34+ Mouthwatering Gluten-Free Berry Desserts You Need to Try

Berry desserts are an undeniable treat, offering both sweetness and tartness in every bite.

However, for those following a gluten-free lifestyle, finding berry dessert recipes that meet dietary needs while still delivering on taste and texture can be a challenge.

The good news is that there are plenty of options out there that combine the rich flavors of your favorite berries with gluten-free ingredients, making indulgence both delicious and worry-free.

Whether you’re craving something fruity, cakey, creamy, or crunchy, you’ll find a variety of recipes to suit any occasion.

In this article, we’ve curated 34+ incredible gluten-free berry dessert recipes to make your taste buds dance.

From mouthwatering pies to decadent cakes and refreshing parfaits, these recipes will not only satisfy your sweet tooth but also meet your dietary preferences.

34+ Mouthwatering Gluten-Free Berry Desserts You Need to Try

With 34+ gluten-free berry dessert recipes to choose from, there’s no shortage of ways to enjoy your favorite berries without compromising your dietary restrictions.

Each recipe offers unique flavors and textures, ensuring that you’ll find the perfect sweet treat for every occasion.

Whether you’re baking for a special event, a holiday gathering, or just craving something fresh and fruity, these gluten-free berry desserts are sure to impress.

And with so many versatile options, you can keep experimenting with new flavors and combinations to keep your dessert game strong.

So, grab your berries and let’s get baking—your next gluten-free dessert adventure awaits!

Gluten-Free Mixed Berry Crisp

This Gluten-Free Mixed Berry Crisp is a delightful combination of juicy, sweet berries and a crunchy oat-almond topping.

It’s the perfect dessert for summer, but it’s also great year-round using frozen berries.

This easy recipe comes together quickly and is naturally sweetened, making it a healthier alternative to traditional crisps.

Serve it warm with a scoop of vanilla ice cream or coconut whipped cream for an irresistible treat.

Ingredients:
For the berry filling:

• 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
• 2 tbsp maple syrup or honey
• 1 tbsp cornstarch or arrowroot powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

For the crisp topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/3 cup chopped almonds (or pecans)
• 1/3 cup coconut sugar or brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. In a bowl, mix the berries, maple syrup, cornstarch, vanilla, and cinnamon. Transfer to the prepared baking dish.
3. In another bowl, mix oats, almond flour, nuts, sugar, cinnamon, and salt. Stir in melted coconut oil until crumbly.
4. Spread the topping evenly over the berries.
5. Bake for 30-35 minutes or until golden brown and bubbly.
6. Let it cool for 10 minutes before serving. Enjoy warm!

This Gluten-Free Mixed Berry Crisp is a perfect balance of flavors and textures.

The natural sweetness of the berries pairs beautifully with the crunchy topping, making it a crowd-pleaser.

Whether for a family dinner or a special gathering, this dessert is sure to impress while keeping things light and wholesome.

Gluten-Free Blueberry Cheesecake Bars

These Gluten-Free Blueberry Cheesecake Bars are a creamy, decadent treat with a buttery almond crust and a smooth cheesecake layer bursting with fresh blueberries.

They’re easy to make, naturally sweetened, and completely gluten-free.

These bars are perfect for a light summer dessert or a make-ahead treat for any occasion.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter or coconut oil
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

For the cheesecake layer:

• 8 oz cream cheese (room temperature)
• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 egg
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix almond flour, melted butter, maple syrup, vanilla, and salt. Press into the pan and bake for 10 minutes. Let cool.
3. In another bowl, beat cream cheese, yogurt, honey, vanilla, and egg until smooth.
4. Gently fold in blueberries and spread the mixture over the cooled crust.
5. Bake for 25-30 minutes until the center is set.
6. Cool completely before refrigerating for at least 2 hours. Slice into bars and serve.

These Gluten-Free Blueberry Cheesecake Bars are rich, creamy, and full of fresh berry goodness.

The almond crust adds a nutty depth that complements the smooth cheesecake layer.

Whether served as a midday snack or an elegant dessert, these bars are sure to be a favorite!

Flourless Strawberry Chocolate Cake

This Flourless Strawberry Chocolate Cake is a rich and fudgy delight that’s both gluten-free and irresistibly indulgent.

Made with dark chocolate, almond flour, and fresh strawberries, this cake is naturally sweetened and perfect for any chocolate lover.

It’s great for celebrations, date nights, or just an everyday chocolate fix!

Ingredients:

• 8 oz dark chocolate (70% or higher), chopped
• 1/2 cup unsalted butter or coconut oil
• 1/2 cup coconut sugar or maple syrup
• 3 large eggs
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh strawberries, sliced

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
2. Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water (or microwave in short bursts). Stir until smooth.
3. Remove from heat and mix in coconut sugar, then beat in eggs one at a time.
4. Stir in almond flour, cocoa powder, vanilla, baking powder, and salt.
5. Pour batter into the prepared pan and top with sliced strawberries.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
7. Let cool before slicing. Serve with whipped cream or extra strawberries!

This Flourless Strawberry Chocolate Cake is a decadent dessert that feels luxurious yet remains simple to make.

The combination of rich chocolate and juicy strawberries is absolutely divine, making it an unforgettable treat.

It’s perfect for any occasion and sure to satisfy any sweet tooth!

Gluten-Free Raspberry Almond Tart

This Gluten-Free Raspberry Almond Tart is a delicate and elegant dessert with a buttery almond crust, a creamy almond filling, and a topping of fresh raspberries.

It’s naturally sweetened and full of nutty flavors, making it a perfect treat for special occasions or a light summer dessert.

This tart is easy to make and pairs wonderfully with a cup of tea or coffee.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter or coconut oil
• 2 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• Pinch of salt

For the almond filling:

• 1/2 cup unsalted butter (softened)
• 1/3 cup coconut sugar or maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 tsp baking powder
• 1/2 cup fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan.
2. In a bowl, mix almond flour, melted butter, maple syrup, vanilla, and salt. Press the mixture into the pan to form a crust. Bake for 10 minutes, then let it cool.
3. In another bowl, beat the softened butter and coconut sugar until smooth. Add eggs and vanilla, then mix in almond flour and baking powder.
4. Spread the filling over the crust and top with fresh raspberries.
5. Bake for 25-30 minutes or until golden brown. Let cool before serving.

This Gluten-Free Raspberry Almond Tart is a sophisticated yet simple dessert that’s naturally sweet and packed with flavor.

The nutty crust and soft almond filling create the perfect base for the fresh raspberries.

Whether served as a light afternoon treat or an elegant dessert, this tart will impress your guests!

Gluten-Free Blackberry Chia Pudding Parfait

This Gluten-Free Blackberry Chia Pudding Parfait is a healthy yet indulgent dessert that’s packed with fiber, antioxidants, and omega-3s.

The creamy chia pudding pairs beautifully with the fresh blackberries, creating a refreshing and nutrient-rich treat.

It’s perfect for a light dessert, breakfast, or snack, and it can be made ahead for convenience.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/2 cup fresh blackberries
• 1/4 cup granola (gluten-free)
• 1 tbsp sliced almonds

Instructions:

1. In a bowl, mix chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and let sit for 5 minutes.
2. Stir again to prevent clumping, then cover and refrigerate for at least 2 hours (or overnight) until thickened.
3. In a serving glass, layer the chia pudding, blackberries, and granola. Repeat for multiple layers.
4. Top with sliced almonds and extra blackberries. Serve immediately or refrigerate until ready to eat.

This Gluten-Free Blackberry Chia Pudding Parfait is a creamy, nutritious dessert that’s naturally sweet and satisfying.

It’s packed with healthy ingredients while still feeling like a treat, making it a great option for those who want something both indulgent and wholesome.

Gluten-Free Strawberry Shortcake

This Gluten-Free Strawberry Shortcake is a classic dessert made with tender, flaky biscuits, juicy fresh strawberries, and a dollop of whipped cream.

It’s light, slightly sweet, and perfect for summer gatherings.

The gluten-free biscuits have a delicate texture that pairs perfectly with the fresh berries and cream.

Ingredients:
For the biscuits:

• 2 cups gluten-free flour blend
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup cold butter (cubed)
• 1/2 cup milk (dairy or non-dairy)
• 1 tbsp honey or maple syrup

For the filling:

• 2 cups fresh strawberries (sliced)
• 2 tbsp maple syrup or honey
• 1 tsp lemon juice

For the topping:

• 1 cup whipped cream (dairy or coconut)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the gluten-free flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Stir in milk and honey until a dough forms. Do not overmix.
4. Drop the dough onto the baking sheet to form small biscuits. Bake for 12-15 minutes until golden brown. Let cool.
5. In a separate bowl, mix sliced strawberries with maple syrup and lemon juice. Let sit for 10 minutes.
6. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

This Gluten-Free Strawberry Shortcake is light, fresh, and full of flavor.

The soft biscuits, sweet strawberries, and airy whipped cream create a perfect balance of textures.

Whether served as a summer treat or a simple dessert, this gluten-free version of a classic will be a favorite!

Gluten-Free Blueberry Lemon Muffins

These Gluten-Free Blueberry Lemon Muffins are soft, fluffy, and bursting with fresh blueberries and zesty lemon flavor.

They’re naturally sweetened, made with almond and oat flour, and perfect for breakfast, a snack, or dessert.

The combination of tangy lemon and juicy blueberries makes these muffins light and refreshing while keeping them moist and delicious.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil or butter
• ½ cup almond milk
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, honey, coconut oil, almond milk, lemon zest, and lemon juice.
4. Combine wet and dry ingredients, then gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
7. Let cool before serving.

These Gluten-Free Blueberry Lemon Muffins are a refreshing and healthy treat, perfect for any time of the day.

Their light texture and bright flavors make them a great addition to your gluten-free baking collection.

Enjoy them fresh or store them for a grab-and-go snack!

Gluten-Free Raspberry Coconut Bars

These Gluten-Free Raspberry Coconut Bars are a sweet, chewy, and slightly tart dessert with a nutty coconut crust and a luscious raspberry filling.

They are naturally sweetened and made with wholesome ingredients, making them a healthier treat that’s perfect for sharing.

These bars are easy to prepare and make a wonderful dessert for any occasion.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• ½ cup shredded unsweetened coconut
• ¼ cup melted coconut oil
• 3 tbsp maple syrup
• ½ tsp vanilla extract

For the raspberry filling:

• 1 ½ cups fresh or frozen raspberries
• 2 tbsp maple syrup
• 1 tbsp chia seeds

For the topping:

• ¼ cup shredded coconut
• ¼ cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix almond flour, shredded coconut, melted coconut oil, maple syrup, and vanilla. Press into the baking dish and bake for 10 minutes.
3. In a small saucepan, cook raspberries and maple syrup over medium heat until softened. Mash with a fork and stir in chia seeds. Let cool for 10 minutes.
4. Spread the raspberry mixture over the baked crust.
5. Sprinkle shredded coconut and sliced almonds on top.
6. Bake for another 15 minutes or until the topping is golden.
7. Let cool completely before slicing into bars.

These Gluten-Free Raspberry Coconut Bars are a delightful balance of tart raspberries and sweet coconut flavors.

They’re easy to make, naturally sweet, and perfect for an afternoon snack or dessert. Enjoy them with a cup of tea or as a quick treat on the go!

Gluten-Free Blackberry Cobbler

This Gluten-Free Blackberry Cobbler is a warm, comforting dessert made with juicy blackberries and a tender, biscuit-like topping.

It’s easy to make, naturally sweetened, and perfect for showcasing fresh or frozen blackberries.

Serve it warm with a scoop of vanilla ice cream or coconut whipped cream for an irresistible dessert.

Ingredients:
For the blackberry filling:

• 4 cups fresh or frozen blackberries
• ¼ cup maple syrup or honey
• 1 tbsp lemon juice
• 1 tbsp cornstarch or arrowroot powder
• 1 tsp vanilla extract

For the topping:

• 1 cup gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup melted butter or coconut oil
• ⅓ cup almond milk
• 2 tbsp maple syrup

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a bowl, mix blackberries, maple syrup, lemon juice, cornstarch, and vanilla. Transfer to the baking dish.
3. In another bowl, whisk gluten-free flour, almond flour, baking powder, and salt. Stir in melted butter, almond milk, and maple syrup until a dough forms.
4. Drop spoonfuls of the dough over the blackberry mixture.
5. Bake for 25-30 minutes until the topping is golden brown and the blackberries are bubbly.
6. Let cool for 10 minutes before serving.

This Gluten-Free Blackberry Cobbler is the perfect combination of juicy fruit and a soft, biscuit-like topping.

It’s a simple yet delicious dessert that highlights the natural sweetness of blackberries.

Whether enjoyed on its own or topped with ice cream, this cobbler is a comforting treat for any occasion!

Gluten-Free Peach Crumble

This Gluten-Free Peach Crumble is a warm and comforting dessert that combines ripe, juicy peaches with a golden, crunchy oat topping.

It’s naturally sweetened and easy to make, using simple ingredients you likely already have at home.

Perfect for summer when peaches are in season, this crumble also works well with frozen peaches for year-round enjoyment.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Ingredients:
For the peach filling:

• 4 cups fresh or frozen peaches, sliced
• 2 tbsp maple syrup or honey
• 1 tbsp cornstarch or arrowroot powder
• 1 tsp vanilla extract
• 1 tsp cinnamon

For the crumble topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/3 cup coconut sugar or brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, mix sliced peaches, maple syrup, cornstarch, vanilla extract, and cinnamon. Transfer the mixture to the prepared baking dish.
3. In another bowl, combine oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil or butter until the mixture forms crumbles.
4. Sprinkle the crumble topping evenly over the peaches.
5. Bake for 30-35 minutes, until the topping is golden brown and the peaches are bubbling.
6. Let cool for 10 minutes before serving.

This Gluten-Free Peach Crumble is the perfect dessert for any peach lover.

The warm, tender peaches combined with the crispy, oat-based topping make for a comforting, balanced treat.

Whether you serve it on its own or pair it with a creamy topping, this crumble is sure to become a favorite summer dessert.

Gluten-Free Chocolate Coconut Macaroons

These Gluten-Free Chocolate Coconut Macaroons are rich, chewy, and naturally gluten-free.

Made with shredded coconut, egg whites, and dark chocolate, they have a crisp outside and a soft, moist interior.

Perfect for those who love coconut and chocolate together, these macaroons are easy to make and make for a delicious treat anytime.

They’re also great for parties or gifting during the holidays.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 2 large egg whites
• 1/4 cup coconut sugar or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate (70% or higher), chopped

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, egg whites, coconut sugar, vanilla extract, and salt.
3. Drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into mounds.
4. Bake for 18-20 minutes, or until the edges are golden brown.
5. While the macaroons are cooling, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts.
6. Dip the cooled macaroons into the melted chocolate, or drizzle the chocolate over the tops.
7. Allow the chocolate to harden before serving.

These Gluten-Free Chocolate Coconut Macaroons are a perfect balance of coconut and rich chocolate.

Their chewy texture and crispy edges make them a delightful treat.

Whether you’re serving them at a party or simply enjoying a sweet snack, these macaroons are sure to satisfy your cravings.

Gluten-Free Lemon Poppy Seed Cake

This Gluten-Free Lemon Poppy Seed Cake is a light, moist dessert bursting with citrusy lemon flavor and crunchy poppy seeds.

It’s gluten-free, naturally sweetened, and made with almond flour, making it a great choice for those who want a healthier but indulgent treat.

Perfect for afternoon tea, brunch, or any occasion that calls for a light and refreshing dessert.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar or maple syrup
• 1/4 cup melted coconut oil or butter
• 4 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt

For the glaze:

• 1/4 cup powdered sugar (or coconut sugar)
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan.
2. In a large bowl, mix almond flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and mix until combined. Stir in poppy seeds.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool completely.
8. In a small bowl, mix powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.

This Gluten-Free Lemon Poppy Seed Cake is a refreshing, light dessert with the perfect balance of sweet and tangy flavors.

The almond flour gives it a moist texture, while the poppy seeds add a delightful crunch.

Whether served at a brunch or as a mid-afternoon treat, this cake will be a crowd favorite!

Gluten-Free Mixed Berry Galette

This Gluten-Free Mixed Berry Galette is a rustic, free-form pie filled with a medley of juicy berries, wrapped in a buttery, flaky crust.

It’s easy to make, and its casual, homemade appearance makes it a perfect dessert for any occasion.

The sweet and slightly tart berries combined with the crisp, golden crust create a deliciously satisfying treat, and it’s naturally gluten-free, making it ideal for those avoiding gluten.

Ingredients:
For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup almond flour
• 1 tbsp coconut sugar or regular sugar
• ¼ tsp salt
• ½ cup cold butter or coconut oil, cubed
• 3-4 tbsp ice water

For the filling:

• 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
• ¼ cup coconut sugar or maple syrup
• 1 tbsp cornstarch or arrowroot powder
• 1 tsp lemon juice
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. For the crust, combine gluten-free flour, almond flour, coconut sugar, and salt in a food processor. Add cold butter or coconut oil and pulse until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disc, wrap it in plastic, and refrigerate for 30 minutes.
4. For the filling, mix the berries, coconut sugar, cornstarch, lemon juice, and vanilla extract in a bowl.
5. Roll out the dough on a floured surface into a rough circle about 10 inches in diameter.
6. Place the berry mixture in the center of the dough, leaving a border around the edges. Fold the edges of the dough over the berries.
7. Bake for 35-40 minutes, until the crust is golden and the filling is bubbling.
8. Let the galette cool slightly before slicing and serving.

This Gluten-Free Mixed Berry Galette is a rustic, flavorful dessert that captures the essence of summer berries.

The tender, buttery crust and sweet, tangy berry filling make it a perfect treat for any time of year.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.

Gluten-Free Cherry Clafoutis

A French classic, this Gluten-Free Cherry Clafoutis is a delightful custard-like dessert that combines fresh cherries with a light, fluffy batter.

It’s simple to prepare, yet its elegant, sweet flavor makes it feel special.

The cherries create a juicy, slightly tart contrast to the creamy texture of the custard, and it’s naturally gluten-free, making it a wonderful option for those with dietary restrictions.

Ingredients:

• 2 cups fresh or frozen cherries, pitted
• 3 large eggs
• ¾ cup coconut milk or almond milk
• ½ cup coconut sugar or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp gluten-free vanilla extract
• ½ cup gluten-free all-purpose flour
• 1 tbsp coconut flour (optional for extra structure)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9-inch round baking dish or pie dish.
2. Arrange the cherries evenly in the bottom of the prepared dish.
3. In a blender or food processor, combine eggs, coconut milk, coconut sugar, vanilla, salt, and gluten-free flour. Blend until smooth and well combined.
4. Pour the batter over the cherries in the dish.
5. Bake for 35-40 minutes, or until the clafoutis is golden on top and set in the center.
6. Let cool for a few minutes, then dust with powdered sugar before serving.

This Gluten-Free Cherry Clafoutis is a simple, yet elegant dessert that perfectly showcases the natural sweetness of cherries.

The soft custard pairs beautifully with the cherries, creating a rich and indulgent treat.

Serve it as a sweet breakfast, an afternoon dessert, or a light evening treat for a comforting gluten-free option.

Gluten-Free Mocha Almond Cake

This Gluten-Free Mocha Almond Cake is an irresistible dessert that combines the bold flavors of coffee and chocolate with the crunch of toasted almonds.

It’s rich, moist, and full of deep flavor, making it a perfect treat for coffee lovers and chocolate enthusiasts alike.

Topped with a light espresso glaze, this cake is a fantastic gluten-free option for an elegant dessert or a special occasion.

Ingredients:
For the cake:

• 1 cup almond flour
• ½ cup gluten-free all-purpose flour
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup coconut sugar or maple syrup
• 1/3 cup brewed coffee (cooled)
• 1 tsp vanilla extract
• ¼ cup melted butter or coconut oil
• ½ cup sliced almonds (for topping)

For the glaze:

• 2 tbsp powdered sugar
• 1 tsp brewed coffee

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together almond flour, gluten-free flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together eggs, coconut sugar, brewed coffee, vanilla, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Sprinkle sliced almonds on top of the cake.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. While the cake is baking, make the glaze by mixing powdered sugar and brewed coffee in a small bowl.
9. Once the cake is cool, drizzle with the glaze before serving.

This Gluten-Free Mocha Almond Cake is a deliciously rich and flavorful dessert that combines the deep taste of coffee and chocolate with the crunch of toasted almonds.

The light espresso glaze adds an extra layer of flavor, making this cake a wonderful choice for any coffee lover.

Enjoy it as an afternoon treat with a hot cup of coffee or as a decadent dessert for special occasions!

Gluten-Free Strawberry Shortcake

This Gluten-Free Strawberry Shortcake is a classic dessert with a gluten-free twist.

Fresh, juicy strawberries are paired with a fluffy gluten-free biscuit base and topped with a light, airy whipped cream.

The combination of sweet strawberries, soft cake, and creamy topping creates a deliciously indulgent treat, perfect for a summer gathering or a special occasion.

Ingredients:
For the biscuits:

• 2 cups gluten-free all-purpose flour
• 1 tbsp coconut sugar or regular sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter or coconut oil, cubed
• 1/2 cup almond milk or dairy milk
• 1 tsp vanilla extract

For the strawberry filling:

• 3 cups fresh strawberries, hulled and sliced
• 2 tbsp maple syrup or honey
• 1 tsp lemon juice

For the whipped cream:

• 1 cup heavy whipping cream or coconut cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix gluten-free flour, coconut sugar, baking powder, and salt.
3. Add cold butter or coconut oil and cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in almond milk and vanilla extract until the dough comes together.
5. Drop spoonfuls of dough onto the baking sheet and bake for 12-15 minutes or until golden brown.
6. While the biscuits bake, mix sliced strawberries, maple syrup, and lemon juice in a bowl. Let it sit to macerate.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Once the biscuits have cooled slightly, slice them in half and layer them with strawberries and whipped cream.

This Gluten-Free Strawberry Shortcake is a refreshing, light, and satisfying dessert.

The fluffy biscuit combined with the sweet strawberries and smooth whipped cream is a perfect balance of flavors.

Whether served at a summer gathering or as a special treat, this classic dessert is sure to please everyone.

Gluten-Free Chocolate Avocado Mousse

This rich and creamy Gluten-Free Chocolate Avocado Mousse is a healthy twist on a classic indulgence.

Made with ripe avocados, cocoa powder, and a touch of maple syrup, it’s naturally sweetened and packed with healthy fats.

This mousse is a great option for those looking for a gluten-free dessert that’s both decadent and nutritious.

It’s smooth, velvety, and full of rich chocolate flavor without any dairy or refined sugar.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup cocoa powder
• 3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2-3 tbsp almond milk or coconut milk (adjust for desired consistency)
• 1/4 cup dark chocolate chips (optional for extra richness)

Instructions:

1. In a food processor or blender, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Add almond milk a tablespoon at a time until the mousse reaches your desired consistency.
3. For extra richness, melt the dark chocolate chips and fold them into the mousse.
4. Chill the mousse in the fridge for at least 1 hour to firm up.
5. Serve chilled, garnished with fresh berries or a dollop of whipped cream.

This Gluten-Free Chocolate Avocado Mousse is a creamy, indulgent dessert with the richness of chocolate and the nutritional benefits of avocado.

It’s a guilt-free treat that can satisfy your chocolate cravings without compromising on flavor.

Whether you’re serving it for a party or enjoying it as an after-dinner treat, this mousse will impress.

Gluten-Free Apple Cinnamon Oat Bars

These Gluten-Free Apple Cinnamon Oat Bars are a healthy, delicious dessert that’s both satisfying and easy to make.

Filled with tender apples, oats, and a dash of cinnamon, these bars are naturally sweetened and perfect for an afternoon snack or breakfast treat.

They’re gluten-free, dairy-free, and packed with fiber, making them a wholesome option for those who want something nutritious yet indulgent.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• 1 cup almond flour
• 1 tsp cinnamon
• ¼ tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 2 apples, peeled, cored, and chopped
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix rolled oats, almond flour, cinnamon, and salt.
3. In another bowl, combine applesauce, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined.
4. Gently fold in the chopped apples and optional nuts.
5. Spread the batter into the prepared baking dish and press it down evenly.
6. Bake for 25-30 minutes or until golden brown and firm to the touch.
7. Let the bars cool in the pan for 10 minutes before cutting into squares.

These Gluten-Free Apple Cinnamon Oat Bars are the perfect balance of sweet apples, spicy cinnamon, and chewy oats.

They’re naturally sweetened and full of wholesome ingredients, making them an excellent snack or breakfast option.

Perfect for a grab-and-go treat or a comforting dessert, these bars will be a hit with anyone looking for a gluten-free, healthy dessert option.

Gluten-Free Blackberry Lime Cheesecake Bars

These Gluten-Free Blackberry Lime Cheesecake Bars are a delightful combination of tangy lime and sweet, juicy blackberries on a smooth, creamy cheesecake base.

The gluten-free crust is made from almond flour and coconut flakes, giving it a slightly nutty flavor that pairs perfectly with the creamy filling.

These bars are a refreshing, light treat with a tropical twist, making them a perfect summer dessert.

Ingredients:
For the crust:

• 1 ½ cups almond flour
• ¼ cup shredded coconut
• 2 tbsp maple syrup
• 3 tbsp melted coconut oil
• 1/4 tsp salt

For the cheesecake filling:

• 2 cups cream cheese, softened (or dairy-free cream cheese)
• 1/2 cup coconut sugar or regular sugar
• 2 large eggs
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract
• 1 tbsp lime zest
• 1/2 cup fresh blackberries

Instructions:

1. Preheat oven to 325°F (163°C) and grease a 9×9-inch baking dish or line it with parchment paper.
2. For the crust, mix almond flour, shredded coconut, maple syrup, melted coconut oil, and salt in a bowl. Press the mixture into the bottom of the prepared dish to form a crust.
3. Bake the crust for 10-12 minutes, until lightly golden. Let it cool while preparing the filling.
4. For the filling, beat cream cheese and coconut sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
5. Stir in lime juice, lime zest, and vanilla extract.
6. Pour the cheesecake filling over the cooled crust and smooth it out.
7. Drop the blackberries on top of the filling and gently swirl them into the batter.
8. Bake for 25-30 minutes, until the filling is set and the top is lightly golden.
9. Let the bars cool completely, then refrigerate for at least 2 hours before cutting into squares.

These Gluten-Free Blackberry Lime Cheesecake Bars offer a refreshing twist on traditional cheesecake with the zesty lime and sweet blackberries.

The creamy filling and crunchy crust make for a perfect combination of textures.

These bars are an elegant, gluten-free dessert that will impress at any gathering.

Gluten-Free Banana Chocolate Chip Muffins

These Gluten-Free Banana Chocolate Chip Muffins are a delicious, moist treat that combines the natural sweetness of ripe bananas with rich chocolate chips.

Made with gluten-free flour, these muffins are a great breakfast option or a satisfying snack.

They’re naturally sweetened and full of flavor, making them perfect for those who want a healthier muffin without compromising on taste.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup coconut sugar or maple syrup
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• ½ cup dairy-free or regular chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the ripe bananas until smooth.
3. Stir in the eggs, melted coconut oil (or butter), coconut sugar (or maple syrup), and vanilla extract.
4. In a separate bowl, mix gluten-free flour, baking powder, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and stir until combined.
6. Gently fold in the chocolate chips.
7. Spoon the batter into the muffin tin, filling each cup about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean from the center of a muffin.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Gluten-Free Banana Chocolate Chip Muffins are the perfect combination of sweet, ripe bananas and melty chocolate chips.

Moist and flavorful, these muffins are great for breakfast or as a mid-afternoon snack.

With their simple ingredients and rich taste, these muffins are bound to become a favorite gluten-free treat.

Gluten-Free Raspberry Almond Crumble Bars

These Gluten-Free Raspberry Almond Crumble Bars feature a buttery almond crust and crumble topping with a sweet, tangy raspberry filling in the middle.

The combination of the crunchy, nutty topping and the vibrant raspberry filling creates a perfect balance of flavors.

These bars are an ideal gluten-free dessert for any occasion and can easily be made in advance for convenience.

Ingredients:
For the crust and topping:

• 1 ½ cups gluten-free rolled oats
• 1 ½ cups almond flour
• ¼ cup coconut sugar or regular sugar
• 1/4 tsp salt
• 1/2 cup cold butter or coconut oil, cubed
• 1 tsp vanilla extract

For the raspberry filling:

• 2 cups fresh raspberries (or frozen, thawed)
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch or arrowroot powder

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
2. For the crust and topping, mix oats, almond flour, coconut sugar, and salt in a bowl. Add cold butter or coconut oil and mix until crumbly.
3. Press half of the mixture into the bottom of the prepared dish to form a crust.
4. For the raspberry filling, combine raspberries, honey (or maple syrup), lemon juice, and cornstarch in a saucepan over medium heat. Stir until the raspberries break down and the mixture thickens (about 5-7 minutes).
5. Pour the raspberry filling over the crust in the baking dish.
6. Sprinkle the remaining crumble mixture over the top of the raspberry filling.
7. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
8. Let the bars cool completely before cutting into squares.

These Gluten-Free Raspberry Almond Crumble Bars are a delicious treat with a perfect combination of sweet, tangy raspberries and a crunchy almond topping.

The oat-based crust and crumble provide a hearty texture that complements the juicy raspberry filling.

These bars are perfect for an afternoon snack, picnic, or dessert, and they’re easy to prepare ahead of time for a quick gluten-free treat.

Gluten-Free Lemon Blueberry Pound Cake

This Gluten-Free Lemon Blueberry Pound Cake is a light and moist dessert that combines the fresh, zesty flavor of lemon with the sweetness of blueberries.

It’s made with a gluten-free flour blend, making it perfect for those with dietary restrictions.

The vibrant flavors and tender crumb make it a wonderful treat for any occasion, whether served with tea or as a centerpiece at a gathering.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup butter, softened
• 1 cup coconut sugar or regular sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• ½ cup almond milk (or milk of choice)
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and grease and flour a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and sugar together until creamy and smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, mixing until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Gluten-Free Lemon Blueberry Pound Cake is a perfect combination of sweet and tart flavors, with the refreshing brightness of lemon and the juicy burst of blueberries.

The dense, moist texture makes it incredibly satisfying, and it’s perfect for both casual and special occasions.

Enjoy it as a dessert, breakfast treat, or with a cup of tea.

Gluten-Free Peach Crisp

This Gluten-Free Peach Crisp is a warm, comforting dessert that combines sweet, juicy peaches with a crunchy, buttery oat topping.

It’s naturally gluten-free, with a simple, delicious combination of fresh fruit and a golden topping.

The juicy peach filling, paired with the crumble topping, creates a perfect balance of flavors and textures.

Serve it with a scoop of vanilla ice cream or whipped cream for a truly indulgent treat.

Ingredients:
For the peach filling:

• 4 cups fresh peaches, peeled and sliced (or frozen, thawed)
• 1/4 cup coconut sugar or maple syrup
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1 tbsp lemon juice

For the topping:

• 1 ½ cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar or regular sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup cold butter or coconut oil, cubed
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. For the peach filling, mix the sliced peaches, coconut sugar, cornstarch, vanilla extract, cinnamon, and lemon juice in a bowl.
3. Pour the peach mixture into the prepared baking dish.
4. For the topping, combine oats, almond flour, coconut sugar, cinnamon, and salt in a bowl.
5. Add the cold butter or coconut oil and use a fork or pastry cutter to cut it into the dry ingredients until the mixture resembles coarse crumbs.
6. Sprinkle the topping evenly over the peach filling.
7. Bake for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbling.
8. Let the crisp cool for a few minutes before serving with whipped cream or ice cream.

This Gluten-Free Peach Crisp is the perfect combination of warm, juicy peaches and a buttery, crunchy topping.

It’s a simple and comforting dessert that’s ideal for any occasion, especially during peach season.

The crispy oat topping provides the perfect contrast to the soft, sweet peaches.

For an extra treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Gluten-Free Coconut Macaroons

These Gluten-Free Coconut Macaroons are chewy, sweet, and full of coconut flavor.

Made with just a few ingredients—coconut, egg whites, and honey—these macaroons are naturally gluten-free and perfect for anyone craving a simple, sweet treat.

They’re light, crisp on the outside, and chewy on the inside, making them a wonderfully satisfying snack or dessert.

Ingredients:

• 3 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites, honey (or maple syrup), vanilla extract, and salt until frothy.
3. Add the shredded coconut to the egg mixture and stir until well combined.
4. If using chocolate chips, fold them into the mixture.
5. Use a spoon or cookie scoop to form small mounds of the coconut mixture and place them onto the prepared baking sheet.
6. Bake for 12-15 minutes, or until the edges of the macaroons are golden brown.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Gluten-Free Coconut Macaroons are a simple, delicious dessert that’s perfect for satisfying your sweet tooth.

With their chewy texture and rich coconut flavor, they’re an irresistible treat for any occasion.

Enjoy them on their own, or dip them in chocolate for an extra indulgence.

They’re naturally gluten-free, making them a great option for those with dietary restrictions.

Gluten-Free Raspberry Almond Cake

This Gluten-Free Raspberry Almond Cake is a light and aromatic dessert featuring the perfect balance of fresh raspberries and almond flavor.

Made with almond flour and gluten-free all-purpose flour, this cake is tender, moist, and packed with flavor.

The hint of almond extract adds a unique depth, while the raspberries bring a burst of tart sweetness.

It’s a wonderful treat for a brunch, afternoon tea, or any special occasion.

Ingredients:

• 1 ½ cups almond flour
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar or regular sugar
• 3 large eggs
• ½ cup unsweetened almond milk
• ¼ cup melted coconut oil or butter
• 1 tsp almond extract
• 1 cup fresh raspberries (or frozen, thawed)
• ¼ cup sliced almonds (optional, for topping)

Instructions:

1. Preheat oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a large bowl, mix almond flour, gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, coconut sugar, almond milk, melted coconut oil (or butter), and almond extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle sliced almonds on top, if desired.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Gluten-Free Raspberry Almond Cake is a fragrant and flavorful dessert that’s both light and satisfying.

The tender crumb, combined with the sweet raspberries and hint of almond, makes each bite irresistible.

It’s perfect for a special occasion or simply as a comforting treat to enjoy with a cup of tea.

Gluten-Free Chia Seed Pudding with Mixed Berries

This Gluten-Free Chia Seed Pudding with Mixed Berries is a healthy, refreshing dessert that’s naturally gluten-free and loaded with nutrients.

The chia seeds create a pudding-like texture, which is enhanced by the sweetness of maple syrup and topped with fresh mixed berries.

This dessert is not only easy to prepare, but it’s also versatile, allowing you to mix in your favorite fruits or toppings for a customizable treat.

Ingredients:

• 3 tbsp chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/2 cup mixed berries (such as strawberries, blueberries, raspberries)
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a medium bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir well and let the mixture sit for about 5 minutes. Stir again to prevent the seeds from clumping.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding.
4. When ready to serve, divide the pudding into individual bowls or jars.
5. Top with fresh mixed berries and garnish with mint leaves, if desired.

This Gluten-Free Chia Seed Pudding with Mixed Berries is a light and nutritious dessert that’s perfect for any time of the day.

Packed with healthy fats from the chia seeds and antioxidants from the berries, it’s a wholesome treat that doesn’t compromise on flavor.

It’s an easy, make-ahead dessert that’s also great for meal prepping or as a quick breakfast.

Gluten-Free Mocha Pudding Cups

These Gluten-Free Mocha Pudding Cups are a decadent, rich dessert combining the flavors of dark chocolate and coffee for a truly indulgent treat.

The pudding is smooth and creamy, with a slight kick from the coffee, and it’s naturally gluten-free, making it suitable for those with dietary restrictions.

Perfect for a dinner party or any occasion that calls for a sweet and sophisticated dessert.

Ingredients:

• 1 cup heavy cream (or coconut cream for dairy-free)
• ½ cup whole milk (or almond milk)
• 3 tbsp instant coffee granules
• 1 cup dark chocolate chips
• 2 large egg yolks
• ¼ cup coconut sugar or regular sugar
• 1 tsp vanilla extract
• Whipped cream (optional, for topping)

Instructions:

1. In a small saucepan, heat the cream, milk, and instant coffee over medium heat, stirring constantly until the coffee dissolves and the mixture is warm (but not boiling).
2. In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.
3. Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes).
5. Remove from heat and stir in the dark chocolate chips until fully melted and smooth.
6. Stir in the vanilla extract.
7. Pour the pudding into individual cups or ramekins and refrigerate for at least 2 hours to chill and set.
8. Before serving, top with a dollop of whipped cream, if desired.

These Gluten-Free Mocha Pudding Cups are the perfect combination of creamy chocolate and bold coffee flavors.

The smooth texture of the pudding paired with the slight bitterness of the coffee creates a sophisticated, indulgent treat.

Whether you’re serving them at a dinner party or enjoying them as a personal dessert, these cups are sure to satisfy your chocolate cravings in a unique and delicious way.