How I Fell in Love with Gluten Free Vegan Dessert Recipes
Sweet beginnings: from corporate life to cinnamon-scented memories
When I left the skyscrapers of Chicago behind, I had no idea that gluten free vegan dessert recipes would become a defining part of my life. But life surprises you. It all started when I inherited my grandmother Lorraine’s weathered recipe box. That old collection smelled like cinnamon and held decades of dessert magic.
As I recreated her classics, I also had to reimagine them. I was living gluten-free and plant-based by then, which meant reinventing everything from apple cobblers to chocolate chip cookies. What I discovered along the way is that gluten free vegan dessert recipes can be just as indulgent, nostalgic, and joy-sparking as the originals—sometimes more so.
My first breakthrough was a date-sweetened brownie made with almond flour and a velvety avocado-cocoa frosting. It wasn’t just good—it was life-changing. Since then, I’ve been hooked on experimenting with textures and flavors that work beautifully in gluten free vegan baking.
Whether you’re new to this style of baking or a seasoned plant-based pro, you’ll find these gluten free vegan dessert recipes reliable, comforting, and downright craveable. No weird aftertastes, no crumbly flops—just desserts that deliver every single time.
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Irresistible Gluten Free Vegan Dessert Recipes for Every Occasion
- Total Time: 35 mins
- Yield: 9 brownies 1x
Description
These rich, chewy almond flour brownies are completely gluten free and vegan, topped with a silky avocado cocoa frosting. A healthy dessert that doesn’t compromise on indulgence!
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
**Avocado Cocoa Frosting:**
- 1 ripe avocado
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- Pinch of sea salt
Instructions
1. Preheat oven to 350°F (175°C) and line a small square baking pan with parchment paper.
2. In a bowl, whisk almond flour, cocoa powder, coconut sugar, salt, and baking soda.
3. Add the flax egg, applesauce, melted coconut oil, and vanilla extract. Stir until well combined.
4. Pour the batter into the pan and smooth the top.
5. Bake for 20–25 minutes until the center is set. Cool completely.
6. While brownies bake, blend all frosting ingredients in a food processor until creamy.
7. Spread frosting over cooled brownies and refrigerate for 30 minutes before slicing.
8. Serve chilled or at room temperature.
Notes
Store brownies in an airtight container in the fridge for up to 5 days.
You can add chopped walnuts or vegan chocolate chips for extra texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 9g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free vegan dessert recipes, almond flour brownies, avocado frosting
You can browse more gluten free vegan dessert recipes here, or if you’re watching your sugar intake, these sugar-free options are absolute gems.
Table of Contents
Must-Have Ingredients for Perfect Gluten Free Vegan Dessert Recipes
Choosing the right flours for success
One of the biggest game changers in gluten free vegan dessert recipes is flour. The wrong one and your cookies crumble—literally. The right one? It creates structure, moisture, and flavor you’ll keep coming back for. I always tell my students: no single flour can do it all. Blend to win.
For most recipes, a combination of almond flour (for moisture), oat flour (for tenderness), and a starch like tapioca or arrowroot gives you that ideal chewy-meets-fluffy texture. Brown rice flour adds heartiness to things like brownies, while sorghum and millet are amazing in spice cakes and muffins. Avoid using only coconut flour unless you’re following a tested recipe—its thirst for liquid and density can ruin the balance.
These versatile blends are exactly why my gluten-free vegan baking guide continues to help readers get bakery-level results at home.
Egg-free and delicious: mastering vegan binders
Eggs add structure, binding, and lift in traditional baking—but thankfully, plant-based swaps are powerful when used right. Flaxseed and chia seeds are top choices; mix 1 tablespoon ground flax with 3 tablespoons water and let it gel for 10 minutes to create a binder that mimics eggs beautifully.
Unsweetened applesauce adds moisture and subtle sweetness to cakes and quick breads. Mashed banana works too, especially for things like muffins or pancakes where a touch of banana flavor is welcome. For something neutral, try aquafaba—the liquid from canned chickpeas—which can even whip like egg whites for meringues.
The trick is knowing which vegan binder fits the recipe’s needs. For more allergy-safe alternatives, my roundup of allergy-friendly gluten free vegan recipes breaks them down in detail.
Master these ingredients and you’ll find that gluten free vegan dessert recipes can rival any traditional treat—minus the allergens.
Texture & Stability in Gluten Free Vegan Dessert Recipes
Why do gluten free vegan desserts fall apart?
It’s the most common frustration I hear: “My cookies turned to crumbs!” Without gluten to create structure or eggs to bind, things get delicate fast. But here’s the truth—gluten free vegan dessert recipes don’t have to be fragile. You just need to rethink how structure is built.
Binding is essential. That means working with ingredients that provide both moisture and cohesion. Psyllium husk, flax, and chia seed gels are champions in this area. So is plant-based yogurt, which adds richness and integrity to cakes and bars.
Also, don’t skip the resting step. Letting your batter or dough rest for 20–30 minutes allows flours and binders to hydrate properly, resulting in a more cohesive texture post-bake. Trust me—it makes a big difference.
I talk more about this in my article on budget-friendly gluten free vegan recipes, where pantry staples can still create stable, satisfying desserts.
Secret ingredients that hold everything together
For added stability and professional-level texture, there are a few go-to tricks I rely on. Tapioca starch adds chewiness and resilience, especially in cookies and chewy bars. Xanthan gum or guar gum (used sparingly—just ¼ to ½ tsp) help mimic the elasticity of gluten. And coconut cream brings both fat and binding when used in fillings and frostings.
Another tip? Bake at slightly lower temperatures for longer. This gentler heat lets gluten free vegan desserts set slowly, preventing collapse or soggy middles.
When you understand these structural tricks, your desserts won’t just hold together—they’ll shine. Need ideas to try these out? My kid-approved gluten free vegan dinners also include dessert ideas the whole family devours.
By using the right ingredients and a bit of technique, gluten free vegan dessert recipes become every bit as dependable—and delicious—as their traditional counterparts.
Creative Gluten Free Vegan Dessert Recipes for Every Occasion
Celebration-ready recipes you’ll make on repeat
There’s no shortage of ways to wow your guests with gluten free vegan dessert recipes. Whether it’s a birthday, holiday gathering, or just a Saturday night indulgence, you can create treats that look gorgeous and taste even better—without the gluten or dairy.
For parties, I love mini chocolate avocado mousse cups with crushed almond crusts. They’re elegant and easy to prep ahead. No-bake cheesecakes made with soaked cashews, maple syrup, and lemon juice are always a hit—especially when layered with fresh berries.
Seasonal favorites like spiced pumpkin cupcakes or cinnamon apple crisp also shine in cooler months. Both freeze well, travel well, and please just about everyone. You’ll find plenty of inspiration on my gluten-free vegan Italian recipes page—hello, tiramisu-style parfaits.
Simple weeknight desserts you’ll crave
Not every dessert needs a celebration. Some nights, a warm skillet cookie or a handful of maple-almond oat clusters is all it takes to bring comfort. One of my go-to weeknight recipes? A single-serve chocolate mug cake made with oat flour, flax egg, cocoa, and almond butter. It bakes in under two minutes and hits the spot every time.
Smoothies double as dessert, too—especially when blended thick and served in a bowl with cacao nibs, coconut shreds, and a dollop of sunflower seed butter. My gluten free vegan breakfast ideas include several fruit-forward options that blur the line between treat and fuel.
No matter the occasion, these gluten free vegan dessert recipes will remind you that indulgence and nourishment can exist on the same plate. They’re crave-worthy, easy to make, and endlessly customizable for any dietary needs or flavor preferences.
FAQs About Gluten Free Vegan Dessert Recipes
What flours work best for gluten‑free vegan baking?
The best results often come from a blend of flours. Almond flour adds moisture, oat flour gives a tender crumb, and starches like tapioca or arrowroot help bind and lift. Brown rice flour adds density, while sorghum and millet are great for depth. Blending is key—don’t rely on just one.
Can I just substitute coconut flour 1:1?
No. Coconut flour is extremely absorbent and dense, which makes it a poor 1:1 substitute. You usually need more liquid and fewer dry ingredients. If a recipe isn’t specifically developed for coconut flour, the texture and structure will likely fail.
How do I replicate eggs in these recipes?
Popular egg replacements include flaxseed (1 tbsp flax + 3 tbsp water), chia seed gel, applesauce, mashed banana, and aquafaba (the liquid from canned chickpeas). Each works differently, so choose based on texture—flax for binding, banana for moisture, aquafaba for lift.
What keeps gluten‑free vegan baked goods from falling apart?
Structure comes from proper hydration, starches like tapioca, and binders like psyllium husk, flaxseed, or chia. Allowing batters to rest before baking helps improve stability. Baking at a slightly lower temperature also promotes even setting and prevents crumbling.
Conclusion: Why Gluten Free Vegan Dessert Recipes Are Worth the Effort
If you’ve been hesitant to dive into gluten free vegan dessert recipes, consider this your nudge. With the right ingredients and a few smart techniques, you can make desserts that are rich, beautiful, and deeply satisfying—without compromising your health or values.
From chewy cookies to creamy mousse and celebratory cakes, every recipe is a chance to explore new flavors and nourish the people you love. Whether you’re baking for a birthday or a quiet night in, these desserts prove that allergy-friendly and plant-based can still feel indulgent.
Ready to start? Head to my full gluten-free vegan dessert recipe archive or explore more budget-friendly ideas to bake joyfully without breaking the bank.
Ready to explore even more wholesome recipes and tips? Join our food-loving community on Facebook at River Recipes and be the first to see what’s fresh from the oven!