Decadent Gluten-Free Desserts to Die For (Not Literally)

Decadent Gluten-Free Desserts to Die For (Not Literally)

When making the move to gluten-free living many will give up desserts. In fact, many will completely abandon the notion of decadent desserts. Instead, they’ll enjoy a few simple treats they can find in the grocery store. For others, gluten-free living takes away desserts completely. We wanted to share decadent gluten-free desserts you have to try!

Decadent Gluten-Free Desserts You Have to Try

Birthdays are always a special time that calls for yummy cake, which can be difficult when the birthday boy or girl is eating gluten-free. Fortunately, we have a delicious chocolate cake recipe that makes it easy to be gluten-free.

Gluten-Free Chocolate Cake

Recipe adapted from Barefoot Contessa


  • 1 lb and 3 oz of bittersweet chocolate broken into chunks
  • 10 tbsp unsalted butter at room temperature cut into pieces
  • 1 tbsp Ener-g Pure Rice Flour
  • 1 3/4 tbsp sugar
  • 1 tsp instant coffee granules
  • 1/4 tsp kosher salt
  • 5 large eggs separated (or use Ener-G Egg Replacer*)
  • 1/4 cup heavy cream


  1. Preheat the oven to Bake at 425°F.
  2. Grease an 8-inch springform pan and line the bottom with parchment paper.
  3. Place the one pound of chocolate in a large heat-proof bowl. Set over a pan of simmering water and stir occasionally until the chocolate is melted. (You can also use a double boiler for this instead.)
  4. Take the chocolate off the heat and immediately stir in butter, rice flour, sugar, coffee granules, and salt.
  5. Whisk in egg yolks until smooth.
  6. Place the egg whites in the bowl of an electric mixer fitted with the whisk and beat until they form soft peaks.
  7. Scrape the egg whites into the chocolate mixture and fold them in very carefully, just until combined.
  8. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes. (Use a toothpick to check that the center is fully cooked.)
  9. Turn the oven off and leave the cake in the oven with the door slightly open.
  10. Allow the cake to cool in the oven for one hour.
  11. Release the sides of the pan and slide the cake onto a flat serving plate.
  12. Place the 3 ounces of chocolate and heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts.
  13. Pour the chocolate mixture onto the sunken center of the cake.
  14. Allow to cool and serve.

Gluten-Free Carrot Cake

Recipe adapted from Bon Appetit


For cake:

  • 1/2 cup coconut oil melted
  • 3 ¼ cups tapioca flour
  • 1 tsp salt
  • 1 tsp gluten-free Ener-g Baking Powder
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp Ener-g Baking Soda Substitute
  • 5 large eggs (or use Ener-G Egg Replacer*)
  • 1 1/4 cups dark brown sugar
  • 1 tsp gluten-free vanilla
  • 10 oz carrots peeled, coarsely shredded, and squeezed to expel extra water
  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup walnuts finely chopped

For Frosting:

  • 8 oz cream cheese
  • 1/2 cup unsalted butter
  • 1 1/4 cups gluten-free powdered sugar
  • 1/3 cup Greek yogurt
  • 1 tsp gluten-free vanilla


For the cake:

  1. Preheat oven to Bake at 350°F.
  2. Grease two 8” parchment-lined round cake pans with oil and then dust with tapioca flour.
  3. Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and 3 cups tapioca flour.
  4. Using an electric mixer, beat eggs and brown sugar in a large bowl until more than tripled in volume. Roughly 5-7 minutes.
  5. Beat in vanilla.
  6. Toss carrots, coconut, walnuts, and remaining 1/2 cup oil in another bowl.
  7. Reduce mixer speed to low.
  8. Add flour mixture in three additions, alternating with carrot mixture, to egg mixture and beat well after each addition.
  9. Divide batter between prepared pans.
  10. Bake cake until lightly browned across the top for about 33-36 minutes.
  11. Move to the wire rack and let cool completely.

For the Frosting: 

  1. Using an electric mixer, beat cream cheese and butter in a large bowl until very smooth.
  2. Reduce speed to low and add powdered sugar.
  3. Beat until combined and add yogurt, vanilla, and salt.
  4. Chill for 10 minutes to stiffen to a spreadable consistency.
  5. Ice cakes and enjoy.

Gluten-Free Chocolate Brownies

Recipe adapted from Mama Knows Gluten-Free



  1. Preheat oven to Bake at 350°F.
  2. Spray an 8x8 square pan with non-stick cooking spray.
  3. In a large bowl, add melted butter, pure vanilla extract, sugar, and brown sugar, and mix until fully combined.
  4. Add in eggs one at a time and mix until fully combined.
  5. In a medium bowl, combine rice flour, cocoa powder, baking soda, and salt and whisk together.
  6. Slowly add rice flour mixture to the wet ingredients and mix fully until combined and smooth.
  7. Pour the brownie batter into the pan.
  8. Bake for 30-35 minutes.
  9. Remove brownies and serve.

Gluten-Free Lemon Blueberry Cupcakes

Adapted from Rhian’s Recipes



  1. Preheat oven to Bake at 350°F.
  2. Place coconut oil in a bowl and melt. Then add milk, lemon juice, lemon zest, maple syrup vanilla, salt, and 1 1/2 cup rice flour and mix.
  3. Mix in flour, baking powder, and baking soda.
  4. Lightly coat the blueberries in rice flour and then fold into the above mixture.
  5. Bake in the oven for around 15 minutes until risen and a skewer comes out clean.
  6. Once out of the oven, cool completely before applying the frosting.
  7. You’ll need to keep your coconut milk in the fridge overnight for the rich cream to separate.
  8. Open the tin upside down and pour off the watery liquid.
  9. Place the thick cream into a bowl and add lemon juice, maple syrup, and vanilla extract.
  10. Whip until light and fluffy.
  11. Once cupcakes have cooled completely, ice with the light and fluffy frosting mixture.
  12. Top with blueberries or a lemon wedge for an added special touch.


*If using Ener-G Egg Replacer, follow the instructions on the package.

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