10 Irresistible Vegan Gluten Free Desserts You’ll Want To Make Again And Again
Vegan Gluten Free Desserts You’ll Actually Love
Y’all, here’s the thing — I didn’t start baking vegan gluten free desserts to follow a trend. I started because my daughter Emma was diagnosed with celiac at 11. It flipped our world, especially in the kitchen. At first, dessert felt off the table. But Emma’s got a sweet tooth the size of Texas (wonder where she gets that?), and I wasn’t about to let food allergies win. So I tested. And failed. And tested again. Some batches were laughably bad, but I stuck with it — and found the sweet spot between science and stubbornness.
These 10 recipes? They’re not “good for gluten-free.” They’re just plain good. And if you’re still wrapping your head around baking without butter or wheat, don’t worry — I’ve got you. Over on my gluten and dairy free desserts collection, you’ll find even more cakes, bars, and puddings that use the same kind of pantry swaps you’ll see in these vegan recipes, so you can mix and match without starting from scratch every time.
Every one of them is vegan, gluten-free, celiac-safe, and kid-tested (Emma and her friends are brutally honest). These are the desserts we make again and again — for birthdays, holidays, or just Tuesday nights when you need a little comfort. Let’s dig in, friend.
Why These Recipes Work (Even When Others Flop)
Let’s be honest: gluten-free and vegan baking is a little like playing darts blindfolded if you don’t know the science. Here’s what makes these work:
- Moisture balance – We’re using plant-based fats and binders like flax, coconut oil, or applesauce to avoid the dreaded dry or gummy textures.
- Right flour blends – Not all gluten-free flours are equal. These use tried-and-true blends (like almond flour, oat flour, or Better Batter) that actually rise and hold structure.
- Smart swaps – Every recipe avoids eggs and dairy but doesn’t sacrifice flavor. Think: coconut cream, vegan butter, aquafaba — all doing the heavy lifting behind the scenes.
- No chill, no fuss – Several of these are one-bowl or no-bake. Because if you’re anything like me, you’re baking while supervising homework and reheating dinner.
10 Vegan Gluten Free Desserts to Make on Repeat
1) Vegan Gluten Free Chocolate Chip Cookies
Soft middles, crispy edges, no weird ingredients — these are what cookie dreams are made of. This is the one I pull out when Emma has friends over — and nobody ever guesses it’s gluten-free. The secret? No dough chilling and a soft-baked finish that firms up just right on the counter.
Key Ingredients
- Vegan butter (we love Miyoko’s for flavor)
- Brown sugar
- Gluten-free flour blend (Better Batter works beautifully)
- Non-dairy milk
- Vegan chocolate chips
Quick How-To
Cream your vegan butter and brown sugar, then mix in vanilla and milk. Add the dry stuff (flour, baking soda, salt), fold in chocolate chips, and bake at 350°F for 10–12 minutes. They’ll look a bit soft — that’s perfect. Let them sit 5 minutes before moving to a rack.
Rachel’s Notes
- For a bakery-style touch, press a few chocolate chips into the top of each dough ball before baking.
- Store in a sealed container 3–4 days or freeze the dough balls for fresh cookies anytime.
If these cookies become your new weeknight tradition, you’ll probably love the rest of the simple treats in my easy gluten and dairy free desserts for beginners — lots of one-bowl, no-fuss recipes that feel just as cozy but don’t require fancy gear or bakery skills.
Vegan Gluten Free Chocolate Chip Cookies
Ingredients
Ingredients
- vegan butter Miyoko’s recommended
- brown sugar
- gluten-free flour blend Better Batter works well
- non-dairy milk
- vegan chocolate chips
- vanilla extract
- baking soda
- salt
Instructions
- Cream the vegan butter and brown sugar together.
- Mix in the vanilla and non-dairy milk.
- Add the gluten-free flour blend, baking soda, and salt, mixing until combined.
- Fold in the vegan chocolate chips.
- Scoop dough onto a baking sheet and bake at 350°F for 10–12 minutes.
- Let the cookies rest for 5 minutes before transferring to a rack.
Notes
2) No-Bake Vegan Chocolate Peanut Butter Bars
Like a Reese’s — but better. Gluten-free, dairy-free, no oven. If Emma had her way, these would be in our fridge year-round. They’re sweet, salty, and require zero baking. They’re also nut-allergy adaptable — just use sunflower seed butter.
Key Ingredients
- Peanut butter (or almond butter)
- Maple syrup
- Almond flour or oat flour
- Coconut oil
- Vegan chocolate chips
Quick How-To
Mix peanut butter, syrup, coconut oil, and vanilla. Stir in flour until thick. Press into a parchment-lined 8×8 pan. Top with melted chocolate + peanut butter layer, then freeze for 1 hour before slicing into squares.
Rachel’s Notes
- These keep perfectly in the fridge for 5 days or freeze up to 2 months.
- For school lunchboxes, swap almond flour for oat flour and peanut butter for sunflower butter — totally allergy-friendly. And if you’re baking for a truly nut-free crowd, peek at my gluten free nut free desserts collection — every recipe there is celiac-safe and nut-free on purpose, so you can build a whole snack tray without worrying about peanut dust or almond flour sneaking in.
- Want to make them holiday-ready? Top with crushed candy canes or freeze-dried raspberries before chilling.
No-Bake Vegan Chocolate Peanut Butter Bars
Ingredients
Bars
- Peanut butter or almond butter
- Maple syrup
- Almond flour or oat flour
- Coconut oil
- Vegan chocolate chips
- Vanilla extract
- Crushed candy canes optional, for topping
- Freeze-dried raspberries optional, for topping
Instructions
- Mix peanut butter, maple syrup, coconut oil, and vanilla extract in a mixing bowl until smooth.
- Stir in the almond flour or oat flour until the mixture is thick and holds together.
- Press the mixture firmly into a parchment-lined 8×8-inch pan to form an even layer.
- Melt the vegan chocolate chips and spread over the base, optionally swirling in a little extra peanut butter, then freeze for about 1 hour before slicing into squares.
- If desired, sprinkle crushed candy canes or freeze-dried raspberries over the chocolate layer before chilling for a holiday-ready finish.
Notes
3) Vegan Gluten Free Lemon Drizzle Cake
Bright, zesty, and moist — with that perfect sugar-crackle topping. Emma and I tested this one six times to get it just right (one version overflowed all over my oven — bless it). Now it’s a go-to for birthdays, brunches, or whenever I want to impress my neighbors.
Key Ingredients
- Gluten-free self-raising flour blend
- Vegan margarine or butter
- Soy milk + lemon juice (homemade “buttermilk”)
- Lemon zest
- Simple lemon-sugar drizzle + icing
Quick How-To
Cream margarine and sugar. Mix in dry ingredients plus vegan buttermilk and lemon zest. Bake in a lined 8×10 tin at 350°F for 30–35 minutes. Pour lemon drizzle over the hot cake, cool, then ice with a simple lemon glaze.
Rachel’s Notes
- Omit xanthan gum if your flour blend already includes it.
- For a citrus twist, sub in half orange juice/zest.
Vegan Gluten Free Lemon Drizzle Cake
Ingredients
- gluten-free self-raising flour blend
- vegan margarine or butter
- soy milk combined with lemon juice for vegan buttermilk
- lemon juice combined with soy milk for vegan buttermilk
- lemon zest
- lemon-sugar drizzle
- lemon icing
Instructions
- Cream margarine and sugar.
- Mix in the dry ingredients along with the vegan buttermilk and lemon zest.
- Bake in a lined 8×10 tin at 350°F for 30–35 minutes.
- Pour the lemon drizzle over the hot cake.
- Cool the cake, then ice with a simple lemon glaze.
Notes
4) Vegan Lemon Bars (Gluten-Free & Eggless)
A bright and buttery treat with a soft set, shortbread base — no eggs, no gluten, no problem. Lemon bars are notoriously tricky without eggs, but this version has a smooth, jellied filling that slices clean and holds up beautifully.
Key Ingredients
- Gluten-free all-purpose flour
- Vegan butter
- Cornstarch or arrowroot for thickening
- Coconut milk for creaminess
- Turmeric for sunny color (no flavor!)
Quick How-To
Make a simple shortbread crust and bake it for 18 minutes. Cook the lemon filling on the stovetop until thickened, pour over the crust, and bake again for 12–15 minutes. Chill overnight, dust with powdered sugar, and slice into neat squares.
Rachel’s Notes
- Want a punchier lemon flavor? Add extra zest or a splash of lemon extract.
- For a school-safe version, use coconut milk from a box instead of a can to lower fat.
When you’re in a lemony mood and want a whole table of “are you sure this is gluten and dairy free?” desserts, head over to my best gluten and dairy free desserts to impress guests — that’s where I stash all the show-off cakes, bars, and puddings I bring to parties and holidays.
Vegan Lemon Bars (Gluten-Free & Eggless)
Ingredients
Ingredients
- gluten-free all-purpose flour
- vegan butter
- cornstarch or arrowroot for thickening
- coconut milk for creaminess
- turmeric for sunny color (no flavor)
Instructions
- Make a simple shortbread crust and bake it for 18 minutes.
- Cook the lemon filling on the stovetop until thickened, then pour it over the baked crust.
- Bake again for 12–15 minutes until the filling is softly set.
- Chill overnight, dust with powdered sugar, and slice into neat squares before serving.
Notes
5) Vegan Gluten Free Brownies (Fudgy with Crackly Tops)
The holy grail: rich, fudgy brownies that actually hold together and taste like childhood. The secret is hot melted vegan butter + sugar stirred until glossy — that’s what gives you the shiny top and chewy edge, with gooey centers that aren’t underbaked.
Key Ingredients
- Vegan butter
- Granulated sugar
- Soy milk
- Cocoa powder
- Gluten-free flour (I use Better Batter)
- Vegan chocolate chips
Quick How-To
Mix hot melted butter with sugar, then stir in vanilla and milk. Add dry ingredients (sift cocoa if lumpy), then fold in chocolate chunks. Spread into a lined 8×8 pan and bake at 350°F for about 30 minutes. Let cool completely before slicing — they firm as they rest.
Rachel’s Notes
- Don’t overbake — they should look a little wobbly in the middle. Trust the process.
- For extra gooey centers, add 2 tablespoons applesauce or a flax egg.
If these brownies flip your chocolate switch, you’ve got to try my gluten free Oreo dessert two ways next — there’s a no-bake cheesecake cup and a five-minute mug cake in that post, both fully celiac-safe and just as rich and chocolatey as anything from the bakery case.
Vegan Gluten Free Brownies (Fudgy with Crackly Tops)
Ingredients
Brownies
- vegan butter
- granulated sugar
- soy milk
- cocoa powder
- gluten-free flour use a gluten-free flour blend such as Better Batter
- vegan chocolate chips
Optional Add-Ins
- applesauce 2 tablespoons, for extra gooey centers (optional)
- flax egg for extra gooey centers (optional)
Instructions
- Mix hot melted vegan butter with granulated sugar in a bowl until the mixture looks glossy and well combined.
- Stir in vanilla and soy milk until smooth, then add the dry ingredients, sifting the cocoa powder first if it’s lumpy.
- Fold in the vegan chocolate chips, then spread the batter into a lined 8×8 inch pan.
- Bake at 350°F (about 175°C) for about 30 minutes, until the edges are set but the center still looks slightly wobbly. Let the brownies cool completely in the pan before slicing so they can firm up as they rest.
Notes
6) Vegan Apple Crisp with Oat-Pecan Topping
Warm cinnamon apples, crispy golden topping — smells like fall in my kitchen. This is hands-down Emma’s favorite fall dessert. It’s naturally gluten-free and vegan without even trying.
Key Ingredients
- Granny Smith + Honeycrisp apples
- Coconut sugar or cane sugar
- Gluten-free oats
- Almond meal
- Chopped pecans
- Coconut oil or olive oil
Quick How-To
Toss thinly sliced apples with sugar, lemon, starch, and spices. Layer in a baking dish. Mix oats, flour, sugar, and pecans with melted coconut oil and sprinkle over the top. Bake at 350°F for about 1 hour until bubbly and golden.
Rachel’s Notes
- Don’t skip the starch in the filling — it thickens those juicy apples just right.
- Nut-free option? Use more oats + oat flour and skip the pecans.
Vegan Apple Crisp with Oat-Pecan Topping
Ingredients
Ingredients
- Granny Smith apples
- Honeycrisp apples
- Coconut sugar or cane sugar
- Gluten-free oats
- Almond meal
- Chopped pecans
- Coconut oil or olive oil
Instructions
- Toss thinly sliced apples with sugar, lemon, starch, and spices.
- Layer the apples in a baking dish.
- Mix oats, flour, sugar, and pecans with melted coconut oil.
- Sprinkle the topping over the apples and bake at 350°F for about 1 hour until bubbly and golden.
Notes
7) Fluffy Vegan Gluten Free Cupcakes (Vanilla or Chocolate)
Perfectly domed, tender crumb, and full of flavor — with frosting to match. They’re soft, moist, and actually rise without collapsing (hallelujah). The vanilla ones taste like boxed mix in the best way.
Key Ingredients
- GF all-purpose flour (with xanthan gum)
- Baking soda + vinegar combo for lift
- Non-dairy milk
- Oil (I like avocado or canola)
- Optional: cocoa powder for chocolate version
Quick How-To
Whisk dry ingredients in one bowl and wet in another. Mix just until combined (don’t overmix!). Divide into muffin tins and bake at 350°F for 21–25 minutes. Cool completely before frosting.
Rachel’s Notes
- For frosting, use softened vegan butter + powdered sugar + a splash of vanilla and milk.
- Want extra moisture? Add 2 tablespoons applesauce to the batter.
Fluffy Vegan Gluten Free Cupcakes (Vanilla or Chocolate)
Ingredients
Ingredients
- GF all-purpose flour (with xanthan gum)
- Baking soda
- Vinegar for lift
- Non-dairy milk
- Oil avocado or canola
- Cocoa powder optional for chocolate version
Instructions
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Mix just until combined without overmixing.
- Divide batter into muffin tins.
- Bake at 350°F for 21–25 minutes.
- Cool cupcakes completely before frosting.
Notes
8) No-Bake Mini Vegan Cheesecakes
Rich, creamy, and freezer-friendly — with a crunchy graham crust. These are so simple and make you feel like a pro baker even when you haven’t turned the oven on. I keep a batch stashed in the freezer for playdate snacks, emergency dessert, or the occasional late-night fridge raid.
Key Ingredients
- Vegan graham crackers
- Vegan butter
- Vegan cream cheese
- Coconut cream
- Lemon juice + zest
- Vanilla extract
Quick How-To
Pulse graham crackers and sugar, stir in melted butter, and press into muffin tin liners. Blend filling ingredients until smooth, spoon into liners, and freeze until set. Top with berries or whipped coconut cream.
Rachel’s Notes
- Want a firmer set? Bake the crusts for 5 minutes before filling.
- For nut-free: Make sure your cream cheese is almond-free and use gluten-free oat grahams.
- A fun summer version: swap lemon zest for lime and top with mango.
No-Bake Mini Vegan Cheesecakes
Ingredients
Ingredients
- vegan graham crackers
- vegan butter
- vegan cream cheese
- coconut cream
- lemon juice
- lemon zest
- vanilla extract
Instructions
- Pulse graham crackers and sugar, stir in melted butter, and press into muffin tin liners.
- Blend filling ingredients until smooth, spoon into liners, and freeze until set.
- Top with berries or whipped coconut cream.
Notes
9) Best Vegan Chocolate Mug Cake (Gluten-Free)
Deep, rich chocolate cake in under 5 minutes — single-serve perfection. No eggs, no dairy, no gluten. No chill time. Just warm, gooey cake in a mug.
Key Ingredients
- Almond flour + oat flour
- Tapioca starch
- Cocoa powder
- Maple syrup
- Dairy-free chocolate chips
Quick How-To
Mix dry ingredients in a bowl, stir in wet (water, syrup, vanilla), fold in chips. Microwave for 90 seconds. Let sit for 4 minutes — trust me — then dig in.
Rachel’s Notes
- Too dry? Add a spoonful of applesauce next time.
- Want it nut-free? Use oat flour only and sub in sunflower butter or extra starch.
If single-serve sweets are your love language, you’ll feel right at home with my gluten free mug cake recipe collection — it’s packed with mix-and-microwave ideas (chocolate, vanilla, peanut butter and more) so you can have dessert ready in minutes without turning on the oven.
Best Vegan Chocolate Mug Cake (Gluten-Free)
Ingredients
Ingredients
- Almond flour
- Oat flour
- Tapioca starch
- Cocoa powder
- Maple syrup
- Dairy-free chocolate chips
Instructions
Instructions
- Mix dry ingredients in a bowl.
- Stir in wet ingredients (water, syrup, vanilla).
- Fold in chocolate chips.
- Microwave for 90 seconds.
- Let sit for 4 minutes before eating.
Notes
10) Gluten-Free Vegan Pumpkin Bars
Soft, spiced, and not too sweet — fall in a bite. They’ve got that cinnamon–clove–ginger thing goin’ on, with a super moist crumb thanks to almond flour and pumpkin purée. No eggs, no dairy, no refined sugar, and still delicious.
Key Ingredients
- Blanched almond flour
- Arrowroot starch
- Pumpkin purée
- Coconut sugar
- Warming spices: cinnamon, ginger, cloves
- Coconut oil (or olive oil in a pinch)
Quick How-To
Whisk dry ingredients, stir in pumpkin and melted oil until thick. Spread into a lined 9-inch pan, bake at 350°F for about 35 minutes. Cool completely before slicing — they firm up as they rest.
Rachel’s Notes
- Want them firmer? Chill overnight.
- Budget-friendly — pantry basics, no pricey blends.
Gluten-Free Vegan Pumpkin Bars
Ingredients
Ingredients
- blanched almond flour
- arrowroot starch
- pumpkin purée
- coconut sugar
- ground cinnamon
- ground ginger
- ground cloves
- coconut oil melted; or olive oil in a pinch
Instructions
- Whisk the dry ingredients together in a mixing bowl, including almond flour, arrowroot starch, coconut sugar, and warming spices (cinnamon, ginger, cloves).
- Stir in the pumpkin purée and melted coconut oil until the batter is thick and well combined.
- Spread the batter into a lined 9-inch pan, smoothing the top with a spatula.
- Bake at 350°F (175°C) for about 35 minutes, or until the bars look set and lightly golden around the edges.
- Cool completely in the pan before slicing; the bars will firm up as they rest.
- For firmer bars, chill them in the refrigerator overnight before serving.
Notes
FAQ Time (From One Allergy Mama to Another)
What do you eat if you’re vegan and gluten-free?
A lot, actually! Focus on naturally gluten-free grains like oats, rice, and quinoa, and use plant-based proteins like beans, tofu, or lentils. For sweets, recipes like these make dessert 100% possible — no sacrifice. And if you’re new to it all, this simple guide on what it really means to be vegan is a great place to start.
What sweets are gluten-free and dairy-free?
You’ve got options! Cookies, brownies, cakes, bars, even ice cream — just made with the right ingredients like oat flour, coconut milk, and vegan butter. Always check labels (cross-contamination is real).
Can vegans eat gluten-free cake?
Absolutely. These lemon drizzle cakes, cupcakes, and mug cakes are perfect examples. Just make sure there are no animal products (like eggs or butter) and use plant-based swaps.
What common desserts are vegan?
Fruit crisps, sorbets, dark chocolate bark, energy bites, and no-bake bars are often naturally vegan — or super easy to make that way with just a few tweaks.
Friendly Nutrition Talk (No Guilt, Just Realness)
Most of these are made with whole food ingredients — almond flour, oats, coconut oil, real fruit. They’re still desserts, y’all, but they don’t come with a side of bloating or regret. If you’re juggling multiple allergies on top of all that, my gluten dairy egg free desserts roundup is a great next stop — every recipe there skips all three on purpose. And when you’re ready to zoom out and plan a whole year of safer sweets, my complete gluten and dairy free dessert recipes guide pulls everything together in one place so you’re never scrambling for ideas at the last minute.
Compared to traditional versions loaded with dairy, refined sugar, and white flour, these give your body a break without skimping on flavor. I’m not about diet culture — I’m about joyful eating, even with food restrictions. You deserve dessert that makes you feel good.
Final Thoughts From My Texas Kitchen
If you’ve read this far, I hope you’re feeling inspired — and not overwhelmed. I’ve been in your shoes: trying to bake something Emma could eat without a reaction, and wondering if it was even worth the trouble. But y’all, it is.
Each of these recipes came from love, necessity, and (honestly?) a little frustration that turned into celebration. Whether you’re new to gluten-free vegan baking or you’ve been at it for years, I hope these treats bring joy to your table like they do to mine.
Tag me if you bake ‘em. Emma and I love seeing your creations — and if you ever need help troubleshooting a flop? I’m just an email away.
Keep baking with heart,
Rachel
