create a sweet, chewy cookie that’s both indulgent and naturally gluten-free. Shaped into little nests and filled with dairy-free candy eggs, these cookies are the perfect way to celebrate the holiday in a playful, allergy-friendly way.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• 1 ½ cups shredded unsweetened coconut
• ½ cup almond flour
• ¼ cup coconut sugar
• ¼ cup cocoa powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 1/3 cup coconut oil, melted
• 2 tbsp maple syrup
• 1/4 cup dairy-free chocolate chips
• 1/4 cup dairy-free candy eggs (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, shredded coconut, almond flour, coconut sugar, cocoa powder, and salt.
3. Stir in the vanilla extract, melted coconut oil, and maple syrup until a sticky dough forms.
4. Scoop tablespoon-sized portions of dough and roll into balls, then gently flatten them into little nests on the baking sheet.
5. Use your thumb or the back of a spoon to create a well in the center of each cookie.
6. Bake for 10-12 minutes until the edges are slightly golden. Let cool completely.
7. Once cooled, fill the center of each nest with dairy-free chocolate chips and candy eggs (if using).

These chocolate coconut nest cookies are a delightful addition to your Easter celebrations. Their chewy texture, rich chocolate flavor, and playful candy egg topping make them a fun and allergy-friendly treat that kids and adults alike will enjoy. Perfect for an Easter egg hunt or as a special dessert, they bring joy to your table while keeping your diet in check.

Easter Gluten-Free Dairy-Free Strawberry Almond Shortcake

Celebrate Easter with a twist on the classic strawberry shortcake! This gluten-free, dairy-free strawberry almond shortcake uses almond flour for a soft, nutty base, topped with fresh strawberries and dairy-free whipped cream. The sweetness of the strawberries paired with the light, fluffy shortcake makes this a refreshing and light dessert for your Easter feast.

Ingredients:

For the shortcake:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp coconut sugar
• 2 large eggs (or egg replacer)
• ¼ cup coconut milk
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

For the topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp coconut sugar (optional, for macerating)
• 1 can full-fat coconut milk (chilled)
• 1 tbsp powdered sugar (optional)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, baking powder, salt, and coconut sugar.
3. In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and melted coconut oil.
4. Combine the wet and dry ingredients, stirring until a thick dough forms.
5. Spoon the dough into 6 even portions on the baking sheet and gently press each into a round shape.
6. Bake for 15-18 minutes until the edges are golden and a toothpick comes out clean. Let cool completely.
7. While the shortcakes cool, slice the strawberries and toss them with coconut sugar if you prefer them sweeter.
8. For the whipped topping, refrigerate the coconut milk overnight. Scoop out the solidified coconut cream and whip with powdered sugar and vanilla until fluffy.
9. To assemble, slice the shortcakes in half, layer with strawberries and coconut whipped cream, and top with the other half of the shortcake.

This strawberry almond shortcake is a gluten-free, dairy-free twist on a beloved Easter dessert. With its soft almond flour base and luscious coconut whipped cream, it’s a dessert that feels indulgent while being light enough for springtime. Perfect for an Easter brunch or dinner, it’s a show-stopping dessert that’s sure to satisfy everyone’s sweet tooth!

Easter Gluten-Free Dairy-Free Hot Cross Bun Muffins

These gluten-free, dairy-free hot cross bun muffins combine the flavors of traditional Easter hot cross buns with the ease of a muffin. Filled with dried fruit, warm spices, and topped with a simple cross icing, these muffins are soft, aromatic, and perfect for Easter breakfast or brunch. You’ll love the fusion of the comforting flavors and the simplicity of baking muffins instead of bread!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• ½ tsp salt
• ¼ cup coconut sugar
• 1/2 cup dried currants or raisins
• 1 egg (or flax egg)
• ¾ cup almond milk (or any dairy-free milk)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

For the icing:

• ½ cup powdered sugar
• 1 tsp almond milk (or any dairy-free milk)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, allspice, salt, and coconut sugar.
3. Stir in the dried fruit.
4. In a separate bowl, whisk the egg, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes.
7. For the icing, mix the powdered sugar and almond milk until smooth and drizzle over the cooled muffins to form a cross.

These hot cross bun muffins are a quick and easy alternative to the traditional hot cross buns, but with all the comforting flavors of cinnamon, nutmeg, and dried fruit. They’re perfect for an Easter brunch and sure to become a new family favorite. Soft, flavorful, and topped with a simple glaze, these muffins make Easter morning extra special!

Easter Gluten-Free Dairy-Free Lemon Poppy Seed Cake

This gluten-free, dairy-free lemon poppy seed cake is a refreshing and zesty dessert perfect for Easter. The tangy lemon flavor paired with crunchy poppy seeds creates a light and fragrant cake that’s both satisfying and allergy-friendly. This cake is ideal for spring gatherings, offering a burst of citrus flavor that’s sure to brighten up your Easter table.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp poppy seeds
• 1 cup coconut sugar
• 3 large eggs (or flax eggs)
• 1 cup almond milk (or any dairy-free milk)
• ½ cup coconut oil, melted
• 1 tbsp lemon zest
• ¼ cup lemon juice
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk together the coconut sugar, eggs, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar and lemon juice until smooth and pour over the cooled cake.

This lemon poppy seed cake offers a bright, citrusy flavor that’s both refreshing and satisfying. The addition of poppy seeds gives it a wonderful crunch and texture, while the sweet-tart glaze on top brings everything together. Perfect for an Easter dessert, this cake is light yet flavorful, and will surely become a go-to recipe for spring celebrations.

Easter Gluten-Free Dairy-Free Carrot Cake Muffins

These gluten-free, dairy-free carrot cake muffins are a healthier alternative to traditional carrot cake, making them perfect for Easter brunch or as an afternoon treat. With grated carrots, warm spices, and a light, fluffy texture, they’re a satisfying and wholesome option that everyone will love. Whether you’re hosting a gathering or enjoying a quiet moment, these muffins are a delicious way to celebrate the season.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 cup shredded carrots
• 1/3 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1/2 cup almond milk (or any dairy-free milk)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or raisins (optional)

For the frosting (optional):

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

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Stir in the grated carrots and optional walnuts or raisins.
4. In a separate bowl, whisk the coconut sugar, eggs, almond milk, melted coconut oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until combined.
6. Scoop the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center. Let the muffins cool completely.
8. If desired, mix the dairy-free cream cheese, powdered sugar, and vanilla extract to make the frosting. Frost the cooled muffins before serving.

These carrot cake muffins are a delightful Easter treat that brings all the flavors of traditional carrot cake in a convenient, portable form. Light and moist with the perfect balance of spices and sweetness, they’re great for breakfast or a snack. The optional cream cheese frosting adds a creamy touch, but they’re equally delicious on their own. A perfect addition to your Easter spread!

Easter Gluten-Free Dairy-Free Coconut Macaroons

These coconut macaroons are a simple, sweet treat that’s naturally gluten-free and dairy-free, making them an excellent choice for Easter. With a chewy texture and crisp edges, they’re packed with coconut flavor and perfect for an Easter dessert or snack. Easy to make with minimal ingredients, they’re both a crowd-pleaser and a great option for those with dietary restrictions.

Ingredients:

• 3 ½ cups shredded unsweetened coconut
• ¼ cup coconut sugar
• 2 large egg whites (or aquafaba for vegan option)
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tbsp coconut flour (optional, for binding)
• ½ cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, coconut sugar, egg whites, vanilla extract, and salt. If the mixture seems too loose, add the coconut flour to help bind it.
3. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping them into small mounds.
4. Bake for 15-18 minutes, or until the edges are golden brown.
5. Let the macaroons cool completely on the baking sheet before transferring them to a plate.
6. If desired, melt the dairy-free chocolate chips and drizzle over the cooled macaroons for an extra touch of sweetness.

These coconut macaroons are the epitome of simple yet delicious Easter treats. Their chewy texture and rich coconut flavor make them irresistible, and the optional chocolate drizzle adds a festive touch. Easy to make and naturally gluten-free and dairy-free, they’re perfect for sharing at an Easter gathering or enjoying as a sweet snack. You’ll love how these little treats quickly become a holiday favorite!

Easter Gluten-Free Dairy-Free Strawberry Shortcake

This gluten-free, dairy-free strawberry shortcake is a fresh and light dessert that captures the essence of spring, making it perfect for Easter. The fluffy, dairy-free shortcake biscuits are topped with sweetened strawberries and a dairy-free whipped cream, creating a well-balanced treat that’s both indulgent and light. It’s a beautiful way to celebrate Easter with a sweet, fruity dessert that everyone can enjoy, regardless of dietary restrictions.

Ingredients:

For the shortcakes:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 2 tbsp coconut sugar
• ¼ tsp salt
• ½ cup coconut oil, solidified
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

For the strawberry topping:

• 3 cups fresh strawberries, hulled and sliced
• 2 tbsp coconut sugar
• 1 tsp lemon juice

For the dairy-free whipped cream:

• 1 can full-fat coconut milk, chilled overnight
• 2 tbsp powdered sugar
• 1 tsp 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, mix the gluten-free flour, baking powder, coconut sugar, and salt.
3. Cut the solidified coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring until the dough comes together.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or round glass to cut out the shortcakes.
6. Place the shortcakes onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
7. While the shortcakes are baking, combine the sliced strawberries with coconut sugar and lemon juice, and let them sit to release their juices.
8. For the whipped cream, scoop out the solidified coconut cream from the chilled coconut milk and whip it with powdered sugar and vanilla extract until smooth and fluffy.
9. Once the shortcakes are done, let them cool slightly, then split them in half.
10. Layer the shortcakes with strawberries and whipped cream, then top with the other half of the shortcake.

This strawberry shortcake is a classic Easter dessert, made gluten-free and dairy-free without compromising on flavor. The fresh strawberries bring sweetness and juiciness, while the coconut whipped cream adds richness and lightness. The shortcakes themselves are soft and tender, providing the perfect base for this seasonal treat. Whether served at a spring gathering or as a special treat, this dessert will quickly become a favorite for everyone to enjoy!

Easter Gluten-Free Dairy-Free Chocolate Avocado Mousse

This decadent chocolate avocado mousse is a healthier, creamy alternative to traditional mousse, made without dairy or gluten. Rich, velvety, and naturally sweetened, it’s the perfect indulgence for Easter celebrations. Avocado provides a smooth texture while adding healthy fats, and the cocoa powder and dark chocolate give it an irresistible chocolate flavor. Whether served in individual cups or as part of a larger dessert spread, this mousse is sure to wow your guests with its indulgence and nutritional benefits.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup dairy-free dark chocolate chips, melted
• 1/4 cup almond milk (or any dairy-free milk)
• Pinch of salt

For garnish (optional):

• Fresh berries
• Shaved dark chocolate
• Mint leaves

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, melted dark chocolate, almond milk, and a pinch of salt.
2. Blend until smooth and creamy. If the mousse is too thick, add a little more almond milk until you reach your desired consistency.
3. Taste and adjust sweetness with more maple syrup if needed.
4. Transfer the mousse into serving bowls or cups and refrigerate for at least 2 hours, or until chilled and set.
5. Before serving, garnish with fresh berries, shaved dark chocolate, and mint leaves for an added festive touch.

This chocolate avocado mousse is a guilt-free dessert that’s perfect for Easter or any occasion. Its creamy, rich texture and deep chocolate flavor make it a luxurious treat, while the avocado provides a nutritious base. This mousse is both satisfying and wholesome, offering a unique way to enjoy a beloved dessert without dairy or gluten. A crowd-pleaser that will be enjoyed by everyone, it’s a great addition to your Easter dessert table!

Easter Gluten-Free Dairy-Free Almond Joy Cupcakes

These gluten-free, dairy-free Almond Joy cupcakes are a fun and indulgent Easter treat inspired by the classic candy bar. These cupcakes are rich and moist, featuring a soft chocolate base, topped with a coconut filling, and garnished with an almond for the perfect bite-sized treat. This combination of chocolate, coconut, and almond offers a festive and allergy-friendly dessert that’s sure to delight both kids and adults during your Easter celebrations.

Ingredients:

For the chocolate cupcakes:

• 1 ½ cups gluten-free all-purpose flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened cocoa powder
• 2 large eggs (or flax eggs)
• ½ cup almond milk (or any dairy-free milk)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract

For the coconut filling:

• 1 cup shredded unsweetened coconut
• 2 tbsp maple syrup
• 1 tbsp coconut oil, melted
• ½ tsp vanilla extract
• 1 tbsp almond milk

For the topping:

• 12 whole almonds
• ¼ cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
7. To make the coconut filling, combine the shredded coconut, maple syrup, melted coconut oil, vanilla extract, and almond milk in a small bowl. Mix well.
8. Once the cupcakes have cooled, scoop out a small portion from the center of each cupcake and fill it with the coconut mixture.
9. For the topping, press a whole almond into the center of each cupcake. If desired, melt the dairy-free chocolate chips and drizzle over the top.
10. Refrigerate the cupcakes for about 30 minutes to set the filling and chocolate, then serve.

These Almond Joy cupcakes are a fun, decadent dessert for Easter that combines all the flavors of the beloved candy bar in a gluten-free, dairy-free format. With a rich chocolate base, sweet coconut filling, and crunchy almond topping, they offer a delightful bite-sized treat for all your guests. These cupcakes will be a hit at your Easter table, bringing a nostalgic touch with a modern twist. Enjoy these irresistible delights as a special addition to your spring celebration!

Easter Gluten-Free Dairy-Free Lemon Poppy Seed Cake

This gluten-free, dairy-free lemon poppy seed cake is a perfect springtime dessert for Easter, offering a zesty citrus flavor balanced with the subtle crunch of poppy seeds. The light and fluffy texture comes from the use of almond milk and coconut oil, while the lemon adds a refreshing tang. The cake is topped with a sweet and tart lemon glaze, making it a wonderful centerpiece for your Easter celebrations. It’s both visually appealing and packed with bright, fresh flavors.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour
• 1 cup coconut sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tbsp poppy seeds
• 1/2 cup coconut oil, melted
• 1 cup almond milk (or any dairy-free milk)
• 2 large eggs (or flax eggs)
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

For the lemon glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, coconut sugar, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk together the melted coconut oil, almond milk, eggs, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
8. Once the cake has cooled, drizzle the lemon glaze over the top and let it set.

This lemon poppy seed cake is a light and refreshing dessert for Easter, filled with citrusy goodness and complemented by the subtle crunch of poppy seeds. It’s the perfect balance of sweet and tart, making it a great treat for guests of all ages. The lemon glaze adds an extra touch of brightness, making it an impressive dessert that still feels fresh and vibrant. It’s a wonderful way to celebrate the season with a gluten-free, dairy-free treat everyone will love!

Easter Gluten-Free Dairy-Free Carrot Cake Cupcakes

Carrot cake is a timeless Easter dessert, and these gluten-free, dairy-free carrot cake cupcakes offer all the delicious flavors of the classic cake in a convenient, individual serving. The cupcakes are moist and tender, made with grated carrots, warm spices like cinnamon and nutmeg, and topped with a sweet dairy-free cream cheese frosting. These carrot cake cupcakes are a perfect combination of healthful ingredients and indulgent flavor, making them an ideal treat for your Easter dessert table.

Ingredients:

For the cupcakes:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• 1/4 tsp nutmeg
• ¼ tsp salt
• 2 large eggs (or flax eggs)
• 1 cup coconut sugar
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts or raisins (optional)

For the dairy-free cream cheese frosting:

• 1 cup dairy-free cream cheese
• 1/4 cup coconut butter, softened
• 2 cups powdered sugar
• 1 tsp 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 soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, coconut sugar, melted coconut oil, and vanilla extract.
4. Gradually stir the dry ingredients into the wet mixture until just combined.
5. Fold in the grated carrots and, if desired, the walnuts or raisins.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
8. For the frosting, beat together the dairy-free cream cheese, coconut butter, powdered sugar, and vanilla extract until smooth and creamy.
9. Frost the cooled cupcakes with the cream cheese frosting and garnish with extra walnuts or shredded coconut if desired.

These carrot cake cupcakes are the perfect treat for Easter, offering all the warm flavors of a classic carrot cake in a gluten-free, dairy-free form. The cupcakes are moist and flavorful, and the dairy-free cream cheese frosting adds a creamy, tangy finish. The optional addition of walnuts or raisins adds texture and a bit of sweetness, making these cupcakes a hit at any gathering. These individual servings make it easy to serve guests and are sure to impress anyone with dietary restrictions.

Easter Gluten-Free Dairy-Free Raspberry Almond Bars

These gluten-free, dairy-free raspberry almond bars combine the tartness of fresh raspberries with the nuttiness of almonds, creating a delightful dessert bar that’s perfect for Easter. The almond base is soft and buttery, yet dairy-free, and the raspberry layer adds a sweet-tart contrast. These bars are easy to make and can be prepped ahead of time, making them a great option for busy Easter celebrations. Serve them chilled for a refreshing and indulgent treat.

Ingredients:

For the almond base:

• 1 ½ cups almond flour
• ½ cup coconut flour
• ¼ tsp salt
• ½ cup coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla extract

For the raspberry filling:

• 2 cups fresh raspberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp chia seeds

For garnish (optional):

• Sliced almonds
• Powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, salt, melted coconut oil, maple syrup, and vanilla extract. Mix until the dough comes together.
3. Press the dough evenly into the prepared pan to form the base layer. Bake for 12-15 minutes, or until golden brown around the edges.
4. In a small saucepan, combine the raspberries, maple syrup, and lemon juice. Cook over medium heat for 5-7 minutes, mashing the raspberries as they cook, until the mixture thickens.
5. Stir in the chia seeds and let the raspberry filling cool slightly.
6. Once the almond base has cooled, spread the raspberry filling evenly over the top.
7. Bake the bars for an additional 10-12 minutes, until the filling is set.
8. Let the bars cool completely before cutting into squares.
9. Garnish with sliced almonds and a dusting of powdered sugar if desired.

These raspberry almond bars are a unique and refreshing dessert that’s perfect for Easter. The almond flour base provides a tender, slightly nutty flavor, while the raspberry filling offers a tangy sweetness that pairs beautifully with the almonds. These bars are simple to make, easy to serve, and sure to be a hit with anyone looking for a gluten-free and dairy-free dessert. Perfect for a spring gathering, they combine the best flavors of the season in every bite!

Note: More recipes are coming soon!