30+ Delightful Friday Vegan Gluten-Free Dessert Recipes to End Your Week Right

Fridays are for indulgence, and what better way to start the weekend than with a dessert that’s both delicious and guilt-free?

Whether you follow a vegan or gluten-free lifestyle, or simply want to enjoy a treat that’s kind to your body, this list of 30+ Friday vegan gluten-free desserts has something for everyone.

From rich chocolate lava cakes to refreshing fruit sorbets, these desserts are not only free from dairy and gluten but also packed with flavor.

With easy-to-follow recipes and a variety of textures and tastes, you’ll have no trouble finding the perfect sweet treat to enjoy on a cozy Friday night or to serve at your next gathering.

30+ Delightful Friday Vegan Gluten-Free Dessert Recipes to End Your Week Right

Indulging in a dessert on a Friday night doesn’t have to mean compromising on your dietary preferences.

With these 30+ vegan and gluten-free dessert recipes, you can enjoy all the sweetness you crave without the gluten or animal products.

Whether you’re a fan of rich chocolate treats, light fruity sorbets, or nutty, wholesome bites, these recipes prove that you can have it all.

Celebrate the end of your week with a dessert that’s not only delicious but also nourishing.

Enjoy every bite, knowing you’re treating yourself to a dessert that fits both your lifestyle and your sweet tooth!

Chocolate Avocado Mousse

This chocolate avocado mousse is a creamy and decadent dessert made without dairy or gluten. It uses ripe avocados for a velvety texture and natural sweetness from maple syrup, making it a healthy indulgence. Perfect for any Friday night treat, it’s easy to whip up and sure to impress.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup maple syrup (adjust to taste)
• 1/4 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• A pinch of sea salt

Instructions:

1. Combine all ingredients in a blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness by adding more maple syrup, if necessary.
4. Transfer to serving dishes and refrigerate for at least 30 minutes to chill.
5. Garnish with fresh berries, coconut flakes, or chopped nuts before serving.

This chocolate avocado mousse is an excellent way to enjoy a luscious dessert while staying vegan and gluten-free. Its rich chocolate flavor pairs wonderfully with the natural creaminess of avocado, creating a guilt-free dessert that feels luxurious.

Lemon Coconut Energy Bites

These no-bake lemon coconut energy bites are a zesty and refreshing dessert. Made with wholesome ingredients like almond flour and shredded coconut, they’re naturally vegan, gluten-free, and full of citrusy goodness. A quick and delightful sweet treat for a Friday pick-me-up.

Ingredients:

• 1 cup almond flour
• 1 cup unsweetened shredded coconut
• 1/4 cup maple syrup
• Zest of 1 large lemon
• Juice of 1/2 lemon
• 1 tsp pure vanilla extract
• A pinch of sea salt

Instructions:

1. In a mixing bowl, combine almond flour, shredded coconut, lemon zest, and salt.
2. Stir in the maple syrup, lemon juice, and vanilla extract. Mix until a dough forms.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Optional: Roll the bites in additional shredded coconut for coating.
5. Chill in the refrigerator for 20-30 minutes before serving.

These lemon coconut energy bites are a refreshing twist on traditional desserts. The vibrant lemon zest and creamy almond flour create a delightful texture and taste, making them perfect for sharing or savoring solo.

Peanut Butter Chocolate Chip Cookies

These vegan, gluten-free peanut butter chocolate chip cookies are chewy, nutty, and packed with gooey chocolate chips. They’re easy to make in one bowl, and the result is a comforting, homemade dessert that’s ideal for Friday indulgence.

Ingredients:

• 1 cup natural peanut butter
• 1/2 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp pure vanilla extract
• 1 cup almond flour
• 1/2 tsp baking soda
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, coconut sugar, almond milk, and vanilla extract until smooth.
3. Add almond flour and baking soda, stirring to combine. Fold in the chocolate chips.
4. Scoop the dough into small balls and place them on the prepared baking sheet. Flatten slightly with a fork.
5. Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on the tray before transferring to a wire rack.

These peanut butter chocolate chip cookies are a satisfying combination of nutty and sweet flavors. The almond flour gives them a tender texture, while the chocolate chips add a decadent touch, making them a delightful way to end your week.

Berry Chia Seed Pudding

Berry chia seed pudding is a vibrant and nutritious dessert, perfect for Fridays. It’s creamy, naturally sweetened, and packed with the goodness of fresh berries. This no-cook recipe is easy to prepare and makes a delightful vegan and gluten-free treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1-2 tbsp maple syrup (to taste)
• 1/2 tsp pure vanilla extract
• 1/2 cup mixed fresh berries (blueberries, raspberries, strawberries)
• Optional toppings: shredded coconut, nuts, or more berries

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to prevent clumps.
2. Cover and refrigerate for at least 2 hours or overnight until the mixture thickens.
3. Before serving, stir well and layer the pudding with fresh berries in serving glasses.
4. Top with additional berries, shredded coconut, or nuts, if desired.

Berry chia seed pudding is a refreshing, lightly sweetened dessert packed with omega-3s and antioxidants. Its creamy texture contrasts beautifully with the juicy berries, making it both nourishing and indulgent.

Pumpkin Spice Mini Cheesecakes

These vegan and gluten-free pumpkin spice mini cheesecakes are creamy and full of warm spices. With a nutty crust and a luscious pumpkin filling, they’re the ultimate Friday fall dessert, but you can enjoy them year-round.

Ingredients:

Crust:

• 1 cup almond flour
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup

Filling:

• 1 cup raw cashews (soaked for 4-6 hours and drained)
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup
• 1/4 cup coconut cream
• 1 tsp pumpkin spice mix
• 1 tsp pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Mix almond flour, coconut oil, and maple syrup in a bowl until a crumbly dough forms. Press about a tablespoon into each muffin liner to form the crust. Bake for 8-10 minutes, then cool.
3. In a blender, combine all filling ingredients and blend until smooth and creamy.
4. Pour the filling over the cooled crusts and smooth the tops.
5. Refrigerate for at least 4 hours or until set. Serve chilled.

These mini cheesecakes deliver all the cozy flavors of pumpkin spice while being light and allergy-friendly. The nutty crust pairs beautifully with the creamy filling, offering an irresistible bite-sized dessert.

Chocolate-Dipped Coconut Macaroons

These chocolate-dipped coconut macaroons are delightfully chewy with a rich chocolate coating. Perfectly vegan and gluten-free, they make an elegant dessert for a relaxing Friday evening.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 cup vegan dark chocolate chips (for dipping)

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, mix shredded coconut, almond flour, maple syrup, coconut oil, and vanilla extract until well combined.
3. Scoop tablespoon-sized portions of the mixture and shape into small mounds on the baking sheet.
4. Bake for 15-18 minutes until golden brown. Cool completely.
5. Melt the chocolate chips in a microwave or double boiler, and dip the bottoms of each macaroon into the melted chocolate. Place back on the parchment paper to set.

These coconut macaroons are indulgently sweet with a satisfying texture. The chocolate coating adds a touch of decadence, making them ideal for impressing guests or treating yourself.

Banana Almond Nice Cream

Banana almond nice cream is a creamy, wholesome dessert made entirely from plant-based ingredients. It’s a naturally sweetened, guilt-free ice cream alternative that’s quick to whip up and perfect for Friday dessert cravings.

Ingredients:

• 3 ripe bananas, sliced and frozen
• 2 tbsp almond butter
• 1/2 tsp pure vanilla extract
• 1/4 cup almond milk (if needed for blending)
• Optional toppings: chopped almonds, cacao nibs, or berries

Instructions:

1. Place the frozen banana slices, almond butter, and vanilla extract in a blender or food processor.
2. Blend until smooth and creamy, scraping down the sides as needed. Add almond milk, a little at a time, if the mixture is too thick to blend.
3. Serve immediately as soft-serve or freeze for 1-2 hours for a firmer texture.
4. Garnish with your favorite toppings and enjoy.

Banana almond nice cream is a satisfying way to enjoy dessert without added sugar or dairy. Its rich banana flavor complements the nutty almond butter, creating a creamy, frozen treat that feels indulgent yet nourishing.

Vegan Chocolate Lava Cakes

These vegan chocolate lava cakes are rich, gooey, and decadent with a warm, molten center. The perfect indulgence for a Friday dessert, these individual cakes are both gluten-free and dairy-free, allowing everyone to enjoy a sweet treat without compromise.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 tbsp almond butter (or peanut butter)
• 1/4 cup vegan dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two ramekins with coconut oil or cooking spray.
2. In a mixing bowl, whisk together almond flour, cocoa powder, coconut sugar, baking powder, and salt.
3. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients, mixing until smooth.
4. Pour half of the batter into the prepared ramekins. Add a tablespoon of almond butter and chocolate chips in the center of each, then cover with the remaining batter.
5. Bake for 12-15 minutes or until the edges are set, but the center remains slightly soft. Let cool for a couple of minutes before serving.

These vegan chocolate lava cakes are the perfect dessert for a cozy Friday evening. The molten center, combined with the rich chocolate flavor, offers a truly indulgent experience that’s easy to prepare yet impressive to serve.

Coconut Lime Panna Cotta

This coconut lime panna cotta is a silky smooth, dairy-free dessert that combines the richness of coconut with the bright, refreshing taste of lime. It’s a simple yet sophisticated dessert that’s perfect for a light and citrusy Friday treat.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1/4 cup coconut sugar
• 1 tbsp agar-agar powder (for setting)
• Zest of 1 lime
• Juice of 1 lime
• 1 tsp vanilla extract
• Fresh lime slices for garnish (optional)

Instructions:

1. In a small saucepan, combine the coconut milk and coconut sugar. Heat over medium heat until the sugar dissolves.
2. Add the agar-agar powder and bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring occasionally.
3. Remove from heat and stir in lime zest, lime juice, and vanilla extract.
4. Pour the mixture into serving glasses or ramekins and refrigerate for 4-6 hours, or until set.
5. Garnish with fresh lime slices before serving.

The coconut lime panna cotta is a light and elegant dessert that balances the richness of coconut with the tangy brightness of lime. The creamy texture and refreshing flavors make it a perfect dessert for any Friday evening gathering.

Vegan Almond Joy Bars

These homemade vegan Almond Joy bars are a healthier version of the classic candy bar, with a chewy coconut base, crunchy almonds, and a silky dark chocolate coating. They’re gluten-free, vegan, and utterly delicious, making them the perfect Friday treat.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 12 whole almonds (unsalted)
• 1/2 cup vegan dark chocolate chips

Instructions:

1. In a mixing bowl, combine shredded coconut, almond flour, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined.
2. Line a baking dish with parchment paper and press the coconut mixture into the dish, spreading it evenly.
3. Place 12 almonds on top of the coconut layer, pressing them lightly into the mixture.
4. Freeze the bars for at least 30 minutes to set.
5. Melt the vegan dark chocolate chips in a microwave-safe bowl or over a double boiler. Dip each bar into the melted chocolate, coating the top and bottom.
6. Return the bars to the freezer for another 10-15 minutes to allow the chocolate to harden.

These vegan Almond Joy bars offer a perfect balance of textures, with a creamy coconut base, a crunchy almond, and a rich chocolate coating. They are a satisfying and guilt-free dessert to enjoy after a long week.

Apple Cinnamon Crumble

This apple cinnamon crumble is a warm, comforting dessert that’s perfect for a cozy Friday night. With soft baked apples, a crunchy crumble topping, and a hint of cinnamon, it’s an irresistible dessert that’s both vegan and gluten-free.

Ingredients:

For the apple filling:

• 4 medium apples, peeled, cored, and sliced
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp lemon juice

For the crumble topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, toss the sliced apples with maple syrup, cinnamon, nutmeg, and lemon juice. Transfer the apples to a baking dish.
3. In another bowl, combine rolled oats, almond flour, coconut sugar, melted coconut oil, and cinnamon. Stir until a crumbly mixture forms.
4. Sprinkle the crumble topping over the apples, covering them evenly.
5. Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.

This apple cinnamon crumble is a perfect blend of warm, spiced apples and a crunchy, sweet topping. It’s a cozy, comforting dessert that feels like a hug in a bowl and is a perfect way to end your Friday evening.

Vegan Lemon Bars

Vegan lemon bars are a refreshing and tangy dessert with a buttery, gluten-free crust and a zesty lemon filling. This dessert is perfect for a Friday evening treat, offering bright citrus flavors and a melt-in-your-mouth texture without any dairy or gluten.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1/4 tsp sea salt

For the filling:

• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1/4 cup maple syrup
• 1/4 cup coconut cream
• 2 tbsp cornstarch
• Zest of 1 lemon
• 1/4 tsp turmeric (for color)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a square baking dish with parchment paper.
2. In a bowl, mix almond flour, coconut flour, maple syrup, melted coconut oil, and salt until a dough forms. Press the dough evenly into the bottom of the prepared dish.
3. Bake the crust for 8-10 minutes, or until golden.
4. While the crust is baking, prepare the filling by whisking together lemon juice, maple syrup, coconut cream, cornstarch, lemon zest, and turmeric in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
5. Pour the lemon filling over the baked crust and refrigerate for at least 2 hours or until set.

These vegan lemon bars offer the perfect balance of tart and sweet with a smooth, creamy filling on a crisp, gluten-free crust. They are the ideal dessert for anyone craving a refreshing and citrusy treat.

Vegan Chocolate Coconut Truffles

These vegan chocolate coconut truffles are rich, creamy, and indulgent with a smooth coconut center, all coated in dark chocolate. They are gluten-free and easy to make, offering a decadent treat for Friday night dessert.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut cream
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup vegan dark chocolate chips

Instructions:

1. In a bowl, combine shredded coconut, coconut cream, maple syrup, vanilla extract, and sea salt. Stir well until a sticky mixture forms.
2. Roll the mixture into small bite-sized balls, placing them on a parchment-lined baking sheet. Freeze for at least 30 minutes to set.
3. Melt the dark chocolate chips in a microwave or double boiler until smooth.
4. Dip each coconut ball into the melted chocolate, coating it evenly. Return the truffles to the parchment paper and refrigerate until the chocolate hardens, about 10-15 minutes.

These vegan chocolate coconut truffles are the perfect balance of sweet and rich, with a creamy coconut center and a satisfying chocolate coating. They’re a quick and easy treat to satisfy your dessert cravings while being gluten-free and vegan.

Vegan Raspberry Sorbet

This vegan raspberry sorbet is a light, refreshing dessert, perfect for a Friday evening when you want something cool and fruity. It’s naturally sweetened with maple syrup and bursting with fresh raspberry flavor.

Ingredients:

• 3 cups fresh raspberries
• 1/4 cup maple syrup
• 2 tbsp fresh lemon juice
• 1/2 cup water
• Pinch of sea salt

Instructions:

1. In a blender or food processor, combine raspberries, maple syrup, lemon juice, water, and sea salt. Blend until smooth.
2. Pour the raspberry mixture through a fine mesh strainer to remove seeds, if desired.
3. Transfer the mixture to a shallow dish or an ice cream maker and freeze for at least 4 hours or until firm. If using a dish, scrape the mixture with a fork every 30 minutes to break up ice crystals and create a sorbet texture.
4. Serve the sorbet in bowls or cones and enjoy the refreshing, fruity flavor.

This raspberry sorbet is a light, naturally sweet dessert that’s perfect for cooling off on a warm Friday evening. The fresh raspberry flavor shines through in every bite, making it a delightful end to your week.

Vegan Cinnamon Apple Fritters

These vegan cinnamon apple fritters are crispy on the outside and soft on the inside, with chunks of sweet, spiced apples throughout. This gluten-free treat is perfect for a Friday dessert or as a cozy snack with a cup of tea.

Ingredients:

• 2 medium apples, peeled, cored, and diced
• 1 cup gluten-free all-purpose flour
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp baking powder
• Pinch of sea salt
• Coconut oil for frying

For the cinnamon sugar coating:

• 1/4 cup coconut sugar
• 1 tsp cinnamon

Instructions:

1. In a bowl, combine gluten-free flour, almond milk, maple syrup, cinnamon, baking powder, and salt to form a batter. Add the diced apples and stir to combine.
2. Heat coconut oil in a large skillet over medium heat.
3. Drop spoonfuls of the apple batter into the hot oil, frying for 2-3 minutes on each side until golden brown and crispy.
4. In a small bowl, mix together coconut sugar and cinnamon. Once the fritters are done, roll them in the cinnamon sugar mixture while still warm.
5. Serve the fritters warm for a sweet, spiced dessert experience.

These cinnamon apple fritters are crispy, sweet, and full of warm cinnamon flavor. They’re the perfect gluten-free and vegan dessert to enjoy with a hot drink on a Friday evening.

Note: More recipes​ are coming soon!