The Ultimate Gluten And Dairy Free Desserts For Christmas Everyone Will Love

Introduction To Ultimate Gluten And Dairy Free Desserts For Christmas

Y’all, let me tell you something. The first Christmas after Emma’s celiac diagnosis, I almost cried in the middle of H-E-B. I was trying to find gluten and dairy free desserts for Christmas, and everything felt like a science project — starch this, gum that, dairy-free “butter” that tasted like sadness.

And don’t even get me started on the “gluten-free” pie I bought that year. It crumbled like dry cornbread and tasted like cardboard with cinnamon. Emma didn’t finish one bite — and that little girl loves dessert. That’s when I promised myself (and her) I’d figure this out.

Since then, I’ve tested hundreds of recipes in my cozy Texas kitchen — some flops (ask Emma about the peppermint fudge that never set), but a whole lot of wins. If you’re just starting to swap out your old favorites, you might want to peek at my main gluten and dairy free desserts collection too — it’s packed with year-round treats that use the same flours, milks, and butter swaps you’ll see in these Christmas recipes, so you can practice the basics before holiday baking gets wild.

This collection? These are the gluten and dairy free desserts for Christmas we serve to our own family — and no one ever says “good for gluten-free.” They just say, “Can I have another?”

So grab a mixing bowl, maybe a mug of cocoa, and get ready — because we’re making Christmas sweet again, y’all.

Why This Works (And What You Need to Know)

Here’s the thing: most folks think baking without gluten or dairy means giving up flavor or texture. But you don’t need wheat flour or real butter to make a dessert people fight over on Christmas Eve.

The secret is balance. We’re using wholesome ingredients like almond flour and oat flour for richness, coconut milk for that creamy mouthfeel, and tried-and-true swaps like Bob’s Red Mill 1:1 Baking Flour and King Arthur’s gluten-free blends that actually behave like regular flour.

These recipes lean on natural sweetness, smart starches (like arrowroot or cornstarch), and some elbow grease — but the end result? Worth every minute. No weird textures, no one missing out, and definitely no “that’s healthy?” reactions.

Every single one is gluten-free, dairy-free, and Christmas-table worthy.

1. Soft & Chewy Gluten-Free Gingerbread Cookies

These are Emma’s favorite — soft, spiced just right, and easy enough for little hands to help. We’ve made these together every year since she was six (and yes, she still sneaks the dough when I’m not looking).

Ingredients

• 1 ⅔ cups gluten-free flour blend (I like King Arthur’s Measure-for-Measure)
• ½ cup + 1 Tbsp brown sugar
• 1 Tbsp ground ginger
• 1 Tbsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp sea salt
• ¼ cup molasses
• 2 Tbsp melted coconut oil
• 1 Tbsp almond butter (or sunflower butter for nut-free)
• 1 tsp vanilla extract
• 3 Tbsp non-dairy milk (almond, oat, or soy)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
2. In one bowl, mix the dry stuff: flour, sugar, spices, baking soda + powder, and salt.
3. In another bowl, whisk molasses, coconut oil, almond butter, vanilla, and non-dairy milk until smooth.
4. Stir wet into dry. The dough will be sticky — that’s normal.
5. Roll into 1-inch balls and place 2 inches apart. Flatten slightly with your palm or a glass.
6. Bake 8–10 minutes until the edges are set and the middles look soft.
7. Cool on the baking sheet for 5 minutes, then transfer to a rack.

Rachel’s Notes

These cookies don’t need chilling, but if your dough feels too soft, a 10-minute chill helps. Want a crispier cookie? Bake closer to 11 minutes. I like to sprinkle them with maple sugar for a frosty finish.

Storage: Airtight container, up to 5 days. Freezer-friendly.

Budget tip: Use brown sugar instead of coconut sugar — still delicious.

And if you’re baking for a crowd with nut allergies on top of gluten and dairy, don’t worry — I’ve got you there too. My gluten free nut free desserts for beginners roundup is full of cookie bars, mug treats, and kid-safe sweets that skip nuts completely, so everyone can grab a gingerbread cookie without you doing a whole second dessert.

Soft & Chewy Gluten-Free Gingerbread Cookies

Soft, chewy gluten-free gingerbread cookies gently spiced with ginger, cinnamon, and cloves, easy enough for kids to help mix and roll.

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Course Dessert

Cuisine American

Ingredients

  

Ingredients

• 1 ⅔ cups gluten-free flour blend I like King Arthur’s Measure-for-Measure
• 1/2 cup brown sugar + 1 Tbsp
• 1 Tbsp ground ginger
• 1 Tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup molasses
• 2 Tbsp coconut oil melted
• 1 Tbsp almond butter or sunflower butter for nut-free
• 1 tsp vanilla extract
• 3 Tbsp non-dairy milk almond, oat, or soy

Instructions

 

• Preheat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
• In one bowl, mix the dry stuff: flour, sugar, spices, baking soda and baking powder, and salt.
• In another bowl, whisk molasses, coconut oil, almond butter, vanilla, and non-dairy milk until smooth.
• Stir the wet mixture into the dry ingredients. The dough will be sticky — that’s normal.
• Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Flatten slightly with your palm or a glass.
• Bake for 8–10 minutes until the edges are set and the middles look soft.
• Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

These cookies don’t need chilling, but if your dough feels too soft, a 10-minute chill helps. Want a crispier cookie? Bake closer to 11 minutes. I like to sprinkle them with maple sugar for a frosty finish. Storage: Airtight container, up to 5 days. Freezer-friendly. Budget tip: Use brown sugar instead of coconut sugar — still delicious.

Keyword christmas cookies, dairy-free, gingerbread cookies, gluten-free, holiday cookies, soft and chewy

2. No-Bake Peppermint Bark with Dairy-Free White Chocolate

Every year, Emma’s class has a cookie swap — and every year, I bring this bark. It’s gorgeous, foolproof, and doesn’t involve turning on the oven (bless). Plus, it’s naturally gluten and dairy free without anyone noticing.

Ingredients

• 8 oz dairy-free semi-sweet chocolate chips
• 4 oz cocoa butter or cacao butter (food-grade only)
• ½ cup powdered sugar
• ¼ cup coconut milk powder (optional but helps texture)
• ½ tsp vanilla paste or powder
• ¼ – ⅓ cup crushed candy canes or peppermint candy

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Melt 4 oz semi-sweet chips + 2 oz cocoa butter until smooth (microwave or double boiler).
3. Pour onto parchment, spread into a thin, even layer.
4. In a bowl, melt remaining cocoa butter. Whisk in sugar + coconut milk powder + vanilla.
5. Spread the white mixture over the chocolate layer.
6. Immediately sprinkle crushed peppermint on top and press gently.
7. Chill for 30+ minutes until hardened. Break into pieces.

Rachel’s Notes

Y’all, don’t stress about perfect layers. This bark is rustic and pretty no matter what. Skip the coconut milk powder if needed — your white layer might be softer but still sets.

Make-ahead: Keeps 2 weeks in the fridge or 2 months in the freezer.

Nut-free tip: Double-check your chocolate chips — not all are allergy-safe.

If your crew loves chocolate-plus-crunch on the dessert table, you’ll also want to bookmark my gluten free Oreo dessert two ways — there’s a no-bake cheesecake cup and a five-minute mug cake in that post that fit right in next to this peppermint bark on a Christmas cookie platter.

No-Bake Peppermint Bark with Dairy-Free White Chocolate

This no-bake peppermint bark layers rich dairy-free semi-sweet chocolate with a creamy white dairy-free topping and a shower of crushed candy canes. It’s naturally gluten and dairy free, festive, and perfect for holiday cookie swaps.

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Course Dessert

Cuisine American

Ingredients

  

• 8 oz dairy-free semi-sweet chocolate chips
• 4 oz cocoa butter or cacao butter food-grade only
• 1/2 cup powdered sugar
• 1/4 cup coconut milk powder optional but helps texture
• 1/2 tsp vanilla paste or powder
• 1/4-1/3 cup crushed candy canes or peppermint candy

Instructions

 

• Line a baking sheet with parchment paper and set aside.
• Melt 4 oz semi-sweet chips and 2 oz cocoa butter until smooth, using a microwave or double boiler.
• Pour the melted chocolate mixture onto the parchment and spread into a thin, even layer.
• In a bowl, melt the remaining cocoa butter, then whisk in the powdered sugar, coconut milk powder, and vanilla until smooth.
• Spread the white mixture evenly over the chocolate layer.
• Immediately sprinkle the crushed peppermint on top and press gently so it adheres.
• Chill for at least 30 minutes until fully hardened, then break into pieces.

Notes

Y’all, don’t stress about perfect layers. This bark is rustic and pretty no matter what. Skip the coconut milk powder if needed — your white layer might be softer but still sets. Make-ahead: Keeps 2 weeks in the fridge or 2 months in the freezer. Nut-free tip: Double-check your chocolate chips — not all are allergy-safe.

Keyword candy cane bark, christmas dessert, dairy-free, gluten and dairy free, gluten-free, holiday dessert, no-bake dessert, no-bake peppermint bark, peppermint bark, peppermint candy

3. Classic Gluten-Free Pumpkin Pie with Coconut Cream

This is the pie that made Emma believe “free-from” can still mean “delicious.” It’s creamy, spiced just right, and nobody at the table knows it’s gluten or dairy free.

Ingredients — Crust

• 1 ¼ cups almond flour
• ¼ cup oat flour
• 3 Tbsp coconut sugar
• 1 Tbsp arrowroot starch
• 1 tsp cinnamon
• ¼ tsp salt
• 2 Tbsp melted coconut oil
• 2 Tbsp maple syrup
• 1 tsp vanilla

Ingredients — Filling

• 1 cup full-fat coconut milk
• 1 cup pumpkin puree
• ⅓ cup maple syrup
• 2 Tbsp coconut sugar
• 2 Tbsp arrowroot starch
• 1 Tbsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie pan.
2. Make the crust: Mix dry crust ingredients in a bowl. Add oil, maple syrup, and vanilla. Stir until a dough forms.
3. Press into pie pan. Bake 10 minutes, then set aside.
4. Blend all filling ingredients in a food processor until smooth.
5. Pour filling into the crust. Smooth the top.
6. Bake 50 minutes or until set but still slightly jiggly in the middle.
7. Cool completely, then refrigerate at least 4 hours (or overnight).

Rachel’s Notes

The key to this pie is the chill. Don’t skip it, y’all — it’s what sets the filling. I serve it with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Make-ahead: Bake 1–2 days in advance and store covered in the fridge.

Budget swap: Use oat flour only for crust if almond flour is too pricey.

And because pumpkin pie season doesn’t stop at Christmas, you can find even more cozy pies, crisps, and holiday-table sweets in my gluten free Thanksgiving desserts for a crowd — it’s the big sister guide to this one, with make-ahead ideas you can carry straight into December.

Classic Gluten-Free Pumpkin Pie with Coconut Cream

This is the pie that made Emma believe free-from can still mean delicious. It’s creamy, spiced just right, and nobody at the table knows it’s gluten or dairy free.

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Course Dessert

Cuisine American

Ingredients

  

Crust

• 1 ¼ cups almond flour
• ¼ cup oat flour
• 3 Tbsp coconut sugar
• 1 Tbsp arrowroot starch
• 1 tsp cinnamon
• ¼ tsp salt
• 2 Tbsp coconut oil melted
• 2 Tbsp maple syrup
• 1 tsp vanilla

Filling

• 1 cup coconut milk full-fat
• 1 cup pumpkin puree
• ⅓ cup maple syrup
• 2 Tbsp coconut sugar
• 2 Tbsp arrowroot starch
• 1 Tbsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp salt

Instructions

 

• Preheat oven to 350°F. Lightly grease a 9-inch pie pan.
• Make the crust: Mix dry crust ingredients in a bowl. Add oil, maple syrup, and vanilla. Stir until a dough forms.
• Press into pie pan. Bake 10 minutes, then set aside.
• Blend all filling ingredients in a food processor until smooth.
• Pour filling into the crust. Smooth the top.
• Bake 50 minutes or until set but still slightly jiggly in the middle.
• Cool completely, then refrigerate at least 4 hours (or overnight).

Notes

The key to this pie is the chill. Don’t skip it, y’all — it’s what sets the filling. I serve it with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Make-ahead: Bake 1–2 days in advance and store covered in the fridge.

Budget swap: Use oat flour only for crust if almond flour is too pricey.

Keyword coconut cream, coconut milk, dairy-free, gluten-free, gluten-free pumpkin pie, holiday dessert, pumpkin pie, thanksgiving dessert, vegan

4. Dairy-Free Peppermint Fudge Bites

Okay, I’ve tested this fudge more times than I’ll admit (okay, twelve — yes, I counted). The first few tries were too soft, one batch was too grainy, but this version? Perfectly smooth, rich, minty, and so easy to prep ahead for your dessert tray.

Ingredients

• ⅓ cup full-fat coconut milk (not the carton kind — go for the thick canned stuff)
• 4 tsp coconut oil
• ¼ tsp vanilla extract
• ¼ tsp peppermint extract
• ½ cup dairy-free semi-sweet chocolate chips or chopped dark chocolate
• 1½ cups powdered sugar
• ¼ cup cocoa powder
• Crushed candy canes or sprinkles (optional)

Instructions

1. Prep your fudge cups. Line a small tray with 16–20 mini cupcake liners — make sure it fits in your fridge.
2. Warm the base. In a small saucepan, gently heat the coconut milk and coconut oil over medium-low until hot and just starting to bubble. Remove from heat and stir in the vanilla and peppermint.
3. Melt the chocolate. Add the chocolate to a bowl, then pour the warm milk mixture over it. Let sit 1 minute, then whisk until smooth.
4. Mix in the dry. Sift in the powdered sugar and cocoa powder. Stir until thick and glossy.
5. Fill and top. Spoon or pipe the fudge into each liner about ⅔ full. Sprinkle with crushed candy cane or sprinkles.
6. Chill. Refrigerate for 1 hour until firm.

Rachel’s Notes

These are rich, pepperminty bites of joy — the kind you savor slowly. Emma insists on snowflake sprinkles every year; I usually go for plain and extra dark.

Make-ahead: Freeze up to a month; layer with parchment.

Budget swap: Skip the toppings or use store-brand chocolate chips.

Allergy tip: Use top-8-free chocolate and check that candy canes are certified gluten-free.

Dairy-Free Peppermint Fudge Bites

Perfectly smooth, rich, minty dairy-free fudge bites that are easy to prep ahead and ideal for holiday dessert trays.

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Course Dessert

Ingredients

  

Fudge

• 1/3 cup full-fat coconut milk not the carton kind; thick canned
• 4 tsp coconut oil
• 1/4 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/2 cup dairy-free semi-sweet chocolate chips or chopped dark chocolate
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• crushed candy canes or sprinkles optional

Instructions

 

• Prep your fudge cups. Line a small tray with 16–20 mini cupcake liners and ensure it fits in your fridge.
• Warm the base. In a small saucepan, gently heat the coconut milk and coconut oil over medium-low until hot and just starting to bubble. Remove from heat and stir in the vanilla and peppermint.
• Melt the chocolate. Add the chocolate to a bowl, then pour the warm milk mixture over it. Let sit 1 minute, then whisk until smooth.
• Mix in the dry. Sift in the powdered sugar and cocoa powder and stir until thick and glossy.
• Fill and top. Spoon or pipe the fudge into each liner about two-thirds full, then sprinkle with crushed candy cane or sprinkles.
• Chill. Refrigerate for 1 hour until firm.

Notes

These are rich, pepperminty bites of joy. Emma loves snowflake sprinkles; plain or dark toppings work too. Make ahead by freezing up to a month with parchment layers. For allergies, use top-8-free chocolate and certified gluten-free candy canes.

Keyword bite-sized desserts, christmas, dairy-free, fudge, gluten-free, holiday, peppermint

5. Mini Cranberry Almond Tarts (Vegan & Gorgeous)

Y’all, if you want a showstopper for your holiday table — this is it. Tart, sweet, creamy, and jewel-toned red — they’re like little edible ornaments. These are what I bring to the in-laws when I want to look fancy (but still keep it real).

Ingredients — Crust

• ¾ cup rolled oats
• ¾ cup whole toasted almonds
• ¼ tsp sea salt
• ¾ cup + 2 Tbsp oat flour
• 6 Tbsp brown rice flour
• ¼ cup melted coconut oil
• 6 Tbsp maple syrup
• 2 tsp vanilla extract

Ingredients — Filling

• ¾ cup whole toasted almonds
• ⅓ cup maple syrup
• 1 Tbsp agar flakes
• Pinch sea salt
• 2 tsp arrowroot starch
• 1 Tbsp vanilla extract

Ingredients — Topping

• 2 cups fresh or frozen cranberries
• ¼ cup fresh orange juice
• 3 Tbsp maple syrup
• Pinch cinnamon
• 1 tsp arrowroot starch

Instructions

1. Make the crust. Pulse oats, almonds, and salt in a food processor. Stir in oat flour and rice flour. Add melted coconut oil, maple syrup, and vanilla — dough will be wet. Rest 30–60 minutes.
2. Press and bake. Preheat oven to 350°F. Grease ten 3-inch tart pans. Press dough in, prick bottoms, bake 20–22 minutes. Cool.
3. Make the almond milk. Blend almonds with 2½ cups water. Strain into a pot. Add maple, agar, and salt. Bring to a boil, then simmer 15 minutes until agar dissolves.
4. Thicken. Mix arrowroot with 1 Tbsp water; stir into pot. When it simmers again, remove from heat and stir in vanilla.
5. Assemble. Pour warm filling into cooled crusts (about ¼ cup each). Cool, then chill at least 30 minutes.
6. Make topping. Simmer cranberries, orange juice, maple syrup, and cinnamon for 5 minutes. Stir in arrowroot slurry. Cool and spoon over tarts.

Rachel’s Notes

Stunning but not fussy — promise. The oat-almond crust is chewy and hearty; the filling sets creamy; the cranberry-orange topping is pure Christmas.

Make-ahead: Crusts freeze 1 month. Filling and topping keep 3 days (separately, chilled).

Swaps: Use sunflower seeds and rice milk for nut-free; strain well.

Mini Cranberry Almond Tarts (Vegan & Gorgeous)

Y’all, if you want a showstopper for your holiday table — this is it. Tart, sweet, creamy, and jewel-toned red — they’re like little edible ornaments. These are what I bring to the in-laws when I want to look fancy (but still keep it real).

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Course Dessert

Cuisine American

Servings 10 mini tarts

Ingredients

  

Crust

• 3/4 cup rolled oats
• 3/4 cup whole toasted almonds
• 1/4 tsp sea salt
• 3/4 cup oat flour
• 2 Tbsp oat flour
• 6 Tbsp brown rice flour
• 1/4 cup coconut oil melted
• 6 Tbsp maple syrup
• 2 tsp vanilla extract

Filling

• 3/4 cup whole toasted almonds
• 1/3 cup maple syrup
• 1 Tbsp agar flakes
• sea salt pinch
• 2 tsp arrowroot starch
• 1 Tbsp vanilla extract

Topping

• 2 cups fresh or frozen cranberries
• 1/4 cup fresh orange juice
• 3 Tbsp maple syrup
• cinnamon pinch
• 1 tsp arrowroot starch

Instructions

 

• Make the crust. Pulse oats, almonds, and salt in a food processor. Stir in oat flour and rice flour. Add melted coconut oil, maple syrup, and vanilla — dough will be wet. Rest 30–60 minutes.
• Press and bake. Preheat oven to 350°F. Grease ten 3-inch tart pans. Press dough in, prick bottoms, bake 20–22 minutes. Cool.
• Make the almond milk. Blend almonds with 2½ cups water. Strain into a pot. Add maple, agar, and salt. Bring to a boil, then simmer 15 minutes until agar dissolves.
• Thicken. Mix arrowroot with 1 Tbsp water; stir into pot. When it simmers again, remove from heat and stir in vanilla.
• Assemble. Pour warm filling into cooled crusts (about 1/4 cup each). Cool, then chill at least 30 minutes.
• Make topping. Simmer cranberries, orange juice, maple syrup, and cinnamon for 5 minutes. Stir in arrowroot slurry. Cool and spoon over tarts.

Notes

Stunning but not fussy — promise. The oat-almond crust is chewy and hearty; the filling sets creamy; the cranberry-orange topping is pure Christmas. Make-ahead: Crusts freeze 1 month. Filling and topping keep 3 days (separately, chilled). Swaps: Use sunflower seeds and rice milk for nut-free; strain well.

Keyword almond tart, christmas dessert, cranberry tart, dairy-free, gluten-free, holiday dessert, mini cranberry almond tarts, vegan

6. Gluten-Free Cinnamon Roll Cake (Just Like Grandma’s!)

Y’all, this one made Emma dance in the kitchen — no joke. It tastes exactly like a cinnamon roll, without the kneading, rolling, or risk of dry dough.

Ingredients — Cake

• 3 cups gluten-free flour (Pillsbury GF blend works great)
• 1½ tsp xanthan gum (omit if already in your flour)
• ¼ tsp salt
• 1 cup sugar
• 4 tsp baking powder
• 1½ cups non-dairy milk (cashew, almond, or coconut)
• 2 eggs
• 2 tsp vanilla extract
• ½ cup melted dairy-free butter

Ingredients — Topping

• 1 cup softened dairy-free butter
• 1 cup brown sugar
• 2 Tbsp gluten-free flour
• 1 Tbsp cinnamon

Ingredients — Glaze

• 2 cups powdered sugar
• 5 Tbsp non-dairy milk
• 1 tsp vanilla

Instructions

1. Preheat oven to 350°F. Grease a 9×13 glass baking pan.
2. Make the batter. Mix flour, xanthan gum, salt, sugar, baking powder, milk, eggs, and vanilla. Stir in melted butter last.
3. Add the topping. Beat topping ingredients until fluffy. Drop spoonfuls over batter; swirl with a knife.
4. Bake 35–40 minutes until a toothpick comes out clean.
5. Glaze. Mix powdered sugar, milk, and vanilla. Pour over warm cake.

Rachel’s Notes

Crowd-pleaser with a fabulous crumb (Pillsbury tested best for me). Serve warm. Keeps 2 days at room temp or 5 days refrigerated.

Budget swap: Skip the glaze or halve it — still cozy and sweet.

If you love this cinnamon roll cake for Christmas morning, you’ll probably pull from my best gluten and dairy free desserts to impress guests too — it’s where I stash all the “wow” bakes I bring to potlucks, church gatherings, and big holiday dinners when I want people asking for the recipe before they even know it’s gluten free.

Gluten-Free Cinnamon Roll Cake (Just Like Grandma’s!)

This gluten-free cinnamon roll cake tastes just like a classic cinnamon roll without the kneading, rolling, or risk of dry dough, and it’s an easy, cozy treat that made Emma dance in the kitchen.

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Course Dessert

Cuisine American

Ingredients

  

Cake

• 3 cups gluten-free flour Pillsbury GF blend works great
• 1 1/2 tsp xanthan gum omit if already in your flour
• 1/4 tsp salt
• 1 cup sugar
• 4 tsp baking powder
• 1 1/2 cups non-dairy milk cashew, almond, or coconut
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup dairy-free butter melted

Topping

• 1 cup dairy-free butter softened
• 1 cup brown sugar
• 2 Tbsp gluten-free flour
• 1 Tbsp cinnamon

Glaze

• 2 cups powdered sugar
• 5 Tbsp non-dairy milk
• 1 tsp vanilla

Instructions

 

• Preheat oven to 350°F. Grease a 9×13 glass baking pan.
• Make the batter. Mix flour, xanthan gum, salt, sugar, baking powder, milk, eggs, and vanilla. Stir in melted butter last.
• Add the topping. Beat topping ingredients until fluffy. Drop spoonfuls over batter; swirl with a knife.
• Bake 35–40 minutes until a toothpick comes out clean.
• Glaze. Mix powdered sugar, milk, and vanilla. Pour over warm cake.

Notes

Crowd-pleaser with a fabulous crumb (Pillsbury tested best for me). Serve warm. Keeps 2 days at room temp or 5 days refrigerated. Budget swap: Skip the glaze or halve it — still cozy and sweet.

Keyword breakfast, brunch, cinnamon roll cake, dairy-free, easy dessert, gluten free dessert, gluten-free, sheet cake

7. Gluten-Free Red Velvet Cupcakes (Dairy-Free)

Let’s be real — I never liked red velvet until I made these. Moist, tender, optionally filled with dairy-free caramel, and crowned with a cream-cheese-style frosting that actually holds.

Ingredients — Cupcakes

• ¾ cup gluten-free all-purpose flour (Measure-for-Measure works great)
• ¼ tsp xanthan gum (omit if your flour includes it)
• 1 Tbsp unsweetened cocoa powder
• ½ cup sugar
• 1 tsp baking powder
• ⅓ cup sunflower oil
• 1 large egg, beaten
• ½ cup dairy-free buttermilk (almond or soy milk + ½ tsp lemon juice)
• ¼ tsp red food coloring (gluten-free)

Optional Filling

• 4 Tbsp dairy-free caramel sauce

Ingredients — Frosting

• 1 cup dairy-free cream cheese
• ⅔ cup dairy-free whipping cream
• 3 Tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 360°F and line 10 cupcake wells with liners.
2. Whisk dry: flour, xanthan, cocoa, sugar, baking powder.
3. Whisk wet: oil, egg, buttermilk, food coloring.
4. Combine until just mixed.
5. Fill liners ~¾ full and bake ~20 minutes. Cool.
6. Optional: core a small hole; pipe in caramel.
7. Frosting: beat cream cheese, whipping cream, sugar, and vanilla until thick. Pipe onto cooled cupcakes.

Rachel’s Notes

Chill the frosting bowl 20 minutes for best piping. Skip the caramel if you like — still dreamy.

Make-ahead: Bake and freeze cupcakes (unfrosted). Frost fresh before serving.

Budget swap: Use jam instead of caramel — pretty and tasty.

Gluten-Free Red Velvet Cupcakes (Dairy-Free)

Moist, tender gluten-free and dairy-free red velvet cupcakes with optional caramel filling and a stable cream-cheese-style frosting.

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Course Dessert

Cuisine American

Ingredients

  

Cupcakes

• ¾ cup gluten-free all-purpose flour Measure-for-Measure works great
• ¼ tsp xanthan gum omit if your flour includes it
• 1 Tbsp unsweetened cocoa powder
• ½ cup sugar
• 1 tsp baking powder
• ⅓ cup sunflower oil
• 1 large egg beaten
• ½ cup dairy-free buttermilk almond or soy milk + ½ tsp lemon juice
• ¼ tsp red food coloring gluten-free

Optional Filling

• 4 Tbsp dairy-free caramel sauce

Frosting

• 1 cup dairy-free cream cheese
• ⅔ cup dairy-free whipping cream
• 3 Tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 360°F and line 10 cupcake wells with liners.
• Whisk dry: flour, xanthan, cocoa, sugar, baking powder.
• Whisk wet: oil, egg, buttermilk, food coloring.
• Combine until just mixed.
• Fill liners about ¾ full and bake about 20 minutes. Cool.
• Optional: core a small hole and pipe in caramel.
• For the frosting, beat cream cheese, whipping cream, powdered sugar, and vanilla until thick. Pipe onto cooled cupcakes.

Notes

Chill the frosting bowl 20 minutes for best piping. Skip the caramel if you like. Make-ahead: bake and freeze cupcakes unfrosted; frost fresh. Budget swap: use jam instead of caramel.

Keyword baking, cupcakes, dairy-free, gluten-free, holiday dessert, red velvet

8. Gluten-Free / Dairy-Free Bûche de Noël (Yule Log)

My “fancy flex.” Fluffy chocolate sponge, whipped coconut frosting, and a rustic fork-textured finish — bakery-window looks without the stress.

Ingredients — Cake

• 6 eggs, separated
• ¾ cup sugar (divided)
• ⅓ cup cacao powder
• 2 tsp vanilla extract
• ¼ tsp kosher salt
• ¼ cup powdered sugar (for dusting towel)

Ingredients — Frosting

• 2 cans full-fat coconut milk (refrigerated overnight)
• ¼ cup powdered sugar
• ¼ cup cacao powder
• 1 tsp vanilla
• Pinch kosher salt

Optional Decorations

• Sugared rosemary sprigs
• Cranberries

Instructions

1. Preheat oven to 375°F. Line a 12×15 jelly roll pan with parchment.
2. Make sponge: Beat yolks with ½ cup sugar until pale. Add cacao, vanilla, salt.
3. Whip whites to soft peaks; slowly add remaining ¼ cup sugar to stiff peaks.
4. Fold whites into yolks gently.
5. Spread in pan; bake 12–15 minutes until springy and edges pull away.
6. Dust a clean towel with powdered sugar. Invert warm cake onto towel, peel parchment, and roll up with the towel from the short end. Cool 30 minutes.
7. Frosting: Scoop solid coconut cream; beat with powdered sugar, cacao, vanilla, and salt until fluffy. Chill.
8. Fill and frost: Unroll, spread ⅔ frosting inside, re-roll (no towel), frost outside, texture with a fork, decorate.

Rachel’s Notes

If the sponge tears, call it rustic and keep going — frosting covers all sins.

Make-ahead: Bake cake + frosting a day ahead; assemble before serving.

Budget swap: Use one can of coconut milk and add a spoon of tapioca starch if your cream’s too soft.

Gluten-Free / Dairy-Free Bûche de Noël (Yule Log)

My fancy flex: fluffy chocolate sponge, whipped coconut frosting, and a rustic fork-textured finish for bakery-window looks without the stress.

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Course Dessert

Cuisine French

Ingredients

  

Cake

• 6 eggs separated
• 3/4 cup sugar divided
• 1/3 cup cacao powder
• 2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/4 cup powdered sugar for dusting towel

Frosting

• 2 cans full-fat coconut milk refrigerated overnight
• 1/4 cup powdered sugar
• 1/4 cup cacao powder
• 1 tsp vanilla
• kosher salt pinch

Optional Decorations

• sugared rosemary sprigs
• cranberries

Instructions

 

• Preheat oven to 375°F. Line a 12×15 jelly roll pan with parchment.
• Make sponge: Beat yolks with 1/2 cup sugar until pale. Add cacao, vanilla, and salt.
• Whip whites to soft peaks; slowly add remaining 1/4 cup sugar to stiff peaks.
• Fold whites into yolks gently.
• Spread in pan; bake 12–15 minutes until springy and edges pull away.
• Dust a clean towel with powdered sugar. Invert warm cake onto towel, peel parchment, and roll up with the towel from the short end. Cool 30 minutes.
• Frosting: Scoop solid coconut cream; beat with powdered sugar, cacao, vanilla, and salt until fluffy. Chill.
• Fill and frost: Unroll the cake, spread 2/3 of the frosting inside, re-roll (without the towel), frost the outside, texture with a fork, and decorate.

Notes

If the sponge tears, call it rustic and keep going — frosting covers all sins. Make-ahead: Bake cake and frosting a day ahead; assemble before serving. Budget swap: Use one can of coconut milk and add a spoon of tapioca starch if your cream’s too soft.

Keyword buche de noel, chocolate sponge cake, christmas dessert, coconut frosting, dairy-free, gluten-free, holiday dessert, yule log

9. Gluten-Free Maple Pecan Tartlets with Coconut Crust

All the cozy pecan-pie flavor without the sugar crash — and that coconut crust is unreal.

Ingredients — Coconut Crust

• ¾ cup coconut flour
• ¼ cup maple syrup
• 6 Tbsp solid coconut oil or vegan butter, chilled and cubed
• ¼ tsp sea salt

Ingredients — Filling

• 1½ cups raw pecan halves
• ½ cup maple syrup
• 3 Tbsp coconut sugar (optional)
• 3 Tbsp melted coconut oil or vegan butter
• 2 Tbsp arrowroot or cornstarch
• 1 tsp vanilla
• ¼ tsp sea salt
• 2 eggs or 2 flax eggs

Instructions

1. Preheat to 350°F. Grease a 12-cup mini muffin tin.
2. Crust: Pulse crust ingredients to form a dough. If crumbly, add 1 Tbsp cold water.
3. Press & bake crust: Divide into 12 cups; press in; bake 10–12 minutes.
4. Filling: Stir maple, coconut sugar, oil, starch, vanilla, salt, and eggs. Fold in pecans.
5. Fill & bake: Spoon into crusts. Bake 25–30 minutes until golden and puffed.
6. Cool fully before removing. Finish with flaky salt if desired.

Rachel’s Notes

Hide a few for yourself — they vanish fast. The crust stays crisp; maple keeps it cozy without going cloying.

Make-ahead: Bake and freeze; thaw overnight in the fridge.

Budget swap: Sunflower seeds instead of pecans work surprisingly well.

When you’re leaning into maple and natural sweetness like this, it’s a great time to explore my gluten free sugar free desserts: 18 holiday favorites — that post is full of lower-sugar cookies, bars, and fudge that still feel festive but won’t leave you or the kids buzzing all night long.

Gluten-Free Maple Pecan Tartlets with Coconut Crust

All the cozy pecan-pie flavor without the sugar crash, with a crisp coconut crust and maple-sweetened pecan filling.

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Course Dessert

Cuisine American

Servings 12 tartlets

Ingredients

  

Coconut Crust

• 3/4 cup coconut flour
• 1/4 cup maple syrup
• 6 Tbsp solid coconut oil or vegan butter chilled and cubed
• 1/4 tsp sea salt

Filling

• 1 1/2 cups raw pecan halves
• 1/2 cup maple syrup
• 3 Tbsp coconut sugar optional
• 3 Tbsp melted coconut oil or vegan butter
• 2 Tbsp arrowroot or cornstarch
• 1 tsp vanilla
• 1/4 tsp sea salt
• 2 eggs or flax eggs

Instructions

 

• Preheat the oven to 350°F and grease a 12-cup mini muffin tin.
• Make the crust: Pulse all coconut crust ingredients in a food processor until a dough forms. If the mixture is still crumbly, add 1 tablespoon of cold water and pulse again.
• Press and bake crust: Divide the dough evenly into the 12 muffin cups and press it firmly into the bottoms and slightly up the sides. Bake for 10–12 minutes until just set, then remove from the oven.
• Make the filling: In a mixing bowl, stir together the maple syrup, coconut sugar, melted coconut oil or vegan butter, arrowroot or cornstarch, vanilla, sea salt, and eggs or flax eggs until smooth. Fold in the pecan halves.
• Fill and bake: Spoon the pecan filling into the pre-baked crusts, dividing evenly. Bake for 25–30 minutes, until the tops are golden and puffed and the centers are mostly set.
• Cool fully in the pan before removing the tartlets. Finish with a sprinkle of flaky salt if desired.

Notes

Hide a few for yourself — they vanish fast. The crust stays crisp; maple keeps it cozy without going cloying.

Make-ahead: Bake and freeze; thaw overnight in the fridge.

Budget swap: Sunflower seeds instead of pecans work surprisingly well.

Keyword coconut crust, dairy-free option, gluten-free, holiday dessert, maple pecan tartlets, mini pecan pies

10. Cranberry Pear Crisp with Oat Topping

Tart, cozy, crunchy, and smells like a holiday candle (but better, because you can eat it). Emma helped test the oat-topping ratio — we made a whole chart.

Ingredients — Fruit Filling

• 4–6 medium pears, peeled and diced (about 6 cups)
• 2 cups fresh or frozen cranberries
• ¼ cup maple syrup
• 2 Tbsp cornstarch or arrowroot
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 Tbsp lemon juice
• ¼ tsp ground nutmeg (optional)

Ingredients — Oat Topping

• 1 cup certified gluten-free rolled oats
• ½ cup almond flour or GF all-purpose blend
• ½ cup brown sugar or coconut sugar
• ⅓ cup dairy-free butter or melted coconut oil
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• ½ cup chopped pecans (optional)

Instructions

1. Preheat oven to 375°F and lightly grease an 8×8 or 9×9 baking dish.
2. Fruit base: Toss pears, cranberries, maple, starch, cinnamon, vanilla, lemon, and nutmeg. Spread into dish.
3. Topping: Stir oats, flour, sugar, cinnamon, and salt. Add melted butter/oil until crumbly. Fold in pecans.
4. Assemble: Sprinkle topping evenly over fruit.
5. Bake 50–55 minutes until bubbly and golden (cover with foil if browning too fast).
6. Cool 15 minutes. Serve warm with dairy-free vanilla ice cream.

Rachel’s Notes

The pears bake down like warm jam; cranberries keep it bright. I usually double it for guests.

Make-ahead: Assemble unbaked and refrigerate 1 day; bake fresh.

Budget swap: Skip the nuts or use pumpkin/sunflower seeds.

Cranberry Pear Crisp with Oat Topping

Tart, cozy, crunchy, and full of warm holiday flavor. A simple gluten-free crisp with pears, cranberries, and a golden oat topping.

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Course Dessert

Ingredients

  

Fruit Filling

• 4–6 medium pears, peeled and diced about 6 cups
• 2 cups fresh or frozen cranberries
• ¼ cup maple syrup
• 2 Tbsp cornstarch or arrowroot
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 Tbsp lemon juice
• ¼ tsp ground nutmeg optional

Oat Topping

• 1 cup certified gluten-free rolled oats
• ½ cup almond flour or GF all-purpose blend
• ½ cup brown sugar or coconut sugar
• ⅓ cup dairy-free butter or melted coconut oil
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• ½ cup chopped pecans optional

Instructions

 

• Preheat oven to 375°F and lightly grease an 8×8 or 9×9 baking dish.
• Fruit base: Toss pears, cranberries, maple, starch, cinnamon, vanilla, lemon, and nutmeg. Spread into dish.
• Topping: Stir oats, flour, sugar, cinnamon, and salt. Add melted butter or oil until crumbly. Fold in pecans.
• Assemble: Sprinkle topping evenly over fruit.
• Bake 50–55 minutes until bubbly and golden (cover with foil if browning too fast).
• Cool 15 minutes. Serve warm with dairy-free vanilla ice cream.

Notes

The pears bake down like warm jam; cranberries keep it bright. I usually double it for guests. Make-ahead: Assemble unbaked and refrigerate 1 day; bake fresh. Budget swap: Skip the nuts or use pumpkin/sunflower seeds.

Keyword cranberry, crisp, gluten-free, holiday dessert, oat topping, pear

FAQs: Gluten and Dairy Free Desserts for Christmas

1) Can I make these gluten and dairy-free Christmas desserts ahead of time?

Absolutely — and honestly, I encourage it during the holidays. Most of these recipes have make-ahead instructions built in. The No-Bake Gingerbread Cheesecake Cups and Frozen Peppermint Fudge Squares are freezer heroes, and the Cranberry Pear Crisp can be assembled and chilled a day early. I always say: do your future self a favor — bake now, party later.

If you’re wondering about best practices for storing or freezing baked goods safely, the holiday food storage and freezing guide from FoodSafety.gov walks you through how long desserts can stay fresh in the fridge or freezer.

2) What’s the best gluten-free flour for baking holiday treats?

Here’s the thing — not all gluten-free flours bake the same. I’ve had the best luck with King Arthur Measure-for-Measure and Bob’s Red Mill 1:1. Both work in cookies, bars, and even cakes. If your blend doesn’t include xanthan gum, add it (usually ¼ tsp per cup of flour). For nut-free guests, stick with rice-based blends. For richness, almond flour is magical in crusts like the Maple Pecan Tartlets.

If you want a bigger game plan beyond Christmas, my complete gluten and dairy free dessert recipes guide walks you through flours, milks, and swap-friendly bakes for every season. And for friends who also need to skip eggs, my gluten dairy egg free desserts collection is a great next stop — all the same cozy vibes, just tweaked for even more allergies.

3) How can I make these desserts nut-free too?

• Use sunflower seed butter instead of almond butter in the Gingerbread Cookies.
• Swap oat or rice flour for almond flour in crisp toppings or tartlet crusts.
• Skip chopped nuts in toppings or use pumpkin seeds for crunch.
• Always check labels on GF flour blends and pre-made cookies for hidden nuts.

4) Do these really taste like “real” desserts — or just decent for gluten-free?

I hear this one all the time. If it doesn’t taste amazing, I don’t post it. Period. I’m not here for “good enough for gluten-free.” These are treats first — they just happen to be gluten and dairy-free. I test each recipe (sometimes embarrassingly many times) until it earns that “wow” from Emma — and trust me, she’s a tough critic. I’ve watched non-GF guests go back for seconds without even realizing they’re eating allergen-friendly.

Conclusion

That’s a wrap on the ultimate gluten and dairy-free Christmas desserts! Whether you’re baking for allergies, lifestyle, or just plain preference — every treat here is meant to wow, not “settle.” I tested them, Emma approved them, and now they’re yours.

If you bake any of these, send me pics or tag me online — I love seeing your holiday tables. And remember: gluten-free isn’t a limitation. It’s an invitation to get creative, cozy, and proud of what you put on the plate.