Deliciously Gluten-Free: Festive Recipes to Elevate Your Easter Celebration

Easter is a time for celebration, family gatherings, and delicious treats. Whether you're hosting a festive brunch or a cozy dinner, these gluten-free dessert recipes are sure to delight your loved ones. From classic favorites to creative twists, these Easter desserts are not only delicious but also easy to make. Get ready to impress with these four gluten-free delights that will add a touch of sweetness to your Easter celebration.

Flourless Lemon Almond Cake:

Brighten up your Easter table with this delightful flourless lemon almond cake. Bursting with zesty lemon flavor and almond goodness, this moist and tender cake is the perfect ending to your Easter meal.

Ingredients:

  • 1 1/2 cups almond flour

  • 1/2 cup granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/4 cup melted coconut oil

  • Zest of 2 lemons

  • Juice of 1 lemon

  • Powdered sugar, for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.

  3. In a separate bowl, beat the eggs until light and frothy. Stir in the melted coconut oil, lemon zest, and lemon juice.

  4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.

  5. Pour the batter into the prepared cake pan and smooth the top.

  6. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

  7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  8. Dust the cooled cake with powdered sugar before serving.

Carrot Cake Cupcakes:

Celebrate the arrival of spring with these adorable carrot cake cupcakes. Moist and flavorful, these gluten-free treats are studded with shredded carrots, chopped nuts, and warm spices, making them a perfect Easter dessert.

Ingredients:

  • 1 1/2 cups gluten-free all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 cup melted coconut oil

  • 3/4 cup packed brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups grated carrots

  • 1/2 cup chopped walnuts or pecans (optional)

  • Cream cheese frosting (store-bought or homemade)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. In a large bowl, whisk together the melted coconut oil and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped nuts, if using.

  5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

  6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  7. Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.

  8. Once cooled, frost the cupcakes with cream cheese frosting and decorate as desired.

Coconut Macaroons:

These delightful coconut macaroons are a classic Easter treat that's naturally gluten-free. With their crisp exterior and chewy interior, these sweet and coconutty cookies are sure to be a hit with everyone.

Ingredients:

  • 3 cups shredded coconut (sweetened or unsweetened)

  • 3/4 cup sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 2 large egg whites

  • Pinch of salt

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract.

  3. In a separate bowl, beat the egg whites and salt until stiff peaks form.

  4. Gently fold the beaten egg whites into the coconut mixture until well combined.

  5. Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

  6. Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown around the edges.

  7. Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Lemon Blueberry Cheesecake Bars (Gluten-Free)

Treat yourself to these luscious lemon blueberry cheesecake bars, featuring a buttery gluten-free crust, creamy cheesecake filling, and a vibrant blueberry topping. These bars are a delightful way to welcome spring and celebrate Easter.

Ingredients: For the Crust:

  • 1 1/2 cups gluten-free graham cracker crumbs (about 10-12 crackers)

  • 1/4 cup granulated sugar

  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • Zest of 1 lemon

  • 2 tablespoons fresh lemon juice

For the Blueberry Topping:

  • 1 1/2 cups fresh blueberries

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • Zest of 1 lemon

  • 1 tablespoon fresh lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

  2. In a medium bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking dish.

  3. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

  4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.

  6. Pour the cheesecake filling over the partially baked crust, spreading it into an even layer.

  7. In a small saucepan, combine the blueberries, sugar, cornstarch, water, lemon zest, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 5-7 minutes.

  8. Remove the blueberry mixture from the heat and let it cool slightly. Then, pour it over the cheesecake layer, spreading it evenly.

  9. Return the baking dish to the oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

  10. Remove the cheesecake bars from the oven and let them cool completely at room temperature. Then, refrigerate for at least 2 hours, or until fully chilled and set.

  11. Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the baking dish. Cut into squares and serve.

Nessy Sipling