50+ Delicious Easter Gluten-Free Vegan Recipes for Your Table

Easter is a time for celebration, family gatherings, and of course, delicious food!

However, for those following a gluten-free and vegan lifestyle, finding recipes that cater to both dietary restrictions can often feel like a challenge.

Whether you’re hosting an Easter brunch, preparing a festive dinner, or simply treating yourself to some seasonal delights, this list of 50+ Easter gluten-free vegan recipes will provide you with an array of options.

From vibrant appetizers to indulgent desserts, these recipes are not only free from gluten and animal products but are also packed with flavor, creativity, and fresh, seasonal ingredients.

With these recipes in your arsenal, you’ll be able to create a stunning Easter spread that will leave everyone, regardless of dietary preference, satisfied and impressed.

50+ Delicious Easter Gluten-Free Vegan Recipes for Your Table

Easter is a wonderful occasion to showcase the power and variety of plant-based, gluten-free cooking, and with these 50+ recipes, you’ll have everything you need to create a memorable holiday meal.

Whether you’re preparing a light spring salad, a hearty savory dish, or a sweet dessert, these recipes are designed to celebrate the season with vibrant flavors and nutritious ingredients.

As you gather around the table with your loved ones, you can enjoy the peace of mind knowing that every dish caters to your dietary needs without compromising on taste.

This Easter, let your meals be a reflection of your commitment to health, sustainability, and delicious, thoughtful cooking—because eating well never goes out of style.

Vegan Gluten-Free Carrot Cake

A delightful twist on the classic Easter carrot cake, this vegan and gluten-free version combines sweet, moist carrots with spices, creating a light and fluffy cake. Topped with a creamy cashew frosting, it’s the perfect dessert for any spring celebration. Not only is it free from gluten, but it’s also entirely plant-based, making it suitable for anyone following a vegan or gluten-free diet.

Ingredients:

• 1 ½ cups gluten-free flour blend
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup coconut sugar
• ¼ cup maple syrup
• ¼ cup unsweetened applesauce
• ½ cup almond milk
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

For the Frosting:

• 1 cup cashews, soaked for 4 hours or overnight
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2-3 tbsp water (as needed for consistency)

Method:

1. Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the grated carrots, coconut sugar, maple syrup, applesauce, almond milk, vanilla, and flax egg.
4. Add the wet ingredients to the dry ingredients and mix until combined. Be careful not to overmix.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the frosting by blending the soaked cashews, maple syrup, vanilla extract, and water until smooth and creamy.
7. Once the cake has cooled completely, frost the cake with the cashew frosting and decorate with extra grated carrots or nuts if desired.

This vegan gluten-free carrot cake is a crowd-pleaser, combining all the flavors you love in a traditional carrot cake with a healthier, allergen-friendly spin. The cashew frosting brings a rich and creamy finish, while the spices and carrots give the cake its satisfying depth of flavor. It’s a perfect addition to your Easter dessert spread and a treat your guests will love.

Vegan Gluten-Free Easter Quiche

A savory and satisfying dish, this vegan gluten-free quiche is a wonderful Easter brunch option. Packed with a variety of vegetables and a flavorful tofu filling, this quiche mimics the creamy texture of traditional quiche without any dairy or gluten. The golden crust adds the perfect crunch to every bite.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup spinach, chopped
• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tbsp tahini
• 1 tsp turmeric
• ½ tsp black salt (optional)
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tbsp fresh parsley, chopped

Method:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the onion, bell pepper, and zucchini, and sauté for 5-7 minutes, until the vegetables are soft.
3. Add the spinach and cook for an additional 2 minutes, just until wilted. Remove from heat and set aside to cool slightly.
4. In a blender or food processor, combine the crumbled tofu, nutritional yeast, tahini, turmeric, black salt, garlic powder, and onion powder. Blend until smooth and creamy.
5. Stir in the sautéed vegetables and fresh parsley.
6. Pour the tofu mixture into the prepared gluten-free pie crust, spreading it evenly.
7. Bake for 35-40 minutes, or until the quiche is firm and lightly golden on top.
8. Let the quiche cool for 10 minutes before slicing and serving.

This vegan gluten-free Easter quiche is a savory and satisfying dish that can easily become the star of your Easter brunch. The tofu filling offers a creamy, egg-like consistency, while the vegetables add a fresh, vibrant taste. With its crunchy gluten-free crust, this dish is sure to be a hit with both vegans and non-vegans alike. Serve it with a fresh salad or some roasted potatoes for a complete meal.

Vegan Gluten-Free Hot Cross Buns

Hot Cross Buns are a beloved Easter tradition, and this vegan and gluten-free version ensures everyone can enjoy them, even if they have dietary restrictions. These soft, slightly sweet buns are spiced with cinnamon and nutmeg and finished off with a signature cross on top. Perfect for Easter brunch or an afternoon snack.

Ingredients:

• 2 ½ cups gluten-free flour blend
• 1 tbsp coconut sugar
• 2 tsp active dry yeast
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup unsweetened almond milk
• ¼ cup coconut oil, melted
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• ½ cup currants or raisins
• 1 tsp vanilla extract
• 1 tbsp maple syrup (for glaze)

Method:

1. In a small bowl, combine the flaxseed and water to make a flax egg. Set aside to thicken.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, yeast, salt, cinnamon, and nutmeg.
3. In a separate bowl, warm the almond milk and coconut oil together in the microwave or on the stove until lukewarm. Add the flax egg and vanilla extract to the milk mixture and stir to combine.
4. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Stir in the currants or raisins.
5. Turn the dough onto a floured surface and knead it gently for 2-3 minutes. Shape it into 8 even-sized buns and place them on a lined baking tray.
6. Cover the buns with a clean towel and let them rise for 30-40 minutes, or until doubled in size.
7. Preheat the oven to 375°F (190°C) and bake the buns for 20-25 minutes, until golden brown.
8. To make the cross, mix ¼ cup of gluten-free flour with enough water to form a thick paste. Pipe a cross over each bun before baking, or drizzle the paste on top after baking.
9. For the glaze, warm the maple syrup and brush it over the buns as soon as they come out of the oven.

These vegan gluten-free hot cross buns are the perfect blend of sweetness and spice, making them an Easter classic everyone can enjoy. The soft texture of the buns is complemented by the warming cinnamon and nutmeg flavors. The currants or raisins add a burst of sweetness, while the maple syrup glaze gives them a lovely shine. These buns are ideal for serving alongside a cup of tea or coffee during your Easter celebrations.

Vegan Gluten-Free Lemon Poppy Seed Cake

This zesty and refreshing lemon poppy seed cake is a perfect treat for Easter, offering a delightful balance of tart lemon and a satisfying crunch from the poppy seeds. The gluten-free and vegan ingredients make it suitable for a variety of dietary needs while still delivering on flavor and texture. Topped with a simple glaze, it’s both light and indulgent.

Ingredients:

• 2 cups gluten-free flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 tbsp poppy seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ½ cup coconut oil, melted
• 1 cup coconut sugar
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

For the Glaze:

• ½ cup powdered sugar
• 2 tbsp lemon juice

Method:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, mix the almond milk with apple cider vinegar and let it sit for 5 minutes to curdle. Add the melted coconut oil, coconut sugar, lemon zest, lemon juice, and vanilla extract. Stir to combine.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center.
6. While the cake is cooling, prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
7. Once the cake has cooled completely, drizzle the lemon glaze over the top.

This vegan gluten-free lemon poppy seed cake offers a burst of citrus flavor that makes it a bright and refreshing choice for your Easter spread. The poppy seeds add a lovely texture, while the coconut oil keeps the cake moist and tender. Topped with a tangy lemon glaze, it’s a sweet yet light dessert that will be a hit with everyone at the table. Serve it alongside fresh fruit for an extra touch of spring.

Vegan Gluten-Free Chocolate Easter Nest Cakes

These adorable vegan gluten-free chocolate Easter nest cakes are the perfect combination of creamy, chocolatey indulgence and fun Easter vibes. With a crispy rice base and a rich chocolate topping, they’re shaped into little nests, complete with mini vegan eggs for the perfect Easter touch. They’re simple to make and are an excellent treat for kids and adults alike.

Ingredients:

• 2 cups gluten-free rice cereal (such as puffed rice)
• 1 cup dairy-free chocolate chips
• ¼ cup coconut oil
• ¼ cup maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• Vegan chocolate eggs or dried fruit (for decoration)

Method:

1. Line a muffin tin with paper cupcake liners.
2. In a medium saucepan, melt the dairy-free chocolate chips and coconut oil together over low heat. Stir in the maple syrup, vanilla extract, and sea salt.
3. Once the chocolate mixture is smooth, remove from heat and gently fold in the rice cereal until fully coated.
4. Spoon the chocolate mixture into the muffin tin, pressing it down gently to form little nests. Leave a small well in the center to place your vegan eggs or dried fruit later.
5. Refrigerate the nests for 30 minutes to an hour, until they firm up.
6. Once the nests are set, gently remove them from the muffin tin and place a few vegan chocolate eggs or dried fruit in the center of each nest.

These vegan gluten-free chocolate Easter nests are a sweet and fun way to celebrate the holiday. The crispy rice cereal adds a delightful crunch, while the smooth chocolate coating gives the nests a rich, indulgent flavor. With their cute nest shape and decorative eggs, they’re perfect for sharing at an Easter party or giving as gifts. These treats are easy to make and are sure to please anyone who loves chocolate!

Vegan Gluten-Free Strawberry Shortcake

A classic dessert made Easter-ready with a vegan and gluten-free twist, this strawberry shortcake is perfect for a spring celebration. The light, fluffy biscuits are layered with fresh, sweet strawberries and topped with a dairy-free whipped cream, creating a satisfying dessert that’s both light and indulgent.

Ingredients:

• 2 cups gluten-free flour blend
• 2 tbsp coconut sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1/3 cup coconut oil, chilled
• ¾ cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1 tbsp maple syrup
• 1 cup coconut cream (chilled)
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt.
3. Cut in the chilled coconut oil with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract and stir to form a dough. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick round and cut out biscuit shapes using a biscuit cutter or a round glass.
6. Place the biscuits on the prepared baking sheet and bake for 15-20 minutes, until golden brown.
7. While the biscuits are baking, prepare the whipped cream by whipping the chilled coconut cream with powdered sugar and vanilla extract until light and fluffy.
8. In a small bowl, toss the sliced strawberries with maple syrup and set aside.
9. Once the biscuits have cooled slightly, slice them in half and layer with the sweetened strawberries and whipped coconut cream.

This vegan gluten-free strawberry shortcake is a light, refreshing dessert that’s perfect for Easter gatherings. The fluffy, slightly sweet biscuits are the ideal base for the fresh strawberries and creamy coconut whipped topping. It’s a classic dessert reimagined for those with dietary restrictions, offering all the sweetness and joy of the traditional version with a healthier spin.

Vegan Gluten-Free Coconut Macaroons

These vegan and gluten-free coconut macaroons are a chewy, sweet, and slightly crispy treat that is perfect for Easter. The coconut is the star of the show, offering a satisfying texture while the vanilla and maple syrup bring out a rich, comforting sweetness. With their golden, crispy edges and soft center, these macaroons are simple to make and absolutely delicious.

Ingredients:

• 3 cups unsweetened shredded coconut
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp coconut oil (melted)

For Dipping:

• 1/2 cup dairy-free chocolate chips (optional)
• 1 tsp coconut oil (for melting the chocolate)

Method:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, coconut flour, maple syrup, almond milk, vanilla extract, salt, and melted coconut oil. Stir until well combined. The mixture should be slightly sticky and hold together when pressed.
3. Using your hands, form the coconut mixture into small mounds or compact balls and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges.
5. While the macaroons are cooling, melt the chocolate by placing the chocolate chips and coconut oil in a heatproof bowl over simmering water (double boiler method), stirring until smooth.
6. Once the macaroons have cooled, dip the bottoms in the melted chocolate (if using) and place them back on the parchment paper to set.

These vegan gluten-free coconut macaroons are perfect for anyone craving a sweet and chewy treat that fits their dietary needs. The crispy edges and soft, coconut-packed center provide the perfect contrast in texture. With the added bonus of chocolate dipping, these macaroons are an elegant and festive treat for your Easter celebrations or any time you want a coconut-filled indulgence.

Vegan Gluten-Free Asparagus Tart

This savory vegan gluten-free asparagus tart is a great way to showcase fresh spring vegetables, making it an ideal addition to any Easter meal. With a flaky, gluten-free crust, a creamy tofu filling, and a topping of fresh, crisp asparagus, this tart is both light and satisfying. It’s a delicious dish that can be served as a main course or as a savory side.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 cup firm tofu, drained and crumbled
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Fresh parsley for garnish (optional)

Method:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. In a food processor or blender, combine the crumbled tofu, sautéed onions, nutritional yeast, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Roll out the gluten-free pie crust and press it into a tart pan. Fill the crust with the tofu mixture and spread it evenly.
5. Arrange the asparagus pieces in a decorative pattern over the tofu filling.
6. Bake the tart for 30-35 minutes, until the crust is golden and the filling is set.
7. Let the tart cool slightly before slicing and serving. Garnish with fresh parsley if desired.

This vegan gluten-free asparagus tart is a bright, savory dish that celebrates the flavors of spring. The tofu filling provides a creamy texture without any dairy, while the asparagus adds a fresh, slightly crunchy element that pairs perfectly with the rich tart base. This dish is a fantastic addition to your Easter brunch or dinner, offering a savory contrast to the sweeter dishes on your table.

Vegan Gluten-Free Chocolate Chip Cookies

These vegan and gluten-free chocolate chip cookies are soft, chewy, and studded with gooey chocolate chips—perfect for an Easter treat that everyone can enjoy. With the right balance of sweetness and chocolate, these cookies will satisfy any dessert craving. Whether you’re looking for a special Easter treat or just want to bake something simple and comforting, these cookies are sure to hit the spot.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1/3 cup coconut oil, melted
• ¼ cup coconut sugar
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 1 cup dairy-free chocolate chips
• ¼ cup chopped walnuts or pecans (optional)

Method:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, vanilla extract, and flax egg.
4. Add the wet ingredients to the dry ingredients and stir until combined. The dough should be slightly sticky but firm enough to roll into balls.
5. Fold in the chocolate chips and walnuts (if using).
6. Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, until the edges are golden brown and the cookies are set.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These vegan gluten-free chocolate chip cookies are the perfect balance of crispy edges and chewy centers. The coconut oil gives them a rich flavor, while the coconut sugar and maple syrup provide natural sweetness. Whether you’re enjoying them as a snack or serving them at an Easter gathering, these cookies are guaranteed to be a hit with everyone!

Vegan Gluten-Free Carrot Cake Muffins

These vegan gluten-free carrot cake muffins are a wonderful, wholesome treat for Easter. Filled with grated carrots, warm spices, and a moist crumb, they’re the perfect balance of sweetness and heartiness. The added walnuts give them a lovely crunch, and the vegan cream cheese frosting adds an indulgent touch without being overwhelming. These muffins are perfect for a light breakfast or a snack during the Easter festivities.

Ingredients:

• 1 ½ cups gluten-free flour blend
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup coconut sugar
• ¼ cup maple syrup
• ¼ cup unsweetened applesauce
• ¼ cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/3 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 1 cup cashews (soaked in water for at least 2 hours)
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• ½ tsp vanilla extract
• 2 tbsp coconut milk (or any plant-based milk)

Method:

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, and salt.
3. Add the grated carrots, coconut sugar, maple syrup, applesauce, almond milk, and vanilla extract to the dry ingredients and stir until well combined. Fold in the chopped walnuts, if using.
4. Divide the batter evenly among the muffin tin cups, filling each about 2/3 full.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. While the muffins are baking, prepare the frosting by blending the soaked cashews, lemon juice, maple syrup, vanilla extract, and coconut milk in a high-speed blender until smooth and creamy.
7. Once the muffins have cooled, top them with the cream cheese frosting.

These vegan gluten-free carrot cake muffins are a healthier twist on traditional carrot cake, making them a perfect choice for an Easter brunch or snack. The grated carrots add moisture and sweetness, while the spices give them a cozy, comforting flavor. The cream cheese frosting adds just the right touch of tanginess, balancing out the richness of the muffins for a delightful, indulgent treat.

Vegan Gluten-Free Roasted Veggie Quiche

This vegan gluten-free roasted veggie quiche is a savory and satisfying dish that can be enjoyed for breakfast, lunch, or dinner during Easter. The gluten-free crust is crispy, while the filling is packed with roasted vegetables, tofu, and savory seasonings. The tofu-based filling is creamy and firm, providing a wonderful contrast to the crispy crust and tender vegetables. This dish is both hearty and light, making it perfect for an Easter brunch spread.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 medium zucchini, chopped
• 1 bell pepper, chopped
• 1 small onion, chopped
• 1 cup spinach leaves
• 1 block firm tofu, drained and crumbled
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp turmeric
• Salt and pepper to taste
• 2 tbsp plant-based milk (almond or oat milk)

Method:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the chopped zucchini, bell pepper, and onion, and sauté for 5-7 minutes until the vegetables are tender. Add the spinach and cook for another 1-2 minutes until wilted. Set the vegetables aside.
3. In a large bowl, combine the crumbled tofu, nutritional yeast, garlic powder, turmeric, salt, and pepper. Add the sautéed vegetables and stir to combine. Gradually add the plant-based milk to achieve a creamy consistency.
4. Pour the tofu mixture into the gluten-free pie crust and spread it out evenly.
5. Bake the quiche for 35-40 minutes, or until the filling is firm and the top is lightly golden.
6. Let the quiche cool for 10-15 minutes before slicing and serving.

This vegan gluten-free roasted veggie quiche is the perfect way to enjoy a savory, satisfying dish at your Easter table. The tofu-based filling is creamy and rich, while the roasted vegetables provide depth of flavor and texture. The crispy gluten-free crust adds the perfect finishing touch, making this quiche a well-rounded dish that’s sure to impress your guests.

Vegan Gluten-Free Mini Lemon Meringue Pies

These adorable vegan gluten-free mini lemon meringue pies are a perfect Easter dessert. The tangy, creamy lemon filling is paired with a light, fluffy vegan meringue, all encased in a crisp gluten-free pie crust. These mini pies are just the right size for individual servings and offer a refreshing burst of citrus that’s perfect for the spring season.

Ingredients:

• 1 ½ cups gluten-free pie crust mix (or homemade)
• ½ cup coconut sugar
• 2 tbsp cornstarch
• 1 cup water
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• ¼ tsp turmeric (for color)
• 1 tbsp coconut oil (melted)
• 1 tbsp agar agar powder (for thickening)

For the Meringue:

• 1 can of chickpea brine (aquafaba)
• ½ tsp cream of tartar
• ¼ cup coconut sugar

Method:

1. Preheat the oven to 350°F (175°C) and prepare the mini pie crusts according to the package instructions (or your homemade recipe).
2. In a saucepan, whisk together the coconut sugar, cornstarch, water, lemon juice, lemon zest, turmeric, and melted coconut oil. Bring the mixture to a boil over medium heat, whisking constantly. Once thickened, remove from heat and stir in the agar agar powder. Let the lemon filling cool slightly.
3. Spoon the lemon filling into each mini pie crust, smoothing the top evenly. Set aside to cool completely.
4. For the meringue, use a hand mixer to beat the chickpea brine with cream of tartar until stiff peaks form. Gradually add in the coconut sugar, continuing to beat until glossy and firm.
5. Spoon or pipe the meringue on top of each mini pie, creating little peaks.
6. Bake the pies for 15-20 minutes, or until the meringue is golden and crisp.
7. Let the pies cool completely before serving.

These vegan gluten-free mini lemon meringue pies are a light, refreshing, and whimsical dessert that’s perfect for Easter. The combination of tangy lemon filling and sweet, fluffy meringue provides the perfect balance of flavors, while the gluten-free crust holds everything together with a satisfying crunch. These mini pies are a delightful addition to your holiday celebration, offering a beautiful and delicious treat for your guests.

Vegan Gluten-Free Strawberry Shortcake

This vegan gluten-free strawberry shortcake is a classic dessert with a modern twist. Light, fluffy biscuit-like cakes topped with sweet, juicy strawberries and a dollop of coconut whipped cream make for an indulgent yet refreshing treat. It’s the perfect dessert for Easter gatherings, bursting with fresh spring flavors and a delightful balance of textures.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ¼ cup coconut sugar
• ½ cup coconut oil (cold and solid)
• ½ cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 2 tbsp maple syrup (for macerating strawberries)
• 1 cup coconut cream (chilled)
• 1 tsp powdered sugar (optional)

Method:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and coconut sugar.
3. Cut the cold coconut oil into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it resembles coarse crumbs.
4. Pour in the almond milk and vanilla extract, stirring until a dough forms. Be careful not to overwork the dough.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes or until the biscuits are golden and cooked through.
6. While the biscuits bake, toss the sliced strawberries with maple syrup and let them sit for 10-15 minutes to macerate.
7. For the whipped cream, chill a can of coconut cream overnight. Scoop out the solidified cream and whip it with a hand mixer until fluffy. Add powdered sugar for sweetness, if desired.
8. Once the biscuits have cooled slightly, split them in half, layer with macerated strawberries, and top with a dollop of coconut whipped cream.

This vegan gluten-free strawberry shortcake is a delicious and light dessert, perfect for Easter or any springtime celebration. The fluffy biscuits are a wonderful contrast to the sweet, juicy strawberries, and the coconut whipped cream adds the perfect creamy touch. It’s a beautiful and satisfying dessert that everyone can enjoy.

Vegan Gluten-Free Avocado Chocolate Mousse

This vegan gluten-free avocado chocolate mousse is a rich, velvety dessert that’s both decadent and healthy. The creamy avocado base provides a luscious texture, while the dark chocolate and a hint of vanilla offer a deep, satisfying flavor. This mousse is not only gluten-free and vegan but also packed with healthy fats, making it a guilt-free treat for Easter or any occasion.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• A pinch of salt
• 2 tbsp dairy-free chocolate chips (optional)

Method:

1. In a food processor or blender, combine the avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
2. Taste the mousse and adjust the sweetness, adding more maple syrup if desired.
3. Once the mousse has reached a creamy consistency, spoon it into serving glasses or bowls.
4. For added indulgence, sprinkle dairy-free chocolate chips on top or drizzle with melted chocolate.
5. Chill the mousse in the refrigerator for at least 1 hour to firm up and intensify the flavors.

This vegan gluten-free avocado chocolate mousse is an indulgent yet healthy dessert that will satisfy any chocolate lover’s cravings. The creamy avocado base is a surprising yet perfect substitute for heavy cream, giving the mousse a rich, luxurious texture. The dark chocolate flavor is deep and satisfying, making it an excellent choice for anyone looking for a refined and delicious dessert.

Vegan Gluten-Free Sweet Potato & Spinach Frittata

This vegan gluten-free sweet potato and spinach frittata is a savory, filling dish that is perfect for Easter brunch. With a base made from chickpea flour, this frittata is dairy-free and egg-free, yet still holds together wonderfully. The sweet potatoes provide a touch of natural sweetness, while the spinach adds a fresh, savory note. This frittata is packed with flavor and makes a beautiful centerpiece for any Easter meal.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 tbsp olive oil, divided
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup chickpea flour
• 1 ½ cups water
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

Method:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced sweet potato and sauté for 8-10 minutes, until tender and lightly browned. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and garlic for 5 minutes until softened.
4. Add the spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Remove from the heat and set aside.
5. In a medium mixing bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, garlic powder, smoked paprika, salt, and pepper until smooth.
6. Add the cooked sweet potato and spinach mixture to the chickpea flour batter, stirring to combine.
7. Pour the mixture into a greased or parchment-lined baking dish and smooth the top.
8. Bake for 25-30 minutes, until the frittata is firm and golden on top.
9. Let the frittata cool for 10 minutes before slicing and serving.

This vegan gluten-free sweet potato and spinach frittata is a hearty, flavorful dish that’s perfect for a savory Easter brunch. The chickpea flour base gives it a rich, egg-like texture, while the sweet potatoes add natural sweetness and depth. This dish is not only satisfying but also nutrient-packed, making it a wonderful addition to your Easter spread.

Note: More recipes​ are coming soon!