37+ Irresistible Gluten-Free Desserts Recipes to Serve at Your Next Brunch

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Brunch is all about indulgence without the guilt, and what better way to wrap up your brunch spread than with a delicious gluten-free dessert?

Whether you’re hosting a casual get-together with friends or a special occasion like a holiday brunch, these 37+ gluten-free brunch dessert recipes will ensure that everyone has something to satisfy their sweet tooth.

Gluten-free desserts can be just as flavorful and satisfying as their traditional counterparts, and with the right ingredients, you can enjoy all the richness and decadence without compromising your dietary preferences.

From decadent chocolate treats to fruity delights and baked goods, there’s a gluten-free dessert for every brunch enthusiast.

Let’s dive into some delicious gluten-free desserts that will elevate your next brunch!

37+ Irresistible Gluten-Free Desserts Recipes to Serve at Your Next Brunch

With these 37+ gluten-free brunch dessert recipes, you can make sure that everyone at your brunch table has something to indulge in—whether they follow a gluten-free diet or not.

From light and fruity desserts to rich chocolate indulgences, these recipes show that gluten-free desserts can be just as satisfying and delightful as any traditional option.

These treats are not just about accommodating dietary restrictions—they’re about celebrating the sweet moments in life, making memories over delicious food, and enjoying the company of loved ones.

So next time you’re hosting brunch, surprise your guests with these irresistible, gluten-free desserts that will leave them wanting more.

Flourless Almond Orange Cake

This delightful flourless almond orange cake is a perfect gluten-free dessert for brunch.

Made with whole oranges and almond flour, it boasts a rich citrusy flavor and a moist texture.

The natural sweetness of oranges, combined with the nuttiness of almonds, creates a light yet satisfying treat that pairs beautifully with coffee or tea.

Ingredients:

2 large oranges
4 large eggs
1 cup granulated sugar
2 cups almond flour
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
Boil the oranges in a pot of water for about 1 hour until soft. Drain, let them cool, and remove any seeds.
Blend the whole oranges (peel included) until smooth.
In a bowl, whisk eggs and sugar until light and fluffy.
Add the orange puree, almond flour, baking powder, vanilla extract, and salt. Mix well.
Pour the batter into the greased pan and bake for 40-45 minutes or until a toothpick comes out clean.
Let the cake cool before slicing.

This flourless almond orange cake is a naturally gluten-free indulgence that is both simple and elegant.

Its bright citrus flavor and soft, moist crumb make it an excellent choice for brunch gatherings, whether served on its own or with a dollop of whipped cream.

Gluten-Free Blueberry Oat Crumble Bars

These gluten-free blueberry oat crumble bars offer the perfect balance of tart and sweet flavors, making them a wonderful addition to any brunch table.

The crumbly oat topping complements the juicy blueberry filling, creating a dessert that’s both wholesome and satisfying. Plus, they’re easy to prepare and can be made in advance!

Ingredients:

For the crust and crumble:

1 ½ cups gluten-free rolled oats
1 cup almond flour
½ cup coconut sugar
½ teaspoon cinnamon
½ teaspoon salt
½ cup melted coconut oil
1 teaspoon vanilla extract

For the blueberry filling:

2 cups fresh or frozen blueberries
¼ cup honey or maple syrup
1 tablespoon cornstarch
1 teaspoon lemon zest

Instructions:

Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
In a bowl, mix the oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil and vanilla extract until combined.
Press half of the mixture firmly into the bottom of the prepared pan.
In another bowl, toss the blueberries with honey, cornstarch, and lemon zest. Spread the blueberry filling over the crust.
Sprinkle the remaining oat mixture over the top, pressing lightly.
Bake for 30-35 minutes or until golden brown. Let it cool before slicing into bars.

These blueberry oat crumble bars are bursting with fruity goodness and have a delightful crunch.

Whether served warm or cold, they make a delicious gluten-free brunch treat that’s sure to impress.

Coconut Chia Pudding with Mango

This creamy coconut chia pudding topped with fresh mango is a refreshing and naturally gluten-free brunch dessert.

It’s packed with nutrients, thanks to the chia seeds, and has a luscious texture that feels indulgent yet light. The tropical flavors of coconut and mango make it a perfect warm-weather treat.

Ingredients:

1 cup coconut milk
¼ cup chia seeds
2 tablespoons maple syrup or honey
½ teaspoon vanilla extract
1 ripe mango, diced
2 tablespoons shredded coconut (for garnish)

Instructions:

In a bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract.
Let the mixture sit for 10 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight for a thicker texture.
Before serving, stir the pudding and divide it into serving cups.
Top with diced mango and shredded coconut.

This coconut chia pudding with mango is a healthy yet indulgent way to end a brunch.

It’s creamy, naturally sweet, and full of tropical flavors, making it a light yet satisfying gluten-free dessert. Plus, it’s incredibly easy to prepare ahead of time!

Gluten-Free Banana Oat Pancakes with Honey Drizzle

These gluten-free banana oat pancakes are a fantastic brunch dessert that’s both nutritious and delicious.

Made with simple ingredients like ripe bananas, oats, and eggs, they are naturally sweet, fluffy, and filling.

A drizzle of honey or maple syrup on top enhances their flavor, making them an irresistible treat.

Ingredients:

2 ripe bananas
2 eggs
1 cup gluten-free rolled oats
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup milk (dairy or non-dairy)
1 tablespoon coconut oil (for cooking)
Honey or maple syrup (for drizzling)

Instructions:

Blend the bananas, eggs, oats, vanilla, baking powder, cinnamon, salt, and milk until smooth.
Let the batter sit for 5 minutes to thicken.
Heat a skillet over medium heat and add coconut oil.
Pour small amounts of batter onto the skillet and cook for 2-3 minutes per side, flipping once bubbles appear on the surface.
Serve warm with a drizzle of honey or maple syrup.

These banana oat pancakes are soft, flavorful, and naturally gluten-free, making them perfect for a wholesome brunch.

The combination of banana and oats provides natural sweetness and fiber, ensuring a filling yet light treat.

Chocolate Avocado Mousse with Berries

This chocolate avocado mousse is a rich, creamy, and completely gluten-free dessert that’s perfect for a brunch treat.

Avocados provide a smooth, velvety texture, while cocoa powder and maple syrup bring a deep chocolatey sweetness. Paired with fresh berries, this mousse is both indulgent and nutritious.

Ingredients:

2 ripe avocados
¼ cup unsweetened cocoa powder
¼ cup maple syrup or honey
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup milk (dairy or non-dairy)
Fresh berries (for topping)

Instructions:

In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla, salt, and milk.
Blend until smooth and creamy, scraping down the sides as needed.
Adjust sweetness if desired by adding more maple syrup.
Spoon the mousse into serving bowls and refrigerate for at least 30 minutes.
Top with fresh berries before serving.

This chocolate avocado mousse is a guilt-free indulgence that offers the rich taste of chocolate without dairy or gluten.

It’s a creamy, satisfying treat that adds a touch of elegance to any brunch spread.

Gluten-Free Apple Cinnamon Crisp

A warm and comforting gluten-free apple cinnamon crisp is a perfect brunch dessert, especially during the cooler months.

The combination of tender, spiced apples with a crunchy oat-almond topping makes this dish a cozy and satisfying treat.

Ingredients:

For the apple filling:

4 large apples, peeled and sliced
2 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon lemon juice
½ teaspoon vanilla extract

For the crisp topping:

1 cup gluten-free rolled oats
½ cup almond flour
¼ cup coconut sugar
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup melted coconut oil

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a bowl, toss the apple slices with maple syrup, cinnamon, lemon juice, and vanilla. Transfer to the baking dish.
In another bowl, mix oats, almond flour, coconut sugar, cinnamon, and salt. Stir in melted coconut oil until crumbly.
Sprinkle the topping evenly over the apples.
Bake for 30-35 minutes until golden and bubbly.
Let cool slightly before serving.

This gluten-free apple cinnamon crisp is a delightful mix of soft, caramelized apples and crunchy oat topping.

It’s the perfect brunch dessert that pairs wonderfully with a scoop of vanilla yogurt or coconut whipped cream.

Gluten-Free Lemon Poppy Seed Muffins

These light and zesty lemon poppy seed muffins are a delightful gluten-free brunch dessert.

With the bright citrus flavor of lemon and the crunch of poppy seeds, these muffins are both refreshing and satisfying.

They are naturally sweetened and make a wonderful accompaniment to a morning tea or coffee.

Ingredients:

2 cups almond flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1/3 cup maple syrup
¼ cup coconut oil, melted
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the almond flour, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
Combine the wet and dry ingredients until just mixed.
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving.

These gluten-free lemon poppy seed muffins are a perfect balance of tart lemon and subtle sweetness.

They are moist, full of flavor, and easy to prepare, making them a great option for a gluten-free brunch treat.

Coconut Flour Chocolate Chip Cookies

These gluten-free chocolate chip cookies are a must-try for any brunch spread.

Made with coconut flour, they are soft, chewy, and filled with sweet chocolate chips that melt into every bite.

The coconut flour adds a mild coconut flavor and provides a rich, delicate texture that is simply irresistible.

Ingredients:

1 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
¼ cup maple syrup or honey
1 teaspoon vanilla extract
¼ cup coconut oil, melted
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the coconut flour, baking soda, and salt.
In a separate bowl, beat the eggs, maple syrup, vanilla extract, and melted coconut oil.
Combine the wet and dry ingredients until fully incorporated.
Gently fold in the chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until golden brown around the edges.
Let cool before serving.

These coconut flour chocolate chip cookies are soft, chewy, and packed with chocolatey goodness.

They are the perfect gluten-free dessert for brunch and will quickly become a crowd favorite.

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a classic dessert with a light twist, perfect for any brunch.

The fluffy gluten-free biscuits are layered with sweet, juicy strawberries and topped with a dollop of whipped cream. This treat is simple, elegant, and bursting with fresh summer flavors.

Ingredients:

For the biscuits:

2 cups gluten-free all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons coconut sugar
6 tablespoons cold butter, cubed
¾ cup cold buttermilk (or dairy-free milk)

For the strawberries:

3 cups fresh strawberries, hulled and sliced
2 tablespoons maple syrup or honey

For the whipped cream:

1 cup heavy cream or coconut cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine the gluten-free flour, baking powder, salt, and coconut sugar.
Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add the cold buttermilk, stirring until just combined.
Drop spoonfuls of dough onto the baking sheet, forming 6-8 biscuits.
Bake for 15-18 minutes, or until golden brown.
While the biscuits bake, mix the sliced strawberries with maple syrup and let them sit to release their juices.
For the whipped cream, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
To serve, split the biscuits in half, layer with strawberries, and top with whipped cream.

This gluten-free strawberry shortcake is a light and refreshing dessert that captures the essence of spring and summer.

It’s a delightful treat that offers all the flavors of the traditional shortcake, but with a gluten-free twist that everyone will enjoy.

Gluten-Free Peach Crumble

This gluten-free peach crumble is a warm and comforting dessert that is perfect for any brunch.

The juicy, tender peaches are topped with a crisp, golden oat topping that gives it a delightful crunch.

Sweet and fragrant, it’s a simple yet elegant way to showcase the fresh fruit of the season.

Ingredients:

For the filling:

4 large peaches, peeled and sliced
2 tablespoons honey or maple syrup
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon cornstarch

For the crumble topping:

1 cup gluten-free rolled oats
½ cup almond flour
¼ cup coconut sugar
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup melted coconut oil

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish.
In a bowl, toss the sliced peaches with honey, cinnamon, lemon juice, and cornstarch until well coated.
Transfer the peach mixture to the prepared baking dish.
In a separate bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture forms a crumbly texture.
Sprinkle the crumble topping evenly over the peaches.
Bake for 35-40 minutes or until the topping is golden brown and the peaches are bubbling.
Let cool slightly before serving.

This gluten-free peach crumble is a perfect combination of warm, sweet fruit and a crisp, buttery topping.

It’s a simple and satisfying dessert that will be loved by everyone at your brunch, especially when served with a scoop of vanilla ice cream or whipped cream.

Gluten-Free Ricotta and Berry Parfaits

These gluten-free ricotta and berry parfaits are a light, refreshing, and visually stunning brunch dessert.

Layers of creamy ricotta cheese, fresh mixed berries, and a touch of honey come together to create a dessert that feels indulgent but is incredibly healthy.

Perfect for brunches when you want something sweet but not overly heavy.

Ingredients:

1 cup ricotta cheese (or dairy-free ricotta)
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 cup mixed berries (blueberries, strawberries, raspberries)
¼ cup gluten-free granola (optional, for crunch)

Instructions:

In a bowl, mix the ricotta cheese, honey, and vanilla extract until smooth and creamy.
Spoon a layer of the ricotta mixture into individual serving glasses or jars.
Add a layer of fresh mixed berries on top of the ricotta.
Repeat the layers until the glasses are filled, finishing with a layer of berries on top.
If desired, sprinkle with a bit of gluten-free granola for added crunch.
Chill for at least 30 minutes before serving.

These ricotta and berry parfaits are an easy-to-make gluten-free dessert that combines creamy, sweet, and tangy elements in every bite.

They’re perfect for a light and elegant finish to your brunch, and the presentation makes them feel like a treat without being overly indulgent.

Gluten-Free Cinnamon Roll Bites

These gluten-free cinnamon roll bites are the perfect bite-sized treat for a brunch spread. Soft, cinnamon-swirled dough is baked into little bites of heaven and drizzled with a sweet glaze.

They’re warm, comforting, and full of flavor, making them a fantastic addition to any brunch table.

Ingredients:

For the dough:

1 ½ cups gluten-free all-purpose flour
1 tablespoon coconut sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup almond milk (or any non-dairy milk)
1 large egg
2 tablespoons melted butter or coconut oil

For the cinnamon swirl:

2 tablespoons coconut sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter or coconut oil

For the glaze:

½ cup powdered sugar
1 tablespoon almond milk
½ teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with parchment paper.
In a bowl, whisk together the gluten-free flour, coconut sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk the almond milk, egg, and melted butter.
Add the wet ingredients to the dry ingredients and stir until a dough forms.
Roll the dough into a rectangle and spread with melted butter.
Sprinkle the cinnamon sugar mixture evenly over the dough, then roll it up into a log.
Cut the log into bite-sized pieces and place them in the muffin tin.
Bake for 12-15 minutes, or until golden brown.
While the rolls bake, make the glaze by whisking together powdered sugar, almond milk, and vanilla extract.
Drizzle the glaze over the warm cinnamon roll bites before serving.

These gluten-free cinnamon roll bites are soft, cinnamon-spiced, and absolutely irresistible.

They are perfect for brunch when you want to serve something indulgent but in bite-sized portions that everyone can enjoy.

Gluten-Free Churros

These crispy gluten-free churros are a sweet and indulgent treat that will transport you to a cozy brunch setting with just one bite.

Dusted with cinnamon sugar and served warm, these churros are easy to make and are the perfect finger food for any occasion.

Ingredients:

1 cup gluten-free all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup water
3 tablespoons butter
2 large eggs
1 teaspoon vanilla extract
½ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Oil for frying (vegetable or coconut oil)

Instructions:

In a saucepan, combine water and butter. Bring to a boil, then reduce the heat and add the gluten-free flour, sugar, baking powder, and salt. Stir until the mixture forms a dough.
Remove the dough from heat and let it cool slightly before adding the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Heat oil in a deep pan or skillet to 350°F (175°C).
Spoon the dough into a piping bag fitted with a star tip.
Pipe 4-inch churros into the hot oil and fry until golden brown, about 2-3 minutes per side.
In a small bowl, mix the cinnamon and sugar. Roll the churros in the cinnamon sugar mixture while they are still warm.
Serve immediately with chocolate sauce or a caramel dip.

These gluten-free churros are a crispy, sweet delight that are guaranteed to be a crowd-pleaser.

Serve them fresh from the pan for an extra indulgent treat at your next brunch gathering!

Gluten-Free Carrot Cake Bites

These gluten-free carrot cake bites offer all the flavors of a classic carrot cake in a bite-sized, portable form.

Made with wholesome ingredients like shredded carrots and walnuts, these little treats are moist, flavorful, and perfect for a brunch dessert.

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
3 large eggs
½ cup coconut sugar
½ cup olive oil or coconut oil
1 teaspoon vanilla extract
2 cups grated carrots
½ cup chopped walnuts (optional)
½ cup raisins (optional)
½ cup cream cheese (for frosting)
¼ cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions:

Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, and salt.
In another bowl, beat the eggs with coconut sugar, oil, and vanilla extract until well combined.
Add the grated carrots, walnuts, and raisins to the wet mixture, stirring to incorporate.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Spoon the batter into the mini muffin tin, filling each cup about ¾ full.
Bake for 12-15 minutes or until a toothpick inserted comes out clean.
While the carrot cake bites cool, make the frosting by combining cream cheese, powdered sugar, and vanilla extract in a bowl and whipping until smooth.
Once cooled, frost the bites and serve.

These gluten-free carrot cake bites are packed with the flavor and texture of a traditional carrot cake but in a bite-sized, easy-to-serve form.

They’re a great option for a lighter dessert at your brunch.

Gluten-Free Chocolate Coconut Bars

These gluten-free chocolate coconut bars are a rich and decadent dessert that combines the creamy texture of coconut with the smoothness of dark chocolate.

They’re easy to make, require minimal ingredients, and are perfect for a sweet brunch treat.

Ingredients:

1 ½ cups unsweetened shredded coconut
1 cup almond flour
1/3 cup maple syrup or honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
½ teaspoon salt
1 cup dark chocolate chips (or dairy-free chocolate chips)
1 tablespoon coconut oil (for melting the chocolate)

Instructions:

Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
In a bowl, mix the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until well combined.
Press the mixture evenly into the prepared baking dish. Bake for 10-12 minutes until golden brown.
While the base is cooling, melt the chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
Once the coconut base has cooled, pour the melted chocolate over the top and spread it evenly.
Place the bars in the fridge for about 30 minutes or until the chocolate has set.
Cut into squares and serve.

These gluten-free chocolate coconut bars are rich, indulgent, and satisfy your sweet tooth without any gluten.

They’re a perfect addition to any brunch or gathering and are sure to impress with their creamy, chocolatey layers.

Gluten-Free Apple Cinnamon Oatmeal Cookies

These gluten-free apple cinnamon oatmeal cookies are the perfect blend of warm spices, sweet apples, and hearty oats.

They are soft, chewy, and packed with flavor, making them an ideal treat for brunch.

These cookies are naturally sweetened and full of wholesome ingredients, making them a delicious yet guilt-free dessert option.

Ingredients:

1 cup gluten-free rolled oats
½ cup almond flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon baking soda
¼ teaspoon salt
2 large apples, peeled and diced
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1/4 cup raisins or walnuts (optional)

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
In another bowl, whisk together the maple syrup, melted coconut oil, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until combined.
Gently fold in the diced apples and raisins or walnuts, if using.
Drop spoonfuls of the cookie dough onto the prepared baking sheet.
Bake for 10-12 minutes or until the edges are golden brown.
Let cool for a few minutes on the baking sheet before transferring to a wire rack.

These apple cinnamon oatmeal cookies are a healthy and delicious way to enjoy a gluten-free dessert.

Their combination of soft, chewy oats and spiced apples makes them a perfect brunch treat.

Gluten-Free Chocolate Almond Cake

This gluten-free chocolate almond cake is a rich, moist, and decadent dessert that’s perfect for any brunch gathering.

Made with almond flour and rich cocoa powder, this cake is gluten-free but full of flavor, topped with a silky chocolate ganache for the ultimate indulgence.

Ingredients:

For the cake:

2 cups almond flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
3 large eggs
½ cup maple syrup or honey
¼ cup coconut oil, melted
1 teaspoon vanilla extract
½ cup milk (dairy or non-dairy)

For the ganache:

1 cup dark chocolate chips (or dairy-free chocolate chips)
¼ cup coconut milk or cream

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
In another bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and milk until well combined.
Add the wet ingredients to the dry ingredients and mix until smooth.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the ganache by melting the chocolate chips with the coconut milk in a small saucepan over low heat. Stir until smooth.
Allow the cake to cool completely before drizzling with the chocolate ganache.
Serve and enjoy!

This gluten-free chocolate almond cake is rich and flavorful, with the perfect amount of sweetness and a luxurious chocolate topping. It’s a great choice for a decadent brunch dessert.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are the perfect fall-inspired treat for your brunch.

With the comforting flavors of cinnamon, nutmeg, and pumpkin, these muffins are moist, fluffy, and full of warmth.

They’re great for a cozy brunch and can easily be made ahead of time.

Ingredients:

1 ½ cups gluten-free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
1 cup canned pumpkin puree
2 large eggs
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the chopped walnuts or pecans, if using.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before transferring to a wire rack.

These gluten-free pumpkin spice muffins are a perfect seasonal treat that will delight your brunch guests. They’re moist, flavorful, and easy to make, with the cozy spices of fall in every bite.

Gluten-Free Lemon Poppy Seed Loaf

This gluten-free lemon poppy seed loaf is light, moist, and bursting with fresh citrus flavors.

The poppy seeds provide a subtle crunch, while the lemon glaze adds an extra layer of sweetness. It’s an elegant and refreshing dessert that will brighten up your brunch table.

Ingredients:

For the loaf:

2 cups gluten-free all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds
½ cup coconut sugar
3 large eggs
½ cup unsweetened applesauce
1/3 cup almond milk (or any milk)
¼ cup lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract

For the glaze:

1 tablespoon lemon juice
½ cup powdered sugar

Instructions:

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
In a separate bowl, whisk the eggs, coconut sugar, applesauce, almond milk, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until smooth.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool for 10 minutes before transferring to a wire rack.
While the loaf cools, whisk together the lemon juice and powdered sugar to make the glaze. Drizzle the glaze over the cooled loaf.

This gluten-free lemon poppy seed loaf is a fragrant and flavorful treat that brings a burst of citrus to your brunch.

It’s perfect with a cup of tea or coffee and will have your guests asking for seconds!

Gluten-Free Banana Bread Muffins

These gluten-free banana bread muffins are moist, sweet, and packed with banana flavor.

They are easy to make, and the banana adds natural sweetness, while the cinnamon and vanilla elevate the flavor. Perfect for a light and wholesome brunch dessert!

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 large ripe bananas, mashed
2 large eggs
1/3 cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ cup walnuts or chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, mash the ripe bananas. Add the eggs, maple syrup, melted coconut oil, and vanilla extract, and whisk until smooth.
Add the wet ingredients to the dry ingredients and stir until combined.
If desired, fold in the walnuts or chocolate chips.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before transferring to a wire rack.

These gluten-free banana bread muffins are soft, fluffy, and perfect for breakfast or brunch.

They are naturally sweetened with ripe bananas and maple syrup, making them a healthier dessert option that everyone will love.

Gluten-Free Chocolate Avocado Mousse

This rich and creamy gluten-free chocolate avocado mousse is a luxurious yet healthy dessert option for brunch.

Made with ripe avocados, cocoa powder, and sweetened with maple syrup, it has the smooth texture of traditional mousse but is dairy-free and full of healthy fats.

Ingredients:

2 ripe avocados, peeled and pitted
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1 teaspoon vanilla extract
1 pinch of salt
2 tablespoons almond milk (or any milk)
Fresh berries, for garnish (optional)

Instructions:

In a food processor or blender, combine the avocados, cocoa powder, maple syrup, vanilla extract, salt, and almond milk.
Blend until smooth and creamy. Add more almond milk if the mousse is too thick.
Taste and adjust sweetness if needed by adding more maple syrup.
Spoon the mousse into individual serving cups or bowls.
Refrigerate for at least 1 hour to allow the mousse to set.
Before serving, garnish with fresh berries if desired.

This gluten-free chocolate avocado mousse is rich, creamy, and decadent without being overly heavy.

It’s a healthy dessert option that is indulgent yet packed with nutrients, perfect for a brunch treat!

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a light and refreshing dessert with layers of fluffy gluten-free biscuits, sweetened strawberries, and a dollop of whipped cream.

The perfect dessert to enjoy during the warmer months, it’s an elegant and simple treat that never fails to impress.

Ingredients:

For the biscuits:

2 cups gluten-free all-purpose flour
2 teaspoons baking powder
1 tablespoon coconut sugar
¼ teaspoon salt
6 tablespoons cold butter, cubed
1 large egg
½ cup almond milk (or any milk)

For the strawberries:

2 cups fresh strawberries, hulled and sliced
2 tablespoons honey or maple syrup

For the whipped cream:

1 cup heavy cream or coconut cream (for dairy-free)
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the gluten-free flour, baking powder, coconut sugar, and salt.
Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg and almond milk. Pour this into the flour mixture and stir until just combined.
Turn the dough out onto a lightly floured surface and knead gently until smooth. Pat it into a 1-inch thick rectangle and cut out biscuits with a round cutter.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
While the biscuits bake, toss the sliced strawberries with honey or maple syrup and let them macerate for 10-15 minutes.
For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble, split the biscuits in half, top with strawberries, and finish with a generous dollop of whipped cream.

This gluten-free strawberry shortcake is a beautiful and delicious dessert that’s perfect for brunch.

The combination of sweet strawberries, fluffy biscuits, and creamy whipped cream makes it a classic that everyone will love!

Gluten-Free Chia Pudding with Berries

This gluten-free chia pudding is a simple and healthy dessert that’s both satisfying and nutritious.

With its creamy texture and natural sweetness from the berries, it’s an ideal option for those looking for a refreshing yet indulgent treat to end their brunch.

Ingredients:

1 cup almond milk (or any milk)
3 tablespoons chia seeds
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
½ cup mixed fresh berries (strawberries, blueberries, raspberries)
2 tablespoons shredded coconut (optional)

Instructions:

In a bowl or mason jar, combine the almond milk, chia seeds, maple syrup, and vanilla extract.
Stir well to ensure the chia seeds are evenly distributed.
Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
Before serving, give the pudding a good stir to break up any clumps.
Top with fresh berries and shredded coconut if desired.

This gluten-free chia pudding with berries is an easy, healthy dessert that’s naturally sweetened and packed with nutrients.

It’s a wonderful make-ahead option that offers a light yet satisfying end to your brunch.

Gluten-Free S’mores Bars

These gluten-free s’mores bars capture the delicious flavors of the classic campfire treat in an easy-to-make dessert form.

With a graham cracker crust, gooey chocolate layer, and fluffy marshmallow topping, they are sure to become a favorite for any brunch gathering.

Ingredients:

For the crust:

1 ½ cups gluten-free graham cracker crumbs
¼ cup melted butter or coconut oil
2 tablespoons coconut sugar

For the filling:

2 cups dark chocolate chips (or dairy-free chocolate chips)
1 cup mini marshmallows (or use a vegan alternative)

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and coconut sugar. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust for 8-10 minutes, or until golden brown. Let it cool slightly.
Once the crust has cooled, spread the chocolate chips evenly over the top.
Bake for 5-7 minutes, or until the chocolate chips have melted. Use a spatula to smooth the melted chocolate into an even layer.
Sprinkle the mini marshmallows over the melted chocolate.
Return the dish to the oven and bake for an additional 3-5 minutes, or until the marshmallows are golden and puffy.
Allow the bars to cool completely before cutting into squares.

These gluten-free s’mores bars are rich, indulgent, and a fun twist on the classic treat.

With a crispy crust, melty chocolate, and gooey marshmallows, they’re a crowd-pleasing dessert perfect for your next brunch.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are sweet, chewy, and full of coconut flavor.

With a golden-brown exterior and soft, moist interior, these simple yet delicious treats are a perfect dessert to serve at brunch.

They’re naturally gluten-free and require only a few ingredients!

Ingredients:

2 ½ cups unsweetened shredded coconut
2 large egg whites
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 pinch of salt
½ cup dark chocolate chips (optional, for drizzling)

Instructions:

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the egg whites, honey (or maple syrup), vanilla extract, and salt until frothy.
Add the shredded coconut to the egg mixture and stir until well combined.
Using your hands or a spoon, form small mounds of the coconut mixture and place them on the prepared baking sheet.
Bake for 15-18 minutes, or until the macaroons are golden brown around the edges.
Let the macaroons cool completely on the baking sheet.
If desired, melt the chocolate chips and drizzle over the cooled macaroons for an extra indulgent touch.

These gluten-free coconut macaroons are a quick and delicious treat with a sweet, coconut-packed flavor. They’re perfect for a light dessert at brunch or as an afternoon snack!

Gluten-Free Peach Cobbler

This gluten-free peach cobbler is a comforting and sweet dessert made with juicy peaches and a buttery, gluten-free biscuit topping.

It’s a delicious dessert that feels like summer in every bite and is sure to be a hit at any brunch gathering.

Ingredients:

For the filling:

4 cups fresh or frozen peaches, sliced
1/4 cup coconut sugar or granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
½ teaspoon vanilla extract

For the topping:

1 cup gluten-free all-purpose flour
1 tablespoon coconut sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup cold butter, cubed
1 large egg
¼ cup almond milk (or any milk)

Instructions:

Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
In a medium bowl, toss the sliced peaches with coconut sugar, cornstarch, lemon juice, and vanilla extract. Spread the mixture evenly in the bottom of the prepared baking dish.
In a separate bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt.
Cut the cold butter into the dry mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the egg and almond milk and stir until the mixture forms a dough.
Drop spoonfuls of the biscuit dough on top of the peach filling, leaving some gaps between the dough.
Bake for 30-35 minutes or until the topping is golden brown and the peach filling is bubbling.
Let cool for a few minutes before serving.

This gluten-free peach cobbler is the perfect balance of sweet and tart flavors.

The biscuit topping is light and fluffy, complementing the juicy peaches perfectly. Serve it warm for a delightful brunch dessert!

Gluten-Free Matcha Energy Bites

These gluten-free matcha energy bites are a quick and nutritious dessert that’s packed with antioxidants, protein, and a touch of sweetness.

They’re made with simple, wholesome ingredients like oats, almond butter, and matcha powder, making them a perfect treat for a light and energizing brunch.

Ingredients:

1 cup gluten-free rolled oats
1/2 cup almond butter (or any nut butter)
2 tablespoons honey or maple syrup
1 tablespoon matcha powder
1/4 cup shredded coconut
1 tablespoon chia seeds
1 teaspoon vanilla extract

Instructions:

In a large bowl, combine the oats, almond butter, honey, matcha powder, shredded coconut, chia seeds, and vanilla extract.
Stir everything together until the mixture is well combined.
Use your hands to roll the mixture into small balls, about 1-inch in diameter.
Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Once chilled, store the bites in an airtight container in the refrigerator.

These gluten-free matcha energy bites are packed with a vibrant green tea flavor and make a healthy, refreshing treat.

They’re perfect for a light, energy-boosting dessert at brunch or a snack to carry you through the afternoon!