Choose one of these delicious Gluten-Free Easter Desserts to serve for your gathering!
When planning out Easter dinner, it’s also important to plan out Easter Desserts. What’s dinner without dessert?!
If you need Gluten-Free Easter Desserts, then you have come to the right place because I am going to load you up with choices!
First, though let’s cover some basics about making gluten-free desserts.
What gluten-free flour should you use for desserts?
The recipes that I’m sharing with you today will specifically say what flour to use for each recipe; however, I almost always use Gluten-Free All-Purpose Flour.
Cup 4 Cup is another good one as well.
The most important thing is to be sure it’s a 1:1 ratio meaning that it’s interchangeable with regular all-purpose flour.
By using one of these flours you will have an easy way to convert just about any dessert recipe into a gluten-free alternative.
Most Popular Gluten-Free Easter Desserts:
We host Easter everywhere and have rounded out some of the most popular Easter desserts that appear on our menu regularly!
Each of these is going to be made with gluten-free all-purpose flour and then other naturally gluten-free ingredients.
As always be sure to check all ingredients as many times as ingredients can be cross-contaminated if the name brand isn’t used.
Important Reminders when making Gluten-Free Desserts:
Let’s just say you were invited over to a friend’s house who is gluten-free and decide to make a gluten-free dessert that she will be about to eat!
That is so nice of you…BUT remember to talk to your friend first.
Because if you are regularly making NOT gluten-free items in your kitchen then it’s very likely that there is a high chance of cross-contamination and while gluten-free may be an optional choice for some it IS NOT the case for many others.
So it’s important to find out the degree of gluten sensitivity that your friend or family member has, maybe they have celiac and cannot handle any cross-contamination. In that case, while the gesture may be very much in love, they may opt to bring their own.
Or maybe they are okay with minor cross-contamination and in that case, start baking!
That’s just my friendly reminder as you begin to make some delicious gluten-free Easter desserts!
Gluten Free Carrot Cake
- 1 ½ Cups Sugar
- 1 Cup Oil
- 2 ½ Tbsp Hot Water
- 3 Eggs
- 1 Tsp Baking Soda
- 1 ½ Cups Flour or Gluten Free All Purpose Flour
- 1 Tsp Cinnamon
- 1 Tsp Baking Powder
- ¼ Tsp Nutmeg
- Pinch of Salt
- 1 Cup Grated Carrots
- 1 Cup Walnuts
Frosting (Double if Preferred)
- 1 Stick Unsalted Butter Softened
- 1 Package Cream Cheese Softened
- 1 Tsp Vanilla
- 3 ½ Cups Powdered Sugar
- 1/2 Cup Walnuts
- Preheat the oven to 350* and grease two 8 inch round cake pans. Grease these well or use parchment paper and baking spray. See the post for the how-to on preparing the pans.
- Mix the cake ingredients in order, stopping after the carrots; a stand mixer works best for mixing this.
- Fold in the walnuts.
- Pour ½ the batter in one cake pan and the rest in the other. This will be a thick batter, may need to spread it into the pan.
- Bake in the oven on 350* for 35 minutes or until poked in the center with a toothpick, the toothpick comes out clean.
- Let the cakes cool for 5-10 minutes and carefully release the cake and place it on a wire rack for 1-2 hours to cool completely.
- While the cakes are cooling, prepare the icing; begin by creaming together the butter and cream cheese.
- Add in the vanilla and powdered sugar, whisking on high with a stand mixer until the icing is formed.
- Fold in the walnuts.
- Release one of the cakes from the cake pan, and then ice the top of it with a portion of the icing.
- Place the second cake on top and then continue icing the entire cake.
- If you prefer, this can be the crumb coat and make a second batch of icing for a final coat.
- This can be chilled in the fridge and served cold or served at room temperature.