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  • Writer's pictureKurtney Noonan


This Friday, we wanted to share a few delicious gluten-free dessert recipes to help you continue to embrace the fall season. Whether you're in the mood for chocolate, something pumpkin, or even something in between - there's a yummy dessert recipe for you! Scroll below for all of the recipes.


Flourless Chocolate-Date Cake


  • 10 oz medjool dates, pitted

  • 2/3 cup bourbon

  • 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan

  • Dutch-process cocoa powder, for pan

  • 12 oz bittersweet chocolate (70 percent cacao), chopped

  • 6 large eggs, separated, room temperature

  • 1/4 tesp kosher salt

  • 1/2 tsp ground cinnamon

  • 1 1/4 cups sugar

  • 1/3 cup heavy cream

  • 1 tsp flaky sea salt, such as Maldon

  • Lightly sweetened whipped cream, for Serving


  1. In a small saucepan over medium-low heat, bring dates and bourbon to a simmer; cook, stirring, until almost all of liquid is absorbed. Remove from heat; cover and let cool. Purée in a food processor until smooth. (You should have about 1 cup.)

  2. Preheat oven to 325°F. Butter a 9-inch springform pan. Line bottom with parchment; butter parchment. Dust pan with cocoa, tapping out any excess.

  3. In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate, whisking until smooth. Remove from heat. Whisk in 2/3 cup date purée. Let cool; whisk in egg yolks, kosher salt, and cinnamon.

  4. Beat egg whites on medium-high speed until soft peaks form, about 2 minutes. Slowly add 1/4 cup sugar, beating until stiff glossy peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan, smoothing top with an offset spatula.

  5. Bake until set, cracking a bit on edges, and shiny in center, about 30 minutes. Transfer pan to a wire rack and let cool completely. Run a paring knife around sides of pan; remove from pan and transfer to a cake plate.

  6. In a small saucepan over medium-high heat, bring remaining 1 cup sugar and 1/4 cup water to a boil, stirring until sugar is dissolved. Let boil, without stirring, until deep golden brown, swirling pan to color evenly, and washing down sides of pan with a wet pastry brush to keep crystals from forming, 10 to 11 minutes. Remove from heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date purée. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.

  7. Pour caramel over cake, spreading with an offset spatula so it drips over sides. Sprinkle with flaky salt. Slice cake with a knife dipped in hot water, then wiped down between slices; serve with whipped cream.

Click here for the original recipe.


Cheesecake Stuffed Apples


  • 4 tbsp melted butter

  • 2 tbsp brown sugar

  • 1 tsp cinnamon, plus more for dusting

  • 4 baking apples, tops sliced, insides scooped

  • 2 blocks cream cheese, softened

  • 1/2 cup powdered sugar

  • 1/2 tsp pure vanilla extract

  • Crushed graham crackers, for garnish


  1. Preheat oven to 400°. In a small bowl, mix together melted butter, brown sugar, and cinnamon.

  2. Place apples in a baking dish and brush butter mixture onto apples. Bake 20 minutes.

  3. Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and bake 10 minutes more.

  4. Garnish with cinnamon and crushed graham crackers and serve.

Click here for the original recipe.


Gluten-Free Peanut Butter Blondies


  • 2/3 cup creamy peanut butter

  • 1/2 cup packed brown sugar

  • 1/4 cup sugar

  • 1/4 cup unsweetened applesauce

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • 1 cup gluten-free all-purpose baking flour

  • 1-1/4 tsp baking powder

  • 1 tsp xanthan gum

  • 1/4 tsp salt

  • 1/2 cup semisweet chocolate chips

  • 1/4 cup salted peanuts, chopped


  1. In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts.

  2. Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

Click here for the original recipe.


Gluten-Free Pumpkin Bread


  • 1 stick unsalted butter, room temperature, plus more for pan

  • 1 3/4 cups gluten-free all-purpose flour (spooned and leveled)

  • 1 1/2 tsp gluten-free baking powder

  • 1/2 tsp baking soda

  • 3/4 tsp fine salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1 1/4 cups sugar

  • 3 large eggs

  • 2 tsp pure vanilla extract

  • 1 1/4 cups pure pumpkin puree

  • 3/4 cup buttermilk


  1. Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.

  2. Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

Click here for the original recipe.

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