Thanksgiving is a time for gathering with loved ones, reflecting on the year, and, of course, indulging in a delightful feast. While traditional Thanksgiving desserts often feature wheat-based ingredients, those adhering to gluten-free diets should not have to miss out on the joy of sweet treats.
With a bit of creativity and a wide array of gluten-free ingredients available today, there is no shortage of delectable options to satisfy everyone’s sweet cravings.
In this collection of 50+ Thanksgiving gluten-free dessert recipes, you’ll discover a variety of options ranging from classic pumpkin pies to innovative chocolate treats, ensuring that your holiday table is filled with delightful flavors.
Whether you’re hosting a large gathering or looking for a special dessert to share, these recipes will impress your guests and keep the holiday spirit alive!
50+ Delicious Thanksgiving Gluten-Free Dessert Recipes You’ll Love
Thanksgiving is a time of gratitude and celebration, and dessert is the cherry on top of your festive meal. With these 50+ gluten-free dessert recipes, you can cater to all your guests’ needs without compromising on taste or indulgence.
From pies and cakes to cookies and puddings, each recipe is crafted to ensure that everyone can enjoy a delicious sweet treat, regardless of dietary restrictions.
So, roll up your sleeves and get ready to create some magical moments in the kitchen. Your holiday dessert spread will not only be gluten-free but also filled with love, warmth, and flavors that everyone will cherish.
Here’s to a sweet and satisfying Thanksgiving that everyone can enjoy!
Pumpkin Spice Cheesecake
This Pumpkin Spice Cheesecake brings together the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice. It’s a fantastic alternative to traditional pumpkin pie, offering a unique twist that’s sure to impress your Thanksgiving guests. The gluten-free crust made from almond flour provides a nutty base that complements the smooth pumpkin filling beautifully.
Ingredients:
For the crust:
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the crust: In a medium bowl, mix almond flour, melted coconut oil, maple syrup, cinnamon, and salt until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then let cool.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until fully incorporated and smooth.
- Assemble: Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the center is set and only slightly jiggly.
- Cool: Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Slice and serve chilled, optionally topped with whipped cream and a sprinkle of cinnamon.
This Pumpkin Spice Cheesecake is a delightful addition to any Thanksgiving table, offering a creamy and flavorful dessert that everyone can enjoy. The rich pumpkin flavor combined with the hint of spice creates a dessert that is both comforting and indulgent. By using gluten-free ingredients, you can accommodate guests with dietary restrictions without sacrificing flavor. This cheesecake not only looks impressive but also tastes divine, making it a centerpiece for your holiday feast.
Chocolate Pecan Pie Bars
Chocolate Pecan Pie Bars are a rich and decadent dessert that captures the essence of traditional pecan pie but in an easy-to-eat bar form. These bars feature a buttery gluten-free crust, a gooey chocolate filling, and crunchy pecans on top, providing a delightful mix of textures and flavors. They are perfect for satisfying chocolate cravings during the Thanksgiving celebration.
Ingredients:
For the crust:
- 1 cup gluten-free all-purpose flour
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 1/4 teaspoon salt
For the filling:
- 1 cup brown sugar
- ½ cup corn syrup
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups pecans, chopped
- ½ cup chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang.
- Prepare the crust: In a bowl, combine gluten-free flour, brown sugar, melted butter, and salt. Mix until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 15 minutes.
- Make the filling: In a large bowl, whisk together brown sugar, corn syrup, cocoa powder, eggs, and vanilla extract until smooth. Stir in chopped pecans and chocolate chips.
- Assemble: Pour the filling over the pre-baked crust, spreading it evenly.
- Bake: Bake for an additional 25-30 minutes, or until the filling is set.
- Cool: Allow the bars to cool in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into squares.
These Chocolate Pecan Pie Bars are the perfect blend of flavors and textures for Thanksgiving. They offer the traditional taste of pecan pie but with the added decadence of chocolate, making them a crowd-pleaser. Their ease of preparation means you can focus on enjoying the holiday with your loved ones rather than spending hours in the kitchen. These bars can be made ahead of time and stored in the fridge, ensuring a sweet ending to your Thanksgiving feast that everyone will adore, gluten-free or not!
Cranberry Orange Upside-Down Cake
This Cranberry Orange Upside-Down Cake is a stunning and festive dessert that showcases bright flavors and beautiful colors, perfect for Thanksgiving. The tart cranberries paired with the sweetness of oranges create a refreshing contrast to the moist cake. This gluten-free dessert is not only visually appealing but also bursting with flavor, making it a delightful addition to your holiday spread.
Ingredients:
For the topping:
- 2 cups fresh cranberries
- ½ cup orange juice
- ½ cup brown sugar
- Zest of 1 orange
For the cake:
- 1 cup gluten-free all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
- Zest of 1 orange
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare the topping: In a saucepan over medium heat, combine cranberries, orange juice, brown sugar, and orange zest. Cook until the cranberries burst and the mixture thickens slightly, about 10 minutes. Pour this mixture into the bottom of the prepared cake pan.
- Make the cake batter: In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. In another large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, milk, and orange zest.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble: Pour the cake batter over the cranberry mixture in the pan, smoothing the top.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
The Cranberry Orange Upside-Down Cake is a delightful way to end your Thanksgiving feast. This dessert not only tastes incredible but also adds a beautiful pop of color to your table. The tangy cranberries combined with the sweet orange cake create a perfect balance that is both refreshing and satisfying. Plus, being gluten-free ensures that all your guests can indulge in this festive treat. Whether enjoyed warm or at room temperature, this cake is sure to become a beloved holiday tradition for years to come.
Apple Crisp with Oat Topping
This Apple Crisp with Oat Topping is a warm, comforting dessert that celebrates the classic flavors of fall. With juicy, spiced apples baked to perfection under a crunchy oat topping, this gluten-free dish is both simple and satisfying. The combination of sweet apples, warm cinnamon, and a buttery oat crust creates a delicious contrast in textures, making it an ideal dessert for Thanksgiving gatherings.
Ingredients:
For the filling:
- 6 cups apples, peeled and sliced (such as Granny Smith or Honeycrisp)
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
For the oat topping:
- 1 cup gluten-free rolled oats
- ½ cup almond flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the sliced apples, granulated sugar, cinnamon, lemon juice, and cornstarch (if using). Toss until the apples are evenly coated, then transfer to the prepared baking dish.
- Make the topping: In another bowl, mix together the gluten-free rolled oats, almond flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is crumbly.
- Assemble: Evenly distribute the oat topping over the apple filling.
- Bake: Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
- Cool: Allow the crisp to cool for a few minutes before serving.
This Apple Crisp with Oat Topping is a nostalgic dessert that warms the soul and delights the taste buds. It’s the perfect way to showcase the season’s fresh apples while providing a gluten-free option that everyone will love. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an added touch of indulgence. This dessert not only satisfies your sweet tooth but also brings the essence of fall to your Thanksgiving table.
Chocolate Hazelnut Tart
The Chocolate Hazelnut Tart is a luxurious gluten-free dessert that combines the rich flavors of chocolate with the nutty crunch of hazelnuts. This tart features a buttery hazelnut crust filled with a silky chocolate ganache, making it an elegant treat for any Thanksgiving celebration. The combination of textures and flavors will leave your guests in awe, proving that gluten-free desserts can be both decadent and delicious.
Ingredients:
For the crust:
- 1 ½ cups hazelnut flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the filling:
- 1 cup heavy cream (or coconut cream for dairy-free)
- 8 oz dark chocolate, chopped
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Chopped hazelnuts for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
- Prepare the crust: In a bowl, mix together hazelnut flour, coconut flour, butter, powdered sugar, egg yolk, vanilla extract, and salt until a dough forms. Press the dough evenly into the bottom and up the sides of the tart pan. Prick the bottom with a fork.
- Bake: Bake the crust for 10-12 minutes, or until lightly golden. Allow it to cool completely.
- Make the filling: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until melted and smooth. Stir in honey (or maple syrup) and vanilla extract.
- Assemble: Pour the chocolate filling into the cooled crust, smoothing the top with a spatula.
- Chill: Refrigerate the tart for at least 2 hours or until set.
- Serve: Garnish with chopped hazelnuts before slicing and serving.
The Chocolate Hazelnut Tart is a showstopper dessert that adds a touch of sophistication to your Thanksgiving feast. Its rich chocolate filling and nutty crust create a harmonious balance of flavors that will impress your guests. By using gluten-free ingredients, this tart ensures that everyone can indulge in its luxurious taste. Pair it with a glass of dessert wine or a cup of coffee to enhance the experience, making it a memorable finish to your holiday meal.
Sweet Potato Brownies
These Sweet Potato Brownies are a delightful and healthier twist on traditional brownies, making them a perfect gluten-free dessert for Thanksgiving. The natural sweetness of sweet potatoes combined with cocoa powder creates a fudgy, chocolatey treat that’s both satisfying and nutritious. These brownies are a great way to incorporate vegetables into dessert, appealing to both kids and adults alike.
Ingredients:
- 1 cup cooked sweet potatoes, mashed (about 2 medium sweet potatoes)
- ½ cup almond butter (or any nut/seed butter)
- ½ cup maple syrup
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (dairy-free if needed)
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Prepare the batter: In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, cocoa powder, vanilla extract, baking powder, and salt. Mix until smooth and well combined.
- Fold in the chocolate chips gently until evenly distributed in the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve: Cut into squares and serve.
These Sweet Potato Brownies are a delightful dessert that combines health and indulgence. Their rich chocolate flavor and fudgy texture make them a favorite among chocolate lovers, while the inclusion of sweet potatoes adds moisture and nutrition. This dessert is not only gluten-free but also packed with wholesome ingredients, making it a guilt-free treat for your Thanksgiving gathering. Serve these brownies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch that will leave everyone craving more.
Pumpkin Spice Chia Pudding
This Pumpkin Spice Chia Pudding is a creamy, nutritious, and flavorful dessert that perfectly embodies the flavors of fall. With the delightful combination of pumpkin puree and warm spices, this gluten-free treat offers a healthier alternative to traditional Thanksgiving desserts. Packed with fiber and omega-3 fatty acids from chia seeds, this pudding is not only satisfying but also a guilt-free indulgence.
Ingredients:
- 1 cup coconut milk (or almond milk)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup maple syrup (adjust based on sweetness preference)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
- ¼ teaspoon salt
- ¼ cup chia seeds
- Whipped cream or coconut cream (for topping)
Instructions:
- Mix Ingredients: In a large mixing bowl, whisk together the coconut milk, pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and salt until well combined.
- Add Chia Seeds: Stir in the chia seeds until evenly distributed in the mixture.
- Refrigerate: Cover the bowl with plastic wrap or transfer the mixture to individual serving jars. Refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
- Serve: Once set, give the pudding a good stir before serving. Top with whipped cream or coconut cream and a sprinkle of cinnamon for an extra festive touch.
This Pumpkin Spice Chia Pudding is an excellent addition to your Thanksgiving dessert spread. Its smooth and creamy texture, combined with the warm spices of pumpkin pie, makes it a satisfying and wholesome treat. Not only is this pudding gluten-free, but it’s also a great way to include nutritious ingredients into your holiday dessert options. Whether enjoyed as a light dessert or a festive breakfast, this chia pudding will have everyone asking for seconds!
Coconut Macaroons
Coconut Macaroons are a delightful, chewy treat that’s easy to make and gluten-free. With their sweet coconut flavor and crispy edges, these macaroons are a great addition to your Thanksgiving dessert table. Dipped in dark chocolate, they become an indulgent treat that combines the tropical taste of coconut with the rich flavor of chocolate, ensuring that everyone will be reaching for these delicious bites.
Ingredients:
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 egg whites
- ¼ teaspoon salt
- ½ cup dark chocolate chips (optional for dipping)
Instructions:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. Mix until well combined.
- Form Macaroons: Using a tablespoon or a small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
- Cool: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Dip: If desired, melt the dark chocolate chips in a microwave or double boiler. Dip the bottoms of each macaroon into the melted chocolate and place them back on the parchment paper to set.
Coconut Macaroons are an irresistible gluten-free dessert that adds a sweet and chewy element to your Thanksgiving feast. Their tropical flavor pairs beautifully with the warmth of the holiday season, making them a unique and delightful option. These macaroons are not only easy to prepare but also cater to various dietary preferences, ensuring that everyone can indulge in their sweet, chocolatey goodness. Serve them alongside coffee or tea for a delightful post-dinner treat that guests will rave about!
Pecan Pie Bars
Pecan Pie Bars are a delicious twist on the classic pecan pie, offering all the traditional flavors in a convenient bar format. These gluten-free bars feature a buttery crust topped with a rich pecan filling that caramelizes beautifully as it bakes. With their sweet and nutty flavor, these bars make for an elegant dessert that’s perfect for Thanksgiving gatherings and will surely become a family favorite.
Ingredients:
For the crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the filling:
- 1 cup pecans, chopped
- ¾ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Prepare the crust: In a mixing bowl, combine almond flour, coconut flour, butter, maple syrup, vanilla extract, and salt. Mix until a dough forms. Press the dough evenly into the bottom of the prepared baking dish.
- Bake the crust: Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the filling: In a separate bowl, whisk together the brown sugar, maple syrup, eggs, vanilla extract, and salt until well combined. Stir in the chopped pecans.
- Assemble: Pour the pecan filling over the baked crust, spreading it evenly.
- Bake: Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly bubbling around the edges.
- Cool: Allow the bars to cool completely in the pan before slicing into squares.
These Pecan Pie Bars are a fantastic addition to your Thanksgiving dessert lineup, capturing the rich, sweet flavors of traditional pecan pie in a gluten-free format. Their convenient bar shape makes them easy to serve and perfect for sharing, ensuring that everyone can enjoy a taste of this classic dessert. With their crunchy pecans and gooey filling, these bars are bound to be a hit at your holiday gathering. Pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat that will leave your guests wanting more!
Maple Pecan Tarts
These Maple Pecan Tarts are a delicious twist on traditional pecan pie, featuring a buttery, gluten-free crust filled with a rich and flavorful maple pecan mixture. The tarts are small, making them perfect for individual servings during your Thanksgiving feast. They offer a delightful balance of sweetness and nuttiness, with the warmth of maple syrup enhancing the flavors of the pecans. These tarts are sure to impress your guests with their elegant presentation and mouthwatering taste.
Ingredients:
For the crust:
- 1 ½ cups almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the filling:
- 1 cup pecans, roughly chopped
- 1/2 cup maple syrup
- 1/4 cup brown sugar (or coconut sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease a muffin tin or tartlet pan.
- Prepare the crust: In a mixing bowl, combine almond flour, coconut flour, powdered sugar, and softened butter. Mix until crumbly. Add the egg yolk and vanilla extract, mixing until a dough forms. Press the dough into the bottom and up the sides of each tartlet pan.
- Bake the crust: Bake the crusts for 10-12 minutes, or until lightly golden. Remove from the oven and let them cool slightly.
- Prepare the filling: In another bowl, whisk together the maple syrup, brown sugar, eggs, vanilla extract, and salt. Stir in the chopped pecans.
- Fill the crusts: Spoon the pecan filling into each tart shell, filling them about three-quarters full.
- Bake: Return to the oven and bake for an additional 15-20 minutes, or until the filling is set and slightly puffed.
- Cool: Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Maple Pecan Tarts are a perfect addition to your Thanksgiving dessert lineup, offering a delightful bite-sized treat that everyone will love. The combination of crunchy pecans and sweet maple syrup creates a harmonious blend of flavors that evokes the warmth of the holiday season. Not only are they gluten-free, but their individual portions make them easy to serve and enjoy. These tarts are sure to become a new family favorite, making your Thanksgiving celebration even more special!
Chocolate Avocado Mousse
This rich and creamy Chocolate Avocado Mousse is a surprisingly decadent dessert that’s both gluten-free and healthy. Made with ripe avocados and cocoa powder, this mousse offers a velvety texture and intense chocolate flavor without the need for heavy cream or refined sugar. The addition of sweeteners like maple syrup or honey makes it a guilt-free indulgence, perfect for those who want to enjoy a sweet treat without compromising on health. It’s a fantastic way to impress guests with a unique and nutritious dessert.
Ingredients:
- 2 ripe avocados, peeled and pitted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup (or honey)
- 1/4 cup almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: whipped coconut cream, shaved chocolate, fresh berries
Instructions:
- Blend the ingredients: In a food processor or blender, combine the avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust: Taste the mousse and adjust the sweetness by adding more maple syrup if desired. Blend again until fully incorporated.
- Chill: Transfer the mousse to individual serving dishes or a large bowl. Refrigerate for at least 30 minutes to allow the flavors to meld and the mousse to firm up.
- Serve: Before serving, top with whipped coconut cream, shaved chocolate, or fresh berries if desired.
This Chocolate Avocado Mousse is a delightful way to end your Thanksgiving meal while keeping it gluten-free and healthy. Its rich, chocolatey flavor and creamy texture will surprise your guests, proving that indulgence doesn’t have to mean sacrificing nutrition. The simplicity of this recipe allows you to whip it up in no time, making it a perfect choice for busy holiday preparations. With its nutritious ingredients and mouthwatering taste, this mousse is sure to be a hit and might just become your go-to dessert for special occasions!
Cranberry Orange Upside-Down Cake
This Cranberry Orange Upside-Down Cake is a beautiful and vibrant dessert that captures the essence of fall. The tartness of fresh cranberries paired with the bright citrus flavor of oranges creates a delightful contrast that is visually stunning and delicious. This gluten-free cake is moist, flavorful, and makes for a perfect centerpiece on your Thanksgiving dessert table. It’s a great way to celebrate the season’s flavors while providing a treat that everyone can enjoy.
Ingredients:
For the topping:
- 2 cups fresh cranberries
- 1/2 cup orange juice
- 1/2 cup brown sugar (or coconut sugar)
- 1 tablespoon butter, melted
For the cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar (or coconut sugar)
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare the topping: In a medium saucepan, combine cranberries, orange juice, brown sugar, and melted butter. Cook over medium heat until the cranberries begin to pop and the mixture thickens, about 5-7 minutes. Remove from heat and pour the mixture into the prepared cake pan.
- Make the cake batter: In a separate mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
- Combine and bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter over the cranberry mixture in the cake pan and smooth the top.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before inverting onto a serving platter.
This Cranberry Orange Upside-Down Cake is a stunning and flavorful dessert that brings a burst of color and taste to your Thanksgiving celebration. The combination of tart cranberries and zesty orange creates a refreshing balance, making each bite a celebration of seasonal flavors. This gluten-free cake is not only visually appealing but also incredibly delicious, ensuring it will be a showstopper at your dessert table. Your guests will appreciate this unique and delightful addition, making your Thanksgiving feast even more memorable!
Pumpkin Spice Latte Cookies
Indulge in the warm, comforting flavors of fall with these Pumpkin Spice Latte Cookies. Infused with pumpkin puree, aromatic spices, and a hint of coffee, these cookies are a delightful treat for Thanksgiving gatherings. The combination of gluten-free flours ensures a soft and chewy texture, while the espresso powder adds a unique depth of flavor. These cookies are perfect for pairing with your favorite holiday beverages, making them a must-have dessert that embodies the essence of autumn.
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder (or instant coffee)
- Optional: powdered sugar for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking soda, pumpkin spice, and salt.
- Cream butter and sugars: In a separate mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the pumpkin puree, egg, vanilla extract, and espresso powder, mixing until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired.
These Pumpkin Spice Latte Cookies are a delightful fusion of flavors that captures the essence of fall in every bite. They are not only gluten-free but also incredibly easy to make, making them an excellent choice for busy holiday preparations. With their warm spices and comforting pumpkin flavor, these cookies are sure to be a hit at your Thanksgiving table, inviting everyone to enjoy a taste of the season. Pair them with a warm drink for the ultimate cozy experience, and watch them disappear!
Vanilla Coconut Chia Pudding
This Vanilla Coconut Chia Pudding is a refreshing and healthy dessert option for your Thanksgiving celebration. Made with simple ingredients, this pudding is rich in fiber and healthy fats, providing a nutritious alternative to heavier holiday treats. The creamy coconut milk combined with the subtle sweetness of vanilla creates a delightful and satisfying dessert that can be prepared ahead of time. This dessert is not only gluten-free but also vegan, making it suitable for a wide range of dietary preferences.
Ingredients:
- 1 cup coconut milk (full-fat for creaminess)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: fresh fruit, shredded coconut, nuts, or granola
Instructions:
- Mix ingredients: In a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and salt until well combined.
- Refrigerate: Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
- Stir and serve: After chilling, stir the pudding to break up any clumps. Serve in individual bowls or cups, topped with your choice of fresh fruit, shredded coconut, nuts, or granola.
This Vanilla Coconut Chia Pudding is a light and refreshing way to round off your Thanksgiving feast. Its creamy texture and delightful flavor make it a satisfying dessert that doesn’t weigh you down after a hearty meal. With the ability to customize toppings, you can easily adapt this recipe to suit your guests’ preferences, ensuring that everyone finds something to love. Plus, its simplicity and make-ahead nature make it a stress-free option during the busy holiday season. Your guests will appreciate this healthier alternative, and you’ll love how easy it is to prepare!
Gingerbread Cake with Cream Cheese Frosting
Celebrate the holidays with this delightful Gingerbread Cake topped with creamy frosting! This gluten-free cake captures the warm spices of gingerbread, making it a perfect dessert for Thanksgiving or any festive occasion. The cake is moist and flavorful, thanks to the combination of spices like ginger, cinnamon, and nutmeg. Topped with a luscious cream cheese frosting, this dessert is both comforting and indulgent, making it an excellent centerpiece for your holiday table.
Ingredients:
For the gingerbread cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup (or honey)
- 1/4 cup molasses
- 3 large eggs
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In another bowl, mix applesauce, maple syrup, molasses, eggs, and vanilla extract until well combined.
- Combine mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, mixing until creamy.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting on top.
This Gingerbread Cake with Cream Cheese Frosting is a delightful addition to your Thanksgiving dessert spread. The rich spices and moist texture of the cake evoke the cozy warmth of the season, while the creamy frosting adds a luxurious touch. This gluten-free cake is not only delicious but also visually appealing, making it a perfect centerpiece for your holiday table. Your guests will savor each bite, and it may just become a new holiday tradition in your home. Enjoy the smiles and compliments as they indulge in this festive treat!
Note: More recipes are coming soon!
