3 Scrumptious Examples of Gluten-Free Desserts (Plus More You’ll Actually Want to Eat)

Let’s skip the theory and go straight to the fun part: real examples of 3 scrumptious examples of gluten-free desserts you can make this weekend. These are crowd-pleasers that just happen to be gluten-free.

Example of a Rich Dessert: Flourless Dark Chocolate Torte

If you want a dessert that feels like a restaurant dessert but is totally doable at home, this is it. A flourless dark chocolate torte is one of the best examples of naturally gluten-free baking that doesn’t need a long list of specialty flours.

You melt dark chocolate and butter together, whisk in sugar, eggs, cocoa powder, and a pinch of salt, then bake it low and slow. The result: a dense, fudgy, truffle-like cake that slices like a dream. Top it with whipped cream and fresh berries, or a dusting of cocoa.

Why this belongs in any list of examples of 3 scrumptious examples of gluten-free desserts:

• Zero wheat flour: It relies on eggs and chocolate for structure.
• Simple ingredients: Chocolate, butter, sugar, eggs, cocoa powder, salt, vanilla.
• Easy to make ahead: It actually tastes better the next day.

To keep it safe for someone with celiac disease, be sure to:

• Use certified gluten-free cocoa powder.
• Check your chocolate label for hidden gluten or cross-contact warnings.

For more about celiac disease and why cross-contact matters, the Celiac Disease Program at Children’s National Hospital offers a clear overview.

Example of a Fruity Dessert: Almond Flour Berry Crisp

If you’re more of a fruit dessert person, a berry crisp is one of the best examples of a gluten-free dessert that feels homey and familiar. Instead of a wheat flour topping, you use a mix of almond flour, certified gluten-free oats, brown sugar, and butter or coconut oil.

You toss berries (fresh or frozen) with a little sugar, cornstarch, and lemon juice, then pile on the almond flour–oat crumble and bake until the top is golden and the filling is bubbling.

Why this belongs in our examples of gluten-free desserts:

• Naturally gluten-free topping using almond flour.
• Flexible fruit: blueberries, strawberries, peaches, or a mix.
• Easily dairy-free if you swap butter for coconut oil.

Gluten-free oats are a must here. Regular oats can be contaminated with wheat during processing. The Celiac Disease Foundation explains how to choose oats that are safe for people with celiac disease.

Example of a Creamy Dessert: No-Bake Gluten-Free Cheesecake Cups

When you don’t want to turn on the oven, cheesecake cups are one of my favorite examples of 3 scrumptious examples of gluten-free desserts that work year-round. You build them in layers:

• Crust layer: Crushed gluten-free graham crackers or almond flour mixed with melted butter and a bit of sugar.
• Cheesecake layer: Cream cheese, a touch of Greek yogurt or heavy cream, sugar, and vanilla, whipped until fluffy.
• Topping: Lemon curd, berry compote, or a drizzle of salted caramel.

Why these cheesecake cups are standout examples include:

• Portion control: Built in individual jars or cups.
• Make-ahead friendly: Perfect for parties.
• Easy to customize with different toppings.

Again, the key is to use gluten-free graham crackers or stick with almond flour for the crust. If you’re serving someone with celiac disease, double-check all flavorings and toppings—some sauces and extracts can contain gluten.

The Mayo Clinic has a helpful overview of hidden sources of gluten in processed foods.

More Real Examples of Gluten-Free Desserts You’ll Actually Make

Now that we’ve covered our main trio, let’s expand beyond those examples of 3 scrumptious examples of gluten-free desserts. Here are more real examples that fit different moods, seasons, and effort levels.

Extra Example of a Chocolate Dessert: Gluten-Free Peanut Butter Brownies

If you like the idea of brownies that feel a little upgraded, peanut butter swirl brownies are one of the best examples of gluten-free desserts that nobody can tell are gluten-free.

You start with a basic gluten-free brownie batter (made with a 1:1 gluten-free flour blend or even just cocoa, sugar, eggs, and butter), then swirl in ribbons of peanut butter on top before baking. The peanut butter caramelizes slightly in the oven, giving you gooey pockets of salty-sweet goodness.

To keep them gluten-free:

• Use a certified gluten-free flour blend if your recipe calls for flour.
• Make sure your peanut butter contains only peanuts, salt, and maybe oil—no wheat-based additives.

Extra Example of a Light Dessert: Coconut Lime Chia Pudding

For something that leans lighter and a bit trendy, chia pudding is one of the current 2024–2025 darlings of gluten-free dessert trends. You stir chia seeds into coconut milk with a bit of maple syrup and lime zest, then let it sit in the fridge until it thickens.

This is one of the best examples of a gluten-free dessert that also fits dairy-free and vegan diets. Top it with fresh mango, pineapple, or toasted coconut flakes.

Chia pudding is especially handy when you’re feeding a crowd with mixed dietary needs—no gluten, no dairy, and no baking.

Extra Example of a Classic Dessert: Flourless Peanut Butter Cookies

If you want a cookie that comes together in about 20 minutes, flourless peanut butter cookies are a prime example of simple gluten-free baking.

The basic formula is just peanut butter, sugar, an egg, and a pinch of salt. You roll the dough into balls, press with a fork in a crisscross pattern, and bake. That’s it. No gluten-free flour blend, no starches, no gums.

These cookies are:

• Naturally gluten-free with very few ingredients.
• Easy to flavor with chocolate chips or a sprinkle of flaky salt.
• Perfect for beginners who feel intimidated by gluten-free flours.

Extra Example of a Crowd Dessert: Gluten-Free Pavlova with Seasonal Fruit

Pavlova is another of my favorite real examples of gluten-free desserts that feel fancy without being complicated. It’s basically a big, crisp-on-the-outside, marshmallowy-on-the-inside meringue topped with whipped cream and fruit.

Egg whites, sugar, cornstarch, and vinegar are the base. You whip the whites with sugar until glossy, fold in the cornstarch and vinegar, then bake low and slow until the outside is crisp. Top with whipped cream and whatever fruit is in season—berries in summer, citrus in winter, pomegranate in the fall.

Because it’s naturally made without flour, pavlova is a strong contender when you’re looking for the best examples of gluten-free desserts that still feel like a centerpiece.

Extra Example of a Cozy Dessert: Gluten-Free Apple Crumble Bars

Imagine apple pie, but in a bar form that’s easier to slice, pack, and share. These bars usually rely on a gluten-free oat and flour mixture for both the base and crumble topping.

You press a portion of the mixture into a pan for the crust, layer on sliced cinnamon apples, then crumble the remaining mixture on top. Bake until golden and bubbling.

To keep these in the safe column for your list of examples of 3 scrumptious examples of gluten-free desserts:

• Use gluten-free oats.
• Choose a trusted gluten-free flour blend.
• Line your pan with parchment to avoid contact with older, possibly contaminated bakeware.

How to Build Your Own Gluten-Free Dessert Ideas

Once you’ve tried a few of these real examples, it’s easier to start improvising. Think of gluten-free desserts in a few broad categories, then mix and match flavors.

1. Naturally Gluten-Free Desserts

These are the easiest examples of gluten-free desserts because they don’t need any special flours:

• Flourless cakes and tortes (like the dark chocolate torte above)
• Meringue-based desserts (pavlova, meringue cookies)
• Custards and puddings (crème brûlée, panna cotta, rice pudding)
• Baked fruits (baked apples, poached pears with chocolate sauce)

With these, your main job is checking for hidden gluten in flavorings: vanilla extract, caramel sauce, chocolate, and thickeners.

2. Gluten-Free Flour–Based Desserts

This is where 2024–2025 gluten-free baking trends really show up. The current stars:

• Almond flour and other nut flours for rich, moist cakes and cookies.
• Coconut flour in small amounts for extra fiber.
• Oat flour made from gluten-free oats for muffins and quick breads.
• 1:1 gluten-free flour blends for swapping into traditional recipes.

You’ll see a lot of these flours in popular gluten-free dessert recipes online and in newer cookbooks. When you’re testing a new recipe, scan reviews to see how well the texture holds up—good gluten-free baking shouldn’t be gritty or gummy.

The Harvard T.H. Chan School of Public Health offers more background on gluten, health, and the rise of gluten-free diets, which can help you understand why these alternatives are so popular.

3. No-Bake and Chilled Desserts

These are lifesavers in warm weather or when your oven is already busy:

• Cheesecake cups and bars with gluten-free crusts
• Chia puddings and layered parfaits
• Ice cream and sorbet with gluten-free toppings
• Chocolate mousse and pots de crème

These are some of the easiest examples of gluten-free desserts to keep in rotation, especially if you’re cooking for people with mixed dietary needs.

Staying Safe: Gluten-Free Dessert Tips for 2024–2025

If you’re baking for someone with celiac disease or a diagnosed gluten sensitivity, delicious desserts are only half the story. Safety matters just as much as flavor.

Here are a few practical tips inspired by the best examples of gluten-free kitchen practices:

• Avoid cross-contact: Use clean bowls, whisks, and pans that haven’t been dusted with wheat flour. Even a little leftover flour can cause problems for someone with celiac disease.
• Check labels every time: Brands change formulas. Look for “gluten-free” labeling, and be wary of vague “natural flavors” or thickeners.
• Watch your add-ins: Sprinkles, cookie crumbs, candy bars, and sauces can all hide gluten.
• Separate storage: Keep gluten-free flours and mixes in sealed containers away from regular flour.

For more guidance on gluten-free living and safe ingredient choices, the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) has a detailed resource on celiac disease and gluten-free diets.

FAQ: Real-World Questions About Gluten-Free Desserts

What are some easy examples of gluten-free desserts for beginners?

Great starter options include flourless peanut butter cookies, chia pudding, berry crisp with gluten-free oats and almond flour, and no-bake cheesecake cups with a gluten-free crust. These examples of gluten-free desserts don’t require special techniques and still taste indulgent.

Can I just swap regular flour for a gluten-free blend in any dessert recipe?

Sometimes, but not always. A good 1:1 gluten-free flour blend can work well in cookies, muffins, and some cakes, but more delicate recipes (like pastries or layered cakes) may need a recipe developed specifically to be gluten-free. Look for tested recipes first, then experiment.

What is an example of a naturally gluten-free dessert with no special ingredients?

A flourless chocolate torte or basic rice pudding is a strong example of a naturally gluten-free dessert. Both rely on everyday ingredients—chocolate, eggs, sugar, milk or cream—and don’t need any gluten-free flours or gums.

How do I make sure my gluten-free dessert is safe for someone with celiac disease?

Use certified gluten-free ingredients, avoid cross-contact with wheat flour and gluten-containing foods, and double-check labels for hidden gluten. When in doubt, ask your guest about their comfort level and any brands they trust.

Are gluten-free desserts healthier than regular desserts?

Not automatically. Gluten-free just means “no gluten,” not “low sugar” or “low calorie.” Some of the best examples of gluten-free desserts are just as rich as their wheat-based cousins. If you want lighter options, look for recipes that highlight fruit, nuts, and less refined sweeteners, and pay attention to portion size.

If you start with these examples of 3 scrumptious examples of gluten-free desserts—torte, crisp, and cheesecake cups—and then add a few of the extra ideas like chia pudding and pavlova, you’ll have a dessert rotation that feels exciting, not restrictive. And the best compliment you can get? When someone takes a bite, looks up, and says, “Wait… this is gluten-free?”