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Gluten Free Blueberry Streusel Bread (Dairy Free, Refined Sugar Free)

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Finally, a blueberry bread without lemon! This soft and tender Gluten Free Blueberry Streusel Bread is a quick bread topped with a delicious crumble. Made completely gluten, dairy, and refined sugar free, it tastes better than what you'd find at a bakery and it's healthier too!

gluten free blueberry streusel bread

Why You'll Love This Gluten Free Blueberry Streusel Bread

  • Allergy friendly: this blueberry crumble bread hits all the marks, it's gluten free, dairy free, nut free, and corn free for an allergy safe treat everyone can enjoy.
  • No lemon required: if you're also not a fan of lemon, then this recipe is for you! We are serving pure blueberry flavor, no citrus needed.
  • Refined sugar free: made with low glycemic maple syrup, there's zero refined sugar in this recipe!
  • Quick bread: no yeast, no waiting, no stress. Who has time to let dough rise these days? Not me, so this blueberry quick bread is for when you want a treat in under an hour.
  • Year-round recipe: fresh or frozen blueberries both work in this recipe, but it's absolutely divine with fresh blueberries during the summer months.

gluten free dairy free blueberry crumble bread

Is This Blueberry Streusel Bread Healthy?

  • Baked with better-for-you ingredients, this blueberry streusel bread uses allergy friendly and whole food ingredients. My bread and butter is making healthier, allergy friendly versions of recipes so you can trust that even though this bread looks indulgent, it's still better for you than your average bakery loaf.
  • Made without refined sugar and half of the sugar in a traditional blueberry bread recipe. Talk about delicious without the sugar crash!
  • Antioxidant packed blueberries provide health benefits for the whole body along with fiber for digestive health. So, you're genuinely getting some nutritional value with every slice.

gluten free blueberry bread with streusel topping

Gluten Free Blueberry Streusel Bread Ingredients

Blueberry loaf:

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
  • Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour, but they function the same in baking. Both provide grounded, natural sweetness and help balance the texture of a gluten free flour blend alone.
  • Olive oil: provides a light, airy texture so this blueberry loaf doesn't end up dense and gummy.
  • Maple syrup: be sure to use pure maple syrup, not pancake syrup.
  • Eggs: you'll need 2 large eggs to provide lift and structure.
  • Dairy free buttermilk: I teach you how to make your own homemade buttermilk in the recipe card.
  • Dairy free yogurt: adds some extra fat and moisture so the loaf doesn't dry out.
  • Blueberries:​ fresh, juicy blueberries during peak season taste amazing in this blueberry bread, but frozen also work!
  • Baking powder, baking soda, salt, vanilla extract

Streusel topping:

  • Gluten free flour
  • Tigernut or almond flour: provides some sweetness without extra sugar.
  • Coconut oil: melted coconut oil or butter holds the streusel topping together.
  • Maple syrup

How to Make Gluten Free Blueberry Streusel Bread ​

  • Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
  • Whisk together the dry ingredients for the crumble topping then add the wet and mix until you have a wet sand texture that clumps together when pinched. Set aside.
  • Whisk together the dry ingredients in a medium bowl.
  • In a large bowl, beat together the wet ingredients in a stand mixer or with a hand mixer until well combined.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined and a few flour streaks remain.
  • Fold in the blueberries with a rubber spatula.
  • Pour the batter into the prepared loaf pan then sprinkle additional blueberries over the batter. 
  • Crumble the streusel topping evenly over the top of the loaf.
  • Bake for 40-45 minutes, until golden brown and a toothpick comes out clean with a few crumbs on it.
  • Let cool on a cooling rack to room temperature before slicing. 
how to make gluten free blueberry streusel bread
how to make blueberry streusel bread
blueberry bread crumb topping

Substitutions and Variations

  • Flours: you can use almond flour instead of tigernut flour.
  • Olive oil: melted butter or dairy free butter would also work in this recipe, but will produce a slightly denser loaf.
  • Buttermilk: "regular" milk on its own results in a drier loaf, so buttermilk is ideal. You can use any variety of buttermilk (dairy-full or any dairy free milk).
  • Yogurt: a couple tablespoons of mashed banana also works in a pinch.
  • Maple syrup: agave syrup works. 
  • Coconut oil:​ you can swap the coconut oil in the streusel topping or dairy free or regular butter.
  • Variations: if you're a lemon fan, you can add a couple teaspoon of lemon zest and lemon juice to the batter. Alternatively, try adding some chocolate chips for a fun blueberry-chocolate loaf! Not a blueberry fan? You can totally use another berry instead. Try raspberries or blackberries or make my Gluten Free Strawberry Bread instead.
  • Add a glaze:​ take this blueberry crumble loaf up a notch by adding a glaze. Try the glaze from my Gluten Free Banana Coffee Cake!
  • Make it a coffee cake: you can easily turn this gluten-free blueberry bread into a blueberry coffee cake. Scoop half the batter into the loaf pan then sprinkle a mixture of 2 tablespoon coconut sugar with 1 teaspoon cinnamon onto the loaf. Add the remaining batter, then swirl the cinnamon-sugar in before adding the crumb topping.

Serving and Storage

Slice and serve as is for breakfast with a cup of coffee or for an afternoon snack with some tea. My favorite way, though, is with a scoop of vanilla ice cream or some coconut whipped cream for dessert.

Store at room temperature in an airtight container for up to 3 days. If you're in a hot climate or it's the peak of summer, I suggest storing this loaf in the fridge as the crumble can get soggy from the moisture of the loaf. Just bring a slice to room temp before eating. You can also freeze this gluten free blueberry crumble bread, just wrap individual slices in plastic wrap and store in a freezer safe container for up to 3 months. 

refined sugar free blueberry bread

Tips for the Best Gluten Free Blueberry Streusel Bread

  • Measure flour correctly. Use a spoon to scoop flour into the measuring cup then level off so you don't pack the flour and end up with too much. 
  • Make sure all ingredients are room temperature: this  ensures everything mixes together and bakes evenly. This is especially important for the eggs and dairy free buttermilk. Cold ingredients can cause the batter to seize up and bake unevenly.
  • Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. The flour will get fully incorporated when you fold in the blueberries.
  • Toss blueberries in flour:​ to keep the blueberries from sinking to the bottom of the loaf, toss them in 1 tablespoon of flour before folding into the batter.
  • Add the streusel correctly: when making the streusel topping, use melted, but not hot, coconut oil and mix until you have a texture that holds together when pinched but isn't a runny mess. If runny, it won't hold its shape and can fall into the loaf instead of sitting on top. When you add the streusel, push it into the batter lightly so that it sticks and doesn't just fall off after baking.
  • Don't over bake the loaf. Gluten free baked goods dry out fast. Insert a toothpick into the middle of the loaf, it should come out with a few crumbs on it and when you gently press on the center, it should feel bouncy. It will continue to cook a little as it cools. 
  • Let cool before slicing. I know it's hard, but try to be patient. This allows the flavors to meld together and the bread to set so it doesn't fall apart when sliced.

Fresh vs. Frozen Blueberries - Which Should You Use?

This recipe was designed to be made during the summer when blueberries are in season. It tastes divine with fresh, sweet blueberries that are popping with flavor. You can make it with frozen blueberries though. No need to thaw them, just toss in flour and fold into the batter.

Heads up, though, frozen blueberries can bleed color into the batter giving it a purple tint. Totally normal and still totally delicious!

healthy gluten free blueberry crumble bread

FAQ

Is this blueberry streusel bread gluten free?

Yup! The recipe as is written is gluten free, just be sure to check your ingredient labels and use a certified gluten free flour.

Is this recipe dairy free?

​Yes, it's dairy free as written. Just make sure to use dairy free milk and yogurt.

Can I make this blueberry loaf without lemon? 

YES! This recipe is made without lemon for everyone who is sick of lemon in every blueberry dessert. See the Substitutions and Variations section if you want to add lemon, though.

Can I use frozen blueberries in this blueberry streusel bread?

​Yes, you can. No need to thaw them, use straight from the freezer.

Can I use almond flour instead of tigernut flour?

​You sure can, they function the same in baking and are a 1:1 swap. If you tolerate nuts, feel free to use almond flour.

How do I know when the blueberry streusel bread is done?

​The top should be golden brown and a toothpick inserted in the middle should come out with a few crumbs on it.

Can I make this gluten free blueberry bread vegan?

I have not tested a vegan version of this blueberry crumble bread. The eggs provide a lot of structure, so if you try using a vegan egg substitute, let us know how it went in the comments!

Why is my gluten free bread gummy in the middle?

This can be a result of either measuring wrong or the brand of gluten free flour you used. See my baking tips above for measuring flour correctly. In terms of brands of gluten free all purpose flour, I suggest the Bob's Red Mill or King Arthur measure for measure. 

Can I make this blueberry bread into gluten free blueberry streusel muffins?

You definitely can make gluten-free blueberry muffins instead. Just divide the batter evenly into muffin cups, add the streusel and bake for about 20-25 minutes instead.

How do I make dairy free buttermilk?

You often can't buy dairy free buttermilk in stores, but it's super easy to make your own at home. For this recipe, you'll just mix ½ cup of dairy-free milk of choice (coconut milk, almond milk, whatever you like!) with 1 teaspoon of apple cider vinegar. Let it sit for 10 minutes before using.

Can I make this blueberry crumb loaf ahead of time?

Yes, if making for an event you can bake it the day before. Store at room temperature ​until ready to serve.

gluten free blueberry streusel loaf

More Gluten Free Blueberry Recipes You'll Love

If you're in the mood for cookies, try my Gluten Free Blueberry Crumble Cookies or Gluten Free Blueberry Chocolate Chip Cookies.

My Gluten Free and Dairy Free Blueberry Crumble Cheesecake is an indulgent summer treat!

What's summer without pie? Try my Gluten Free Blueberry Crumble Pie or Blueberry Mint Cobbler.

If you try this recipe, please leave a rating and review below. I'd love to see your photos on social media, so don't forget to tag me!

gluten free blueberry streusel bread
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Gluten Free Blueberry Streusel Bread (Dairy Free, Refined Sugar Free)

This gluten free blueberry streusel bread is soft, tender, dairy free, and refined sugar free. It's topped with the perfect crumble and made without lemon. The only blueberry quick bread recipe you need!
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword blueberry, blueberry bread, crumble, dairy free, gluten free, refined sugar free, summer dessert, summer recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

Blueberry bread

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • ½ cup maple syrup, room temp
  • 2 large eggs, room temp
  • ½ cup dairy free buttermilk, room temp (mix ½ cup dairy free milk of choice with 1 teaspoon apple cider vinegar and let sit 10 minutes)
  • 2 tablespoon dairy free yogurt, room temp
  • 1 teaspoon vanilla extract
  • 1 ½ cups blueberries, divided

Streusel topping

Instructions

  • Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
  • Whisk together the dry ingredients for the crumble topping then add the wet and mix until you have a wet sand texture that clumps together when pinched. Set aside.
  • Whisk together the dry ingredients in a medium bowl.
  • In a large bowl, beat together the wet ingredients in a stand mixer or with a hand mixer until well combined.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined and a few flour streaks remain.
  • Toss 1 cup of blueberries in 1 tablespoon flour. Fold in the blueberries with a rubber spatula.
  • Pour the batter into the prepared loaf pan then sprinkle remaining ½ cup blueberries over the batter.
  • Crumble the streusel topping evenly over the top of the loaf.
  • Bake for 40-45 minutes, until golden brown and a toothpick comes out clean with a few crumbs on it.
  • Let cool on a cooling rack to room temperature before slicing.

Gluten Free Raspberry Cream Cheese Muffins (Dairy free)

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If you've been sleeping on stuffed muffins, these Gluten free Raspberry Cream Cheese Muffins are your wake-up call. They are bakery-style stuffed muffins that are completely gluten free, dairy free, and refined sugar free! These gluten free raspberry muffins are stuffed with a creamy dairy free cream cheese filling, packed with juicy raspberries, and taste like something straight out of a bakery case. 

gluten free raspberry cream cheese muffins

This is your sign to take classic muffins and upgrade them into stuffed muffins! I might be the crumble queen, but sometimes I have to switch it up and this time I decided to add a cream cheese filling to a classic raspberry muffin recipe. These muffins are super moist thanks to the juicy raspberries and cream cheese, making them soft and luscious. Eating them will feel like you're indulging, but they're made with better for you ingredients!

Why You'll Love These Raspberry Cream Cheese Muffins

  • Allergy friendly: these gorgeous muffins are gluten free, dairy free, soy free, corn free, and nut free (depending on the dairy free cream cheese you use). Indulgent muffins that everyone can enjoy!
  • Stuffed: we're upgrading your basic muffin by adding a dreamy cream cheese filling to add flavor and fun.
  • Refined sugar free: talk about a healthy muffin! These better for you raspberry muffins contain no refined sugar and stick to coconut sugar instead.
  • Easy to make: they may look fancy, but they couldn't be easier. We make a basic mix and dump muffin recipe and just squeeze some cream cheese in the middle.

cream cheese stuffed raspberry muffins

Ingredients for Gluten Free Raspberry Cream Cheese Muffins

Gluten free raspberry muffins

  • Gluten free flour: use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tigernut flour (or almond flour): tigernut flour is a nut free alternative to almond flour, so it's great for those with nut allergies, but almond flour works just as well if tolerated!
  • Coconut sugar: the unrefined sugar that keeps these muffins from being overly sweet.
  • Olive oil: provides a light and airy texture.
  • Dairy free buttermilk: I teach you how to make dairy free buttermilk in the full recipe card.
  • Eggs: 2 large eggs help these muffins rise and hold together.
  • Raspberries: fresh raspberries or frozen ones will work. Stick to fresh berries during peak berry season, if you can!
  • Baking powder, baking soda, salt, vanilla extract

Dairy free cream cheese filling

  • Dairy free cream cheese: your favorite variety of dairy free cream cheese will work. 
  • Powdered sugar: keep these muffins refined sugar free by making your own. Blend together 1 cup of coconut sugar with 1 tablespoon tapioca starch.
  • Vanilla extract

How to Make Gluten Free Raspberry Cream Cheese Muffins

  • Preheat oven to 425F. Line a muffin tin with muffin cups or paper liners.
  • Make the cream cheese filling by beating together all the filling ingredients until smooth. Set in the fridge.
  • In a medium bowl, whisk together all of the dry ingredients.
  • In a large mixing bowl, beat together all of the wet ingredients, except the raspberries.
  • Add the flour mixture to the wet ingredients and mix on low or fold in with a spatula until a few flour streaks remain.
  • Fold the raspberries into the batter until just combined.
how to make dairy free cream cheese filling for muffins
how to make gluten free muffins
how to make gluten free raspberry muffins
  • Scoop the muffin batter into the muffin tin, filling each cup ¾ of the way full.
  • Add the cream cheese mixture to a piping bag. To fill the muffins, insert the tip ½ way into the center of each muffin and begin squeezing, pulling up slowly in a circular motion to make a swirl at the top so you can see the cream cheese in the center of the muffin. Repeat for all muffins, you may have some cream cheese mixture leftover (keep it!).
  • Add some granulated sugar to the muffin tops if desired, for aesthetics.
  • Bake the muffins at 425F for 5 minutes then drop the temperature to 350F and bake for another 15 minutes.
  • The muffins are done when the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out with a few crumbs on it. Let muffins cool for at least 10 minutes before removing to a wire rack to finish cooling to room temperature.
  • Once muffins are cooled, store in the fridge for the cream cheese centers to set.
  • Depending on the brand of cream cheese, sometimes dairy free cream cheese can sink after baking. That's okay! If you have leftover cream cheese filling, you can add it to the centers of the muffins to fill them out.
how to make gluten free raspberry muffins
how to make dairy free raspberry cream cheese muffins
how to make gluten free dairy free raspberry cream cheese muffins

Substitutions and Variations:

  • Tigernut flour: almond flour will also work. If you don't have either, you can use 2 cups of gluten free flour, but I suggest increasing the sugar to ¾ cup as tigernut or almond flour adds some natural sweetness.
  • Coconut sugar: you can use white sugar, but these muffins will no longer be refined sugar free.
  • Olive oil: melted butter or coconut oil may also work, but will result in a denser muffin.
  • Buttermilk: you can use ¼ cup dairy free milk with ¼ cup dairy free yogurt or Greek yogurt. 
  • Cream cheese: any brand of cream cheese, dairy free or regular, will work.
  • Variations: feel free to switch up the berries to your favorite kind - chopped strawberries, blueberries, etc. You can also add a streusel crumb topping of desired! Love a lemon berry flavor? Add a teaspoon of lemon zest to the wet ingredients when mixing.

gluten free dairy free raspberry cream cheese muffins

Tips for the Perfect Gluten Free Raspberry Muffins

  • Measure flour correctly. Use a spoon to scoop flour into the measuring cup then level off so you don't pack the flour and end up with too much. 
  • Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. The flour will get fully incorporated when you fold in the raspberries.
  • Bake at two temperatures: start at 425F for 5 minutes to get that beautiful domed top, then drop to 350F for the remaining bake time. The initial high heat gives the muffins a quick rise before the structure sets.

How to Perfectly Stuff These Muffins

When you fill the muffins, insert piping tip halfway into the muffin and begin squeezing. The muffin should quickly start to expand, when that begins to happen swirl the tip in a small circle as you pull it out of the top of the muffin. This may take practice on the first 1-2 muffins, that's okay! The swirling and pulling motion helps with the look, but if that's too much, you can just insert the piping tip and squeeze until the muffin expands to top of the muffin cup then pull the piping tip out.

healthy gluten free raspberry muffins with cream cheese filling

Fresh vs. Frozen Raspberries: Which Should You Use?

Either one will work! Fresh raspberries are great to use in the summer when they are in season, but frozen raspberries will work if you are making these in the off season. No need to thaw them, just add them to the batter frozen.

Serving, Storage, and Make-Ahead Tips

These are perfect for a spring or summer brunch, Mother's Day spread, or a fun weekend bake. Serve them slightly warmed with a cup of coffee or tea. The cream cheese center gets extra dreamy when they're just a little warm.

Keep these muffins stored in the fridge in an airtight container for up to 5 days. They do taste best fresh, so if making them for an event, you can make them up to a day beforehand (just keep stored in the fridge).

You can freeze these muffins for up to 2 months, just thaw in the fridge overnight before eating. This will change the texture of the muffins some due to the moisture from the cream cheese, but they are still delicious.

refined sugar free raspberry muffins

FAQ

​Are these raspberry cream cheese muffins gluten free? 

Yes! Every ingredient in this recipe is naturally gluten free. As always, double check your labels, like your baking powder and flour blend to make sure there are no hidden gluten-containing additives

What dairy free cream cheese works best for muffin filling?

Your favorite brand will work! I use Violife since it fits my personal allergies.

Can I make these gluten free raspberry cream cheese muffins ahead of time?

Yes, you can make them a day ahead, just keep them stored in the fridge. 

Can I use frozen raspberries in these gluten free raspberry muffins?

​Yup! Frozen raspberries work just fine, no need to thaw them just add frozen raspberries straight to the batter.

How do I know when the muffins are done?

​The muffins should be golden brown and a toothpick inserted in the muffin (not cream cheese) should come out with a few crumbs on it. 

What if I don't have a piping bag?

​No need to worry, you can use a ziplock bag. Add the filling to a large ziplock then snip the tip off an use as a piping bag.

dairy free raspberry cream cheese muffins

More Gluten Free Muffins You Have to Try

If you love fruity muffins, you have to try my Gluten Free Cherry Crumble Muffins or Gluten Free Blueberry Oat Muffins or Gluten Free Apple Cinnamon Muffins.

Want more stuffed muffins? My Gluten Free Banana Pudding Muffins​ contain a banana cream filling!

For my chocolate lovers, try my Gluten Free Double Chocolate Banana Muffins.

If you try these gluten free and dairy free raspberry cream cheese muffins, leave a rating and review below! Drop any questions in the comments and tag me in your bakes on social media.

gluten free raspberry cream cheese muffins
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Gluten Free Raspberry Cream Cheese Muffins (Dairy free)

Upgrade boring muffins with these stuffed raspberry muffins. Soft gluten free raspberry muffins are stuffed with a dairy free cream cheese filling and bursting with tart raspberry flavor.
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, mother's day, raspberry, raspberry muffins, refined sugar free, spring recipes, summer recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Author Victoria Faling

Equipment

Ingredients

Raspberry Muffins

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour* or almond flour
  • 1 ½ teaspoon baking powder (use 2 teaspoon at sea level)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut sugar
  • ¼ cup olive oil
  • ½ cup buttermilk (mix ½ cup dairy free milk with 1 teaspoon apple cider vinegar. Let sit 10 minutes)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries tossed in 1 tablespoon flour

Cream Cheese Filling

  • 16 oz dairy free cream cheese
  • ½ cup powdered sugar**
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 425F. Line a muffin tin with muffin cups or paper liners.
  • Make the cream cheese filling by beating together all the filling ingredients until smooth. Set in the fridge.
  • In a medium bowl, whisk together all of the dry ingredients (flours, baking powder, baking soda, salt)
  • In a large mixing bowl, beat together all of the wet ingredients (including coconut sugar), except the raspberries.
  • Add the flour mixture to the wet ingredients and mix on low or fold in with a spatula until a few flour streaks remain.
  • Fold the raspberries into the batter until just combined.
  • Scoop the muffin batter into the muffin tin, filling each cup ¾ of the way full.
  • Add the cream cheese mixture to a piping bag. To fill the muffins, insert the tip ½ way into the center of each muffin and begin squeezing, pulling up slowly in a circular motion to make a swirl at the top so you can see the cream cheese in the center of the muffin. Repeat for all muffins, you may have some cream cheese mixture leftover (keep it!).
  • Add some granulated sugar to the muffin tops if desired, for aesthetics.
  • Bake the muffins at 425F for 5 minutes then drop the temperature to 350F and bake for another 15 minutes.
  • The muffins are done when the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out with a few crumbs on it. Let muffins cool for at least 10 minutes before removing to a wire rack to finish cooling to room temperature.
  • Once muffins are cooled, store in the fridge for the cream cheese centers to set.
  • Depending on the brand of cream cheese, sometimes dairy free cream cheese can sink after baking. That's okay! If you have leftover cream cheese filling, you can add it to the centers of the muffins to fill them out.

Notes

*You can also use 2 cups of gluten free flour instead, just increase sugar to ¾ cup
**make your own by blending 1 cup coconut sugar with 1 tablespoon tapioca starch

2-Ingredient Ninja Creami Mango Sorbet (with Coconut Water)

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Summer heat got you in a chokehold? Same. Enter this 2-Ingredient Ninja Creami Mango Sorbet made with coconut water. There is no dairy, no mystery ingredients, no fifteen-step process - just real mango and coconut water for a hydrating and electrolyte filled sweet treat. It's a cold, sweet, and totally refreshing dairy-free dessert for hot summer days.

ninja creami mango sorbet

If you're new around here - hi, welcome, so glad you found me - I'm a BIG FAN of the Ninja Creami Ice Cream Maker. Like, embarrassingly so. It makes for the best and easiest homemade sorbet or ice cream. If you don't have one, I promise it is worth every penny and truly a kitchen appliance the whole family will love.

Why You'll Love This 2-Ingredient Mango Sorbet

  • Ridiculously simple: Made with two simple ingredients, this sorbet is a nourishing and easy recipe.
  • Super hydrating: Summers just keep getting hotter and sometimes plain water doesn't cut it, or well, it's just plain boring. By using coconut water as the base of this mango sorbet, we're sneaking in natural electrolytes and nutrients so your frozen treat is actually pulling double duty. It's a perfect refreshing frozen treat on a hot day and an easy way to keep kids hydrated too.
  • It's healthy: Mango is loaded with vitamins A and C along with a solid lineup of nutrients for overall health. Coconut water brings antioxidants and electrolytes to the party. This sorbet is naturally low calorie, making it the perfect macro-friendly dessert when your sweet tooth comes knocking.
  • No added sugar. Store-bought sorbet is loaded with added sugar. This healthy mango sorbet relies entirely on the natural sweetness of ripe mango and coconut water - no refined sugar needed.
  • It's allergy friendly. With only two real-food ingredients, this sorbet is vegan, gluten-free, paleo, and AIP friendly. Because dessert should be for everyone.

2 ingredient mango sorbet

Why Coconut Water (and Not Coconut Milk) 

  • Ice cream vs sorbet: Swap in coconut milk and you've crossed the line into ice cream territory, which is delicious, but that's a different recipe. Coconut water keeps this light, refreshing, and true to what a sorbet should be, while still giving it way more flavor and nutrition than plain water would. 
  • Electrolyte city: Coconut water is filled with natural electrolytes, nutrients, and antioxidants. Potassium is key for preventing heat cramps in the summer, so consider this your excuse to have a second serving.
  • Lower fat, lighter texture. Coconut milk is high in fat, which makes for a rich and creamy dessert. That's great when you want it, but here, coconut water gives you something lighter and more refreshing on a hot day.

​Want more hydrating summer sorbets? Try my 2-Ingredient Watermelon Sorbet.

2 ingredient ninja creami mango sorbet

Ninja Creami Mango Sorbet Ingredients:

  • Mango: opt for fresh mangoes during peak season if you can. Ripe mangoes are sweeter and will give you the best mango flavor without needing any added sugar. Out of season? Frozen mango cubes work just fine (more on that below)
  • Coconut water: adds a light natural sweetness, a hint of tropical flavor, and all those good electrolytes. Use plain, unsweetened coconut water for the cleanest result.

How to Make 2-Ingredient Mango Sorbet

  • Peel and pit mango and cut into chunks.
  • Fill a ninja creami pint container with the mango chunks to the max fill line.
  • Pour coconut water into the cup up to the max fill line. Place storage lid on top.
  • Place pint in the freezer on a level surface overnight, for 12-24 hours.
  • When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
  • If the sorbet is a little dry or chunky on the first spin, don't worry! Just hit the re-spin button for the perfect texture.
how to make 2 ingredient mango sorbet
how to make ninja creami mango sorbet
how to make 2 ingredient ninja creami mango sorbet

Substitutions and Variations:

  • Coconut water: if you don't have or can't access coconut water, you can use plain water. If you do this, I advise adding a little bit of sweetener like a splash of maple syrup or agave syrup. Coconut water really does yield the best results.
  • Switch it up! Add complementary fruits like pineapple for a tropical medley, or swap the coconut water for fresh orange juice for a mango-orange situation that is chef's kiss. A squeeze of lime juice or lemon juice into the base also adds a nice bright flavor. 
  • Toppings: sprinkle with shredded coconut or chopped macadamia nuts for even more tropical flavor!

Storage Tips

If you don't finish the pint, smooth over the top of your leftover hydrating mango sorbet and re-freeze any leftovers. You can re-spin the sorbet when ready to eat the rest, following the same directions as above.

healthy mango sorbet

Frequently Asked Questions

Can I make this healthy mango sorbet without a Ninja Creami? 

You can, but it won't be as creamy. You can blend the mango and coconut water in a high-speed blender then freeze.

Can I use frozen mango in this Ninja Creami mango sorbet recipe?

You can use frozen mango cubes instead, especially if you are making this recipe when mangos aren't in season.

Can I use coconut milk?

Yes, but the outcome will be quite different. You'll end up with a dairy free mango ice cream versus a light sorbet. If you use coconut milk, add a couple tablespoons of sweetener like maple syrup or coconut sugar to balance the flavor.

Can I make this homemade mango sorbet sweeter? 

Of course. Add a couple of tablespoons of maple syrup, agave, or coconut sugar to the mango mixture before freezing. You can use cane sugar too, though the recipe will no longer be refined sugar-free.

Is coconut water safe for nut allergies?

Coconut is technically classified as a tree nut by the FDA, but coconut water is well tolerated by most people with tree nut allergies. That said, if you have a severe tree nut allergy, check with your doctor first.

Is this sorbet vegan/gluten free?

Sorbet is naturally vegan and gluten free when made with pure fruit and this recipe is no different. It's completely allergy friendly!

What kind of mango should I use?

Any variety works. You'll need 1 large mango or 2 of the smaller variety.

refined sugar free mango sorbet

More Delicious Ninja Creami Ice Cream Recipes

Blackberry Ice Cream

Salted Honey Ice Cream

Orange Creamsicle Ice Cream

Golden Milk Ice Cream

Cinnamon Ice Cream

If you try this hydrating 2-ingredient mango sorbet, tag me on social media and let me know your thoughts! I'd love to hear how you enjoyed it by leaving a rating and review below.

ninja creami mango sorbet
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Ninja Creami 2-Ingredient Mango Sorbet

This hydrating mango sorbet is made with just mango and coconut water for a healthy and electrolyte filled summer treat. Made easily in the Ninja Creami!
Course Dessert, Snack
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free, mango, mango sorbet, paleo, plant based, sorbet, vegan
Prep Time 5 minutes
Freeze Time 12 hours
Total Time 10 minutes
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • 1 large mango (pitted, peeled, and cubed) about 1 cup
  • 1 cup coconut water

Instructions

  • Peel and pit mango and cut into chunks.
  • Fill a ninja creami pint container with the mango chunks to the max fill line.
  • Pour coconut water into the cup up to the max fill line. Place storage lid on top.
  • Place pint in the freezer on a level surface overnight, for 12-24 hours.
  • When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
  • If the sorbet is a little dry or chunky on the first spin, don't worry! Just hit the re-spin button for the perfect texture.

Gluten Free Cinnamon Chocolate Chip Bread (Dairy Free)

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Cinnamon swirls, melty chocolate chips, and a tender gluten free crumb make this Gluten Free Cinnamon Chocolate Chip Bread the quick bread you didn't know you were missing! It's dairy free, refined sugar free, and comes together easily. It's everything a good loaf should be and then some.

gluten free cinnamon chocolate chip bread

If you're bored of banana bread, then take things to the next level with this gluten free chocolate chip bread with a cinnamon swirl. A light and fluffy chocolate chip bread is swirled with cinnamon sugar for a delicious baked treat. You get the soft bread, melty chocolate, warm spices, and crispy edges for the cinnamon sugar. It's mouthwateringly good.

But if you love banana bread, try my Gluten Free Walnut Crumble Banana Bread, Gluten Free Banana Bread Coffee Cake, or Paleo Banana Bread (Nut Free).

gluten free chocolate chip cinnamon bread

Why You'll Love This Gluten Free Cinnamon Chocolate Chip Bread

  • Allergy friendly: like all my other recipes, this loaf is no different. It's gluten free, dairy free, soy free, corn free, and nut free. But it tastes like heaven!
  • Refined sugar free: sweetened with pure maple syrup and coconut sugar, this cinnamon swirl loaf is half the sugar of most sweet breads. 
  • Quick bread: this chocolate chip cinnamon swirl bread is made without yeast, so it comes together in 10 minutes and bakes up in under an hour.
  • Cinnamon swirl + chocolate chips: why choose when you can have both? This bread is cinnamon roll meets chocolate chip loaf all in one. A soft chocolate chip bread is laced with cinnamon sugar for the ultimate combo.

What Makes This Recipe Work ​

A mix of gluten free flours makes for the perfect texture that isn't too dense or gummy. Olive oil provides a light and tender crumb along with buttermilk (don't worry, I teach you how to make a dairy free version!), which also adds moisture for a soft loaf. Melty chocolate chips and swirls of cinnamon sugar bring the entire bread together for a flavor explosion.

cinnamon swirl chocolate chip bread

Gluten Free Cinnamon Chocolate Chip Bread Ingredients

  • Gluten-free flour: be sure to use a 1:1 gluten-free all purpose flour blend with xanthan gum for best results.
  • Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour that adds a sweet, nutty flavor to baked goods without added sugar. Almond flour also works.
  • Tapioca starch: adding a little starch to gluten free baked goods helps with texture. In this recipe, it keeps it light and airy so it's not too dense.
  • Eggs: you'll need 2 large eggs to help add richness, fat, and leavening to this bread.
  • Maple syrup: be sure to use pure maple syrup, not pancake syrup.
  • Olive oil: a heart healthy fat that yields a light and tender crumb.
  • Buttermilk: make dairy free buttermilk by combining ½ cup of dairy free milk of choice with 1 teaspoon of apple cider vinegar or lemon juice. Mix and let sit for 10 minutes. Any milk will work here (almond milk, coconut milk, etc).
  • Dairy free yogurt:​ a couple tablespoons of yogurt keeps this bread moist.
  • Chocolate Chips: the variety doesn't matter, I love dark chocolate chips, but semisweet chocolate chips or even milk chocolate would also work if that is your preference. I love the HU Kitchen chocolate chips or gems to keep this recipe refined sugar free. I also love the Enjoy Life Foods brand for another allergy friendly option.
  • Baking powder, baking soda, salt, vanilla extract
  • Coconut sugar and cinnamon:​ this is for the cinnamon sugar swirl which we will mix through the batter before baking.

How to Make Gluten Free Cinnamon Chocolate Chip Bread

  • Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
  • Whisk together the dry ingredients in a medium bowl.
  • In a large bowl, beat together the wet ingredients in a stand mixer or with a hand mixer until well combined.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined and a few flour streaks remain.
how to make gluten free dairy free chocolate chip bread
how to make gluten free dairy free chocolate chip bread
how to make gluten free dairy free cinnamon chocolate chip bread
  • Fold in the chocolate chips with a rubber spatula.
  • Pour half of the batter into the prepared loaf pan then sprinkle the cinnamon-sugar mixture over the batter. Scoop the remaining batter on top then use a butter knife or chopstick to swirl the cinnamon-sugar into the batter completely. Make sure you get to the edges and can see some of the swirl on top of the bread. 
  • Top with more chocolate chips if desired then bake for 40-45 minutes, until golden brown and a toothpick comes out clean with a few crumbs on it.
  • Let cool on a cooling rack to room temperature before slicing. 
how to make gluten free chocolate chip bread
how to make cinnamon swirl chocolate chip bread
how to make gluten free cinnamon swirl chocolate chip bread

Substitutions and Variations

  • Flours: you can use almond flour instead of tigernut flour.
  • Olive oil: melted butter or dairy free butter would also work in this recipe, but will produce a denser loaf.
  • Buttermilk: "regular" milk results in a drier loaf, so buttermilk is ideal. You can also substitute the milk for dairy free yogurt, the loaf will just be denser. It still tastes delicious, but isn't as light.
  • Yogurt: a couple tablespoons of mashed banana also works in a pinch.
  • Maple syrup: agave syrup works. 
  • Coconut sugar:​ you can also use brown sugar, but it is not refined sugar free.
  • Variations: add some chopped walnuts or pecans for even more flavor and texture variety. 

Serving and Storage

This bread tastes best warmed up slightly so the chocolate chips get all melty! Just microwave for 20-30 seconds before serving. Serve sliced as is or with a scoop of vanilla ice cream or some coconut whipped cream. Spread your favorite nut or seed butter on or drizzle with some honey.

Store at room temperature in an airtight container for up to 5 days. If you're in a hot climate or it's the peak of summer, I suggest storing this loaf in the fridge so the chocolate chips don't bloom. Just bring a slice to room temp before eating. You can also freeze this gluten free cinnamon swirl bread, just wrap individual slices in plastic wrap and store in a freezer safe container for up to 3 months. 

gluten free dairy free cinnamon chocolate chip bread

Tips for the Best Gluten Free Cinnamon Chocolate Chip Bread

  • Measure flour correctly. Use a spoon to scoop flour into the measuring cup then level off so you don't pack the flour and end up with too much. 
  • Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. The flour will get fully incorporated when you fold in the chocolate chips.
  • Make sure you really swirl in the cinnamon swirl! ​Use a small knife or chopstick to swirl the cinnamon-sugar mixture throughout all of the batter, including getting to the edges of the loaf. This helps with flavor and with making sure the bread bakes together well.
  • Don't over bake the loaf. Gluten free baked goods dry out fast. Insert a toothpick into the middle of the loaf, it should come out with a few crumbs on it and when you gently press on the center, it should feel bouncy. It will continue to cook a little as it cools. 
  • Let cool before slicing. I know it's hard, but try to be patient. This allows the flavors to meld together and the bread to set so it doesn't fall apart when sliced.

refined sugar free chocolate chip cinnamon bread

FAQ

Why is my gluten free cinnamon bread gummy? 

The most likely culprit is over mixing. When adding the dry ingredients to the wet, mix until a few flour streaks remain then add the chocolate chips and fold them in until everything is just combined. Over mixing develops the starches and leads to that dense, gummy texture.

Can I use a different flour instead of tigernut flour?

Yes! Almond flour works the same way as tigernut flour.

How do I know when my gluten free chocolate chip cinnamon bread is done?

Insert a toothpick into the center of the loaf, it should come out with a few crumbs on it and when you gently press on the center, it should feel bouncy.

What chocolate chips are dairy free?

​Enjoy Life Foods is an allergy friendly line of chocolates and they have dairy free chocolate chips. HU Kitchen is another great brand.

Can I make this cinnamon chocolate chip bread ahead of time?

​You sure can! If making it for a brunch or get together, you can bake it the day before and store it at room temperature. 

Can I freeze this gluten free cinnamon bread?

​Yup, just wrap individual slices of the bread in plastic wrap and store in a freezer safe bag or container for up to 3 months. Thaw in the fridge overnight or on the counter for an hour and warm in the oven or microwave for those melty chocolate chip vibes.

gluten free chocolate chip bread with cinnamon sugar swirl

More Gluten Free Chocolate Chip Recipes

​If you love chocolate as much as me, then you have to try these delicious chocolate chip breads:

​Cookie dough fanatics will go crazy for my Gluten Free Chocolate Chip Cookie Bread.

For my pumpkin lovers, my Gluten Free Chocolate Chip Pumpkin Bread is one of my favorite recipes of all time!

My Gluten Free Thick and Chewy Chocolate Chip Cookies will have you in a cookie coma (in the best way!)

If you try this recipe, tag me on social media and let me know how you liked it! Leave a rating and review below or drop any questions in the comments.

gluten free cinnamon chocolate chip bread
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Gluten Free Cinnamon Chocolate Chip Bread (Dairy Free)

Cinnamon roll meets chocolate chip cookie in this gluten free quick bread. A lush chocolate chip bread contains cinnamon sugar swirls for warm, sweet, and chocolatey treat that is also dairy free, nut free, and refined sugar free.
Servings 1 loaf
Author Victoria Faling

Ingredients

Chocolate Chip Bread

  • 1 ½ cup 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 2 tablespoon tapioca starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup maple syrup
  • ¼ cup olive oil
  • ½ cup dairy free buttermilk (mix ½ cup milk with 1 teaspoon apple cider vinegar or lemon juice and let sit 10 minutes)
  • 2 tablespoon plain dairy free yogurt
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips

Cinnamon Sugar Swirl

Instructions

  • Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
  • Sift together the dry ingredients in a medium bowl and set aside.
  • In a large bowl, beat together the eggs, maple syrup, oil, milk, yogurt, and vanilla extract until well combined.
  • Add the dry ingredients to the wet and mix until just combined with a few flour streaks remaining.
  • Fold in the chocolate chips.
  • Combine the cinnamon and coconut sugar in a small bowl.
  • Spread half the batter in the prepared loaf pan then sprinkle the cinnamon-sugar over the batter. Scoop the remaining batter on top. Use a knife or chopstick to swirl the cinnamon-sugar into the batter completely. Be sure to get to the edges and bottom and top of loaf.
  • Add more chocolate chips on top if desired and bake for 40-45 minutes, until a toothpick inserted in the middle of the loaf has a few crumbs on it.

Ninja Creami Vegan Salted Caramel Ice Cream (Paleo)

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This Vegan Salted Caramel Ice Cream is rich, creamy and easily made in the Ninja Creami. It's completely dairy free, paleo, nut free, and refined sugar free - made with dates for a healthy caramel ice cream that has the perfect sweet and salty contrast!

vegan salted caramel ice cream

If you know me, you know the Ninja Creami is my favorite kitchen appliance. This vegan salted caramel ice cream is the latest proof that this machine is worth every inch of counter space it occupies and every cent it costs. This date-based ice cream is rich, creamy, perfectly scoopable without a traditional ice cream maker. No churning, no complicated steps, and absolutely no sacrificing flavor. 

Why You'll Love This Vegan Salted Caramel Ice Cream

  • Vegan and paleo: this caramel ice cream recipe is completely allergy friendly!
  • Sweetened with dates: no refined sugar, no coconut sugar, no maple syrup - just Medjool dates for natural caramel flavor.
  • Healthy: lower sugar and lower fat than regular ice cream with an optional protein boost.
  • Easy Ninja Creami Recipe: blend, freeze, spin - that's it. Homemade ice cream has never been easier!

ninja creami salted caramel ice cream

Why Dates? The Case for Nature's Caramel

  • Medjool dates are nature's candy. They are naturally quite sweet, with a rich molasses flavor that tastes very similar to caramel. I even have a homemade vegan salted caramel sauce made from dates!
  • Using dates is much easier than making caramel sauce from scratch. They already taste like caramel, so there is no cooking involved or worrying about the caramel burning while you stand over the stove for 15-20 minutes. You just blend the dates with the other ingredients!
  • Dates also contain antioxidants, fiber, and minerals for added health benefits beyond traditional caramel sauce made from processed sugars.

date caramel ice cream

Vegan Salted Caramel Ingredients

  • Medjool dates: Medjool dates are the richest, juiciest variety so they provide the most flavor. Be sure to buy pitted or pit before using.
  • Full fat coconut yogurt or coconut cream: helps produce a creamy texture without full fat dairy.
  • Dairy free milk: your favorite vegan milk will work, whether that is almond milk, oat milk, or coconut milk.
  • Vanilla extract, flaky sea salt: vanilla rounds out the caramel flavor. And for the best salted caramel, you need good quality flaky salt like the Maldon Sea Salt.
  • Pea protein (optional):​ although optional, I love adding a scoop of pea protein (or your favorite plant based protein powder) for a protein boost. This also helps with a creamy texture. My favorite brand is Sprout Living and you can use LEMONSNLYME20 for a discount!

How to Make Vegan Salted Caramel Ice Cream in the Ninja Creami

  1. If dates are firm, soak them in hot water for 10 minutes to soften them.
  2. Blend all the ingredients together, except for the salt, until smooth in a high speed blender or food processor. Whisk in the salt.
  3. Pour ice cream mixture into a Ninja Creami pint container to the max fill line, place storage lid on top, and freeze for 12-24 hours. Be sure the pint is sitting on a level surface in the freezer.
  4. Before spinning, microwave the ice cream base for 30 seconds or run the outside under hot water for a minute.
  5. Add the pint to the Ninja Creami container and add the outer bowl lid.
  6. Spin on the lite ice cream setting. If the ice cream is chalky after the first spin, add a splash of milk and re-spin until you have a creamy ice cream.
  7. Serve sprinkled with a little extra flaky salt on top
how to make date caramel ice cream
how to make vegan salted caramel ice cream
how to make ninja creami vegan salted caramel ice cream

Substitutions and Variations

  • Yogurt and milk:​ you can substitute the yogurt and milk combination for full-fat coconut milk
  • Make a batch of my date caramel sauce to drizzle on top for extra caramel flavor or even some cashew butter.
  • Add mix-ins: after your final spin, use the Ninja Creami mix-in function to fold in dairy free chocolate chips, chopped pecans, or shredded coconut for a loaded caramel cookie situation. 

How to Store Leftover Ninja Creami Vanilla Ice Cream

If you don't finish your vegan caramel ice cream, smooth over the top of the pint and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above.

ninja creami dairy free ice cream

Ninja Creami Tips for the Creamiest Results 

  • Fat ratio matters: using some full fat ingredients yields the best results, that's why we need some full fat yogurt/coconut cream or full fat coconut milk.
  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30-45 seconds or running the outside under hot water for a minute or two to soften the ice cream base for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't overspin! It can be tempting to keep re-spinning your ice cream for an even smoother texture, but eventually it will be more like a milkshake. If you are new to the Ninja Creami ice cream machine, it might take a few tries before you learn just how many times to spin your ice cream mixture for the perfect creamy texture that still holds its scoop. If you prefer your ice cream to be more like the consistency of soft serve, then feel free to spin it an extra round!

vegan salted caramel ice cream

FAQ

Does this date caramel ice cream actually taste like caramel without sugar?

Yes, and I want you to go in with full confidence on this one. Medjool dates have a naturally rich, molasses-like sweetness that mimics caramel flavor remarkably closely. Is it identical to a sugar-loaded traditional salted caramel? No. Is it deeply caramel-flavored, rich, and completely satisfying? Absolutely. The flaky salt on top seals the deal.

Can I make this vegan salted caramel ice cream without a Ninja Creami?

Yes, you can make this creamy vegan salted caramel ice cream in a traditional ice cream maker. Double the recipe and follow the directions for your ice cream maker.

Do I have to freeze the base for the full 24 hours?

I find 8-12 hours can be sufficient (you may not even need to microwave it at all before spinning). This will depend on your freezer, so you may have to test freeze times for best results.

Is this safe for a paleo diet?

Yes, this delicious ice cream recipe is fully paleo and AIP friendly depending on the milk and yogurt brand you use.

Can I make this nut free?

​Yup! Opt for oat milk or coconut milk instead of almond milk.

ninja creami salted caramel ice cream

More Ninja Creami Recipes

​Want more dairy-free ice creams? I've got plenty of recipes for you!

This is my base Vegan Vanilla Ice Cream that is perfect for any occasion. My Golden Milk Ice Cream and Healthy Cinnamon Ice Cream are also perfect year round!

Want summer flavors? Try my Vegan Peach Crisp Ice Cream, Vegan Blackberry Ice Cream, 2-Ingredient Watermelon Sorbet, or Dairy Free Salted Honey Ice Cream.

My favorite fall flavors are Vegan Pumpkin Ice Cream and Vegan Apple Crisp Ice Cream.

If you try this recipe, please leave a rating and review below. I'd love to hear how you liked it!

vegan salted caramel ice cream recipe
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Vegan Salted Caramel Ice Cream (Ninja Creami)

This vegan salted caramel ice cream is made from dates for a healthy, refined sugar free treat made easily in the Ninja Creami. It's delicious, creamy, and the perfect balance of sweet and salty
Course Dessert
Cuisine American
Keyword autoimmune paleo, gluten free, paleo
Prep Time 10 minutes
Freeze Time 12 hours
Total Time 10 minutes
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • 6-8 Medjool dates pitted
  • ½ cup dairy free full fat yogurt* or coconut cream
  • 1 cup dairy free milk*
  • 1 teaspoon flaky sea salt plus more for topping
  • 1 teaspoon vanilla extract

Instructions

  • If dates are firm, soak them in hot water for 10 minutes to soften them.
  • Blend all the ingredients together, except for the salt, until smooth in a high speed blender or food processor. Whisk in the salt.
  • Pour ice cream mixture into a Ninja Creami pint container to the max fill line, place storage lid on top, and freeze for 12-24 hours. Be sure the pint is sitting on a level surface in the freezer.
  • Before spinning, microwave the ice cream base for 30 seconds or run the outside under hot water for a minute.
  • Add the pint to the Ninja Creami container and add the outer bowl lid.
  • Spin on the lite ice cream setting. If the ice cream is chalky after the first spin, add a splash of milk and re-spin until you have a creamy ice cream.
  • Serve sprinkled with a little extra flaky salt on top.

Notes

*Or use 1.5 cups of full fat coconut milk instead

Maple Pecan Coffee Cake (Gluten Free, Dairy Free)

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Cozy, tasty, and allergy friendly, this Gluten Free Maple Pecan Coffee Cake is a delicious twist on a classic. The maple-infused cake is soft and tender, layered with a thick cinnamon-pecan crumble that bakes into a perfectly golden, crunchy topping. It's gluten free coffee cake that is also dairy free and refined sugar free, for indulgence without sacrifice. It's the perfect crumb cake to pair with coffee at breakfast or ice cream for dessert.

maple pecan coffee cake

As the self proclaimed crumble queen, I LOVE a crumb topping and this recipe is another crumble to add to my repertoire. I've made it my life's mission to add a crumble topping to every dessert I can, which has included a number of variations on coffee cake and embraced seasonal takes. This recipe contains a sweet pecan crumble with crisp edges and crunch golden clusters.

Want more coffee cake recipes?

My Gluten Free Banana Coffee Cake, Gluten Free Coffee Cake Cookies, Gluten Free Coffee Cake Scones, and Paleo Coffee Cake Loaf are perfect year round.

Try my Gluten Free Pumpkin Coffee Cake in the fall.

​Or my Gluten Free Carrot Coffee Cake for Easter.

gluten free pecan crumb cake

Why You’ll Love This Gluten Free Maple Pecan Coffee Cake

  • Soft maple cake: a soft and moist maple flavored cake makes up the base of this coffee cake.
  • Bakery style pecan crumble:​ the pecan crumble is thick, crunchy, and sweet for the perfect contrast to the soft cake underneath.
  • Allergy friendly: this delicious pecan crumb cake is free of gluten, dairy, soy, and corn. Despite not containing butter, it has a rich flavor thanks to the yogurt and real maple syrup.
  • Refined sugar free: made without refined sugar and half of the sugar of traditional coffee cake recipes, this cake is overall lower glycemic index without white sugar.
  • Perfect for fall, spring, and holiday brunch: this maple pecan coffee cake is not only a great fall dessert, but perfect for spring and Easter celebrations. It's fantastic as part of a Thanksgiving, Christmas, Easter, or Mother's Day brunch.
  • Make-ahead friendly: this can easily be made a day or two in advance.

Crumb Cake or Coffee Cake?

Honestly, I had no idea what to call this recipe because it's kind of in between a crumb cake and coffee cake. Despite the name, coffee cake does not contain coffee, but is simply a sweet, spiced cake with a buttery cinnamon-streusel topping. It often contains sour cream for moisture and richness. This recipe contains dairy free yogurt for the same purpose.

The cake layer in this maple pecan coffee cake is a little lighter and airier than I consider a traditional coffee cake to be and it has a crunchy, thick pecan crumb topping. Technically, the topping doesn't meet the ratio standards for crumb cake, though, which is defined as having a thick crumb-to-cake ratio of 1:1 (and generally doesn't contain nuts). So, this recipe is both a maple pecan crumb cake and pecan coffee cake... or somewhere in between. Either way, it's delicious and a must make!

gluten free pecan crumble cake

Ingredients for Gluten Free Pecan Coffee Cake

For the Maple Coffee Cake

  • Gluten free 1:1 flour blend: ​be sure to use a gluten free all purpose flour blend with xanthan gum for best results.
  • Eggs: you'll need 2 large eggs for this recipe.
  • Maple syrup: pure maple syrup (not pancake syrup) adds depth of flavor and moisture to this cake.
  • Olive oil: olive oil yields a moist and tender crumb. See substitutions below for alternatives.
  • Dairy free milk: your favorite dairy free milk variety will work whether that's coconut milk, almond milk, or another kind.
  • Dairy free yogurt: any dairy free yogurt or regular yogurt will work. Opt for a Greek yogurt variety for a little protein boost.
  • Baking powder, baking soda, cinnamon, salt, vanilla extract

For the Cinnamon Pecan Crumble

  • Chopped pecans: stick to roughly chopped pecans so the crumble can cover the entire top of the cake.
  • Tigernut flour or almond flour: ​tigernut or almond flour adds some natural sweetness that compliments the pecans perfectly. 
  • Cinnamon
  • Coconut oil or dairy free butter: either will work to form the crumb topping.
  • Maple syrup: this not only adds sweetness, but helps hold the crumble together.

Optional Glaze

  • Powdered sugar: make your own refined sugar free version, if desired.
  • Dairy free milk

How to Make Gluten Free Maple Pecan Coffee Cake

  • Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper and set aside.
  • Make the pecan crumble topping by mixing everything together in a small bowl and set aside.
  • Whisk the dry ingredients for the cake together in a medium bowl.
  • ​Beat together the wet ingredients in a large bowl.
  • Add the dry ingredients to the wet and mix until just combined.
how to make gluten free dairy free coffee cake
how to make gluten free dairy free coffee cake
  • Pour the batter into the prepared pan then evenly sprinkle the pecan crumble over the top of the cake.
  • Bake for 35-40 minutes until golden and set in the center. A toothpick should come out with just a few crumbs on it.
  • Cool completely before slicing.
  • Drizzle with glaze, if desired.
how to make pecan crumble
how to make maple pecan crumb
how to make gluten free pecan crumb cake

Substitutions & Variations

  • Olive oil: olive oil provides a light and airy texture, but you can try using melted coconut oil or (dairy free) butter in the cake batter instead. This may result in a denser cake.
  • Milk and yogurt: your favorite kind will work whether that is dairy full or dairy free.
  • Maple syrup:​ I do not suggest substituting the maple syrup, as it's what adds the maple flavor to this cake that compliments the pecans so well. 
  • Tigernut or almond flour: if you don't have either for the crumble topping, just use gluten free flour and add an extra 2 tablespoon of coconut sugar or brown sugar.
  • Variations: fold some chopped pecans or chocolate chips into the batter. Feel free to add a cinnamon-sugar swirl into the batter before adding the crumble topping.

Tips for the Best Texture

  • Use room temperature ingredients. Room temperature ingredients result in a smooth, emulsified batter and not one that curdles. 
  • Measure dry ingredients properly. Spoon flour into your dry measure then level it off, don't scoop the flour directly into the measuring cup. You can end up with too much flour, resulting in a dry or dense cake.
  • Don’t over mix gluten free batter. Over mixing can result in a tough or gummy texture. Fold in the dry ingredients until just combined.
  • Check center carefully for doneness. You want to make sure a toothpick comes out with a few crumbs on it as the cake will continue to bake some as it cools.
  • Let it cool fully before slicing. This is key with gluten free baked goods. Letting them cool completely before cutting allows the flavors to fully meld and the crumb to set.

pecan coffee cake

How to Serve and Store Maple Pecan Coffee Cake

This maple pecan cake pairs well with your morning coffee or afternoon tea, but it's absolutely divine warmed up slightly with a scoop of vanilla ice cream!

Store this cake at room temperature in an airtight container for up to 3 days or in the fridge for up to a week. You can also freeze individual slices in a freezer safe bag/container for up to 3 months. Thaw in the fridge before serving. Note: freezing may result in a softer crumble topping that isn't as crunchy once thawed (but will still be delicious!)

gluten free maple pecan cake

FAQ

Why is my gluten free coffee cake dense?

This is most likely due to over mixing the batter. Be sure to fold in the dry ingredients until just combined. See Tips for Best Texture above.

Can I make this gluten free maple pecan coffee cake ahead for brunch?

Yes, you can make this a day or two before, just store in an airtight container at room temperature or in the fridge (bring to room temp before serving).

Can I freeze maple pecan coffee cake? 

Yes, you can slice and freeze this cake for up to 3 months.

Can I make this maple pecan crumb cake in a different pan? 

Yes, you can use a 9x9, bundt pan, or round 8-9 inch pan.

Can I make maple pecan coffee cake muffins?​

This recipe works best as a cake as the batter is a bit denser than muffin batter. 

gluten free dairy free maple pecan cake

More Gluten Free Crumble Recipes

If you love a crunchy nut topping, you'll love my Gluten Free Walnut Crumble Banana Bread or Gluten Free Zucchini Bread with Pecan Crumble.

Another great brunch option is my Gluten Free Raspberry Crumble Scones.

If you try this Gluten Free Maple Pecan Cake, I'd love to hear how much you liked it. Leave a rating and review below and drop any questions in the comments!

gluten free maple pecan coffee cake
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Gluten Free Maple Pecan Coffee Cake

Soft maple cake is topped with a crunchy pecan crumble for the ultimate maple pecan coffee cake that is gluten free, dairy free, and refined sugar free. Perfect with morning coffee or vanilla ice cream for dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword corn free, dairy free, gluten free, refined sugar free, soy free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

Pecan crumble

  • 1 cup chopped pecans
  • ⅓ cup tigernut flour or almond flour*
  • ½ teaspoon cinnamon
  • 2 tablespoon maple syrup
  • 1-2 tablespoon coconut oil, melted

Maple Cake

  • 2 cups 1:1 gluten free flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup olive oil
  • ½ cup maple syrup
  • 2 large eggs
  • ½ cup dairy free yogurt
  • ¼ cup dairy free milk
  • 1 teaspoon vanilla extract

Glaze (optional)

  • 1 cup powdered sugar**
  • 1-2 teaspoon dairy free milk

Instructions

  • Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper and set aside.
  • Make the pecan crumble topping by mixing everything together in a small bowl. Start with 1 tablespoon of coconut oil and if the mixture seems too dry and doesn't hold together at all when pinched, add the other Tbsp. Set aside.
  • Whisk the dry ingredients for the cake together in a medium bowl.
  • ​Beat together the wet ingredients in a large bowl.
  • Add the dry ingredients to the wet and mix until just combined.
  • Pour the batter into the prepared pan then evenly sprinkle the pecan crumble over the top of the cake.
  • Bake for 35-40 minutes until golden and set in the center. A toothpick should come out with just a few crumbs on it.
  • Cool completely before slicing.
  • Mix glaze ingredients together, starting with 1 teaspoon of milk and adding more as needed. Drizzle with glaze, if desired.

Notes

*See Substitutions and Variations for a gluten free flour alternative
**See ingredients list in post above for refined sugar free powdered sugar

Gluten Free Carrot Coffee Cake (Dairy Free, Refined Sugar Free)

by 4 Comments

Level up your brunch game with this soft and flavorful Gluten Free Carrot Coffee Cake. It's warmly spiced, packed with freshly grated carrots, and topped with a thick cinnamon crumble that bakes into golden, crisp perfection. This cake is dairy free, refined sugar free, and made with simple, real ingredients- but it tastes like a bakery level dessert. Perfect for slow mornings, Easter brunch, or a cozy dessert.

gluten free carrot coffee cake

When carrot cake and coffee cake have a baby, you get this gluten free carrot coffee cake. A moist and decadent gluten free carrot cake topped with a sweet crumb and drizzle of icing for a fun spin on two classics. I developed this recipe for an Easter spread, but it's honestly fantastic year round. 

After the first bite, I knew this recipe was a keeper and may just be the best gluten-free carrot cake out there! This carrot coffee cake tastes super indulgent while being allergy friendly. Plus, it isn't as heavy as traditional carrot cake since it doesn't have a dairy heavy icing. We use a mix of olive oil and applesauce to reduce the fat content and keep this cake light while sticking to coconut sugar as the sweetener.

Looking for more Easter desserts? Try my Gluten Free Stuffed Carrot Cake Cookies or Paleo Carrot Cake Recipe.

gluten free carrot cake coffee cake

Why You’ll Love This Gluten Free Carrot Coffee Cake

  • Allergy friendly: this carrot coffee cake is gluten free, dairy free, soy free, corn free, and nut free (as written) without sacrificing texture or flavor.
  • Lower sugar and refined sugar free: naturally sweetened with coconut sugar and lower in sugar than traditional carrot cake or coffee cake.
  • Soft, tender cake that balances sweet and spice: this gluten free carrot cake is soft and melts in your mouth with the perfect balance of spices.
  • Perfect cinnamon streusel topping (no cream cheese frosting!): the cinnamon crumb layer is a lovely crunchy contrast to the soft cake underneath without a dairy filled icing.
  • Great for brunch, holidays, or make-ahead breakfasts: this carrot coffee cake is fantastic for holiday or brunch spreads and can easily be made ahead of time.

gluten free carrot crumb cake

Ingredients for Gluten Free Carrot Coffee Cake

Carrot Cake Batter

  • Gluten free flour: use a 1:1 gluten-free flour blend with xanthan gum for best results.
  • Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour, but either will work in this recipe. It adds natural sweetness without added sugar.
  • Fresh carrots: we add a hefty dose of peeled and grated carrots for all that carrot cake flavor!
  • Eggs: 2 large eggs.
  • Coconut sugar: the unrefined sweetener that provides grounded sweetness.
  • Olive oil: crates a light, moist crumb without heaviness. 
  • Unsweetened applesauce: replaces part of the fat to keep the cake light while adding natural moisture.
  • Orange juice and zest: although optional, I find that adding a little bit of orange to carrot cake really makes the flavor zing. See subs below if not using orange.
  • Cinnamon, ginger, and nutmeg: warming spices to enhance all the cozy flavors of this carrot cake recipe!
  • Baking powder, baking soda, salt, vanilla extract
  • Raisins, walnuts or pecans: these are optional add ins if desired.

For the Cinnamon Crumb Topping

  • Gluten free flour
  • Tigernut flour or almond flour
  • Cinnamon
  • Coconut sugar
  • Maple syrup
  • Coconut oil

Optional Glaze

  • Powdered sugar: make your own refined sugar free powdered sugar at home by blending 1 cup of coconut sugar with 1 tablespoon of tapioca starch until you have a fine powder,
  • Dairy free milk

How to Make Gluten Free Carrot Cake Coffee Cake

  • Preheat oven to 350F and line an 8x8 inch baking dish with parchment paper.
  • Mix all the ingredients for the crumble together until it has a wet sand texture and holds together. Set aside
  • Whisk together the dry ingredients for the carrot cake in a medium bowl.
  • In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the wet ingredients, except the carrots.
  • Add the dry ingredients to the wet and mix until just combined and a few streaks of flour remain.
how to make gluten free carrot crumb cake
how to make refined sugar free carrot cake
how to make gluten free dairy free carrot cake coffee cake
  • Fold in the carrots and any add ins.
  • Pour the batter into the prepared baking dish, adding the optional cinnamon-sugar swirl if desired.
  • Evenly crumble the streusel topping over the cake.
  • Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.
  • Cool on a wire rack before icing.
how to make gluten free carrot cake
how to make gluten free carrot coffee cake
how to make gluten free carrot crumb cake

Substitutions and Variations

  • Coconut sugar: you can use brown sugar in a pinch, but it is not refined sugar free.
  • Olive oil: melted coconut oil or (dairy free) butter can work, but the texture will be slightly denser. 
  • Applesauce: swap with more oil or plain dairy free yogurt.
  • Orange juice: replace with dairy free milk if preferred.
  • Variations: add extra orange zest for a strong orange-carrot flavor. Mix your favorite add-ins into the batter, anything from raisins or golden raisins to pecans and/or walnuts to crushed pineapple. You could also leave out the tigernut flour and use nuts in the crumb topping.

Expert Tips for the Best Gluten Free Carrot Crumb Cake

  • Finely grate carrots for moisture: the best and easiest way to grate carrots is in the food processor, skip the box grater and cutting your fingers!
  • Measure flour correctly: scoop flour into your measuring cup and level off so you don't end up with too much flour resulting in a dry cake.
  • Don’t over mix gluten free batter: mix until just combined or you risk ending up with a dense or gummy cake.
  • Press crumble gently so it sticks: after sprinkling the crumb layer of the cake, press it gently into the top of the batter so it sticks.
  • Don't over bake: gluten-free cakes can dry out quickly, so pull this carrot crumb cake out when the center of the cake bounces back to the touch, a few crumbs remain on a toothpick when inserted in the center of the cake, and the crumb layer is golden.
  • Let the cake cool fully before slicing: I know this can be hard, but it allows the flavors to develop and the texture of the cake to set.

Serving and Storage

Serve this gluten free carrot crumb cake with coffee for a brunch, as part of a holiday spread (like Easter dessert or Mother's Day brunch), or with a scoop of vanilla ice cream for dessert!

Store any unglazed leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days (can be stored glazed in the fridge). You can slice and freeze portions of this cake for up to 3 months. Defrost in the fridge or warm on a low in the oven. Just be aware the crumb will soften with freezing, but it will still taste delicious!

dairy free carrot cake with crumb topping

Frequently Asked Questions

Can I make this gluten free carrot crumb cake nut free? 

The recipe is nut free as written! You can always add nuts if you prefer them in your carrot cake.

Can I make this gluten free carrot coffee cake vegan?

I have not tested a vegan carrot cake option.

Can I freeze this dairy free carrot coffee cake?

Yes, slice and wrap individual portions in plastic wrap then freeze in a freezer safe container for up to 3 months.

Can I make gluten free carrot coffee cake muffins? 

You can, although I do think the batter lends itself better to cake than muffin texture. if making muffins, bake for 18-20 minutes.

Can I use a different type of pan to bake this carrot cake coffee cake?

You can use my recommended 8x8 pan, an 8-inch round cake pan, springform pan, or bundt pan.

Can I make this into a traditional cake?

You absolutely can! Skip the crumb and make your favorite cream cheese frosting. Want to make a layer cake? Double the recipe and bake in 2 pans to make a layered gluten free carrot cake recipe.

Can I make this gluten free carrot coffee cake ahead of time? 

Definitely! This carrot coffee cake can be made 1-2 days ahead. If using the glaze, wait to add it until ready to serve.

gluten free dairy free carrot cake coffee cake

More Gluten Free Coffee Cake Recipes

If you love a good coffee cake recipe like me, then try one of my other delicious coffee cake variations

For year round coffee cake versions, try my Gluten Free Banana Coffee Cake or Paleo Coffee Cake Loaf

Tired of cake? Switch it up with these Gluten Free Coffee Cake Cookies or Gluten Free Cinnamon Crumble Scones

Want more seasonal coffee cake recipes? My Gluten Free Maple Pecan Coffee Cake is great in the fall or spring or make my Gluten Free Pumpkin Coffee Cake for the best fall dessert.

​If you’ve been missing carrot cake since going gluten free, this recipe is about to become your new go-to. It’s cozy, simple, and just indulgent enough without tipping into sugar overload. If you love this gluten free carrot coffee cake as much as I do, please leave a rating and review below!

gluten free carrot coffee cake recipe
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Gluten Free Carrot Coffee Cake

Carrot cake meets coffee cake in this delicious gluten free carrot cake recipe. Soft carrot cake, warming spices, and a crunchy crumb topping make this the ultimate spring brunch bake. Plus, it's fully dairy free and refined sugar free!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword allergy friendly, dairy free, gluten free, nut free, refined sugar free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

Crumb Topping

Carrot Cake

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup coconut sugar
  • ⅓ cup olive oil**
  • ½ cup applesauce
  • 2 tablespoon orange juice*** or dairy free milk
  • ¼ teaspoon orange zest optional (will provide an obvious orange flavor)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded carrots
  • ½-1 cup Optional add ins (raisins, nuts, pineapple)

Cinnamon Sugar Swirl (Optional)

Glaze (optional)

  • 1 cup powdered sugar
  • 2+ teaspoon dairy free milk

Instructions

  • Preheat oven to 350F and line an 8x8 inch baking dish with parchment paper.
  • Mix all the ingredients for the crumble together until it has a wet sand texture and holds together. Set aside
  • Whisk together the dry ingredients for the carrot cake in a medium bowl.
  • In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the wet ingredients, except the carrots.
  • Add the dry ingredients to the wet and mix until just combined and a few streaks of flour remain. Fold in the carrots and any add ins.
  • If adding the cinnamon-sugar swirl, pour half the batter into the prepared baking dish then sprinkle the cinnamon sugar over top. Evenly spread the remaining batter over top then use a knife to gently swirl in the cinnamon-sugar. Alternatively, spread all of the batter evenly into the prepared baking dish.
  • Evenly crumble the streusel topping over the cake.
  • Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.
  • Cool on a wire rack before icing.
  • If icing, mix together the powdered sugar with milk until you have a smooth icing. Add more milk as needed.

Notes

*See variations in post above for details, but you can sub out the tigernut/almond flour for nuts.
**Melted butter or coconut oil works, but results in a denser cake.
***The orange juice and zest bring zing and enhanced flavor to this cake, but do provide an obvious orange flavor. Leave out and use milk instead if you don't want orange.

Gluten Free Banana Bread Coffee Cake (Dairy Free)

by Leave a Comment

If you love banana bread and coffee cake, this Gluten Free Banana Coffee Cake gives you the best of both. This soft, moist banana bread has a cinnamon swirl and thick crumb layer that bakes into a perfectly tender loaf. Made without gluten, dairy, or refined sugar, this banana coffee cake loaf delivers classic bakery flavor with better-for-you ingredients. It’s the kind of cozy recipe that works for breakfast, snack, or dessert!

gluten free banana coffee cake

Why You’ll Love This Gluten Free Banana Coffee Cake

  • Allergy friendly: this gluten free banana coffee cake is also dairy free, nut free, soy free, and corn free. It's a healthy banana bread recipe that is allergy safe and perfect for sharing.
  • Soft and moist texture: bananas add lots of moisture for a bakery style banana bread that's never dry!
  • Thick cinnamon crumb topping: the streusel topping takes basic banana bread up a notch. It's crunchy, sweet, and compliments the soft banana loaf perfectly.
  • A fun twist on a two classics: A fun twist on two classics: banana bread and coffee cake baked into one cozy loaf.

What Makes This Banana Coffee Cake Different

  • Healthy ingredients: made without common allergens, this banana coffee cake uses simple, whole food ingredients for a result that is lower fat, lower sugar, and better for you.
  • Naturally sweetened: sweetened mainly by the natural sweetness of the bananas with a little bit of maple syrup. The cinnamon swirl and cinnamon crumble topping utilize coconut sugar for a healthier dessert.
  • Balanced sweetness: unlike classic coffee cake which can be loaded with a sugary crumb topping and glaze, this cinnamon crumb banana bread has only a little extra sweetener. We add just enough to balance the flavors without a sugar overload.
  • Made as a loaf: instead of a snack cake style, this coffee cake banana bread is made in a loaf pan like traditional banana bread, just with a crumble topping!

gluten free banana bread coffee cake

Ingredients for Gluten Free Banana Coffee Cake

For the Banana Bread

  • Ripe bananas: the more black spots, the riper and sweeter the bananas meaning a stronger banana flavor.
  • Eggs
  • Olive oil: olive oil provides a light and tender crumb for the perfect end result.
  • Applesauce: applesauce replaces some of the fat in the recipe while keeping a moist crumb. 
  • Maple syrup: be sure to use pure maple syrup and not pancake syrup.
  • Gluten free flour blend: use an 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tigernut flour: a nut-free alternative to almond flour that adds subtle sweetness.
  • Coconut sugar:​ another refined sugar free sweetener used in the cinnamon swirl.
  • Baking powder, baking soda, cinnamon, vanilla extract: opt for a corn and aluminum free baking powder like the one I have linked.

For the Cinnamon Crumb Topping

  • Gluten free flour
  • Coconut sugar 
  • Cinnamon
  • Coconut oil or dairy free butter
  • Maple syrup

For Optional Glaze

  • Powdered sugar: make your own refined sugar free powdered sugar if desired.
  • Dairy-free milk: any milk of choice will work.

How to Make Gluten Free Banana Coffee Cake

  • Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside.
  • In a small bowl, mix together the crumble ingredients until the crumb holds together when pinched and resembles wet sand. Set aside.
  • In another small bowl, mix together the cinnamon-sugar swirl.
  • Whisk together the dry ingredients in a medium bowl.
  • Add the eggs, oil, maple syrup, applesauce, and vanilla to a large bowl and beat on medium speed with a hand mixer or stand mixer until combined. Add the mashed bananas and mix until just combined.
  • Add the flour mixture to the wet ingredients and mix on low until combined.
  • Pour half of the banana bread batter into the lined loaf pan then sprinkle half of the cinnamon-sugar over the batter. Repeat with remaining batter and sugar mixture. Use a knife or chopstick to gently swirl the cinnamon-sugar evenly into the batter. 
  • Crumble the cinnamon streusel evenly over the top of the batter, pressing down gently so it sticks to the loaf. 
  • Bake in the preheated oven for 50-55 minutes or until the top of the banana bread coffee cake is golden brown and a toothpick comes out with a few crumbs on it.
  • Let the banana crumble bread cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.
  • Once cooled, mix together glaze ingredients and drizzle over the top of the loaf.
  • I find that the longer you can wait to slice into it (even overnight), the better it tastes. This lets the flavors really develop.

Substitutions & Variations

  • Flours: almond flour can be substituted for tigernut flour. 
  • Olive oil: you can try using melted butter or coconut oil. The texture may be slightly denser, though.
  • Maple syrup: maple syrup is the best option here, but agave syrup would also work.
  • Coconut sugar: brown sugar works in a pinch, but is not refined sugar free.
  • Variations:​ add chopped nuts or chocolate chips to the banana bread batter for a fun twist. You could even add some shredded coconut to the crumble topping mixture.

Tips for the Best Texture

  • Use overripe bananas. Super ripe bananas add more flavor and when mashed well, this distributes the banana flavor throughout the batter (and bite!).
  • Measure flour correctly. Gluten-free baking can be tricky, leaving your baked goods dry or rubbery. This is often because the flour wasn't measured correctly. The best way to measure flour is to scoop it into your measuring cup with a spoon then level it off. This ensures it's not packed and you don't end up with too much flour, resulting in dry baked goods.
  • Don't over mix the batter! Over mixing, especially with gluten free baking, can result in a dense and gummy texture. You want to mix the flour into the wet ingredients until just combined.
  • Don't over bake. Gluten free baked goods dry out quickly, so don't over bake this banana coffee cake. A tooth pick inserted in the center of the loaf should come out with a few crumbs on it and the top should spring back when pressed gently.
  • Let the banana bread coffee cake sit. This is the hardest part, but I find that if you let the cooked bread sit overnight without cutting it, it allows the flavors to develop further for an even more delicious slice!

gluten free cinnamon crumb banana bread

How to Serve and Store Banana Coffee Cake

This gluten free banana coffee cake tastes amazing on its own for a snack with some tea or as part of a breakfast or brunch spread with a cup of coffee. It's also delicious for dessert with a scoop of vanilla ice cream or cinnamon ice cream.

You can store this gluten free banana bread coffee cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. Storing it in the fridge maintains the crunchy texture of the crumble, just warm to room temperature before serving. If you drizzled the top with the glaze, you'll want to keep this banana loaf stored in the fridge from the start.

You can also slice and freeze individual pieces. Wrap each slice in plastic wrap then freeze in a freezer safe bag or container. Just keep in mind that the crumble topping will soften when thawed.

dairy free gluten free banana crumble bread

Frequently Asked Questions

Can I make this banana coffee cake into muffins?

I haven't tried it, but it should work just fine to make banana coffee cake muffins. Bake for 20-25 minutes instead.


Can I bake this banana coffee cake without tigernut flour?

Yes, you can use almond flour instead. Almond flour and tigernut flour are interchangeable in my baking recipes.

Can I make this gluten-free banana coffee cake paleo?

You can try by using my Paleo Banana Bread recipe as the base instead.

Can I make this gluten free banana coffee cake egg free?​

I have not tested an egg free, vegan version of this banana coffee cake.

I don't have ripe bananas, but I want to bake this gluten free banana coffee loaf. What do I do? 

If you're craving this recipe ASAP, but your bananas aren't quite ripe yet then pop them in a brown paper bag with an apple. This concentrates the ethylene gas given off by fruit which is what triggers the ripening process. This will take 1-2 days so if you want to bake now try heating them, unpeeled, by baking at 325F for 10-20 minutes until soft. Another option is to poke holes in the skin then pop them in the microwave on a microwave safe plate at 30 second intervals.

Can I make this gluten free banana coffee cake ahead?​

If you are making this recipe for a brunch spread or another event, you can make it the day before then drizzle the glaze on before serving.

gluten free banana bread with cinnamon streusel

More Gluten Free Banana Recipes

If you love banana bread, I've got you covered with plenty of banana bread recipes! Try my Gluten Free Walnut Crumble Banana Bread, Nut Free Paleo Banana Bread, Gluten Free Double Chocolate Banana Muffins, or Gluten Free Banana Pudding Muffins.

Sick of banana bread, but love banana? Then you'll love my Paleo Banana Chocolate Chip Bars, Gluten Free and Vegan Banana Cream Pie, or Healthy Banana Pudding Ice Cream Sandwiches.

banana bread with streusel topping

If you try this recipe, I'd love to hear your thoughts. Leave a comment and a rating and review below!

gluten free dairy free banana coffee cake
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Gluten Free Banana Coffee Cake

Banana bread meets coffee cake in this gluten free banana coffee cake recipe that is also dairy free and refine sugar free. It's soft, moist and full of flavor! Perfect for brunch, snack, or dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

Banana Bread

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large bananas, mashed about 1.5 cups
  • 2 eggs
  • ¼ cup olive oil
  • ¼ cup applesauce or yogurt
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

Cinnamon Sugar Swirl

Crumble Topping

Optional Glaze

  • 1 cup powdered sugar* sifted
  • 1-2 teaspoon milk of choice

Instructions

  • Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside.
  • In a small bowl, mix together the crumble ingredients until the crumb holds together when pinched and resembles wet sand. Set aside.
  • In another small bowl, mix together the cinnamon-sugar swirl.
  • Whisk together the dry ingredients in a medium bowl.
  • Add the eggs, oil, maple syrup, applesauce, and vanilla to a large bowl and beat on medium speed with a hand mixer or stand mixer until combined. Add the mashed bananas and mix until just combined.
  • Add the flour mixture to the wet ingredients and mix on low until combined.
  • Pour half of the banana bread batter into the lined loaf pan then sprinkle half of the cinnamon-sugar over the batter. Repeat with remaining batter and sugar mixture. Use a knife or chopstick to gently swirl the cinnamon-sugar evenly into the batter.
  • Crumble the cinnamon streusel evenly over the top of the batter, pressing down gently so it sticks to the loaf.
  • Bake in the preheated oven for 50-55 minutes or until the top of the banana bread coffee cake is golden brown and a toothpick comes out with a few crumbs on it.
  • Let the banana crumble bread cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.
  • Once cooled, mix together glaze ingredients starting with 1 teaspoon of milk (add more as needed for desired consistency( and drizzle over the top of the loaf.
  • I find that the longer you can wait to slice into it (even overnight), the better it tastes. This lets the flavors really develop.

Notes

*see ingredients list in post above for refined sugar free option

Homemade Pumpkin Seed Butter (Vegan, Gluten Free)

by Leave a Comment

Smooth and creamy homemade Pumpkin Seed Butter is a healthy, nut-free spread that is allergy friendly. Made with a few simple and wholesome ingredients, you can whip up this delicious plant-based seed butter in just a few minutes.

homemade pumpkin seed butter

As someone who is allergic to peanuts and almonds, I miss having a healthy spread for toast or apple slices. I had to switch from peanut butter or almond butter to nut-free spreads like sunflower seed butter, granola butter, and my new favorite - pumpkin seed butter. Pumpkin seeds are packed with health benefits and taste delicious, so I started making my own pumpkin seed butter at home. 

Although you can buy pumpkin seed butter at the store, it's quite expensive. It's super easy to make a homemade version instead that is vegan and gluten free. You can use this recipe to make your favorite nut or seed butter at home for cheaper!

Want more allergy friendly spreads? Try my Granola Butter recipe. Make sure you're signed up for my email list to get my exclusive Chocolate Granola Butter recipe.

vegan pumpkin seed butter

What is Pumpkin Seed Butter and What Does it Taste Like?

​Pumpkin seed butter is just taking raw pepitas and blending them into a creamy butter, just like peanut butter or almond butter.

Have you ever had roasted pumpkin seeds? That's what pumpkin seed butter tastes like! It's an earthy flavor that tastes more like nut butter than pumpkin and is milder than sunflower seed butter. It's a delicious vegan, allergy-friendly, nut-free spread that can be used like traditional nut butters for eating, cooking, or baking.

Health Benefits of Pumpkin Seeds

  • High protein: ¼ cup serving of pumpkin seeds packs about 10 grams of plant based protein.
  • Packed with vitamins and anti-oxidants: pumpkin seeds contain vitamins like vitamin E, magnesium, zinc, and iron along with being filled with antioxidants which support inflammation levels.
  • High fiber: a variety of fiber sources help improve gut health and pumpkin seeds are high in fiber to support your GI system.
  • Support overall health: due to the amount of healthy fats and vitamins, pumpkin seeds can support heart health, your metabolism, reproductive health and more along with hair growth and sleep. 

​

easy pumpkin seed butter recipe

Ingredients for Pumpkin Seed Butter

  • Pumpkin seeds: this recipe starts with raw pepitas that you can buy at most grocery stores. These are the green shelled pumpkin seeds.
  • Olive oil or coconut oil: both are heart healthy oils that help us achieve a smooth texture.
  • Maple syrup: this is optional, but I like to add a splash of pure maple syrup for flavor.
  • Salt: your favorite salt will work here whether that is pink Himalayan salt or flaky sea salt. Be sure to use enough salt for the best flavor!

How to Make Homemade Pumpkin Seed Butter

  1. Although optional, I prefer to toast the pumpkin seeds first for a deeper flavor. If roasting, spread the pumpkin seeds evenly on a baking sheet and roast them at 350F for 8-10 minutes until edges of the seeds are golden brown. Remove and let cool for at least 10 minutes.
  2. Add the pumpkin seeds to a high-speed blender or food processor and blend until you have a fine powder.
  3. Add the salt and maple syrup (if using), then with the blender or food processor running, drizzle the liquid oil in. The butter will become thick and clumpy at first.
  4. Blend for 3-5 minutes until you have a smooth and creamy pumpkin seed butter. Add extra oil as needed to reach your desired consistency. Pause and scrape down the sides of your blender or the bowl of your food processor as needed.
  5. Taste and add more salt or maple syrup as desired.
how to make homemade pumpkin seed butter
how to make easy homemade pumpkin seed butter
how to make easy homemade pumpkin seed butter

Substitutions and Variations

  • Oil: olive oil or melted coconut oil will work, depending on your preference. Coconut oil adds slightly more sweetness due to its flavor profile. You could also use something like hemp oil, pumpkin seed oil, or avocado oil.
  • Pumpkin seeds: I sometimes use a mix of pumpkin seeds with about ¼-1/2 cup of hemp seeds or even tigernut flour. This just switches up the flavor profile slightly. You could also use sunflower seeds instead of pumpkin seeds or a mix of the two.
  • Flavor variations: stick to using pumpkin seeds for a pure pumpkin seed butter. If you want to make a sweeter spread, increase the amount of maple syrup used and decrease the oil added. Try honey instead of maple syrup or add a splash of vanilla for a sweeter option too. You can also add a little bit of cinnamon for a more warming pumpkin butter.

Tips for the Best Pumpkin Seed Butter

  • Roast the pumpkin seeds first: roasting the pumpkin seeds first deepens the flavor and reduces bitterness.
  • Use a high speed machine: the best machine to use is a high-speed blender like a Vitamix or a good food processor. Other blenders usually can't handle the blend time and intensity needed to turn a solid seed into a creamy butter. They can overheat and break or just aren't even strong enough to blend the seeds up in the first place.
  • Blend for long enough: when making any nut or seed butter, you need to blend for long enough to fully break down the nuts/seeds and release the natural oils that help achieve a creamy texture. Depending on your machine, blend times can be anywhere from 5-15 minutes or more. Don't despair if it's taking awhile. You'll start with a dry powder from blending the seeds then things may get a bit thick and clumpy when you add the oil, keep blending until you have a smooth consistency.

​

allergy friendly pumpkin seed butter

How to Store Pumpkin Seed Butter

Pour your butter into an airtight container (I prefer a glass jar with a tight-fitting lid) and store the jar of pumpkin seed butter at room temperature for up to a month or in the fridge for up to 2 months.

How to Eat Homemade Pumpkin Seed Butter

I'll be honest, I eat this creamy spread by the spoonful, it's that good! Otherwise, you can use it the same way you'd use any other nut or seed spread.  It's very versatile.

  • Make sandwiches
  • Spread it on crackers
  • Dip apple slices into it 
  • Drizzle it over ice cream, a yogurt bowl, or oatmeal. 
  • Spread on muffins or breads like my Chocolate Chip Pumpkin Bread 
  • Use in sauces or salad dressings in place of almond or peanut butter (think Pad Thai!)
  • In baking

nut free pumpkin seed butter

FAQ

Do I have to use oil in my pumpkin seed butter?

Although you could technically get away with not using oil, I find that adding a little oil helps achieve a smooth butter. If you decide to not use any oil, you'll need to process the pumpkin seeds for much longer (10-15 minutes with breaks to scrape down the sides of the blender/processor and so your machine doesn't over heat) so the natural oils and fats can be released.

Can I use other seeds? 

​Yes, but it will result in a different spread. You can make sunflower seed butter or use sesame seeds to make tahini. I suggest staying away from flaxseeds, that's not the most yummy option. Flaxseeds would work as a mix with pumpkin seeds though.

Can I use fresh pumpkin seeds in my pumpkin seed butter?

​No, those are not shelled and not the best option for making pumpkin seed butter. You'll want to get the green pepitas from the store.

Why does my pumpkin seed butter taste bitter?

If you used raw pepitas, this can happen. That is why I suggest toasting the raw seeds first. This can also happen if you don't use a high quality olive oil. Add a little maple syrup and coconut oil to see if that helps!

Why did my pumpkin seed butter seize up?​

This can happen for a few reasons. It sometimes happens when you add extras like spices or honey or if you didn't use enough oil. Just keep blending for a few minutes and it should work itself out, or add a little extra oil to get things smooth again.

Does pumpkin seed butter need to be refrigerated?

No, it can be stored at room temperature for up to 3-4 weeks in a cool, dry place. If you want it to last longer, feel free to refrigerate it for up to 2 months.

easy homemade pumpkin seed butter

If you try this Homemade Pumpkin Seed Butter recipe, let me know what you think! Leaving a rating and review below helps others too.

easy homemade pumpkin seed butter
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Homemade Pumpkin Seed Butter

This easy pumpkin seed butter recipe is a great nut-free and allergy friendly spread. It's vegan, gluten free, and nutrient packed! It can be used just like peanut butter or almond butter.
Course Snack
Cuisine American
Keyword gluten free, paleo, vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 jar
Author Victoria Faling

Equipment

Ingredients

  • 2 cups pumpkin seeds
  • ¼ cup hemp seeds optional + other seeds if desired
  • ¼ cup olive oil or coconut oil*
  • salt
  • splash of maple syrup optional

Instructions

  • Although optional, I prefer to toast the pumpkin seeds first for a deeper flavor. If roasting, spread the pumpkin seeds evenly on a baking sheet and roast them at 350F for 8-10 minutes until edges of the seeds are golden brown. Remove and let cool for at least 10 minutes.
  • Add the pumpkin seeds to a high-speed blender or food processor and blend until you have a fine powder.
  • Add the salt and maple syrup (if using), then with the blender or food processor running, drizzle the liquid oil in. The butter will become thick and clumpy at first.
  • Blend for 3-5 minutes until you have a smooth and creamy pumpkin seed butter. Add extra oil as needed to reach your desired consistency. Pause and scrape down the sides of your blender or the bowl of your food processor as needed.
  • Taste and add more salt or maple syrup as desired.

Notes

*If using olive oil, be sure to use a good quality kind. Melted coconut oil also works and provides a slightly sweeter profile. 

Gluten Free Banana Pudding Muffins (Dairy Free)

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These Gluten Free Banana Pudding Muffins are classic banana pudding in muffin form while being soft, fluffy, and incredibly moist. They're completely dairy free and refined sugar free, made with wholesome ingredients, and naturally sweetened with ripe bananas. If you love banana pudding but want a healthier, allergy-friendly baked good, these banana pudding muffins are about to become your new favorite.

gluten free banana pudding muffins

I had a moment where I thought "how can I make banana muffins more interesting?" and my immediate thought was to stuff them with a banana cream situation. I LOVE adding a crumble to anything I can, so I realized I should make banana pudding into muffin form. The cream filling mimics banana pudding and the crumble topping is an homage to the Nilla wafers. They also give off banana cream pie vibes!

Why You'll Love These Banana Pudding Muffins:

  • Super moist: we take my tried and true banana bread recipe and turn it into muffins which stay extra soft and tender with the homemade banana cream filling. 
  • Naturally sweetened with no refined sugar: these banana bread muffins rely on maple syrup, coconut sugar, and the natural sweetness of bananas without adding excess processed sugars.
  • Gluten free & dairy free but still fluffy: allergy friendly banana muffins that are still moist, fluffy, and delicious without gluten, dairy, corn, nuts, or soy!
  • Overall healthier than banana pudding: made with whole food ingredients, less fat, and no pudding mix, these banana cream muffins are a healthy take on a classic dessert.

dairy free banana pudding muffins

What Makes These Banana Pudding Muffins Different

  • More than a banana muffin: if you're a banana pudding lover, then this is a fun recipe to eat banana pudding in more ways on more days! There are a lot of banana pudding cupcakes out there, but I wanted these to be a healthier muffin you can enjoy for snacks or dessert. I didn't want them to just be a fancy cupcake recipe for special occasions.
  • Caramelized bananas: although this step is optional, I do caramelize the bananas in this recipe for an even stronger banana flavor and to keep these gluten free muffins super moist.
  • Banana pudding without pudding mix: we make a homemade banana filling using fresh banana and cream cheese instead of an instant pudding mix. This yields a healthier banana cream filling without the additives found in pudding mix.
  • Crumble topping: traditional banana pudding is made with nilla wafers, but since those aren't gluten free, we use a homemade crumble to mimic the cookie topping.

Love all things banana pudding? Try my Banana Pudding Ice Cream Sandwiches or Gluten Free and Vegan Banana Cream Pie.

banana cream muffins

Ingredients for Gluten Free Banana Pudding Muffins

  • Gluten free flour: be sure to use an 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tigernut flour: this is an alternative to almond flour for those with almond allergies, but you can also use almond flour. It provides a nutty sweetness to the banana bread without the need for added sugar.
  • Bananas: riper bananas means sweeter aka a stronger banana flavor! We do caramelize the bananas though, so if you don't have the ripest bananas, don't worry.
  • Eggs: 2 large eggs provide structure and leavening to the muffins and an egg yolk is used for the banana pudding.
  • Olive oil: this heart healthy oil provides a light and tender crumb for the perfect end result.
  • Applesauce: this is used to replace some of the fat in the recipe while keeping a moist crumb. 
  • Maple syrup: a refined sugar free sweetener that compliments the bananas perfectly. Use pure maple syrup and not pancake syrup.
  • Coconut sugar: another refined sugar free sweetener used in the banana filling, for the crumb topping, and for caramelizing the bananas.
  • Coconut oil or butter: this holds the crumbly streusel topping together.
  • Cream cheese: stick to a plant based cream cheese to keep this muffins dairy free.
  • Baking powder, baking soda, cinnamon, vanilla extract: opt for a corn and aluminum free baking powder like the one I have linked and don't forget the cinnamon for the perfect cinnamon crumb topping!

How to Make Gluten Free Banana Pudding Muffins

  • Preheat the oven to 425F. Line a muffin tin with cupcake liners.
  • If caramelizing the bananas, heat a large frying pan on medium heat and add 1 tablespoon of coconut oil. Cut banana lengthwise and sprinkle with a little coconut sugar then fry in the coconut oil for a couple minutes on each side until golden brown and soft. Pour into a separate bowl to cool.
  • For the crumble, mix all ingredients together in a medium bowl until you get a wet sand texture that holds together when pinched. Set aside.
  • For the cream cheese filling, beat together all of the ingredients until smooth in a small bowl. Place in the fridge until ready to use.
  • For the banana muffins, whisk together the dry ingredients in a medium bowl.
  • Beat together the eggs, oil, maple syrup, applesauce, and vanilla on medium speed in a large bowl with an electric mixer or in a stand mixer until combined. Add the caramelized bananas and mix to combine.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined.
  • Use a large cookie scoop to divide batter into the muffin cups to about ⅔ of the way full. You will probably need to bake in two batches as this recipe makes 14 muffins. 
dairy free banana pudding
gluten free banana bread muffins
gluten free banana muffins
  • Put banana pudding mixture into a piping bag. Push the tip of the bag into the center of each muffin and squeeze until the muffin has expanded to the top of the muffin tin. Repeat for each muffin.
  • Crumble the streusel evenly over the top of each muffin. Bake in the preheated oven for 5 minutes then drop the temperature to 350F and bake for another 15-20 minutes until a toothpick inserted at the side of the muffin (not into the middle where the pudding is) comes out with a few crumbs on it and the tops of the muffins are golden brown. 
  • Let the banana muffins cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.
how to make banana pudding muffins
gluten free banana pudding muffins
gluten free banana crumble muffins

Substitutions & Variations

  • Flours: you can always use almond flour instead of tigernut flour.
  • Olive oil: I have not tested this recipe with another fat, but melted (dairy free) butter or coconut oil may work. The muffins might be a bit more dense, though.
  • Applesauce: you can also use yogurt or more olive oil.
  • Alternative topping: skip the crumble topping and use a crumbled gluten free vanilla wafer cookies substitute instead. You could also mix broken up banana chips into the crumble topping for even more banana flavor and crunch.
  • Add-ins: try adding chopped walnuts, pecans, or chocolate chips to the banana bread batter.

Tips for the Best Banana Pudding Muffin Texture

  • Measure flour correctly. Gluten-free baking can sometimes be a miss, leaving your baked goods dry or rubbery. This is often because you used too much flour. The best way to measure flour is to scoop it into your measuring cup with a spoon then level it off. This ensures it's not packed and you don't end up with too much flour, resulting in dry baked goods.
  • Don't over mix the batter! Over mixing, especially with gluten free baking, can result in a dense and gummy texture. You want to mix the flour into the wet ingredients until it's just combined.
  • Add bananas last: add the bananas last and just combine them into the wet ingredients. Over-mixing them into the batter will result in a gummy texture.
  • Two different baking temperatures: baking the muffins at a high temperature for a 5 minutes first gets you a better rise and that bakery muffin dome, then we drop the temp down so the muffins don't over bake. You can certainly bake them at 350F for 20-25 minutes instead.

How to Store Banana Pudding Muffins

I suggest storing these banana cream muffins in the fridge vs at room temperature as the banana filling provides a lot of moisture that will seep into the muffins at room temp, resulting in overly soft and even gummy muffins. I do not suggest freezing these muffins as the banana cream is really not ideal for that.

Gluten Free Banana Crumble Muffins

If the banana pudding feels like too much, you can leave it out and turn these muffins into gluten free banana crumble muffins. They will still be moist and delicious!

gluten free dairy free banana pudding muffins

FAQ

What makes banana pudding muffins different?

Besides being gluten free and dairy free, they are also muffins vs a banana pudding cupcake recipe. 

Can I use banana pudding mix? 

You can use banana pudding mix instead of making the homemade banana cream filling, but it won't be as healthy or allergy friendly.

Can I make this banana muffin recipe dairy free?

These gluten free banana pudding muffins are already dairy free! Just use dairy free cream cheese for the filling.

Can I turn these into banana crumb muffins? 

Yes, you can make gluten free banana crumb muffins instead by omitting the banana pudding filling. 

Do I have to caramelize the bananas?

No, this is an optional step that just adds extra flavor. If you're a banana lover, then you have to try caramelizing the bananas because it truly takes them to another level.

Why are my gluten free banana pudding muffins gummy?

If you over mixed or over mashed the banana, these banana pudding muffins can come out gummy. Be sure to mix things at each stage until just combined and measure flour correctly per the Tips section above.

Can I make banana pudding loaf? 

I have not tested this recipe as a loaf, so I can't guarantee how it would come out. If you'd like to try to make it into a loaf, you can pour half the batter into a lined loaf pan then pipe the banana pudding over that before topping with the remaining batter and adding the crumble on top. Bake at 350F for about 50 minutes.

gluten free banana crumble muffins with banana cream filling

More Gluten Free Banana Recipes

Gluten Free Walnut Crumble Banana Bread this is my classic banana bread recipe with the crunchiest walnut topping that takes it to the next level!

Gluten Free Chocolate Walnut Banana Muffins double chocolate, walnut, and bananas- these muffins have everything!

Paleo Banana Bread for my grain free friends.

If you're tired of banana bread, try my Paleo Banana Chocolate Chip Bars instead.

Gluten Free Banana Bread Coffee Cake

Need a protein boost? Try my Gluten Free Protein Banana Muffins

If you try these Gluten Free Banana Pudding Muffins, I'd love to hear your thoughts! Leave a rating and review below or drop any questions in the comments.

gluten free banana cream muffins
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Gluten Free Banana Pudding Muffins

Classic banana pudding meets muffin to make these soft and moist banana pudding muffins. They're fully gluten free, dairy free, and refined sugar free for a healthy banana dessert!
Course Dessert, Snack
Cuisine American
Keyword banana bread, dairy free, gluten free, refined sugar free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 14 muffins
Author Victoria Faling

Equipment

Ingredients

Banana Muffins

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large bananas
  • 2 eggs
  • ¼ cup olive oil
  • ¼ cup applesauce or yogurt
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

Crumble Topping

Banana Pudding

  • 1 banana mashed
  • 4 ounces (dairy free) cream cheese
  • 1 egg yolk
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 425F. Line a muffin tin with cupcake liners.
  • If caramelizing the bananas, heat a large frying pan on medium heat and add 1 tablespoon of coconut oil. Cut banana lengthwise and sprinkle with a little coconut sugar then fry in the coconut oil for a couple minutes on each side until golden brown and soft. Pour into a separate bowl to cool. Alternatively, you can skip this step and just mash the bananas
  • For the crumble, mix all ingredients together in a medium bowl until you get a wet sand texture that holds together when pinched. Set aside.
  • For the cream cheese filling, beat together all of the ingredients until smooth in a small bowl. Place in the fridge until ready to use.
  • For the banana muffins, whisk together the dry ingredients in a medium bowl.
  • Beat together the eggs, oil, maple syrup, applesauce, and vanilla on medium speed in a large bowl with an electric mixer or in a stand mixer until combined. Add the caramelized bananas and mix to combine.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined.
  • Use a large cookie scoop to divide batter into the muffin cups to about ⅔ of the way full. You will probably need to bake in two batches as this recipe makes 14 muffins.
  • Put banana pudding mixture into a piping bag. Push the tip of the bag into the center of each muffin and squeeze until the muffin has expanded to the top of the muffin tin. Repeat for each muffin.
  • Crumble the streusel evenly over the top of each muffin. Bake in the preheated oven for 5 minutes then drop the temperature to 350F and bake for another 15-20 minutes until a toothpick inserted at the side of the muffin (not into the middle where the pudding is) comes out with a few crumbs on it and the tops of the muffins are golden brown.
  • Let the banana muffins cool in the pan for 10-20 minutes before removing to a wire rack to finish cooling.

Gluten Free Salted Caramel Chocolate Cake (Dairy Free)

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This luscious Gluten Free Salted Caramel Chocolate Cake is made from a rich gluten free chocolate cake layered with dairy free salted caramel and topped off with a healthy chocolate frosting. The entire cake is refined sugar free, but full of caramel and chocolate flavor!

gluten free dairy free salted caramel chocolate cake

I make my own birthday cake almost every year because I truly believe I can bake something better (and cheaper) than what you can get at an allergy friendly bakery. This cake is moist and rich all while being healthier than what you buy at the store. Chocolate and salted caramel are two of my favorite flavors, so I had to combine them into a cake for my birthday this year.

This is a dark chocolate layer cake with a thick layer of the easiest salted caramel you'll ever make in the middle. The entire cake is frosted in my healthy sweet potato frosting that's easier to make and just as delicious as traditional frostings. I've had allergy friendly eaters and Standard American Diet eaters try this caramel chocolate cake and everyone loved it. I promise even the picky eaters will enjoy this healthier cake recipe. 

gluten free caramel chocolate cake

What Makes This Gluten Free Salted Caramel Chocolate Cake Different:

  • Allergy friendly: not only is this a gluten free chocolate cake, it is also dairy free, soy free, corn free, and nut free. 
  • Lower sugar: made without almost half the amount of sugar in traditional chocolate cake recipes, this cake is also made without any refined sugar. You'd never know though, it still tastes decadent!
  • Healthier: ​I mean, can we really call cake healthy? Debatable, but the chocolate frosting on this cake is made from sweet potatoes for a little nutritional boost and far less sugar and fat than traditional cakes.

refined sugar free chocolate cake

Gluten Free Salted Caramel Chocolate Cake Ingredients:

Gluten Free Chocolate Cake:

  • Gluten free flour: be sure to use a 1:1 all purpose gluten free flour mix with xanthan gum for best results.
  • Cocoa powder: you can get away with using a natural or Dutch-processed cocoa powder in this recipe. Opt for Dutch-processed or black cocoa powder for an even richer chocolate cake.
  • Butter or coconut oil: Using (dairy free) butter is the best option as it helps provide a rich and tender texture.
  • Olive oil: olive oil helps keep the cake light and not too dense which can happen with all butter, especially when using gluten free flour and coconut sugar.
  • Coconut sugar: the unrefined sweetener for this cake that helps provide a rich depth of flavor.
  • Eggs: you'll need 4 large eggs for a light sponge.
  • Buttermilk: use a combination of dairy free milk and apple cider vinegar for a fully dairy free chocolate cake. I break down exactly how to make homemade buttermilk in the recipe card below.
  • Yogurt: dairy free or regular plain, unsweetened yogurt adds moisture and richness to keep the cake from drying out. Stick to plant based yogurt to keep this cake dairy free. Greek yogurt would also work if you tolerate dairy.
  • Hot water: hot water helps activate the cocoa powder for an even richer chocolate flavor.
  • Baking powder, baking soda, salt, vanilla extract

Dairy Free Salted Caramel Sauce:

  • Coconut sugar: the base of this caramel sauce is made with coconut sugar for a refined sugar free option.
  • Coconut cream: this dairy free caramel sauce is made with thick coconut cream instead of a heavy cream or butter. Either buy 1 can of coconut cream or place 2 cans of coconut milk in the fridge the night before and scoop the coconut cream off the top.
  • Flaky sea salt, vanilla extract:​ flaky salt really makes all the difference in flavor.

Healthy Chocolate Frosting:

How to Make Gluten Free Caramel Chocolate Cake

  • Preheat oven to 350F. Oil and line two cake pans with parchment paper. 
  • Mix together the ACV and milk to make buttermilk and set aside.
  • Whisk together the dry ingredients, except the sugar, in a medium bowl and set aside.
  • In a large bowl with an electric mixer or in a stand mixer, beat all the wet ingredients (except sugar) until smooth. Add the sugar and mix to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the hot water and whisk or beat on medium until smooth.
  • Pour cake batter into prepared tins and "drop" each cake pan on the counter a few times to release air bubbles. Bake for 30-35 minutes until a toothpick comes out just clean.
how to make gluten free chocolate cake
how to make dairy free chocolate cake
how to make gluten free dairy free chocolate cake
  • While cake is baking, make the salted caramel filling by combining the sugar and coconut cream in a large saucepan on medium heat. Whisk to combine until sugar is dissolved. Turn heat to medium-low, mixing occasionally until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from heat and stir in the vanilla and salt. Pour into a heat safe dish and let cool to room temperature before transferring to the fridge to cool and set.
how to make vegan salted caramel
how to make dairy free salted caramel
how to make easy salted caramel
  • While cake bakes, make the icing.
  • When cake is done, let cool in the tins before running a knife around the edges to release. Flip cakes out of the cake pans to completely cool on a wire rack before frosting.
  • To assemble, cut domes off the chocolate cake layers. Place one cake down and spread a thin layer of frosting over the top of the bottom layer. Pipe a damn of icing then spread half of the caramel sauce over the cake. Layer the second cake on top then ice and decorate as desired. Use the remaining salted caramel to decorate the top of the cake.
how to make chocolate sweet potato frosting
how to make salted caramel chocolate cake
gluten free salted caramel chocolate cake

Substitutions and Variations

  • Coconut sugar:​ for the cake, light brown sugar or a 1 cup of white sugar and ½ cup of brown sugar would also work, but is not refined sugar free. Maple sugar or date sugar would work in this recipe. For the salted caramel, brown sugar would work instead of coconut sugar if needed.
  • Coconut cream:​ I have not tested this recipe with anything else.
  • Chocolate frosting:​ you can use any chocolate frosting you like.
  • Variations: blend half of the homemade salted caramel sauce into the frosting to make a chocolate caramel frosting. If you are a coffee fan, use hot coffee instead of the hot water for an even richer chocolate caramel cake.

Making this Gluten Free Cake Ahead

​Baking a cake is pretty time intensive, especially when you factor in cooling time. I often bake and assemble my cakes over 2-3 days, so here's how you can bake this cake on your timeline:

  1. If baking the cake layers 1-2 days ahead, cool layers fully and wrap each layer individually and tightly in plastic wrap then store in the fridge. If baking them more than two days ahead, wrap and freeze until ready to frost (this can be done up to two months in advance). Remove from the freezer to thaw the day before frosting.
  2. The chocolate ganache frosting can be made up to 3-5 days ahead, just store in an airtight container in the fridge. It holds up well, but if it is too thick to spread, just beat it on low speed until smooth and spreadable again.
  3. Once iced, you can store the cake in the fridge overnight, uncovered, and it will still taste fresh and delicious until the next day.

gluten free salted caramel chocolate cake

Cake Pan Size Options

  • Two 8-inch round pans (recommended)
  • One 9×13 sheet cake (see FAQ for timing)
  • Cupcakes (see FAQ)

Serving and Storage

​I'm sorry, but I don't believe you can serve cake on its own. The correct way is to serve a slice of cake with a big scoop of ice cream. Opt for a rich chocolate ice cream if you're a chocolate lover or a simple vanilla ice cream.

Store this cake, covered, in the fridge for up to 3 days. The frosting will melt if it sits at room temperature too long or if it's too hot. 

You can also slice the cake into individual portions, wrap in plastic wrap, and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before eating.

gluten free dark chocolate cake

FAQ

Can I make this into a caramel chocolate sheet cake?

Yes, you can make a caramel chocolate sheet cake by baking the batter in a large sheet pan.You may need to adjust the baking time depending on how large your sheet pan is. I would start checking the cake at 25 minutes. 

Can I make this chocolate salted caramel cake into cupcakes?

Yup! Divide batter into muffin tins and bake for less time. Start checking the cupcakes at 15 minutes. Let cool and ice with desired piping tip.

Why is gluten free cake dry?

Gluten-free baking can be dry if too much flour is used. The weights of gluten free vs. regular gluten flours are different, so substituting the flour one for one doesn't always work without modifications. That is why it's best to follow a gluten free cake specific recipe, like this one. I've adjusted the flour and wet ingredients to be just the right ratio to produce a moist and flavorful cake. You also want to make sure to measure your flour correctly by scooping it into your measuring cup and leveling it off.

Can I make this gluten free salted caramel chocolate cake vegan?

This caramel chocolate cake is already dairy free, but it doesn't contain eggs. I do not have a substitute for them and if you want a fully vegan cake, I suggest trying a vegan specific recipe.

Is this gluten free caramel chocolate cake refined sugar free?

​Yes, it is! Even the frosting can be made fully refined sugar free. 

gluten free caramel chocolate cake

Love this cake? Try my Gluten Free Vanilla Raspberry Cake with Chocolate Frosting.

If you enjoyed this luscious gluten free salted caramel cake, please leave a rating and review! Don't forget to tag me on social media and drop any questions in the comments below.

gluten free salted caramel chocolate cake
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Gluten Free Salted Caramel Chocolate Cake (Dairy Free & Refined Sugar Free)

This delicious caramel chocolate cake is made from gluten free chocolate cake layered with dairy free salted caramel and a healthy chocolate frosting, all while being refined sugar free. It's rich, decadent, and allergy friendly!
Course Dessert
Cuisine American
Keyword corn free, dairy free, gluten free, nut free, refined sugar free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings
Author Victoria Faling

Equipment

Ingredients

Dry Ingredients

Wet Ingredients

  • 1 cup (dairy free) milk
  • 1 tablespoon apple cider vinegar
  • ½ cup (dairy free) butter or coconut oil
  • ½ cup olive oil
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 1 ½ cups coconut sugar
  • ¾ cup boiling water

Salted Caramel

  • 1 cup coconut sugar
  • 1 can coconut cream*
  • 2 tsp vanilla extract
  • ½-1 teaspoon flaky salt

Chocolate Frosting

Instructions

Cake

  • Preheat oven to 350F. Oil and line the bottom of two cake pans with parchment paper.
  • Mix together the ACV and milk to make buttermilk and set aside.
  • Whisk together the dry ingredients in a medium bowl and set aside.
  • In a large bowl with an electric mixer or in a stand mixer, beat all the wet ingredients (except sugar and hot water) until smooth. Add the sugar and mix to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the boiling water and whisk or beat on medium until smooth.
  • Pour cake batter into prepared tins and "drop" each cake pan on the counter a few times to release air bubbles. Bake for 30-35 minutes until a toothpick comes out just clean.
  • When cakes are done, let cool in the tins before running a knife around the edges to release. Flip cakes out of the cake pans to completely cool on a wire rack before frosting.

Caramel

  • While cake is baking, make the salted caramel filling by combining the sugar and coconut cream in a large saucepan on medium heat. Be sure to scoop out just the thick, white cream part and leave any coconut water in the can.
  • Whisk to combine until sugar is dissolved.
  • Turn heat to medium-low, mixing occasionally until sauce has thickened and coats the back of a spoon, about 10 minutes.
  • Remove from heat and stir in the vanilla and salt. Pour into a heat safe dish and let cool to room temperature before transferring to the fridge to cool and set.

Frosting

  • While cake bakes, make the frosting.

Assembly

  • To assemble, cut domes off the chocolate cake layers. Place one cake down and spread a thin layer of frosting over the top of the bottom layer. Pipe a damn of icing then spread half of the caramel sauce over the cake.
  • Layer the second cake on top then ice and decorate as desired. Use the remaining salted caramel to decorate the top of the cake.

Notes

**Or 2 cans of full fat coconut milk placed in the fridge overnight.

Healthy Chocolate Sweet Potato Frosting (Dairy Free, Paleo)

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Make the creamiest, dreamiest chocolate frosting out of sweet potatoes with this Chocolate Sweet Potato Frosting recipe. This rich chocolate frosting is completely paleo, dairy free, vegan and can be made refined sugar free for the healthiest frosting without sacrificing flavor or texture.

chocolate sweet potato frosting

I am not a frosting person, it is often overly sweet and heavy on the stomach, but you can't have cake without frosting. So, I figured out how to make a healthier and, in my opinion, far more delicious frosting that is also easier to make. Made with better ingredients and simple steps, you'll be eating this creamy sweet potato frosting by the spoonful!

I find regular frosting made with ingredients like butter or egg whites to be so temperamental. You have to get the temperature right, not over whip them, etc. This chocolate frosting is super easy with no special steps. Plus, it's made with whole food ingredients that will turn even a sweet potato hater into the biggest sweet potato fan!

healthy chocolate frosting

Why You'll Love This Chocolate Sweet Potato Frosting

  • Allergy friendly: no dairy, no eggs, no palm oil, no soy, no major allergens. This delicious chocolate frosting is dairy free, vegan, and fully paleo so it's perfect for everyone.
  • Healthy and nourishing: traditional frostings have 2+ cups of powdered sugar in them (talk about a blood sugar crash!), this healthy frosting contains no refined sugar and is loaded with a fiber and micronutrient boost. Sweet potato adds natural sweetness so we can use less added sugar and it also contributes lots of healthy vitamins like A and C for eye health, heart health, and immune health. 
  • Easy to make: unlike traditional frostings which have to be whipped at just the right temperature for just the right amount of time or they split, this easy frosting is made in a blender. There are no special skills required and this easy method results in the perfect creamy texture every time.

vegan chocolate frosting

Why Sweet Potatoes Work in Frosting

  • Natural starch = creaminess
  • Natural sweetness = les added sugar
  • Mild flavor = doesn't overpower the chocolate, but compliments it

How Does this Compare to Traditional Frosting?

You may be worried about the flavor and if it has a strong sweet potato flavor, but you don't need to be. I've fed this to Standard American Diet friends and they've absolutely loved it and would never guess it was made with sweet potato. 

This sweet potato chocolate frosting tastes like a rich chocolate ganache without being overly sweet or heavy on the stomach. It's creamy and indulgent, but light and chocolatey. 

Ingredients for Chocolate Sweet Potato Frosting

  • Sweet potato: orange sweet potatoes work best in this recipe as they pair perfectly with the chocolate flavor.
  • Cocoa powder: be sure to use a pure cocoa powder without added sweetener.
  • Chocolate chips: stick to a refined sugar free variety, if desired. Opt for dark chocolate for a rich flavor or semi-sweet for a less intense flavor.
  • Maple syrup: a lower glycemic index sweetener that adds just enough sweetness without overpowering the chocolate flavor.
  • Coconut oil: a little bit of coconut oil helps the frosting set.
  • Vanilla extract, salt

How to Make Chocolate Sweet Potato Frosting

  1. Preheat oven to 425F.
  2. Bake sweet potatoes for 30-45 minutes until fork tender. Remove and cool to room temperature.
  3. Scoop out the flesh of the sweet potatoes and add to a high-speed blender or food processor.
  4. Melt the chocolate chips and coconut oil together until smooth then add to the sweet potato mixture with remaining ingredients.
  5. Blend frosting until smooth.
  6. Transfer to a glass storage container then store in the fridge to set. If it becomes too hard, just whip the chocolate frosting with a handheld mixer until a light, spreadable frosting texture is reached.
how to make sweet potato frosting
how to make chocolate sweet potato frosting
how to make healthy chocolate frosting

Substitutions and Variations 

  • Sweet potato: orange sweet potato pairs best with chocolate. White sweet potatoes or Japanese sweet potatoes would work in a pinch, but the flavor won't be quite as strong.
  • Chocolate chips: your favorite chocolate chips or chocolate bar will work. Cocoa nibs will not.
  • Maple syrup: agave nectar will also work. Honey will work in a pinch, but does have a more distinct flavor that you may taste in the final product.

How to Store Paleo Chocolate Frosting

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the frosting in ice cube trays then transfer to a freezer safe bag or container once solid and keep in the freezer for up to 3 months. Thaw in the fridge then blend or mix together again when ready to use.

Making Sweet Potato Frosting Ahead of Time

You can make this frosting up to 3 days ahead of time. Just store in an airtight container in the fridge until ready to use. It is perfect for birthday cakes (like my Gluten Free Vanilla Raspberry Cake or Gluten Free Caramel Chocolate Cake) or even for cupcakes. It spreads and pipes beautifully.

How to Use This Healthy Chocolate Frosting Recipe

  • For cakes, use this dairy free chocolate frosting in place of buttercream or another chocolate frosting.
  • On cupcakes! Use a piping bag or just spread it onto your favorite cupcake recipe.
  • Spread a layer on top of brownies for a rich and indulgent chocolate brownie treat (skip the strawberries and spread on top of my Fudgy Gluten Free Brownies).

gluten free dairy free vanilla cake

FAQ

Can I make this sweet potato frosting vegan?

This is already a vegan frosting recipe!

Can I use this sweet potato frosting instead of chocolate buttercream?

Yes! This chocolate sweet potato frosting will work great in place of a buttercream in recipes that call for a chocolate buttercream.

Can I use a different oil, like olive oil?

No, another oil will not produce the same results. The coconut oil content is low in this recipe, so if you didn't have any, you could actually get away with not using it. It just helps smooth out the melted chocolate for a shinier finish and set the chocolate buttercream. 

Does the type of sweet potato used in this frosting?

Yes, orange sweet potato tastes best. You can get away with white sweet potato in a pinch, but the flavor won't be as deep. I have not tested purple sweet potatoes, they tend to be drier and may not work as well.

Why is my sweet potato frosting too thick/thin?

​If it's too thick, you probably added too much sweet potato compared to wet ingredients. That's an easy fix, just add a little extra maple syrup or melted chocolate. If it's too thin, it may just be because it's warm from blending. Pop it in the fridge and let it set then see how the texture is. If it's still too thin for any reason, add some extra mashed sweet potato or cocoa powder.

Can I pipe this sweet potato frosting?

Yes, you can pipe this healthy sweet potato frosting. Let it set in the fridge first, then add it to a piping bag and pipe like you would traditional frosting.

gluten free caramel chocolate cake

If you try this frosting, let me know what you think by leaving a rating and review below. Leave any questions in the comments.

healthy chocolate frosting
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Healthy Chocolate Sweet Potato Frosting (Dairy Free, Paleo)

Creamy, dreamy chocolate frosting made from sweet potatoes! This healthy chocolate sweet potato frosting is perfect to use in place of traditional frostings and is completely dairy free, vegan, paleo, and allergy friendly. Plus, it's got a nutritional boost while still tasting delicious.
Course Dessert
Cuisine American
Keyword allergy friendly, dairy free, gluten free, healthy, paleo, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 3 hours
Author Victoria Faling

Equipment

Ingredients

  • 2-3 large orange sweet potatoes (3 cups cooked and mashed sweet potato)
  • 1 cup chocolate chips*
  • 1 tablespoon coconut oil
  • ½ cup cocoa powder
  • 1-1.5 cups maple syrup
  • 2 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  • Preheat oven to 425F.
  • Bake sweet potatoes for 30-45 minutes until fork tender. Remove and cool to room temperature**
  • Scoop out the flesh of the sweet potatoes and add to a high-speed blender or food processor.
  • Melt the chocolate chips and coconut oil together until smooth then add to the sweet potato mixture with remaining ingredients.
  • Blend frosting until smooth.
  • Transfer to a glass storage container then store in the fridge to set. If it becomes too hard, just whip the chocolate frosting with a handheld mixer until a light, spreadable frosting texture is reached.

Notes

*stick to a refined sugar free option to keep this recipe paleo.
**If you cook your sweet potato ahead of time and store in the fridge, bring to room temperature before blending.

Low FODMAP AIP Shepherd's Pie (Nightshade-Free)

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Comfort food can feel off limits when doing an elimination protocol, but you don't have to feel restricted! This AIP Shepherd's Pie is completely paleo, gluten free, dairy free, low FODMAP, and nightshade free, while still being a cozy and delicious meal. Made with a rich, herb-seasoned meat filling and topped with a creamy, nightshade-free mash, this is the kind of gut-friendly comfort food that lets you nourish your body without feeling restricted.

paleo shepherd's pie

Years of chronic gut issues due to Lyme disease and autoimmune disease forced me into a medically restrictive diet, but I was never going to let that stop me from eating good food. It's the reason I even started my website- to share allergy friendly recipes for everyone. I'm here to show you that you don't have to stick to plain meat, steamed vegetables, and white rice in order to heal and feel good. You can eat delicious comfort food while healing your gut and body!

This Paleo Shepherd's Pie is proof of that. It's free of major allergens and gut irritants, but still tastes like the comfort food you know and crave. It's a simple and easy Shepherd's pie recipe that I've made this recipe many times over the years. Even though I've reintroduced a lot of foods and no longer follow a strict autoimmune paleo diet, this is still a dish I go back to again and again.

AIP Shepherd's Pie

Why This Shepherd's Pie is Different (and Why You'll Love It):

  • Fully AIP & Low FODMAP: autoimmune protocol and IBS friendly, this recipe relies on whole food ingredients and hearty herbs for flavor instead of traditional ingredients like Worcestershire sauce, tomato paste, and brown sugar. This also means this Shepherds pie is fully gluten free and dairy free.
  • Nightshade Free: nightshades are plants that contain alkaloids which can be irritating to those with sensitive systems. They are a food group many eliminate when healing the gut and include plants like tomatoes, peppers, and regular potatoes. My gut friendly Shepherd's pie recipe contains no nightshades, relying on other root vegetables for the creamy topping.
  • Gut and Health Supportive: this AIP Shepherd's pie recipe is packed with nutrient dense veggies like carrots for vitamin C and A, rainbow chard for vitamin K, and parsnips for fiber. Diversifying your fiber intake from different types of fruits and veggies helps heal and improve the gut microbiome.
  • Family Friendly & Meal Prep Worthy: this delicious and easy recipe will keep the whole family full and satisfied, plus it preps great. Make a double batch for the week or freeze individual portions for busy weeknights or to heat up on a cold day.

low FODMAP shepherd's pie

Low FODMAP AIP Shepherd's Pie Ingredients

This AIP Shepherd’s Pie uses simple, whole-food ingredients that are low FODMAP, paleo, and completely nightshade free.

Creamy Nightshade Free Topping

  • Celeriac root: also known as celery root, it's the base of celery and a great nightshade free root veggie to add to your rotation for gut health.
  • Parsnip: parsnips are a bit heartier and creamier than celeriac, so they pair well for the topping. 
  • Coconut oil: an AIP compliant fat.
  • Coconut milk: helps make the mashed topping nice and creamy.

Healthy Beef Filling

  • Ground meat: traditional Shepherd's pie is made with ground lamb which is a great anti-inflammatory protein, but I typically stick to ground beef in this recipe (okay, so maybe I should be calling this a Paleo Cottage Pie!).
  • Fennel: a great low FODMAP alternative to onion, fennel is great for supporting digestion and tastes delicious too!
  • Carrots: this gluten free Shepherd's pie is filled with hearty veggies, including carrots.
  • Rainbow chard: rainbow chard is a bit softer than traditional chard and offers better flavor.
  • Frozen peas (optional, not AIP): omit if on strict phase 1 of the AIP diet. You can substitute for another vegetable of your choice.
  • Rosemary, thyme, sea salt: instead of relying on nightshade filled sauces for flavor, this recipe calls for plenty of herbs. I stick to dried herbs to make life easier, but you can use fresh herbs for even more flavor. We skip the black pepper to keep this recipe AIP compliant.
  • Garlic infused olive oil and olive oil: if you're sticking to low FODMAP, garlic infused olive oil adds flavor without digestive upset.

How to Make AIP Shepherd's Pie

  • Preheat oven to 400 F.
  • Peel and chop the celeriac and parsnip into chunks. Steam (or boil) until fork tender, about 20 minutes.
  • While the veggies are steaming, heat the EVOO in a large frying pan over medium heat. Add the fennel and sauté until soft, about 10 minutes.
  • Add the ground beef and cook until starting to brown. Add the herbs and salt and mix to combine.
how to make AIP shepherd's pie
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how to make healthy cottage pie
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  • Add the remaining veggies and cook until beef is browned and cooked through.
  • Drain celeriac and parsnip and add to a food processor with the remaining topping ingredients. Blend until smooth. Alternatively, mash well with a potato masher in a large bowl.
  • Pour the beef mixture into a large baking dish (about 9x9). Spread the mashed topping evenly on top of the meat mixture.
  • Bake for about 40 minutes, until top is starting to become golden brown and has set.
  • Remove and let sit for 10 minutes before serving.
how to make AIP shepherd's pie
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how to make low FODMAP AIP shepherd's pie
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how to make gluten free dairy free shepherd's pie
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Substitutions and Variations

  • Celeriac and parsnip: you can use orange or white sweet potatoes instead of either or both veggies. Try a cauliflower mash instead or substitute cauliflower for the celeriac. If you tolerate nightshades, you can of course use potatoes (russet potatoes or yukon gold potatoes would work).
  • Ground beef: although I think red meat tastes best in Shepherd's pie (beef or lamb), ground turkey would also work.
  • Fennel: if you tolerate onion, feel free to use that instead or try green onion for another low FODMAP option.
  • Filling veggies: you can truly use any vegetables you like in the beef filling. Use up leftover veggies in your fridge or sub out your favorites like kale and butternut squash.
  • Oil:​ if you tolerate garlic, feel free to use regular olive oil and a few cloves of garlic or some garlic powder along with the herbs. You can also use avocado oil instead of olive oil if desired.

Serving and Storage

Serve alongside a big green salad, extra roasted veggies, or as is.

Store leftovers in the fridge for up to 3 days (just cover the serving dish in aluminum foil or plastic wrap). Portion and freeze in an airtight container for up to 3 months.

gluten free Shepherd's pie

FAQ

Is this Shepherd's Pie AIP?

Yes, leave out the peas for AIP phase 1 or sub for another AIP compliant veggie.

Is this Shepherd's Pie Whole30 approved?

Yes, this Paleo Shepherd's Pie recipe is Whole30 approved.

Can I make this Shepherd's Pie in a skillet or cast iron?

​You can! Just make sure you use a big enough (and oven safe) skillet or cast iron pan.

Can I make this AIP Shepherd's Pie ahead of time?

Yes, make it up to 2 days ahead then reheat in the oven at a low heat like 300F for 30-45 minutes.

Can I freeze this Paleo Shepherd's Pie?

You can freeze this gluten free Shepherd's pie. Portion and store in freezer safe containers for up to 3 months.

What can I use instead of celeriac?

If you can't find celeriac or don't like it, you can use cauliflower or white sweet potato instead. Any of these combos will be reminiscent of a creamy mashed potatoes topping, I promise you won't even miss regular potatoes.

Can I use frozen vegetables?

​If you need a time saving hack, opt for frozen instead of fresh vegetables. This saves chopping time. I like to use the frozen peas and carrots mix or use frozen carrots and fresh, chopped greens to keep this recipe fully AIP.

Paleo dairy free shepherd's pie

More Hearty and Gut Healthy Paleo Recipes

Full of anti-inflammatory spices, my Sheet Pan Turmeric Ginger Turkey Meatballs is another crowd pleaser.

My Lamb and Purple Sweet Potato Curry is full of gut friendly ingredients.

Feeding picky eaters? Try my AIP Hidden Veggie Meatloaf.

Need a cozy winter dinner? This AIP Beef Stew recipe will be the easiest stew you make!

paleo shepherd's pie
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Low FODMAP AIP Shepherd's Pie (Nightshade-Free)

This hearty and delicious AIP Shepherd's Pie is reminiscent of the real thing without gluten, dairy, grains, or nightshades. It's also low FODMAP. Great for family dinner or meal prep, this paleo recipe is the ultimate comfort food.
Course Main Course
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, low fodmap, nightshade free, paleo
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Victoria Faling

Equipment

Ingredients

Topping

  • 1 large celeriac* (celery root)
  • 2 large parsnips*
  • 1 tablespoon coconut oil
  • 2 tablespoon coconut milk
  • Salt to taste

Filling

  • 1 tablespoon garlic infused olive oil**
  • 1 tablespoon extra virgin olive oil
  • 1 fennel diced
  • 1 lbs. ground beef***
  • 3 carrots peeled and diced
  • 1 bunch rainbow chard chopped
  • 1 cup frozen peas optional (omit for strict AIP)
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • ½ teaspoon salt

Instructions

  • Preheat oven to 400 F.
  • Peel and chop the celeriac and parsnip into chunks. Steam (or boil) until fork tender, about 20 minutes.
  • While the veggies are steaming, heat the EVOO in a large frying pan over medium heat. Add the fennel and sauté until soft, about 10 minutes.
  • Add the ground beef and cook until starting to brown. Add the herbs and salt and mix to combine.
  • Add the remaining veggies and cook until beef is browned and cooked through.
  • Drain celeriac and parsnip and add to a food processor with the remaining topping ingredients. Blend until smooth. Alternatively, mash well with a potato masher in a large bowl.
  • Pour the beef mixture into a large baking dish (about 9x9). Spread the mashed topping evenly on top of the meat mixture.
  • Bake for about 40 minutes, until top is starting to become golden brown and has set.
  • Remove and let sit for 10 minutes before serving.

Notes

*you can also use cauliflower, white sweet potato, or regular sweet potato
**garlic infused olive oil keeps this recipe low FODMAP. If tolerated, you can use a couple cloves of diced garlic or some garlic powder.
***ground lamb or turkey also works

Healthy Gluten Free Sweet Potato Donuts (Dairy Free & Refined Sugar Free)

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Switch up your pumpkin game with these light, fluffy, and perfectly spiced Gluten Free Sweet Potato Donuts. Topped with a luscious maple glaze, these donuts are easy to make, baked for a healthier alternative, and completely gluten free, dairy free, and refined sugar free. These healthy donuts are the ultimate fall treat!

gluten free sweet potato donuts

I don't know about you, but I get tired of all the pumpkin recipes before fall even begins! I know pumpkin is one of the official flavors of fall, but we can't forget about all the other delicious seasonal produce and flavors- like sweet potato and maple.

I started off by just making a sweet potato donut and figured I'd see where that took me. Tossing them in cinnamon sugar seemed boring, but then I realized a maple glaze would pair perfectly. So, let's make some gluten free maple glazed donuts!

Why Sweet Potato: Flavor and Texture

These gluten free donuts have a subtle, but grounding sweet potato flavor. It's not overpowering and is a perfect way to sneak veggies in with picky eaters. I find sweet potato provides a slightly richer flavor than pumpkin which is what makes these donuts so lovely as it gets colder out.

The natural starches in sweet potato help bind and tenderize the batter, mimicking the texture of traditional donuts without gluten or excess fat required. Plus, the natural sugars caramelize as they bake, creating a perfectly golden, bakery-style finish.

healthy sweet potato donuts with maple glaze

Why You'll Love These Sweet Potato Donuts

  • Allergy friendly: these baked sweet potato donuts are gluten free, dairy free, nut free, and corn free. Free of most of the top allergens, these healthy donuts are perfect to make for a brunch gathering or holiday get together since they are allergy friendly.
  • Refined sugar free donuts: not only are these donuts allergy friendly, they are also refined sugar free (yes, even the maple glaze!). We stick to coconut sugar and maple syrup in this healthy donut recipe and overall they contain far less sugar than the average donut.
  • Nutrient packed and healthier: sweet potato is loaded with fiber, anti-oxidants, and vitamins like vitamin A and vitamin C, all of which are great for supporting gut health, immune health, brain health, and vision. We also opt for heart health olive oil and bake these donuts instead of frying them.
  • Easy sweet potato donuts: No yeast and no frying, these are the easiest donuts you'll ever make! You can whip up a batch of these baked donuts in 30 minutes. The batter is extremely easy and they bake quickly, so they'll be ready for Thanksgiving brunch in no time.

refined sugar free maple donuts

Ingredients for Baked Gluten Free Sweet Potato Donuts

  • Gluten free flour: be sure to use 1:1 gluten free all purpose flour with xanthan gum.
  • Tigernut flour: tigernut flour is a great nut-free flour with a sweet, grounding taste that pairs wonderfully with the sweet potato and maple. It's an allergy friendly alternative to almond flour, but you can also use almond flour instead.
  • Sweet potato: you'll need 1 small sweet potato for this recipe. I used orange sweet potatoes in this recipe and I think that is the best option for the flavor combination. You can use white, Japanese, or purple sweet potatoes in a pinch, just be aware that the flavor may be different. see FAQ below for using canned sweet potato puree.
  • Egg: 1 large egg is used to help with the rise and lightness of these donuts.
  • Olive oil: heart healthy olive oil is the main fat in these donuts.
  • Maple syrup: used for both the donut batter and maple glaze, be sure to use pure maple syrup and not pancake syrup.
  • Powdered sugar: make your own refined sugar free version at home using coconut sugar or maple sugar. See FAQ below for how to make your own!
  • Butter or coconut oil: just a couple tablespoons is used in the glaze.
  • Baking powder, baking soda, cinnamon, salt, vanilla extract

How to Make Healthy Sweet Potato Donuts

  • Preheat oven to 350F and oil a donut pan.
  • Whisk together the dry ingredients in a medium bowl.
  • Mash sweet potato well then beat together all of the wet ingredients in a large bowl with a hand mixer or in a stand mixer. Make sure to beat well for a couple of minutes so sweet potato is well incorporated.
  • Add the dry ingredients to the wet and mix on low to combine.
how to make sweet potato donuts
how to make dairy free sweet potato donuts
how to make gluten free sweet potato donuts
  • Pipe donuts into donut pan and bake for 12-14 minutes, until a toothpick comes out with a few crumbs on it.
  • Let donuts cool for 5-10 minutes in pan then flip them onto a wire rack to finish cooling.
  • When ready to ice, mix together icing ingredients in a small bowl until you have a consistency that holds its shape but is dippable. 
  • Dip donuts into icing then place on parchment paper to set. Add any extra toppings you want right away while glaze is still wet.
how to make healthy baked donuts
how to make maple glaze for donuts
how to make refined sugar free maple glazed donuts

Substitutions 

  • Tigernut flour: you can use almond flour instead if tolerated.
  • Sweet potato: pumpkin or butternut squash will also work! You could even use banana to make banana donuts if you aren't a root veggie/squash fan.
  • Egg: I have not tested a vegan donut variation. See FAQ for more options.
  • Olive oil: I have not tested melted coconut oil or butter, but either should work. The donuts may be slightly more dense. Just make sure all ingredients are at room temperature.

Flavor Variations for Sweet Potato Donuts

  • Toppings: make sweet potato donuts with a maple pecan topping by adding crushed pecans and flaky salt. You could even try mixing some crushed pecans into the batter! Alternatively, add candied bacon, candied pumpkin seeds, chocolate shavings, or coconut shreds before the maple glaze sets.
  • Glaze variations: Skip the maple glaze and toss these donuts in cinnamon-sugar like in my Gluten Free Cinnamon Sugar Donuts recipe. Or make chocolate sweet potato donuts by using chocolate icing (try spreading on the icing from my Gluten Free Vanilla Raspberry Cake recipe). A simple, classic glaze would also taste wonderful and highlight the donut itself.

gluten free dairy free baked donuts

Serving, Storage, and Making Ahead Tips

These donuts taste best fresh with a hot cup of coffee, some chai tea, or even a cold glass of milk. I also love eating these for dessert with a scoop of my vanilla ice cream or pumpkin ice cream. Make them for a fall or Thanksgiving brunch (or even for Christmas brunch!) or just for a cozy Sunday morning treat.

Store leftover donuts at room temperature for up to 2 days or in the fridge for up to 5 days. I highly suggest not glazing until ready to eat or only a day ahead. Storing them any longer than 2 days with glaze will make the donuts soggy. You can freeze them un-glazed for up to 3 months.

You can also make these donuts head of time. Bake them a day or two before serving, but don't add the glaze until the day of.

Tips for Perfect Gluten-Free Baked Donuts

  • Always measure flour by spooning into the cup and leveling. This prevents over-packing of flour which can result in dry donuts.
  • Don’t over mix or they’ll turn gummy. Mix until just combined when adding the dry ingredients.
  • Don’t overfill the pan- aim for ¾ full for the best rise.
  • Let donuts cool before glazing so the icing sets perfectly glossy and doesn't run off.

sweet potato donuts with maple glaze

FAQ

Can I use canned sweet potato puree?

I have not tested this recipe with canned sweet potato puree, but it should work! I'd opt for a brand with a drier puree and stick to the gram measurements I provide in the recipe card below.

Can I make these donuts vegan?

I have not tested an egg-free donut variation, but I think an egg substitute would work. Be aware that the donuts may turn out a bit denser.

How do I make refined sugar free powdered sugar?

It's super easy! Just blend together 1 cup of coconut sugar or maple sugar with 1 tablespoon of tapioca starch until you have a fine powder. It's that simple.

Why are my donuts dense or chewy?

Be sure to follow my exact measurements in the recipe. If you end up with too much sweet potato it adds liquid to the batter, weighing to down and leading to a denser or gummier donut. You also may have over mixed the batter. When mixing the dry ingredients in, mix until just combined.

Can I make donut holes instead?

Sure! The batter doesn't hold up great to piping on its own, but you can pipe some batter into a mini muffin pan and bake them that way. Be aware that cooking times may change, so check the donut holes at 8-10 minutes since they are smaller.

What if I don't have a piping bag?

No problem! Just use a gallon size plastic bag. Add batter to the bag then cut the tip off to pipe your donuts into the donut pan. See this video for tips.

healthy baked sweet potato donuts

More Cozy Fall Desserts

​Gluten Free Apple Cinnamon Muffins

Gluten Free Chocolate Chip Pumpkin Bread

Healthy Gluten Free Pumpkin Turmeric Cake

Easy Gluten Free Apple Crumble Cake

If you try this recipe, let me know what toppings you added and how you served them! Drop a rating and review below and leave any questions in the comments.

gluten free sweet potato donuts with maple glaze
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Baked Gluten Free Sweet Potato Donuts with Maple Glaze

These light, fluffy, and perfectly spiced Gluten Free Sweet Potato Donuts are topped with a luscious maple glaze. Baked and not fried, these easy donuts are completely gluten free, dairy free, and refined sugar free.
Course Breakfast, Dessert
Cuisine American
Keyword dairy free, fall recipes, gluten free, holiday, refined sugar free, thanksgiving
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 8 donuts
Author Victoria Faling

Equipment

Ingredients

Donuts

  • ¾ cup 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 160 grams mashed orange sweet potato about ⅔ cup
  • 1 egg
  • 3 tablespoon olive oil
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Maple Glaze

  • ½ cup powdered sugar*
  • 2 tablespoon melted (dairy free) butter or coconut oil**
  • 2-4 teaspoon maple syrup

Instructions

  • Preheat oven to 350F and oil a donut pan.
  • Whisk together the dry ingredients in a medium bowl.
  • Mash sweet potato well then beat together all of the wet ingredients in a large bowl with a hand mixer or in a stand mixer. Make sure to beat well for a couple of minutes so sweet potato is well incorporated.
  • Add the dry ingredients to the wet and mix on low to combine.
  • Pipe donuts into donut pan and bake for 12-14 minutes, until a toothpick comes out with a few crumbs on it. You may need to bake in batches as this recipe makes about 8 donuts.
  • Let donuts cool for 5-10 minutes in pan then flip them onto a wire rack to finish cooling.

Maple Glaze

  • When ready to ice, mix together glaze ingredients in a small bowl until you have a consistency that holds its shape but is dippable. If it's too thick, add another teaspoon of butter or maple syrup as needed.
  • Dip donuts into glaze then place on parchment paper to set. Add any extra toppings you want right away while glaze is still wet.

Notes

*See FAQ for refined sugar free option.
**If using coconut oil, make sure all ingredients are room temperature.

Healthy Gluten Free Turmeric Pumpkin Cake (Dairy Free)

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Now you can have your cake and eat it too with this nourishing and delicious Healthy Gluten Free Turmeric Pumpkin Cake. A soft, gluten free pumpkin cake is spiced with turmeric, made without refined sugar or dairy, and packs a serious anti-inflammatory punch for being a dessert. It’s simple, flavorful, and proof that dessert can be both indulgent and healthy.

gluten free pumpkin cake with turmeric

Pumpkin cake bars are a popular fall dessert, rightfully so, but as someone who makes allergy friendly and healthier recipes, I had to add my twist to the many pumpkin cake recipes out there, and not just by making a gluten-free version. Instead of focusing on pumpkin spice, I wanted to hone in on turmeric. Not only for its health benefits, but because I thought it would pair so well with pumpkin and you don't see this combo often. Spoiler alert: it pairs great!

I chose not to include an icing with this cake for a few main reasons. First of all, I'm not an icing person. Don't come for me! I just think it's gross. It's so sickeningly sweet and takes away from the cake. Second, I wanted to make a simple cake that focused on the flavors of the cake itself. It's fall after all, let's highlight that pumpkin!  Third, icing is loaded with sugar. I wanted this cake to be a simplistic, low sugar gluten-free pumpkin cake recipe that everyone could enjoy this time of year.

healthy gluten free pumpkin cake

Why You'll Love This Healthy Turmeric Spiced Pumpkin Cake

  • Allergy friendly: this pumpkin cake is gluten free, dairy free, corn free, and nut free. Eliminating these types of ingredients boosts the anti-inflammatory nature of this cake too.
  • Low sugar: besides being allergy friendly, this turmeric pumpkin cake is also refined sugar free and made with half as much sugar as traditional pumpkin cake recipes. We use coconut sugar, a lower glycemic index option, that compliments the pumpkin flavor and turmeric perfectly.
  • Nutrient dense: turmeric is packed with anti-inflammatory benefits that can help with joint pain, brain inflammation, and GI distress. It can also support metabolic health and mental health. Along with turmeric, pumpkin is packed with fiber and vitamins (like vitamin A and C) for gut health, immune support, nerve health and more. Talk about a healthy cake!
  • Easy to make: this might seem like an epic cake from the above points, but it's made with simple ingredients and bakes up in 30 minutes. This easy cake is the perfect pumpkin treat to bake on a cozy weekend, bring to a fall get together, or make for Thanksgiving.

Flavor Notes: Is the Turmeric Flavor Strong?

The turmeric adds a subtle warmth and golden color that balances perfectly with the sweetness of pumpkin and coconut sugar. It’s not overpowering, we add just enough to give this cake a cozy, earthy depth you don’t find in most pumpkin desserts. Although we add two full teaspoons of turmeric, it is subtle flavor that comes out at the end of the bite.

gluten free dairy free pumpkin cake

Gluten Free Turmeric Pumpkin Cake Ingredients

  • Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour mixture that contains xanthan gum.
  • Tigernut flour: this is a nut free alternative to almond flour that helps with texture and also provides a sweet, grounded flavor without added sugar.
  • Pumpkin puree: this pumpkin cake recipe calls for a whole can of pumpkin puree which helps with the soft, moist texture of this cake. Be sure to use pure pumpkin puree and not pumpkin pie filling.
  • Eggs: 2 large eggs provide rise for a soft, fluffy cake.
  • Coconut sugar: the unrefined sweetener used in this healthy cake recipe.
  • Olive oil: olive oil provides a light and tender crumb.
  • Turmeric, ginger, cinnamon: although turmeric the star of the show, we use a little bit of ginger and cinnamon to round out the flavors.
  • Baking powder, baking soda, vanilla extract

How to Make Gluten Free Pumpkin Cake with Turmeric

  • Preheat oven to 350F and line an 8x8 pan with parchment paper.
  • Whisk together the dry ingredients in a medium bowl.
  • Beat together the wet ingredients and sugar in a large bowl until smooth using an electric hand mixer or stand mixer.
  • Add the dry ingredients to the wet and mix on low until just combined.
  • Pour the cake batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs on it.
  • Use the edges of the parchment paper to remove the cooled cake from the pan.
how to make gluten free turmeric pumpkin cake
how to make gluten free turmeric pumpkin cake
how to make gluten free turmeric pumpkin cake

Substitutions and variations

  • Tigernut flour: if you tolerate nuts, feel free to use almond flour instead.
  • Coconut sugar: you can also use light brown sugar, but the cake will no longer be refined sugar free.
  • Olive oil: I think olive oil is the best option in this recipe, as pumpkin olive oil cake is always the lightest, but you can also use melted coconut oil or (dairy free) butter. Be sure all ingredients are at room temperature if using coconut oil.
  • Spices: You can sub out the ginger and cinnamon for pumpkin pie spice.

How to Serve This Turmeric Pumpkin Cake

I find that this is a great snack cake, as is, that pairs wonderfully with afternoon tea or a glass of cold milk. If you're looking to make it as a dessert for a dinner party or the holidays, I suggest adding a scoop of my vanilla ice cream, golden milk ice cream, or cinnamon ice cream on top. 

Icing option: you can also make an icing to go with it. Add your favorite cream cheese frosting- you could even add some turmeric to the icing for more bold flavor!

pumpkin olive oil cake

Storage

Store leftovers in an airtight container for up to 3 days at room temperature or in the fridge for up to 5 days (just leave a slice out to warm to room temperature before serving or even pop it in the microwave for 15 seconds).

You can freeze slices of this pumpkin cake and thaw in the fridge overnight when ready to eat.

Tips for the Best Gluten-Free Turmeric Pumpkin Cake (Moist & Flavorful!)

  • Measure flour correctly: use a spoon to scoop flour into the measuring cup so you don't pack the flour and end up with too much. This is such a key baking tip, not just for gluten-free baking.
  • Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter unless you want your cake to be one large gummy. Mix until just combined as over mixing can result in a dense and/or gummy texture.
  • Don't over bake the cake. Gluten free baked goods dry out fast, so for a moist crumb, pull the cake out right before you think it's done. When you insert a toothpick into the center of the cake, it should come out with a few crumbs on it and when you press on the center of the cake it should feel bouncy. It will continue to cook a little as it cools. This goes for most gluten free desserts.

gluten free olive oil pumpkin cake with turmeric

FAQ

Can I use fresh pumpkin?

If you want to use fresh pumpkin over canned pumpkin, be sure to fully puree your baked pumpkin so you end up with 15-ounces.

Can I make this recipe vegan?

I have not tested a vegan version of this recipe so I'm unsure if an egg substitute like flax eggs would work. If you try it, leave a comment letting me know how it went!

Can I make this into a layer cake?

Yes! You can certainly make this into a layered turmeric pumpkin cake. I suggest doubling the recipe, baking in round cake pans, and layering the cake with a dairy-free cream cheese frosting.

healthy turmeric spiced pumpkin cake

More Gluten Free Pumpkin Desserts for Fall

Want another healthy fall treat? My Pumpkin Chickpea Blondies are were it's at!

If you love pumpkin spice, try my Gluten Free Pumpkin Coffee Cake

In the mood for cookies? You'll love my Gluten Free Pumpkin Chocolate Chip Cookies or Gluten Free Pumpkin Brownie Cookies for my chocolate lovers.

My Gluten Free Chocolate Chip Pumpkin Bread is by far the best pumpkin bread out there and it's a must make every fall.

If you try this recipe, let me know your thoughts and how you served it! Drop a rating and review below or pin for later.

gluten free dairy free turmeric pumpkin cake
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Gluten Free Turmeric Pumpkin Cake

This healthy turmeric pumpkin cake is soft and moist and packed with anti-inflammatory benefits! It's gluten free, dairy free, and refined sugar free, making it the perfect healthy fall dessert. Add ice cream or icing when ready to serve!
Course Dessert, Snack
Cuisine American
Keyword dairy free, fall dessert, gluten free, healthy, nut free, refined sugar free, thanksgiving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat oven to 350F and line an 8x8 pan with parchment paper.
  • Whisk together the dry ingredients, except coconut sugar, in a medium bowl.
  • Beat together the wet ingredients and sugar in a large bowl until smooth using an electric hand mixer or stand mixer.
  • Add the dry ingredients to the wet and mix on low until just combined.
  • Pour the cake batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs on it.
  • Use the edges of the parchment paper to remove the cooled cake from the pan.

Dairy Free Creamy Beef & Veggie Pasta (Gluten Free)

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This Creamy Beef & Veggie Pasta is like if mac and cheese grew up and got a healthy makeover. Creamy, cheesy (without the dairy), and packed with protein and veggies, this one-pot pasta is gluten free, dairy free, nut free, and totally satisfying. The best part? It’s ready in 30 minutes and works for weeknights, meal prep, or when you’re craving comfort food without the crash

dairy free creamy beef and veggie pasta

Who doesn't love an easy, one pot dinner recipe on a busy night? This creamy ground beef pasta recipe has become one of my go-to's. Despite the name, there is no dairy in this recipe and unlike most dairy-free recipes, this pasta contains no cashew based sauces either. 

I grew up with Mac-N-Cheese over Hamburger Helper, but this dish feels like a combo between the two. Although it doesn't contain any tomato, this dairy free creamy pasta with beef and veggies is like an elevated Mac meets the sustenance of Hamburger Helper. Either way, it's delicious, filling, and nutrient dense!

gluten free and dairy free pasta recipe

Why You'll Love This Pasta Dish

  • Allergy friendly: made without gluten, dairy, corn, nuts, soy or nightshades you'll be shocked how delicious this pasta dish is despite it being allergy friendly. Made with simple ingredients, we utilize dairy free milk, tapioca starch, and nutritional yeast to achieve the cheesy, creamy flavor and texture. There is no tomato sauce or tomato paste and the entire dish can be made lower FODMAP.
  • High protein: ground beef is already loaded with protein and iron, but if you opt for a legume-based pasta, like my favorite chickpea pasta, you up the protein content even more to over 36 grams of protein per serving! This is the perfect post-workout lunch or dinner.
  • Healthier pasta:​ without inflammatory dairy and packed with micronutrients and fiber from the veggies, this is a pasta dish you can feel good about.
  • Easy to make: made in one pot in under 30 minutes, this hearty dinner is perfect when you are tired and need to get a meal on the table fast during busy weeknights.

creamy veggie pasta

Creamy Beef & Veggie Pasta Ingredients 

  • Gluten free pasta: I love to use chickpea pasta for the protein boost, but whatever your favorite gluten free pasta is will work.
  • Ground beef: I prefer to use a lower fat ground beef, but any ground beef will do.
  • Fennel or onion: opt for fennel to keep this recipe low FODMAP. Fennel is a great onion substitute with gut healthy benefits.
  • Zucchini: fresh zucchini adds fiber and micronutrients to this creamy beef pasta recipe!
  • Bell pepper: to keep this recipe completely nightshade free, see substitutions below.
  • Dairy free milk: used to make the creamy sauce, any milk option will do, I use coconut milk since it is my favorite, but almond milk or oat milk also works.
  • Tapioca starch: starch helps thicken the milk mixture for a melted cheese-like texture
  • Nutritional yeast: this provides the cheese flavor without adding dairy or highly processed vegan cheese.
  • Olive oil: I love to use garlic infused olive oil for more flavor without the FODMAPs, but regular will do too. You can always use some fresh minced garlic if you tolerate it.
  • Italian seasonings, salt, pepper

How to Make Dairy Free Creamy Beef & Veggie Pasta:

  • Cook pasta according to package directions. Reserve ½ cup pasta water when draining. Cook in a large pot if you don't want to use a separate pot for the remaining steps. Alternatively, cook the pasta simultaneously to remaining steps.
  • In a large skillet, heat olive oil. Add fennel, sauté for 5 minutes.
  • Add beef, cook until browned. Season with salt, pepper, and Italian herbs.
how to make gluten free veggie pasta
how to make beef and veggie pasta
how to make dairy free beef and veggie pasta
  • Stir in zucchini and bell pepper. Cook about 5 minutes, until softened.
  • Sprinkle the starch over the mixture, add the milk and nutritional yeast. Stir well to combine on low heat until sauce thickens.
  • Add the pasta and mix, add a splash of pasta water as needed.
how to make dairy free creamy beef and veggie pasta
how to make dairy free creamy beef and veggie pasta
how to make gluten free dairy free creamy beef and veggie pasta

Substitutions and Variations

  • Beef: feel free to use your favorite ground meat in this recipe or even a vegan ground beef substitute to make a completely vegan creamy veggie pasta.
  • Veggies: you can truly use whatever vegetables you like or have in your house- don't be afraid to use different vegetables! This recipe is versatile. Use peas or roasted butternut squash instead of bell pepper to keep this recipe nightshade free. Throw in some kale or spinach at the end for added greens.
  • Starch: tapioca, arrowroot, or corn starch works. Gluten free flour also works in a pinch, you may just need to add an extra tablespoon if the sauce is not thickening.
  • Milk:​ if you want an even creamier, richer sauce, opt for full fat coconut milk or heavy cream if you tolerate dairy.
  • Variations: if you love a creamy tomato sauce, add a couple tablespoons of tomato paste to the sauce.

Tips for the Best Gluten Free, Dairy Free Creamy Pasta

  • Use legume-based pastas, like chickpea or lentil, as they stand up best in this recipe, especially if you are meal prepping and want the leftovers to taste just as good the next day. Brown rice pastas tend to get gummy and break down easily with reheating.
  • Don't overcook the pasta. Since you are adding it to the sauce, you want it to stand up to mixing. If you overcook the pasta, it will more easily break down with mixing and you'll end up with a mushy pot of beef and veggies.
  • Mix well.​ Simple, but important. When mixing the sauce with beef and veggies, make sure the starch is evenly distributed so you don't get clumps. When you add the pasta, be sure everything gets coated evenly.

creamy beef and shells pasta

Serving and Storage

Serve warm garnished with chopped parsley or cilantro. Feel free to add some extra nutritional yeast on top. Since this healthy beef and veggie pasta already hits all the macronutrients AND micronutrients, it's a full meal on its own. Of course, you can always serve it with some warm gluten free bread or a small side salad.

Store leftovers in an airtight container in the ridge for up to 4 days. You can also freeze individual portions in freezer safe containers. Thaw in the fridge overnight then add a splash of milk when warming. 

dairy free creamy beef pasta with veggies

FAQ

​What pasta shape should I use?

​Any pasta shape works with this recipe. I love using shells because it makes this dish feel like an elevated mac-n-cheese. Grown up, nutrient dense comfort food if you will!

Why is my sauce clumpy?

If your sauce is clumpy, it's because the starch stuck together. There are two ways to troubleshoot this. One option is the evenly sprinkle the starch over the beef mixture and combine it with everything in the pan before adding the milk. The other option is to whisk the starch with the milk and nutritional yeast before adding it to the pan.

Can I make this pasta vegan?

​Yup! For a creamy vegan pasta option, utilize a plant-based ground meat substitute with mild or Italian flavoring. Stick a dairy-free milk too, of course.

creamy veggie pasta with beef
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Dairy Free Creamy Beef & Veggie Pasta (Gluten Free)

Course Main Course
Cuisine American
Keyword dairy free, gluten free, low fodmap, nightshade free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 box gluten free pasta
  • 1 lbs ground beef
  • 1 small fennel diced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 ½ cups unsweetened dairy free milk
  • 1 tablespoon garlic infused olive oil*
  • 1 teaspoon dried Italian herbs
  • 1 ½ tablespoon tapioca starch
  • 2 tablespoon nutritional yeast
  • Salt + black pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  • Cook pasta according to package directions. Reserve ½ cup pasta water when draining. Cook in a large pot if you don't want to use a separate pot for the remaining steps. Alternatively, cook the pasta simultaneously to remaining steps.
  • In a large skillet, heat 1 tablespoon olive oil. Add fennel, sauté for 5 minutes. If not using garlic infused and you tolerate garlic, sauté some minced garlic along with the fennel.
  • Add beef, cook until browned. Season with salt, pepper, and Italian herbs.
  • Stir in zucchini and bell pepper. Cook about 5 minutes, until softened.
  • Sprinkle the starch over the mixture, add the milk and nutritional yeast. Stir well to combine on low heat until sauce thickens.
  • Add the pasta and mix, add a splash of pasta water as needed.

Notes

*Or you can use olive oil and minced garlic.
**Feel free to use whatever veggies you want. Stir in some spinach at the end too for extra greens!

Healthy Ninja Creami Pumpkin Ice Cream (Vegan)

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Fall in ice cream form, this Vegan Ninja Creami Pumpkin Ice Cream is packed with pumpkin spice flavor and none of the dairy. Made fully vegan and allergy friendly, this healthy ice cream recipe is perfect as a fun seasonal dessert or served with Thanksgiving pie.

ninja creami pumpkin ice cream

As a summer lover, I am an ice cream all year round kind of gal. No matter how cold it gets, I need my fix! I satisfy the craving by making seasonal ice creams and this easy pumpkin ice cream recipe is perfect for the fall season. It's made with simple ingredients in the Ninja Creami, so it's quick, easy, and super creamy. 

If you've been around for a minute, you'll know I'm obsessed with the Ninja Creami Ice Cream Maker. If you're new here, hi, I'm Victoria and I'm completely obsessed with the Ninja Creami Machine. It's worth every penny and makes the most perfect homemade ice cream every time! 

vegan pumpkin ice cream

Why You'll Love This Ninja Creami Pumpkin Ice Cream Recipe

  • Allergy friendly: this pumpkin ice cream is not only dairy free but fully vegan, gluten free, and paleo. It can be made nut free, corn free, and fully AIP as well. As someone with a number of food allergies, finding store-bought ice cream that fits all my restrictions is hard. That's why I love making my own at home!
  • Low sugar: my shtick is making healthier and lower sugar recipes that still taste sweet and amazing- I promise you won't miss the sugar at all. This vegan pumpkin spice ice cream contains a quarter of the sugar in traditional ice cream and uses a refined sugar free sweetener to keep this dessert lower glycemic index.
  • Healthy and nutrient packed: made without inflammatory dairy and refined sugars, this homemade pumpkin ice cream is already a winner over store-bought options. Besides that, we use real pumpkin puree which is packed with vitamins and antioxidants, including vitamin C and A for immune support, eye health, skin health, and so much more! Plus, pumpkin spice mix is filled with antioxidant rich spices that are great for metabolism, digestion, and reducing inflammation. Lastly, this recipe calls for probiotic rich yogurt (dairy free, of course!) for gut supportive benefits.
  • High protein option:​ not only is this ice cream already nutrient packed per the above point, but you can also make it high protein for an even healthier dessert option!

dairy free ninja creami pumpkin ice cream

Vegan Ninja Creami Pumpkin Ice Cream Ingredients

  • Yogurt: be sure to use a vegan yogurt option to keep this recipe dairy free. I like to use a thick coconut yogurt, like the one from Harmless Harvest which also does not utilize corn starch as the thickener. If you tolerate dairy, feel free to use Greek yogurt for a higher protein option.
  • Milk: I stick to a non-dairy milk like coconut milk, but any milk will work. Almond milk, oat milk, or even dairy-full milk.
  • Maple syrup: maple syrup compliments the pumpkin perfectly and is a great refined sugar free sweetener, just be sure to use pure maple syrup.
  • Pumpkin puree: whether homemade or store-bought, you'll need pure pumpkin puree for the best pumpkin flavor, not pumpkin pie filling.
  • Protein powder: this is optional, but a scoop of the Sprout Living pea protein adds a protein boost and improves the texture without any added flavor or guar gum. You can use code LEMONSNLYME20 for 20% off your order.
  • Pumpkin pie spice: I've linked my homemade version in case you don't want to buy a whole jar just for this recipe. It's also nightshade free.
  • Vanilla extract, salt

How to Make Ninja Creami Pumpkin Ice Cream

  • Whisk or blend all of the ingredients together until smooth.
  • Pour mixture into a Ninja Creami pint container to the max fill line, place storage lid on top, and freeze for 12-24 hours. Be sure the pint is sitting on a level surface in the freezer.
  • Before spinning, microwave the ice cream base for 30 seconds or run the outside under hot water for a minute.
  • Add the pint to the outer bowl of the Ninja Creami and add the outer bowl lid.
  • Spin on the lite ice cream setting. If the ice cream is chalky after the first spin, add a splash of milk and re-spin until you have a creamy ice cream.
how to make vegan pumpkin ice cream in the ninja creami
how to make vegan pumpkin ice cream in the ninja creami
how to make dairy free pumpkin ice cream in the ninja creami

Substitutions and Variations

  • Milk and yogurt: you can combine this into one ingredient by using full fat canned coconut milk (also great for keeping this recipe autoimmune paleo friendly). You can also feel free to use any variety of milk or yogurt you like, including dairy products if you tolerate them. Swamp out the yogurt for cottage cheese for a super high protein option!
  • Maple syrup: you can sub this for coconut sugar or even 3-4 dates (just soak in hot water for 10 minutes to soften then blend them with the remaining ingredients). You can also use light brown sugar in a pinch, but this will not be refined sugar free. 
  • Variations: mix-in gluten free graham crackers for a pumpkin pie ice cream vibe or even some granola, pecans, or cooked pie crust! The chocolate and pumpkin combo is underrated in my opinion, so try adding some dark chocolate chips as a mix-in

vegan pumpkin spice ice cream

How to Store Leftover Ninja Creami Pumpkin Ice Cream

If you don't finish the entire pint in one sitting, smooth over the top of your Ninja Creami leftovers and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above.

Serving Suggestions

Scoop and serve as is or

  • Sprinkle with chocolate chips, nuts, granola.
  • Drizzle on some nut/seed butter. 
  • Make it into an ice cream sandwich by squeezing a scoop between two graham crackers.
  • Serve with pumpkin pie at Thanksgiving for a pumpkin overload!

Tips for the Making the Best Dairy Free Pumpkin Ice Cream

  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30-40 seconds or running the outside under hot water for a minute or two to soften the ice cream base for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't overspin! It can be tempting to keep re-spinning your ice cream for an even smoother texture, but eventually it will be more like a milkshake. If you are new to the Ninja Creami ice cream machine, it might take a few tries before you learn just how many times to spin your ice cream mixture for the perfect creamy texture that still holds its scoop.
  • The official Ninja Creami book recommends adding a tablespoon of cream cheese (or vegan cream cheese in this case) for the best outcome and many people online opt for pudding mix as a low calorie option. I don't find that you need either and the pea protein works great if you decide to add it.

dairy free pumpkin ice cream

FAQ

Do I have to freeze the base for the full 24 hours?

I find 8-12 hours can be sufficient (you may not even need to microwave it at all before spinning). This will depend on your freezer temperature, so you may have to test freeze times for best results.

Why is my ice cream chalky?

​If you added more than one scoop of protein powder, this can happen. Scoop out some of the ice cream, add some extra milk and maple syrup and re-spin.

Can I use homemade pumpkin puree?

Sure! Bake or steam fresh pumpkin then puree until smooth. You only need ¼ cup for this recipe.

What to do with leftover pumpkin puree?

You won't need a whole can of pumpkin puree, so why not bake up one of my other healthy pumpkin recipes! Try my Gluten Free Pumpkin Coffee Cake, Gluten Free Pumpkin Pie Cookies, Healthy Pumpkin Chickpea Blondies, or Gluten Free Pumpkin Chocolate Chip Cookies.

vegan ninja creami pumpkin ice cream

More Ninja Creami Fall Ice Cream Recipes

Vegan Apple Crisp Ice Cream

Dairy Free Salted Honey Ice Cream

Vegan Vanilla Ice Cream

If you try this Vegan Ninja Creami Pumpkin Ice Cream, leave a rating and comment below — I’d love to hear how you served yours!

ninja creami vegan pumpkin ice cream
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Vegan Ninja Creami Pumpkin Ice Cream

This creamy Vegan Pumpkin Ice Cream is fall in a bowl! Made in the Ninja Creami without dairy, gluten, or refined sugar, this healthy ice cream is perfect for weeknights or to serve alongside holiday desserts.
Course Dessert
Cuisine American
Keyword AIP, allergy friendly, dairy free, gluten free, paleo, vegan
Prep Time 5 minutes
Freeze Time 12 hours
Total Time 12 hours
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • ½ cup yogurt of choice* I use coconut yogurt
  • 1 cup milk of choice* I use dairy free
  • ¼ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¾ teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 scoop pea protein** optional

Instructions

  • Whisk or blend all of the ingredients together until smooth.
  • Pour mixture into a Ninja Creami pint container to the max fill line, place storage lid on top, and freeze for 12-24 hours. Be sure the pint is sitting on a level surface in the freezer.
  • Before spinning, microwave the ice cream base for 30 seconds or run the outside under hot water for a minute.
  • Add the pint to the outer bowl of the Ninja Creami and add the outer bowl lid.
  • Spin on the lite ice cream setting. If the ice cream is chalky after the first spin, add a splash of milk and re-spin until you have a creamy ice cream.

Notes

*Or opt for canned full fat coconut milk instead.
**use code LEMONSNLYM20 for 20% off
 

Healthy Gluten Free Pumpkin Coffee Cake (Dairy Free)

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Nothing says fall like the smell of cinnamon streusel and pumpkin spice wafting from the oven, so let's make coffee cake fall themed with this Gluten Free Pumpkin Coffee Cake recipe. A moist, pumpkin spiced cake is topped with a delicious cinnamon streusel all while being gluten, dairy, and refined sugar free. It’s the perfect healthy fall brunch recipe or Thanksgiving dessert option.

gluten free pumpkin coffee cake

I either add a crumble topping to everything I can or take a classic recipe that already has some sort of crumble or streusel topping and make it seasonal. So today we've a got fall themed coffee cake recipe featuring pumpkin and all the delicious pumpkin spice flavors of October. This healthy pumpkin coffee cake is allergy friendly and packed with flavor, you'd never know it was gluten and dairy free!

Looking for a more coffee cake recipes? Try my Paleo Coffee Cake or Gluten Free Coffee Cake Cookies.

Pumpkin can be a little tricky to bake with because it adds a lot of moisture to recipes. This can be fantastic in breads and cakes, though. Pumpkin keeps this coffee cake super moist, it's almost hard to dry it out even if you tried... but make sure you follow my directions for the best outcome! Ha

gluten free pumpkin crumb cake

Why You'll Love This Pumpkin Coffee Cake

  • Allergy friendly: this pumpkin streusel cake is completely gluten free, dairy free, corn free, and nut free. It's the perfect safe fall treat to bring to gatherings like a brunch or Thanksgiving dessert spread.
  • Low sugar: made without refined sugar, this pumpkin cake also contains a fraction of the sugar that comparable coffee cakes have. By using the right mix of gluten free flours and plenty of pumpkin, we can cut back on the added sugar without compromising on flavor.
  • Healthy coffee cake: not only does this gluten free coffee cake contain less sugar, it also calls for heart healthy olive oil and plenty of metabolism regulating cinnamon. Pumpkin is packed with vitamins and antioxidants, including vitamins A and C for immune support, eye health, skin health, and so much more!
  • Easy to make: made with simple ingredients and just a few steps, this cozy fall bake will be a go-to!

pumpkin streusel coffee cake

Gluten Free Pumpkin Coffee Cake Ingredients 

  • Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour with xanthan gum for best results.
  • Tigernut flour: this is a nut-free alternative to almond flour. The name might sound weird, but it has a sweet, nutty taste which allows us to decrease the amount of added sugar.
  • Pumpkin puree: besides adding the pumpkin flavor, it adds moisture for the perfect texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
  • Eggs: you'll need 2 large eggs.
  • Olive oil: olive oil keeps this cake light and moist.
  • Maple syrup: be sure to use pure maple syrup, not pancake syrup.
  • Coconut sugar: the other unrefined sweetener used in the crumb topping.
  • Coconut oil: solid coconut oil is used to create the perfect streusel.
  • Pumpkin pie spice, baking powder, baking soda, salt, vanilla extract: stick to a corn-free baking powder like the one I have linked for an allergy friendly version.

How to Make Gluten Free Pumpkin Coffee Cake

  • Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper and set aside.
  • Make the crumble by whisking the dry ingredients together in a medium bowl then cutting in the coconut oil until you have a sand like texture that holds together when pinched. Set aside.
  • Mix together the cinnamon-sugar mixture in a small bowl and set aside.
  • Whisk together the dry ingredients for the cake in a medium bowl.
  • Use an electric mixer or stand mixer to beat together the wet ingredients for the cake in a large bowl.
  • Add the dry mixture to the wet and mix on low until just combined. Or use a rubber spatula to fold in the wet ingredients.
how to make pumpkin streusel cake
how to make gluten free pumpkin coffee cake
how to make gluten free pumpkin coffee cake
  • Scoop half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture over the top then gently spread the remaining cake batter on top. Crumble the streusel topping evenly over the top of the entire cake, making sure to get all the way to the edges.
  • Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.
how to make gluten free pumpkin coffee cake
how to make gluten free pumpkin cinnamon cake
how to make gluten free pumpkin streusel cake

Substitutions and Variations

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
  • Olive oil: I have not tested the cake recipe with melted coconut oil or melted butter. Although I think it would work, olive oil will provide the most tender crumb.
  • Maple syrup: I have tested using coconut sugar instead of maple syrup for the cake and either works. You can also use light brown sugar instead of coconut sugar, although the cake will not be refined sugar free then.
  • Coconut oil: dairy free butter or regular will work for the crumble topping.
  • Variations: fold chocolate chips or even chopped walnuts or pecans into the batter for a fun twist on this pumpkin crumb cake. Amp up the crumble topping by adding diced pecans to the crumble ingredients. I suggest ¼-1/2 cup. You may need to add an extra 1-2 tablespoon of coconut oil to help the crumble ingredients hold together. You can also drizzle the top with a sweet glaze like the one used in my Coffee Cake Cookies (I suggest at least doubling the glaze recipe).

Serving and Storage

Serve this gluten-free pumpkin coffee cake at room temperature with your morning coffee, an afternoon cup of tea, or with a scoop of vanilla ice cream for dessert. This is also the perfect bake to add to a Thanksgiving brunch spread or dessert table.

Store leftovers in an airtight container for up to 3 days at room temperature or in the fridge for up to 5 days (just leave a slice out to warm to room temperature before serving).

You can freeze slices of this coffee cake and thaw in the fridge overnight when ready to eat, but be aware that this will alter the texture of the crumb topping. it will still be delicious though!

gluten free dairy free pumpkin coffee cake

Tips for Making the Best Gluten-Free Pumpkin Coffee Cake

  • Measure flour correctly: use a spoon to scoop flour into the measuring cup so you don't pack the flour and end up with too much. This will result in a dry cake instead of moist one!
  • Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter unless you want your cake to be one large gummy. Mix until just combined as over mixing can result in a dense and/or gummy texture.
  • Don't over bake the cake. Gluten free baked goods dry out fast, so for a moist crumb, pull the cake out right before you think it's done. When you insert a toothpick into the center of the cake, it should come out with a few crumbs on it and when you press on the center of the cake it should feel bouncy. It will continue to cook a little as it cools. This goes for most gluten free recipes.

gluten free pumpkin crumb cake

FAQ

Can I make a pumpkin coffee cake loaf?

Yes! This healthy pumpkin coffee cake would work wonderfully as a loaf. Follow the same directions, just using a loaf pan. Just keep in mind that you will probably have to bake it for longer. You can also bake this in a springform pan or round cake pan, but you'll want to keep it at 8inch round pan (or smaller).

Can I make this recipe vegan?

I have not tested an egg-free version of this recipe. If you try flax eggs or an egg replacer, leave a comment and let me know how it went!

Can I use fresh pumpkin?

Sure! Puree steamed and cooled fresh pumpkin so you get 1 cup total.

Can I make this ahead?

If you are making this healthy pumpkin coffee cake for a brunch or party, you can bake it the night before. just let it cool, cover with foil, and store until ready to serve the next day.

healthy pumpkin coffee cake

More Gluten Free Pumpkin Recipes for Fall

Gluten Free Pumpkin Chocolate Chip Cookies

Healthy Pumpkin Chickpea Blondies

Gluten Free Pumpkin Pie Cookies

The Best Gluten Free Chocolate Chip Pumpkin Bread

Gluten Free Pumpkin Brownie Cookies

Pin this recipe now to add to your fall baking list! If you try this recipe, leave a rating and review below or drop any questions in the comments.

pumpkin spice coffee cake
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Gluten Free Pumpkin Coffee Cake

This spiced pumpkin coffee cake is moist and cozy. Gluten free, dairy free, and refined sugar free, this healthy coffee cake recipe is perfect for fall brunch or Thanksgiving dessert.
Course Dessert
Cuisine American
Keyword dairy free, fall dessert, gluten free, healthy, refined sugar free, thanksgiving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

Crumb Topping

Cinnamon-Sugar Filling

Pumpkin Cake

Instructions

  • Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper and set aside.
  • Make the crumble by whisking the dry ingredients together in a medium bowl then cutting in the coconut oil until you have a sand like texture that holds together when pinched. Set aside.
  • Mix together the cinnamon-sugar mixture in a small bowl and set aside.
  • Whisk together the dry ingredients for the cake in a medium bowl.
  • Use an electric mixer or stand mixer to beat together the wet ingredients for the cake in a large bowl.
  • Add the dry mixture to the wet and mix on low until just combined. Or use a rubber spatula to fold in the wet ingredients.
  • Scoop half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture over the top then gently spread the remaining cake batter on top. Crumble the streusel topping evenly over the top of the entire cake, making sure to get all the way to the edges.
  • Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.

Easy Gluten Free Apple Crumble Cake (Dairy free)

by Leave a Comment

Made with fresh apples, a soft cake, and a delicious crumble, this Gluten Free Apple Cake with a Crumb Topping is the perfect easy fall dessert. Spiced just right and full of apple flavor, this recipe is a fall spin on a classic crumb cake.

gluten free apple cake

You can elevate any basic dessert into something a little more special by adding a crumble topping, so that's exactly what I did with this Gluten Free Apple Crumble Cake. This gluten free cake is perfect for easy weekend baking after apple picking in the fall, but it's also elegant enough to make for a dinner party or bring to a fall get together.

If you don't know, I love a crumble topping and add it to basically every recipe I can. Like my Gluten Free Berry Crumble Cake, Gluten Free Cinnamon Crumble Scones, Gluten Free Walnut Crumble Banana Bread, or Paleo Coffee Cake.

healthy apple cake

Why You'll Love This Apple Crumble Cake Recipe

  • Allergy friendly: this easy apple cake is gluten free, dairy free, corn free, nut free, and refined sugar free. Free of some of the most common allergens, this recipe is a fall dessert you can feel safe sharing with others.
  • Healthy apple cake: not only is this cake refined sugar free, it contains a fraction of the sugar that crumb cakes generally have. This recipe calls for heart healthy olive oil and we also use applesauce for half the fat. The applesauce provides a light, moist texture without the added fat and also contributes to the apple flavor. Fresh chopped apples add fiber and micronutrients.
  • Easy to make: this recipe is basically a quick bread recipe baked in a cake pan so it comes together quickly with simple ingredients and only has a few basic steps. It's a very easy recipe!

gluten free apple crumble cake

Gluten Free Apple Cake Ingredients 

  • Apples: you'll need about 1 large apple of your favorite variety for this recipe.
  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend that contains xanthan gum.
  • Tigernut flour or almond flour: Tigernut flour is a nut free alternative to almond flour, but either will work. This goes into the crumble topping, but I provide an alternative below if you only want to use one flour in the whole recipe.
  • Coconut sugar: the unrefined sweetener used in the cake base.
  • Olive oil: this heart healthy oil helps keep the cake texture light and moist.
  • Applesauce: this replaces half the fat in the recipe for a healthier alternative, adding moisture and fluff to the cake.
  • Eggs: 2 large eggs help us get a good rise!
  • Yogurt: I use dairy free coconut yogurt, but you can use regular yogurt (try Greek yogurt for a protein boost). This helps keep this gluten-free apple cake moist with a tender crumb.
  • Milk: dairy free or regular milk will work.
  • Maple syrup: the unrefined sweetener used in the crumble topping.
  • Baking powder, baking soda, cinnamon, salt, vanilla extract: be sure to use an aluminum free baking powder like one I have linked (which is also corn free!)

How to Make Gluten Free Apple Crumble Cake

  • Mix all ingredients for the crumb topping together in a small bowl until you have a crumble texture that holds together when pinched. Set aside.
  • Preheat oven to 350F. Line an 8x8inch baking dish with parchment paper. You can also use an 8-inch round cake pan.
  • Whisk together all of the dry ingredients in a medium bowl and set aside.
  • In a stand mixer or using an electric mixer, beat together the oil and sugar in a large bowl on medium speed until smooth. Add the remaining wet ingredients and beat to combine.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined (use the paddle attachment if using a stand mixer).
how to make gluten free apple crumb cake
how to make gluten free apple crumb cake
how to make gluten free apple crumb cake
  • Toss the chopped apple with flour and cinnamon to coat. Use a rubber spatula to fold apples into the cake batter.
  • Pour batter into the prepared pan and smooth out the top of the batter. Crumble the streusel topping evenly over the top of the cake.
  • Bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake and the top is golden brown.
  • Let the cake cool and enjoy!
how to make healthy gluten free apple crumble cake
how to make gluten free apple cake
how to make apple crumble cake

Substitutions and Variations

  • Coconut sugar: you can use light brown sugar, but this will not be refined sugar free. 
  • Olive oil: melted coconut oil or melted (dairy free) butter will also work. I find olive oil provides the lightest texture for best results.
  • Applesauce: if you don't have applesauce, you can replace it for more olive oil.
  • Yogurt: I have not tested an alternative for the yogurt. Applesauce or olive oil might work.
  • Crumb topping: if you only have gluten free flour on hand, you can skip the tigernut or almond flour. Use 2 tablespoon of coconut oil, and 2-4 tablespoon of maple syrup then add an extra 2 tablespoon of coconut sugar.
  • Variations: add extra cinnamon or apple pie spice to the cake base

Serving and Storage

This homemade gluten-free apple cake tastes best at room temperature. It's delicious with cup of coffee in the morning, tea in the afternoon, or with a scoop of vanilla ice cream for dessert. You can sprinkle the top with powdered sugar before serving or even make a homemade icing, like the one I use on my Coffee Cake Cookies.

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. Just let a slice come to room temp before serving! You wrap individual slices in plastic wrap and freeze for up to 3 months, but keep in this mind this will alter the crumb topping texture (it will still taste great!).

easy apple crumble cake

Tips for Making the Best Gluten-Free Apple Crumble Cake

  • Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. The flour will get fully incorporated when you fold in the apples.
  • Don't over bake the cake. Gluten free baked goods dry out fast, so for a moist crumb, pull the cake out right before you think it's done. When you insert a toothpick into the center of the cake, it should come out with a few crumbs on it and when you press on the center of the cake it should feel bouncy. It will continue to cook a little as it cools. This goes for most gluten free recipes.

FAQ

Can I make this into a bread?

Yes! Make the batter the same way, but add it to a lined loaf pan instead. You will probably need to adjust the baking time and bake it closer to 45-60 minutes.

What kind of apples should I use?

The kind of apples you use is based on personal preference. If you love tart flavors, opt for Granny Smith Apples. If you love sweet, use Fuji or Gala apples. I like to use a mix of tart and sweet.

Can I make this cake vegan?

I have not tested an egg-free apple cake. You could always try using something like Bob's Red Mill egg replacer or flax eggs, but I can't guarantee the outcome. If you try it, leave a comment letting me know how it went.

gluten free dairy free apple crumb cake

More Fall Apple Desserts

Gluten Free Apple Cinnamon Bread

Easy Gluten Free Apple Cinnamon Muffins

Gluten Free Apple Crumble Pie

Caramel Apple Crisp Cheesecake

Gluten Free Apple Pie Cheesecake Cookies

Ninja Creami Apple Crisp Ice Cream (Vegan)

If you try this recipe, please let me know if you enjoyed it by leaving a rating and review below!

gluten free apple crumble cake recipe
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Gluten Free Apple Crumble Cake

This easy apple crumb cake is gluten free, dairy free, and refined sugar free. It's the perfect healthy and simple fall cake that is full of apple flavor!
Course Dessert
Cuisine American
Keyword dairy free, fall dessert, gluten free, refined sugar free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

Crumble Topping

Cake

  • 1 cup diced apples tossed in 1 tablespoon flour and ¼ teaspoon cinnamon
  • 2 cupS 1:1 gluten free flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup olive oil
  • ⅓ cup coconut sugar
  • ¼ cup applesauce
  • ¼ cup yogurt of choice**
  • ¼ cup milk of choice**
  • 2 eggs room temp
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.
  • Mix the flours together for the crumb topping.
  • Add the oil and maple syrup and mix together until you get a crumb texture that holds together when pinched. Set aside.
  • Whisk the flours, baking powder, baking soda, and salt together in a medium bowl and set aside.
  • Beat together oil and sugar with a paddle attachment until smooth.
  • Add in remaining wet ingredients and beat to combine.
  • Add in the dry ingredients to the wet and mix on low until just combined and you have a few flour streaks remaining.
  • Toss diced apples with the flour and cinnamon to coat. Fold apples into the batter.
  • Pour batter into prepared baking dish. Crumble topping evenly over the cake.
  • Bake for 35-40 minutes, until a toothpick comes out clean from the center and top is golden.
  • Let cool and enjoy!

Notes

*See variations in post for a version without tigernut/almond flour
**Dairy free or regular

Baked Gluten Free Cinnamon Sugar Donuts (Dairy Free)

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Cozy and easy to make, these Gluten Free Cinnamon Sugar Donuts are baked and then tossed in a cinnamon sugar coating for pure perfection. Made without yeast, you can have delicious homemade donuts in 30 minutes!

gluten free cinnamon sugar donuts

I have an important question for you- are you a fried donut person or baked donut person? Let me know in the comments! I'm partial to baked donuts because, well, fried foods can be intense. Also, making baked donuts at home is so much easier than dealing with frying. This easy recipe will be your new go-to when you're craving donuts whether it's for breakfast or an afternoon snack!

Healthy Donuts

These gluten free baked donuts are allergy friendly including being dairy free, nut free, and refined sugar free. Plus, they are lower sugar than any donut you'd find in the store. My mission is always to create lower sugar baked goods because you truly don't need all the sugar usually called for in recipes to make treats taste good! Why not enjoy something delicious without the blood sugar crash? 

baked cinnamon sugar donuts

Gluten Free Cinnamon Sugar Donut Ingredients

  • Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour with xanthan gum for best results.
  • Tigernut flour: this is a nut free substitute for almond flour and is my favorite way to decrease the amount of sugar needed. Both tigernut and almond flours are naturally sweet, so you can get away with less added sugar.
  • Olive oil: the heart healthy fat used to help achieve a lighter texture in these baked gluten-free donuts.
  • Yogurt: I use a dairy free yogurt to keep this recipe dairy free, but you can also opt for Greek yogurt if tolerated.
  • Maple syrup: there is only ¼ cup of maple syrup in this recipe, just be sure to use pure maple syrup.
  • Egg: 1 large egg.
  • Coconut sugar: this unrefined sugar is used to toss the donuts in!
  • Coconut oil
  • Cinnamon, baking powder, salt, vanilla extract

How to Make Gluten Free Baked Donuts

  • Preheat oven to 350F. Grease a donut pan and set aside. Be generous in coating the pan so that the donuts do not stick!
  • Whisk the dry ingredients together in a medium bowl.
  • Beat together the wet ingredients in a large bowl.
  • Add the flour mixture to the wet ingredients and stir to combine. Spoon batter into a piping bag (see below if you don't have a piping bag)
  • Pipe batter into the doughnut pan.
how to make gluten free dairy free donuts
how to make baked gluten free dairy free donuts
how to make baked donuts
  • Bake the donuts in a preheated oven for 10-12 minutes until a toothpick comes out clean and the tops spring back when touched. They won't necessarily be golden brown since we aren't frying them.
  • While donuts back, make the cinnamon sugar topping and pour into a large plastic bag.
  • Let cool for 10 minutes in the pan. Use a wire rack to flip the donuts out.
  • Toss donuts in cinnamon sugar mixture. If the mixture is not sticking, you can lightly brush the donuts with coconut oil. Place coated donuts on a cooling rack.
how to make cinnamon sugar donuts
how to make baked cinnamon sugar donuts
gluten free cinnamon donuts

Substitutions and Variations

  • Flours: you can use almond flour instead of the tigernut flour if you tolerate nuts.
  • Oil: I have not tested this recipe with melted butter or melted coconut oil. It would probably work to use either, but the donuts would be more dense. The olive oil helps yield a more tender crumb.
  • Yogurt: I have not tested alternatives for this, but wonder if unsweetened applesauce would work. This may give you more of an apple vibe if you are making these in the fall!
  • Maple syrup and coconut sugar: stick to a liquid sweetener in the donut batter, like agave. You can substitute the coconut sugar for brown sugar but they won't be refined sugar free anymore.
  • Variations: make these gluten free dairy free donuts more fall themed by using pumpkin pie spice or apple pie spice instead of the cinnamon. This is a great base donut recipe, so skip the cinnamon-sugar and coat them in your favorite homemade glaze if desired!

Serving and Storage of Gluten Free Cinnamon Sugar Donuts

Serve donuts with a warm cup of a coffee, a cold glass of your favorite milk (almond milk, regular milk, whatever floats your boat!), or with a scoop of vanilla ice cream.

Donuts taste best fresh, but if you have leftover gluten-free cinnamon sugar donuts, store them in an airtight container at room temperature for up to 3 days.

cinnamon sugar donuts

FAQ

What if I don't have a piping bag?

​Not to worry! You can use a gallon zip lock bag. Add the donut batter to the bag then cut off the corner and pipe the donuts out of the bag that way.

Can I make these donuts vegan?

I have not tested an egg free version of this recipe to make vegan donuts. You could certainly try an egg substitute and if you do, leave a comment letting me know how it went.

gluten free dairy free donuts

More Gluten Free Donut Recipes

Gluten Free Strawberries and Cream Donuts

Gluten Free Blackberry Jam Donuts

Gluten Free Entenmann's Protein Donuts

tigernut flour

If you try this recipe, let me know what you think by leaving a rating and review below!

baked gluten free cinnamon sugar donuts
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Baked Gluten Free Cinnamon Sugar Donuts

These easy and delicious baked donuts are completely gluten, dairy, and refined sugar free. Enjoy healthy donuts at home in under 30 minutes!
Course Breakfast, Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 6 -8 donuts
Author Victoria Faling

Equipment

Ingredients

Cinnamon Sugar Topping

  • ¼ cup melted coconut oil
  • ½ cup coconut sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat oven to 350F. Grease a donut pan and set aside. Be generous in coating the pan so that the donuts do not stick!
  • Whisk the dry ingredients together in a medium bowl.
  • Beat together the wet ingredients in a large bowl.
  • Add the flour mixture to the wet ingredients and stir to combine. Spoon batter into a piping bag (see below if you don't have a piping bag)
  • Pipe batter into the doughnut pan. You may have extra batter and need to bake in batches.
  • Bake the donuts in a preheated oven for 10-12 minutes until a toothpick comes out clean and the tops spring back when touched. They won't necessarily be golden brown since we aren't frying them.
  • While donuts back, make the cinnamon sugar topping and pour into a large plastic bag.
  • Let cool for 10 minutes in the pan. Use a wire rack to flip the donuts out.
  • Toss donuts in cinnamon sugar mixture. If the mixture is not sticking, you can lightly brush the donuts with coconut oil. Place coated donuts on a cooling rack.

Ninja Creami Apple Crisp Ice Cream (Vegan, Gluten Free)

by Leave a Comment

Ice cream is an appropriate dessert for any season, so let me introduce you to this Vegan Apple Crisp Ice Cream for fall. This is a delicious treat to make when apple season hits so you can enjoy all the fall flavor while embracing your ice cream cravings. Made in the Ninja Creami, this recipe is gluten free, vegan, and refined sugar free.

vegan apple crisp ice cream

I love apple crisp in the fall and I also love ice cream. And who doesn't love a scoop of vanilla ice cream ON apple crisp? Talk about a classic fall dessert, so I thought, why not make an apple crisp ice cream recipe? This is a delicious homemade apple cinnamon ice cream with oat crisp that is the perfect summer to fall transition dessert if you're craving fall treats, but it's still hot where you are. 

apple pie ice cream

Healthy Ice Cream

Ice cream is generally heavy on the dairy, packed with refined white sugar, and great at crashing your blood sugar. This vegan apple ice cream is made with simple ingredients, contains no dairy, and is made with a fraction of the sugar that is in traditional ice cream (plus no refined sugar). It's perfect for those with dietary restrictions who still want to indulge their sweet tooth.

We use fresh apples for fiber and micronutrients, a gluten free granola to keep things allergy friendly, and you can make it high protein for an even healthier dessert.

Fall Inspired Dessert

I don't have an actual apple crisp recipe on my site because I'm more of a crumble girl myself (check out my Gluten Free Pear Crumble which you can totally make with apples or my Gluten Free Apple Crumble Pie), but this easy apple crisp ice cream hits the spot. It's reminiscent of apple pie with the warm cinnamon, apple flavor, and crispy oat topping. Should I make an apple pie ice cream next with actual pie crust in the ice cream instead of crisp? Let me know your favorite fall dessert!

ninja creami dairy free ice cream

Ninja Creami Vegan Ice Cream

l've said it before, I'll say it again- the Ninja Creami Ice Cream Machine is worth every penny and you must get one if you don't have one. It's the easiest and best way to make healthy homemade ice creams and I have so many awesome ice cream recipes on my site using it. You end up with the perfect creamy ice cream every time!

More Ninja Creami Dairy-Free Ice Cream Recipes

Vegan Peach Crisp Ice Cream

Vegan Vanilla Ice Cream

Vegan Cinnamon Ice Cream

vegan apple ice cream

Vegan Apple Crisp Ice Cream Ingredients and Substitutions

  • Coconut milk: use full fat coconut milk from the can for the creamiest and best texture. You can use another dairy-free milk of choice (like oat milk or almond milk), but it won't end up as creamy if it's not a full fat milk. You can use dairy if desired, opt for whole milk.
  • Coconut sugar: an unrefined and lower glycemic index sweetener. You can also use maple syrup or brown sugar. Optionally, you can also use a couple of soft dates as the sweetener for hints of caramel flavor 
  • Apples: you'll need one fresh apple for this recipe. Any variety works! If you don't feel like making the apples, you can also use apple pie filling, but a pre-made filling will not be refined sugar free.
  • Granola: this is what we use to mimic the crisp topping in an apple crips. Opt for a gluten free granola to keep this recipe allergy friendly. I love Purely Elizabeth or you can make your own!
  • Protein powder: this is optional, but a scoop of the Sprout Living pea protein adds a protein boost and improves the texture without any added flavor or guar gum. You can use code LEMONSNLYME20 for 20% off your order.
  • Apple butter or caramel: this is also optional, but amps up the apple crisp vibes! Try my healthy Vegan Caramel Sauce.
  • Vanilla extract, cinnamon, pinch of salt

How to Make Ninja Creami Apple Crisp Ice Cream

  • First, toss chopped apple with cinnamon and sugar then sauté with a little water until soft, ~10 minutes. Let cool then store in a small bowl in the fridge.
  • Whisk or blend all of the ice cream base ingredients together until smooth.
  • Pour ice cream mixture into a Ninja Creami pint container and add more milk if needed to reach the max fill line. Add the lid and place on a level surface in the freezer for 12-24 hours.
how to make vegan apple pie ice cream
how to make apple crisp ice cream
how to make ninja creami apple ice cream
  • When ready to spin, add the pint container to the Ninja Creami outer container, attach the lid, and spin on the lite ice cream setting. Spin just once.
  • Add the pieces of apple and granola (you can also add some apple butter or caramel at this step too) and re-spin on the mix-in setting.
  • Serve final product with extra apples, granola, and a drizzle of caramel sauce or apple butter on top.
how to make apple ice cream
how to make gluten free apple crisp ice cream
vegan and gluten free apple crisp ice cream

How to Store Leftover Ninja Creami Vegan Apple Ice Cream

If you don't finish the pint, smooth over the top  of the remaining ice cream into an even layer and re-freeze. You can re-spin the ice cream when ready to eat the rest, following the same directions as above. Please note that the apples and granola will become blended into the ice cream, so you may want to add more as a mix-in when re-spinning.

Tips for the Best Apple Crisp Ice Cream

  • Make extra sautéed apples: double or triple the apple filling so you have plenty of topping when serving!
  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30 seconds or running the outside under hot water for a minute or two to soften the ice cream base some for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't overspin! It can be tempting to keep re-spinning your ice cream base, but since we're adding mix-ins you don't need to use the re-spin function before adding them. 

apple crumble ice cream

FAQ

What apples should I use?

Your favorite variety! The type of apple does not matter for this recipe so use Granny Smith apples if you love tartness or Fuji apples for more sweetness. 

Can I make this in an ice cream maker?

Yes, just double the recipe and follow your ice cream makers instructions for churning the base. Add the apples and granola at the end of churning.

More Delicious Apple Recipes

Gluten Free Apple Cheesecake Cookies

Caramel Apple Crumble Cheesecake (Gluten and Dairy Free)

Gluten Free Apple Cinnamon Bread

Gluten Free Apple Cinnamon Muffins

ninja creami apple ice cream

If you try this recipe, leave a rating and review below. Tag me on social media or leave a comment!

gluten free and vegan apple ice cream
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Ninja Creami Apple Crisp Ice Cream (Vegan, Gluten Free)

This delicious fall-inspired ice cream has a warming cinnamon ice cream base and is filled with spiced apples and crispy granola. It's easy to make in the Ninja Creami and it's gluten free, vegan, and refined sugar free.
Course Dessert
Cuisine American
Keyword dairy free, fall dessert, gluten free, refined sugar free, vegan
Prep Time 10 minutes
Freeze Time 12 hours
Total Time 12 hours
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

Sautéed Apples

  • 1 large apple diced
  • 1 tablespoon coconut sugar
  • ½ teaspoon cinnamon
  • 2 tablespoon water

Ice Cream Base

  • 1.5+ cups full fat coconut milk
  • 2 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1 scoop Pea Protein* optional

Add-ins

  • ⅓ cup sautéed apples
  • ¼ cup gluten free granola
  • 2 tablespoon apple butter or caramel sauce optional

Instructions

  • First, sauté apples with sugar, cinnamon and water until soft, ~10 minutes. Add more water as needed. Let cool then store in a small bowl in the fridge.
  • Whisk or blend all of the ice cream base ingredients together until smooth.
  • Pour ice cream mixture into a Ninja Creami pint container and add more milk if needed to reach the max fill line. Add the lid and place on a level surface in the freezer for 12-24 hours.
  • When ready to spin, add the pint container to the Ninja Creami outer container, attach the lid, and spin on the lite ice cream setting. Spin just once.
  • Add sautéed and granola (you can also add some apple butter or caramel at this step too) and re-spin on the mix-in setting.
  • Serve final product with extra apples, granola, and a drizzle of caramel sauce or apple butter on top.

Notes

*Use code LEMONSNLYME20 for 20% off

Ninja Creami Peach Crisp Ice Cream (Vegan, Gluten Free)

by Leave a Comment

Fresh peaches meet a creamy dairy free base and crunchy gluten free crisp topping for THE ice cream of late summer. This Ninja Creami Peach Ice Cream is everything you love about August in ice cream form.

ninja creami peach ice cream

Here in Colorado we have some of the best peaches and I pretty much spend all of August (prime peach season!) developing peach-based recipes. I have to get my fill before the summer is over. If you've been around for a while, you know I love a crumble, so I had to bring it into my ice cream recipes too. This creamy vegan peach ice cream is mixed with gluten free granola for the perfect peach crisp ice cream recipe on hot summer days.

Now, if you don't have a Ninja Creami ice cream machine, you are missing out. Let me tell you, it's worth every. single. penny. I use it almost daily and it is the best appliance to have in the summer for easy, healthy homemade ice cream whenever you want!

vegan peach ice cream

Want even more summer Ninja Creami ice cream recipes? Click here to grab them all in one place! 

I have tons of delicious peach recipes on my site so if you want to go all out with the peach flavor serve this peach ice cream alongside my Gluten Free Peach Pie, Gluten Free Ginger-Peach Galette, Gluten Free Peach Cookies, or Paleo Strawberry and Peach Crumble.

dairy free peach ice cream

Healthy Ice Cream

This dairy free peach ice cream is gluten free, vegan, refined sugar free and can be made nut free and high protein. It's made with simple ingredients for a healthy and delicious ice cream!

Store bought ice cream is loaded with sugar, and refined white sugar at that. My homemade peach ice cream recipe uses a fraction of the sugar and relies on the natural sweetness of in-season peaches.

You can also add a scoop of protein to this Ninja Creami ice cream to amp up the nutritional profile and make ice cream you can truly feel good about. Most Ninja Creami recipes call for instant pudding mix which is loaded with gut disruptive ingredients. I love adding the Sprout Living Pea Protein because it's flavorless with no weird ingredients, results in a creamier ice cream, and helps me reach my protein goals in a delicious way.

Sorbet or Ice Cream?

This vegan peach ice cream is not a sorbet as it contains (dairy free) milk. You end up with a thick and creamy peach ice cream vs a peach sorbet. If you're looking for a healthy sorbet recipe, try my 2-Ingredient Watermelon Sorbet (you could sub peaches for the watermelon!).

peach cobbler ice cream

Ingredients for Vegan Ninja Creami Peach Ice Cream and Substitutions

  • Peaches: you'll need a couple fresh, ripe peaches for this ice cream recipe. Make sure they are sweet and juicy for the best flavor!
  • Full fat coconut milk: be sure it is the canned, full fat coconut milk for the best texture. If you are coconut free, you can also use whole milk or a very rich, full fat nut milk like cashew milk.
  • Maple syrup: be sure to use pure maple syrup and not pancake syrup. You can also use coconut sugar or agave.
  • Gluten free granola: use your favorite plain granola. I love the Purely Elizabeth brand for a healthier gluten free option. Keep this recipe Celiac or gluten allergy safe by using a certified gluten free granola or opt for a Paleo granola. You can leave this out if you just want the peach ice cream, but the smooth and crunchy combo is the best part in my opinion!
  • Vanilla extract, salt
  • Protein powder (optional): I always add a scoop of Sprout Living Pea Protein since it helps with the texture and gives us a protein boost without any weird flavorings, gums, sugars, or additives. Use code LEMONSNLYME20 for 20% off your order.

How to Make Ninja Creami Peach Crisp Ice Cream

  • Whisk or blend all of the ingredients together, except the peaches and granola, until smooth.
  • Add the peaches to a Ninja Creami pint container then pour in the milk mixture to the max fill line and add the storage lid on top. Place pint on a level surface in the freeze for 12-24 hours.
how to make ninja creami vegan peach ice cream
how to make ninja creamy peach ice cream
how to make ninja creamy peach ice cream
  • Before spinning, microwave the ice cream mixture for 30 seconds or run the outside under hot water for a minute.
  • Add the pint to the outer bowl of the Ninja Creami container then place bowl assembly into the Ninja Creami machine.
  • Spin on the lite ice cream setting. Add the mix-ins and spin on the mix-in setting.
  • Serve final product with extra granola on top.
how to make peach crisp ice cream
how to make peach crisp ice cream

How to Store Leftover Ninja Creami Peach Ice Cream

If you don't finish the pint, smooth over the top and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above. Please note that the granola will become blended into the ice cream, so you may want to add more as a mix-in when re-spinning.

Tips for the Best Peach Cobbler Ice Cream:

  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30 seconds or running the outside under hot water for a minute or two to soften the ice cream base some for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't overspin! It can be tempting to keep re-spinning your ice cream base, but since we're adding mix-ins you don't need to use the re-spin function before adding them. 
  • Love this recipe? Prep multiple pint containers at once so you always have the perfect sweet treat. Or if you have lots of fresh peaches that you don't want to go to waste, prep a few pints to last through the fall when peaches are no longer in season. Just keep them frozen and spin when the craving strikes.

ninja creami vegan peach ice cream

FAQ

Can I use frozen or canned peaches?

Yes, both are a great option in the off season. Just be sure to use no-sugar added canned peaches if you go that route. 

Do I have to freeze the base for the full 24 hours?

I find 8-12 hours can be sufficient (you may not even need to microwave it at all before spinning). This will depend on your freezer, so you may have to test freeze times for best results.

Can I make this ice cream recipe with other fruit?

Yes, this is a great base recipe to use for fruit-flavored ice cream. You can sub out the peaches with another fresh fruit of your choice and follow the same directions above.

peach crisp ice cream

More Dairy Free Ninja Creami Ice Cream Recipes

Blackberry Ice Cream

Cinnamon Ice Cream

Orange Creamsicle Ice Cream

Golden Milk Ice Cream

Vegan Vanilla Ice Cream

gluten free vegan protein

If you try this recipe, please leave a rating and review. Tag me on social media or leave a comment below!

vegan peach crisp ice cream
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Ninja Creami Peach Crisp Ice Cream (Vegan, Gluten Free)

This easy Ninja Creami Peach Ice Cream melds creamy and crunchy in one delicious seasonal dessert that is vegan, gluten free, and refined sugar free.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer dessert, vegan
Prep Time 5 minutes
Freeze Time 12 hours
Total Time 12 hours
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

Ice Cream Base

  • 1 cup fresh peaches, chopped
  • 1 cup full fat coconut milk
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 1 scoop pea protein optional (use code LEMONSNLYME20 for 20% off)

Add-ins

  • ½ of a peach, chopped
  • ¼ cup gluten free granola

Instructions

  • Whisk or blend all of the ingredients for the ice cream base together, except the peaches, until smooth.
  • Add the peaches to a Ninja Creami pint container then pour in the milk mixture to the max fill line and add the storage lid on top. Place pint on a level surface in the freeze for 12-24 hours.
  • Before spinning, microwave the ice cream mixture for 30 seconds or run the outside under hot water for a minute.
  • Add the pint to the outer bowl of the Ninja Creami container then place bowl assembly into the Ninja Creami machine. Spin on the lite ice cream setting.
  • Add the mix-ins and spin on the mix-in setting. Serve final product with extra granola on top.

Notes

*You can also use agave or coconut sugar instead of the maple syrup.
**Feel free to use your favorite unflavored protein

Sheet Pan Turmeric Ginger Turkey Meatballs (Gluten Free, Paleo)

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This easy shat pan dinner packs an anti-inflammatory punch with Turmeric Ginger Turkey Meatballs. These flavorful meatballs are cooked alongside some delicious veggies for a simple, but nutrient dense recipe that is perfect for weeknight dinners.

gluten free turkey meatballs

I love a sheet pan dinner because it's easy and a one pan meal, but, of course, it still has to be flavorful, delicious, and healthy. This gluten free turkey meatballs sheet pan meal is loaded with fiber, protein, and anti-oxidants and makes for a great meal prep option for lunches or dinners.

These ground turkey meatballs are like a soy-ginger meatball, but they don't use soy sauce to keep them allergy friendly (gluten free and soy free). They also lean heavily on the spices and veggies versus the soy flavor.

gluten free sheet pan dinner

What Makes These Turkey Veggie Meatballs so Great

  • Allergy friendly: this sheet pan dinner is gluten free, dairy free, and paleo. It can even be made fully AIP for an allergy friendly and nutrient filled meal that everyone will enjoy. These ginger turkey meatballs are also low FODMAP and nightshade free if you leave out the ground pepper.
  • Nutrient packed and healthy: the ginger turmeric meatballs are filled with anti-inflammatory and gut healthy spices along with a veggie boost from shredded carrots. Ginger and turmeric are incredible anti-inflammatory spices, support heart health and immunity, and improve digestion. Broccoli and sweet potato are packed with vitamins, fiber, and healthy carbs for a meal you can feel good about and will make you feel good!
  • Easy, simple, and family friendly: these delicious meatballs are easy to whip up- you just mix everything together and form into meatballs. Add that to the tray of chopped sweet potato and broccoli and bake. It's that simple and perfect for an easy weeknight meal. You can even make a double batch for a large family or to have plenty of leftovers for meal prep.

paleo turkey meatballs

Turmeric Ginger Meatball Ingredients

  • Sweet potato: you'll need 2 large sweet potatoes.
  • Broccoli: fresh broccoli is best, but you can use thawed frozen broccoli in a pinch.
  • Ground turkey: I prefer using ground turkey breast, but you ground turkey works too.
  • Fresh ginger and ground ginger: we'll use both types of ingredients for the most flavor!
  • Turmeric: dried, ground turmeric is what it called for in these turkey veggie meatballs.
  • Yogurt: I use a dairy free yogurt (use a coconut based one for AIP). This keeps the meatballs moist.
  • Coconut flour: a gluten free flour that acts like bread crumbs to help hold the meatballs together. 
  • Coconut aminos: a gluten free soy sauce alternative to add a little extra flavor to the turkey meatballs.
  • Carrots: shredded carrots are used in the meatball mixture for some added health benefits. The easiest way to shred carrots is by peeling them and shredding in a food processor.
  • Salt and black pepper

How to Make Sheet Pan Turkey and Veggie Meatballs

  1. Preheat oven to 425F. Line a large sheet pan with parchment paper for easy clean up.
  2. Toss chopped sweet potato in olive oil and roast on prepared baking sheet for 15 minutes. Toss broccoli in olive oil and add to the pan in a single layer to cook for another 15 minutes.
  3. While veggies roast, make the meatball mixture by combining everything together in a large bowl and forming into about 16 meatballs. You can roll meatballs into a ball shape with your hand or use a medium cookie scoop.
  4. Place meatballs evenly distributed on the sheet pan between the veggies and bake for another 15 minutes until internal temperature reaches 165F.
  5. Serve and enjoy!

veggie turkey meatballs

Substitutions and Variations

  • Veggies: feel free to use whatever veggies you want. Potatoes, other root veggies, green beans, snap peas whatever leftover vegetables you have in the house to use up!
  • Turkey: ground chicken would also work. I think the flavors compliment white meat best, but they'll till taste good if you use ground beef or lamb.
  • Carrots: you don't have to include the shredded carrots in the meatballs, You could also use other vegetables like shredded sweet potato, zucchini, or butternut squash. Or add some chopped green onions to the carrot mixture.
  • Coconut flour: you can use gluten free bread crumbs instead if you don't need these to be AIP or paleo turkey meatballs.
  • Extras: I leave out the garlic in this recipe to keep these anti-inflammatory meatballs low FODMAP, but you can add some minced garlic cloves to the meatball recipe for extra flavor if desired.
  • Variations: if you love a soy-orange flavor, you could add some orange zest and a tablespoon of orange juice to the meatballs.

sheet pan turmeric ginger meatballs

Serving and Storage

Serve as is or over white rice or brown rice with extra coconut aminos or your favorite Asian sauce. Stick to cauliflower rice for a paleo option. I like to add some fresh cilantro or fresh parsley on top, as well. If you're not AIP and tolerate seeds, you could add some sesame seeds for garnish.

Store leftovers in an airtight container in the fridge for up to 3 days. This gluten free sheet pan meal also freezes well. I suggest portioning out servings into freezer safe containers and then you can take one out when you need a meal!

FAQ

Do I have to use ground turkey?

I always opt for ground turkey breast, but you can use any variety of ground turkey or ground chicken. Ground beef or lamb will work in a pinch, although I think this recipe is best with white meat.

What size should I make the meatballs?

I like to use a 2 inch cookie scoop so you end up with about 16 meatballs. Keep in mind that cooking time may be affected if you make larger or smaller meatballs.

ginger turkey meatballs

More Easy Gluten Free Dinners

Sheet Pan Honey Balsamic Chicken and Veggies

Veggie Loaded Cauliflower Turkey Burgers

Zucchini Feta Turkey Burgers

Spinach and Feta Chicken Meatballs

If you try this recipe, leave a rating and review below! Tag me on social media too.

paleo turkey meatballs
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Gluten Free Sheet Pan Turmeric Ginger Turkey Meatballs

This easy sheet pan dinner is nutrient dense and packed with flavor. Anti-inflammatory ginger and turmeric meatballs are baked with roasted veggies for a delicious one pan meal that is gluten free, dairy free, and paleo.
Course Main Course
Cuisine American
Keyword AIP, dairy free, gluten free, paleo
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Equipment

Ingredients

  • 2 large sweet potatoes, chopped into bite size pieces
  • 2 heads broccoli, chopped
  • 2 tablespoon olive oil, divided

Meatballs

  • 1 lbs ground turkey breast
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon ground ginger
  • 2 teaspoon ground turmeric
  • 1 tablespoon yogurt of choice I use dairy free
  • 1 tablespoon coconut flour
  • 2 tablespoon coconut aminos
  • ¼ teaspoon salt
  • ½ cup shredded carrots
  • ground pepper to taste

Instructions

  • Preheat oven to 425F. Line a large sheet pan with parchment paper for easy clean up.
  • Toss chopped sweet potato in olive oil and salt to taste and roast on prepared baking sheet for 15 minutes.
  • After potatoes have cooked for 15 minutes, toss broccoli in olive oil and add to the pan in a single layer to cook for another 15 minutes.
  • While veggies roast, make the meatball mixture by combining everything together in a large bowl and forming into about 16 meatballs. You can roll meatballs into a ball shape with your hand or use a medium cookie scoop.
  • Evenly distribute the meatballs on the sheet pan between the veggies and bake for another 15 minutes until internal temperature reaches 165F.
  • Serve as is or over rice and with extra coconut aminos, sesame seeds, and chopped cilantro..

Notes

Any ground white meat will work. Ground beef or lamb will also work in a pinch, but the flavor profile will be different.
You can use gluten free bread crumbs instead of coconut flour (this will make the recipe not paleo anymore though)
See substitutes and variations in above post for more options.

Gluten Free Blueberry Mint Cobbler (Dairy Free)

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Amp up your cobbler game with this Gluten Free Blueberry Cobbler with Mint. Fresh mint is mixed with in-season blueberries and topped with a delicious gluten free cobbler for a refreshing summer dessert.

gluten free blueberry cobbler

If you've been around for awhile, you know I LOVE a crumble. And if you're new here, well, my speciality is adding a crumble topping to anything I can. I think cobblers fall into the crumble category, albeit slightly different (see below). They are both still a yummy, carby topping with some crunch over something sweet and delicious and that just can't be beat! Whether cobbler, crisp, or crumble, a fruity version is a summer favorite due to how easy they are to make and the way they highlight ripe fruit. So, let me teach you how to make this easy blueberry cobbler recipe.

What's the Difference Between a Cobbler and a Crumble?

Cobblers are a biscuit-like or cake-like consistency often scooped on top to result in a "cobbled" appearance (does the word cobbled bother anyone else or is it just me?).

Crumbles are more streusel-like, made from flour, fat, sugar, and sometimes oats or nuts then crumbled on top. If you are looking for a fruit crumble recipe, try my Paleo Strawberry Peach Crumble.

gluten free blueberry cobbler

Why You'll Love This Gluten Free Blueberry Cobbler

  • Allergy friendly: like all of my recipes, this blueberry mint cobbler is gluten free, dairy free, corn free, and refined sugar free. It is also nut free and could easily be made fully vegan. 
  • Low sugar: my goal is always to create refined sugar free and lower sugar desserts that still taste amazing. This gluten-free cobbler contains a fraction of the sugar of most cobbler recipes and uses unrefined sweeteners, making it lower glycemic index and healthier.
  • Healthy: besides the above health facts, let's talk about the blueberries and mint. Blueberries are packed with anti-oxidants and fiber, which are great for gut health and inflammation. Mint is also packed with anti-oxidants and anti-inflammatory compounds. It's great for soothing digestive discomfort too, so if dessert usually makes you feel bloated, this one will definitely make you feel great!
  • Easy recipe: this is the perfect summer dessert because it utilizes seasonal fruit, is super easy to make, and bakes in 30 minutes. You literally just mix everything together, scoop it over the juicy berry base and bake! It's one of the easiest desserts to whip up in the summer for yourself, to bring to a get together or BBQ, or to make for the family.

dairy free blueberry cobbler

Gluten Free Blueberry Mint Cobbler Ingredients

  • Blueberries: this recipe is best made with fresh blueberries during blueberry season, but you can make it with frozen.
  • Fresh mint: just a few leaves of fresh mint go a long way in this gluten free cobbler recipe!
  • Coconut sugar: the unrefined sweetener used in both the blueberry base and gluten free cobbler topping.
  • Coconut oil: a healthy fat packed with medium-chain triglycerides that I utilize in lots of my baking to keep recipes dairy and nut free.
  • Gluten free flour: be sure to use a 1:1 all purpose gluten-free flour that contains xanthan gum.
  • Tigernut flour: this is a nut free alternative to almond flour, but you can use almond flour instead if tolerated.
  • Tapioca flour: a couple tablespoons of starch helps keep gluten free baked goods light.
  • Buttermilk: we'll make an easy homemade buttermilk using dairy-free milk and apple cider vinegar to keep this recipe dairy free.
  • Egg: 1 large egg is needed, see below for substitutions to make this recipe vegan.
  • Baking powder, cinnamon, lemon juice, vanilla extract, salt

How to Make Gluten Free Blueberry Cobbler

  1. Preheat oven to 375F. Mix the buttermilk and set aside.
  2. Place coconut oil in the bottom of a 8x8 baking dish and place in the oven while it preheats so that oil melts.
  3. Combine all ingredients for the blueberry filling in a large bowl and set aside.
  4. Combine dry ingredients for the biscuit topping in a medium bowl.
  5. Cut the coconut oil into the flour mixture until you have a sand like texture with small pebbles of oil.
  6. Add the whisked egg and buttermilk and mix to combine until dough comes together.
  7. Pour blueberry mixture into the prepared baking pan. 
  8. Use a large cookie scoop to scoop cobbler topping evenly over the top of the blueberries.
  9. Brush the top of the cobbler with the extra milk and sprinkle with sugar.
  10. Bake for 30-35 minutes until top is golden brown, edges are crisp, blueberries are bubbling, and a toothpick comes out just clean.
  11. Let cool.
how to make blueberry cobbler
how to make gluten free blueberry cobbler
how to make gluten free blueberry mint cobbler

Substitutions and Variations

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts. Arrowroot starch can be used instead of tapioca starch.
  • Coconut oil: you can use butter or dairy free butter instead.
  • Egg: a vegan egg substitute should work fine in this recipe, although I have not tested any specific options.
  • Variations: if you love lemon flavor, add some lemon zest to the blueberry mixture. The gluten free cobbler topping would go great with any base, so you can sub out the blueberries to make whatever fruit cobbler you love. Try a peach cobbler (this might be amazing with mint too!) or your other favorite summer fruit.

Serving and Storage

This easy gluten-free blueberry cobbler cannot be served without a scoop of ice cream on top. Honestly, that would be criminal. Bring a serving of this cobbler to room temperature (or even warm it up slightly in the microwave) and serve with my Vegan Vanilla Ice Cream for the ultimate summer dessert.

Store any leftovers at room temperature for up to 2 days or in the fridge for up to 5. Just be sure to cover cobbler with plastic wrap or tinfoil. 

gluten free cobbler

FAQ

Can I use frozen blueberries?

This recipe is best with in-season juicy blueberries that are fresh and flavorful, but you can use frozen berries if needed. I suggest thawing them at room temperature then pouring off any excess juice.

Can I make this blueberry cobbler vegan?

I have not tested a vegan option, but this blueberry cobbler should work with an egg substitute like Bob's Red Mill or a flax egg. I think it would even work by substituting the egg for 2 tablespoon of pumpkin puree. If you try it, let me know in the comments.

gluten free cobbler recipe

More Delicious Blueberry Recipes

Gluten & Dairy Free Blueberry Crumble Cheesecake

Gluten Free Blueberry Crumble Pie

Gluten Free Blueberry Crumble Cookies

Gluten Free Blueberry Oat Muffins

Gluten Free Blueberry Chocolate Chip Cookies

If you try this recipe, please leave a rating and review below. If you have any questions, leave them in the comments

gluten free dairy free blueberry cobbler
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Gluten Free Blueberry Mint Cobbler

This delicious and easy seasonal blueberry cobbler tastes fresh and light with the addition of mint. It's gluten free, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

Blueberry Filling

  • 2 tablespoon coconut oil
  • 8 cups fresh blueberries (about 50 oz)
  • ¼ cup coconut sugar
  • 2 tablespoon tapioca starch
  • 1 T diced mint leaves
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Gluten Free Cobbler Topping

Instructions

  • Preheat oven to 375F.
  • Mix ½ cup of milk and apple cider vinegar for the topping together and set aside.
  • Place the 2 tablespoon of coconut oil in the bottom of a 8x8 baking dish and place in the oven while it preheats so that oil melts.
  • Combine all ingredients for the blueberry filling in a large bowl and mix well. Set aside.
  • Combine dry ingredients for the biscuit topping in a medium bowl.
  • Cut the coconut oil into the flour mixture until you have a sand like texture with small pebbles of oil.
  • Add the whisked egg and buttermilk and mix to combine until dough comes together.
  • Pour blueberry mixture into the prepared baking pan. Use a large cookie scoop to scoop cobbler topping evenly over the top of the blueberries.
  • Brush the top of the cobbler with the extra milk and sprinkle with sugar.
  • Bake for 30-35 minutes until top is golden brown, edges are crisp, blueberries are bubbling, and a toothpick comes out just clean.
  • Let cool on a wire rack.

Blackberry Swirl Ice Cream Sandwiches (Gluten & Dairy Free)

by Leave a Comment

Dairy free blackberry swirl ice cream is sandwiched between gluten free blackberry cookies for a decadent, but healthy summer dessert. These blackberry ice cream sandwiches highlight an underrated berry in the most beautiful way.

blackberry ice cream sandwiches

Last summer, I started a homemade ice cream sandwich series where I made lots of different flavored dairy free and gluten free ice cream sandwiches (they are all linked at the bottom of this post). I'm continuing to add to that series every summer. These blackberry swirl ice cream sandwiches have quickly become one of my top favorites and I would consider them to be the grown-up ice cream sandwiches of this series.

The cookie base is basically my healthy sugar cookies recipe with blackberries folded in. Then we make a homemade blackberry jam and swirl that into a pint of vanilla ice cream before sandwiching that between the cookies. Sometimes I truly amaze myself with the delicious recipes I am able to develop while keeping things healthier. The blackberry cookies are even a wonderful baked treat on their own!

blackberry swirl ice cream sandwiches

Why You'll Love These Blackberry Ice Cream Sandwiches

  • Allergy friendly: these homemade cookie ice cream sandwiches are gluten free, dairy free, corn free, nut free, and refined sugar free. My goal is always to create allergy friendly treats that everyone can enjoy. They taste absolutely amazing while being allergy free!
  • Low sugar and healthier: these healthier cream sandwiches contain a fraction of the sugar of traditional sammies and contain no refined sugars. The blackberry swirl ice cream highlights delicious blackberries with a homemade jam and the blackberry cookies recipe uses coconut sugar to sweeten them. We also only use ¼ cup of fat in the cookies, substituting half of that with applesauce for a lower fat and calorie gluten free cookie.
  • Easy to make: although there are a few steps, they are all easy! We make a 10-minute homemade blackberry jam to swirl into your favorite sweet vanilla ice cream then whip up a batch of basic mix and bake cookies. Sandwich the ice cream between the cookies, freeze, and you're done!
  • Unique: these gluten free dairy free ice cream sandwiches are a unique flavor you won't find in stores and there are hardly any other similar recipes on the internet. I love a different, but still delicious and easy, dessert recipe and I hope you will love these too!

More Blackberry Recipes

Vegan Blackberry Ice Cream

Gluten Free Blackberry Jam Donuts

Gluten Free Berry Crumble Cake

gluten free dairy free ice cream sandwiches

Gluten Free Blackberry Ice Cream Sandwich Ingredients

Blackberry swirl ice cream:

  • Vanilla ice cream: I use my Ninja Creami Vegan Vanilla Ice Cream recipe- but you can also make my Dairy Free Vanilla Ice Cream in a traditional ice cream maker or use whatever vanilla ice cream you love!
  • Blackberries: fresh or frozen berries work.
  • Coconut sugar: just 2 tablespoon of unrefined sweetener is used for the jam, relying on the natural sugar from the blackberries to provide the sweetness.
  • Tapioca starch: this helps thicken the jam.

Blackberry cookies: 

  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend that contains xanthan gum for best results.
  • Tigernut flour: this is a nut free alternative to almond flour, but you can use almond flour instead if you tolerate almonds.
  • Coconut sugar: the unrefined sweetener in these cookies.
  • Coconut oil: to keep these cookies dairy and nut free, we use coconut oil as the fat.
  • Applesauce: applesauce helps cut the fat content and keep the cookies light and chewy when frozen.
  • Egg: 1 large egg.
  • Blackberries: I prefer using in-season, fresh blackberries in this recipe, but you can use frozen for both the jam and cookies.
  • Baking powder, baking soda, salt, vanilla extract

How to Make Blackberry Ice Cream Sandwiches:

  1. First, make the blackberry jam by combining all ingredients in a small saucepan over medium low heat. Cook 5-10 minutes, mixing and mashing the blackberries until you have a sticky, jam consistency. To make a seedless blackberry jam, strain the cooked jam through a fine mesh strainer (optional). Let cook completely.
  2. When cooled, soften ice cream and swirl jam through it. Place back in the freezer.
  3. Next, bake the blackberry cookies. Line a baking sheet with parchment paper and preheat oven to 350F.
  4. Whisk together the dry ingredients, except the sugar, in a medium bowl.
  5. Beat together the coconut oil, applesauce and sugar in a large bowl. Add the vanilla and egg and beat to combine.
  6. Add the dry ingredients and mix on low speed until just combined. Fold in the blackberries.
  7. Use a 2 tablespoon sized cookie scoop to scoop dough onto prepared baking sheet. You should get about 16 cookies (you will need to bake in batches)
  8. Bake for 10 minutes then remove and let cool on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
  9. When cookies are cool, place one large scoop of ice cream between two cookies and sandwich to spread the ice cream to the edges of the cookies. You should have enough portions of ice cream with one pint to make 8 ice cream cookie sandwiches.
  10. You can use a spoon, knife, or offset spatula to clean up the edges if desired for a smooth surface of the ice cream around the sandwiches.
  11. Place gluten-free ice cream sandwiches back in the freezer on a level surface to firm up.
how to make blackberry ice cream sandwiches
how to make gluten free ice cream sandwiches
how to make gluten free dairy free ice cream sandwiches

Substitutions and Variations

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
  • Coconut oil: I have not tested this recipe with butter or dairy free butter, but I think it should work.
  • Applesauce: if you don't have any applesauce on hand, (dairy free) yogurt should work in a pinch.
  • Egg: I have not tested a vegan version of these blackberry cookies. If you try an egg substitute, let me know how it went!
  • Sugar: if you don't have coconut sugar, you can use light brown sugar instead.
  • Jam: you can use a store-bought jam if you prefer.
  • Variations: you can certainly try using another berry like blueberries or raspberries. Add white chocolate chips or dark chocolate to the cookie batter for a twist or even add some food grade lavender to the ice cream for hints of lavender flavor. 

Storage

Keep ice cream sandwiches stored in an airtight container or bag in the freezer until ready to eat. I prefer to leave my ice cream sandwich out for 10-20 minutes before eating so it can soften slightly. Feel free to wrap each sandwich in a small piece of plastic wrap or in sheets of parchment paper or wax paper before storing. 

gluten free ice cream sandwiches with blackberries

FAQ

Can I use frozen blackberries?

Although I think using in-season fresh berries is ideal, you can use frozen berries (especially if you want to make these when blackberries aren't in season).

Do I have to make my own jam?

No, you don't have to. You can use a store-bought blackberry jam instead if you are short on time.

ice cream sandwiches with blackberry cookies

More Gluten Free Dairy Free Ice Cream Sandwiches

Gluten Free Classic Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

Banana Pudding Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Salted Caramel Chipwich

Golden Milk Ice Cream Sandwiches

tigernut flour

If you try this recipe, leave a rating and review below. Tag me on social media too!

gluten free dairy free blackberry ice cream sandwiches
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Blackberry Ice Cream Sandwiches (Gluten Free, Dairy Free)

These elevated ice cream sandwiches are made with fresh blackberries, dairy free ice cream, and soft gluten free cookies.
Course Dessert
Cuisine American
Keyword blackberries, dairy free, gluten free, ice cream, summer dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings 8 sandwiches
Author Victoria Faling

Equipment

Ingredients

  • 1 pint Vanilla ice cream*

Blackberry jame**

  • 1 heaping cup blackberries (fresh is best, frozen works too)
  • 2 tablespoon coconut sugar
  • 1 tablespoon tapioca starch arrowroot or corn works too
  • 2 tablespoon water

Blackberry Cookies

Instructions

Blackberry Swirl Ice Cream

  • First, make the blackberry jam by combining all ingredients in a small saucepan over medium low heat. Cook 5-10 minutes, mixing and mashing the blackberries until you have a sticky, jam consistency.
  • To make a seedless blackberry jam, strain the cooked jam through a fine mesh strainer (optional). Let cook completely.
  • When cooled, soften ice cream and swirl jam through it. Place back in the freezer.

Cookies

  • Next, bake the blackberry cookies. Line a baking sheet with parchment paper and preheat oven to 350F.
  • Whisk together the dry ingredients, except the sugar, in a medium bowl.
  • Beat together the coconut oil, applesauce and sugar in a large bowl. Add the vanilla and egg and beat to combine.
  • Add the dry ingredients and mix on low speed until just combined. Fold in the blackberries.
  • Use a 2 tablespoon sized cookie scoop to scoop dough onto prepared baking sheet. You should get about 16 cookies (you will need to bake in batches).
  • Bake for 10 minutes then remove and let cool on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling.

Assembly

  • When cookies are cool, place one large scoop of ice cream between two cookies and sandwich to spread the ice cream to the edges of the cookies. You should have enough ice cream with one pint to make 8 ice cream cookie sandwiches.
  • You can use a spoon, knife, or offset spatula to clean up the edges if desired.
  • Place gluten-free ice cream sandwiches back in the freezer on a level surface to firm up.

Notes

*I've linked my Ninja Creami recipe, but you can use a store-bought variety if you prefer.
**You can use store-bought jam if you prefer
This recipe is best with fresh, in-season blackberries, but you can use frozen if needed. 

Homemade Gluten Free Peach Pie (Dairy Free)

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Flaky crust and a sweet peach filling make this Gluten Free Peach Pie the perfect dessert for peach season. It's also dairy free and refined sugar free, for the best healthy pie recipe.

gluten free peach pie

As a big pie fan and summer fruit fanatic, I had to develop a peach pie recipe. Honestly, I dream about this gluten free pie on the regular. It's so good! I'm a big crust person, so I love the double crust on this pie and it's filled with a sweet and juicy peach filling, so what's not to crave?!

Why You'll Love This Gluten Free Peach Pie

  • Allergy friendly: if you're new here, welcome, all of my recipes are allergy friendly. This means they are gluten free, dairy free, corn free, nut free, and refined sugar free. I always create healthy, allergy friendly recipes to show people you can enjoy amazing food no matter what your allergies or restrictions. This pie is no exception! Instead of butter, we use coconut oil in the crust to keep it diary free and utilize a gluten free flour blend.
  • Lower sugar and healthier: my peach pie recipe is lower sugar than most recipes and we use a refined sugar free option to sweeten this gluten free dessert. My goal is always to make lower sugar, lower glycemic index desserts so that if you have an autoimmune disease, you can still enjoy a sweet treat without triggering all the inflammation. We rely on the natural sweetness of the fresh peaches in this pie and stick to coconut sugar as the sweetener.
  • Homemade crust: yes, we are making the crust from scratch! No store bought pastry dough here. Don't worry, though, I walk you through how to make it, so you don't need to be intimidated. I know crusts can be scary, but as someone who isn't the best at making crusts, I managed this one just fine, so you can too!

gluten free peach pie recipe

Gluten Free Peach Pie Ingredients

  • Gluten-free flour blend: be sure to use a 1:1 gluten free flour blend with xanthan gum for best results.
  • Coconut sugar: instead of cane sugar, this recipe calls for coconut sugar, an unrefined sweetener used for the crust and filling.
  • Coconut oil: cold coconut oil is used for the crust to keep this recipe dairy free.
  • Egg: one egg yolk is needed for the crust. See notes below for vegan option, but the egg yolk really does make a difference!
  • Apple cider vinegar: this helps dry out the crust for a crispy texture. You can also use vodka!
  • Peaches: you'll need fresh, juicy peaches for best results. Buy them from a farmer's market if you can, they are always better than store bought!
  • Tapioca flour: also known as tapioca starch, this helps soak up some of the juices from the peaches to hold the filling together.
  • Cinnamon, ginger, lemon juice, salt

How to Make Gluten Free Peach Pie

  1. First make the gluten free pie crust by adding dry ingredients to the bowl of a food processor and pulse to combine. Pulse in the cold, cubed coconut oil until you have a sand like mixture (alternatively, use a pastry cutter or fork to cut in the oil) then add the egg, ACV, and cold water. Pulse or gently mix to combine.
  2. Once dough is coming together, transfer to a medium bowl and form into two disks. Wrap each in plastic wrap and place in the fridge for at least 30 minutes. 
  3. While crust is chilling, combine all ingredients for the peach pie filling in a large bowl. Mix well and set aside.
  4. When pie dough is ready, preheat oven to 400F. Roll one disk between two sheets of parchment paper with a rolling pin to about ¼ inch thick and transfer to a greased pie plate. Place back in the fridge.
  5. Roll out the second pie crust and set aside.
  6. Scoop peach mixture into the bottom crust, leaving any juices behind. Save this in a separate container for serving.
  7. Flip the top crust over the pie and seal the edges with a fork using the fork crimp method. Cut 4-5 slits into the top of the pie to allow steam out while the pie bakes.
  8. Brush the pie with olive oil or an egg wash and sprinkle with sugar.
  9. Place the pie on a baking sheet and bake for 15 minutes, then turn the oven down to 375F for another 30 minutes or until the crust is golden brown. If the pie crust edges cook faster or are getting too brown before the pie is done, gently place aluminum foil around the edges of the pie while it finishes baking.
  10. Let cool on a wire rack before serving.
how to make peach pie filling
how to make gluten free peach pie
how to make dairy free peach pie

Substitutions and Variations

  • Coconut oil: you can use cold butter or a dairy free butter substitute. You can also increase the butter/oil content by ¼-1/2 cup and leave out the egg.
  • Egg: I have not tested a vegan egg substitute, but try increasing the fat (as mentioned above) or you can even try using 2 tablespoon of pumpkin puree.
  • Tapioca flour: arrowroot or corn starch will also work.
  • Variations: I have made this pie with a mix of peaches and nectarines and it's been delicious. I still prefer an all peach option though 😉
  • Crust: if you have favorite pie crust recipe you prefer to use, feel free to do so.

Storage and Serving

Store leftover pie, covered, in the fridge for up to 5 days. You can leave the pie overnight, but fruit pies are best stored in the fridge if you're not eating them within the next day or two. I like to warm a slice up before eating or let it come to room temperature then serve with a large scoop of vanilla ice cream!

gluten free peach pie

Tips for the Perfect Gluten Free Pie Crust

  • Be sure to use cold oil/butter and keep the crust cold. This is what results in a crispy, flaky crust. If the fat becomes too warm and melts into the crust before baking, you end up with a tough or gummy crust. So the key is working with cold wet ingredients, working quickly, and trying not to work the crust too much with your hands as your body heat will melt the fat.
  • Work quickly. Get everything ready before making the crust, work efficiently, and get the dough into the fridge.
  • Bake the pie long enough. You want to bake off the moisture so the pie crust is crispy and tender, not gummy and soft. My rule of thumb is that when you're unsure if the pie is done, it's safer to bake it longer than to underbake it. Trust me, you don't want a soggy crust and I've found that as long as the top of the crust isn't burning, you're okay to bake it a few minutes longer to ensure it's cooked.

FAQ

What kind of pie pan should I use?

This recipe was made using a glass pie pan. A metal pie tin can provide a browner, crispier crust, but you may need to adjust the baking times. I like using a glass pie pan because it heats more evenly and I can see if the bottom crust is browned and done.

What should I do with excess dough?

Don't throw it out! Roll out any excess dough like you did the pie crust and place it on a parchment lined baking sheet. Brush with olive oil and sprinkle with sugar then bake at the lower temperature along with the pie. It will bake faster, so keep an eye on it and take out when golden brown. Let cool then break up into crust bark for a yummy snack!

healthy peach pie

More Delicious Peach Recipes 

Gluten Free and Dairy Free Peach Crumble Cheesecake

Paleo Strawberry-Peach Crumble

Gluten Free Ginger Peach Galette

Paleo Ginger Peach Muffins

Gluten Free Peach and Strawberry Shortcake

If you try this peach pie recipe, please leave a rating and review. If you have any questions, leave them in the comments!

gluten free dairy free peach pie
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Gluten Free Peach Pie

A must make in summer, free peach pie has a flaky crust and sweet peach filling all while being gluten free, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer dessert
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 1 pie
Author Victoria Faling

Equipment

Ingredients

Crust

Peach Filling

  • 6-8 large peaches pitted and sliced
  • ⅔ cup coconut sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoon gluten free flour
  • 2 tablespoon tapioca starch

Instructions

  • First make the gluten free pie crust by adding the dry ingredients a food processor and pulse to combine. Or mix well in a medium bowl.
  • Pulse in the cold, cubed coconut oil until you have a sand like mixture (or cut it in using a pastry cutter or a fork). Then add the egg, ACV, and cold water and pulse to combine or gently mix with a fork.
  • Once dough is coming together, transfer to a medium bowl and quickly work dough so it fully comes together. You want to work fast to avoid melting the coconut oil. You may need to add more ice water to bring dough fully together without it cracking. Form into two disks. Wrap each in plastic wrap and place in the fridge for at least 30 minutes. 
  • While crust is chilling, combine all ingredients for the peach pie filling in a large bowl. Mix well and set aside.
  • When pie dough is ready, preheat oven to 400F. Roll one disk between two sheets of parchment paper with a rolling pin to about ¼ inch thick and transfer to a greased pie plate. Trim the edges of the dough off. Place back in the fridge.
  • Roll out the second pie crust and set aside.
  • Scoop peach mixture into the bottom crust, leaving any juices behind. Save this in a separate container for serving.
  • Flip the top crust over the pie and seal the edges with a fork using the fork crimp method. Cut 4-5 slits into the top of the pie to allow steam out while the pie bakes.
  • Brush the pie with olive oil or an egg wash and sprinkle with sugar.
  • Place the pie on a baking sheet and bake for 15 minutes, then turn the oven down to 375F for another 30 minutes or until the crust is golden brown. If the pie crust edges cook faster or are getting too brown before the pie is done, gently place aluminum foil around the edges of the pie while it finishes baking.
  • Let cool on a wire rack before serving.
  • Serve with ice cream or whipped cream and a drizzle of the leftover juice from the filling.

Healthy Gluten Free Raspberry Blondies (Dairy Free)

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These Gluten Free Raspberry Blondies are soft, chewy, and packed with juicy bursts of fresh raspberries. Made dairy free and refined sugar free, this healthy raspberry blondies recipe gives you that classic gooey blondie texture without the sugar overload or white chocolate.

gluten free raspberry blondies recipe

A delicious gluten free vanilla blondie base is packed with pops of raspberry flavor and topped with a sweet glaze for light and chewy blondies that taste indulgent. Their soft centers melt in your mouth while the raspberries provide bursts of flavor with every bite. 

Why You’ll Love These Healthy Raspberry Blondies

  • Allergy friendly: these easy blondies are gluten free, dairy free, nut free, corn free, and refined sugar free. You wouldn't even know it though with how delicious they are!
  • Lower sugar and healthier: most traditional blondies recipes use 1-2 cups of white sugar! This recipe uses just a ⅓ cup of maple syrup, an unrefined sweetener. So, you can enjoy these homemade blondies without the sugar crash and actually feel good about eating them!
  • Easy recipe: these gluten free blondies mix up quickly and bake in under 20 minutes, leaving you with fudgy blondies in no time. This is a great recipe for summer get togethers, brunch, or a fun weekend bake.

gluten free blondies with fresh raspberries

What Makes These Gluten Free Blondies Different

  • No white chocolate: you may be used to seeing white chocolate in raspberry blondie recipes, but I leave it out to keep this recipe allergy friendly and more environmentally friendly. These gluten-free blondies are still gooey and delicious even without the addition of chocolate and I provide ways to add them in if desired.
  • Not overly sweet: these refined sugar free blondies are naturally sweetened with maple syrup and rely on tart raspberries for balance, giving you a dessert that’s indulgent without being overly sweet.
  • Made with real raspberries: real, tart raspberries provide a burst of natural fruity flavor to highlight fresh summer berries! 

Blondies vs Brownies

Although they have similar textures, brownies are made from chocolate and cocoa powder while blondies are made from a buttery vanilla base without cocoa. Blonde brownies, if you will. These dairy free blondies omit the butter and instead use olive oil for a healthier blondie that is still light and chewy.

dairy free raspberry blondies

Gluten Free Raspberry Blondies Ingredients

  • Gluten free flour: use 1:1 gluten free all purpose flour containing xanthan gum for structure.
  • Tigernut flour: this is a nut free alternative to almond flour which provides some natural sweetness. Mixing gluten free flours results in the best texture.
  • Olive oil: this dairy free fat option keeps the blondies light.
  • Maple syrup: you may be surprised we aren't using brown sugar (or coconut sugar), but I find that maple syrup works best in this recipe. Be sure to use pure maple syrup, not pancake syrup.
  • Eggs: 2 large eggs.
  • Baking powder, salt, vanilla extract: be sure to use an aluminum free and corn free baking powder (like the one I have linked) to keep this recipe allergy friendly along with pure vanilla extract.
  • Raspberries: opt for sweet, juicy raspberries for the ultimate blondies! We fold the raspberries in whole, no need to tear them into smaller pieces.
  • Powdered sugar: this is for the glaze on top. Make your own homemade powdered sugar at home with coconut sugar to keep this recipe refined sugar free.
  • Pink powder: You'll need a pink powder to dye the glaze on top. For a natural option, use beet powder or finely ground dried raspberries or strawberries.
  • Milk: just a splash of dairy free milk for the glaze.

How to Make Easy Raspberry Blondies

  1. Preheat oven to 350F. Line a 8x8 baking dish with parchment paper.
  2. Whisk together all the dry ingredients in a medium bowl.
  3. Using an electric mixer, beat together all the wet ingredients, except for the raspberries, in a large bowl until well combined.
  4. Mix the dry ingredients into the wet ingredients until you have a few streaks of flour remaining.
  5. Gently fold in the raspberries into the batter.
  6. Pour the blondie batter into the prepared baking pan and use a rubber spatula to spread the top of the batter out evenly to the sides of the pan.
  7. Bake for 15-20 minutes, until a toothpick comes out just clean and edges are golden brown.
  8. Let the blondies cool in the pan for at least 10 minutes, before using the parchment paper to remove them to a wire rack to cool fully.
  9. Once blondies are cool, whisk together the ingredients for the glaze. Drizzle glaze over the top then slice into blondie bars.
how to make gluten free raspberry blondies
how to make gluten free raspberry blondies
how to make gluten free raspberry blondies

Substitutions and Variations 

  • Tigernut flour: if you tolerate nuts, you can use almond flour instead.
  • Olive oil: I have not tested any other fat options, but I think melted coconut oil or melted butter would work. Just make sure all ingredients are at room temperature.
  • Raspberries: not a raspberry fan or want to switch it up? Try making strawberry blondies or even blackberry ones!
  • Variations: add ½ cup white chocolate chips or even dark chocolate chips to these gluten free blondies! If you're a citrus fan, skip the chocolate and include some lemon zest and squeeze of lemon juice to the batter then use lemon juice instead of milk for a lemon glaze.

How to Keep Raspberries from Sinking

​Fruit often sinks in baked goods because it is denser and heavier than the batter. The best way to combat this is to toss the raspberries in 1 tablespoon of flour so they are evenly coated before adding them to the batter. Then fold the raspberries in gently. The flour helps hold the berries in the batter.

Serving and Storage

​Serve these gluten free raspberry blondies as is, slightly warmed up for a gooey texture, or with a scoop of vanilla ice cream or whipped coconut cream. 

Store leftover raspberry blondies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. These also freeze well (preferably without the glaze) for up to 3 months. Just slice and place in a freezer safe bag or container.

healthy raspberry blondies

Tips for the Best Raspberry Blondies

  • Measure correctly: to get the most accurate measurement of flour, scoop flour into the measuring cup then level it off with a knife. This way you don't over pack the flour and end up with a dry, crumbly result.
  • Don't over mix the batter: this is so important with gluten free baked goods. If you over mix the batter, you end up with a dense or gummy texture instead of a light, chewy texture.
  • Don't over bake the blondies: be sure to pull them out of the oven when a toothpick comes out with a few crumbs on it, even if the center doesn't look quite done on top. They will cook a bit more as they cool.

FAQ

Can I use frozen raspberries in this raspberry blondies recipe?

Yes. No need to defrost them, just replace the fresh raspberries with frozen ones.

Should I use a metal or glass pan to make gluten free blondies?

I find that a metal pan works best. If you only have a glass baking dish, that's okay, you may just need to adjust the baking time by baking them a little longer.

What is the best pan size to use?

​An 8x8 pan is the best. 9x9 will result in slightly thinner blondies and will bake in less time, so be sure to check them 3-5 minutes sooner.

Can I make gluten free raspberry blondies vegan?

I have not tested a vegan raspberry blondies variation. If you try using an egg replacer, let us know how it went in the comments.

Can I substitute the maple syrup in these raspberry blondies?

I have not tested any other sweetener in this recipe. Since maple syrup is a liquid sweetener, I would only suggest substituting it with a different liquid sweetener, like agave syrup or honey (although I don't suggest honey for baking).

Why did my blondies turn out crumbly?

The most likely culprit for crumbly blondies is using too much flour or over baking. See Tips for the Best Raspberry Blondies above for troubleshooting.

Can I double this raspberry blondies recipe?

​Of course! You can double it and make it in the same pan for thicker blondies or use a larger 9x13 inch pan.

healthy gluten free blondies with raspberries

More Berry-Filled Summer Dessert Recipes

Gluten Free Strawberry Raspberry Cake

Easy Gluten Free Berry Crumble Cake

Gluten Free Blueberry Crumble Cookies

Gluten Free Raspberry Crumble Scones

If you try this recipe, leave a star rating and review below. Be sure to tag me on social media too!

gluten free raspberry blondies
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Gluten Free Raspberry Blondies

These light and delicious raspberry blondies are glute free, dairy free, and refined sugar free. They are the perfect easy dessert for summer or year round!
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 9 blondies
Author Victoria Faling

Equipment

Ingredients

Glaze

  • ½ cup powdered sugar**
  • 1 teaspoon pink powder***
  • 1-2 teaspoon dairy free milk of choice

Instructions

  • Preheat oven to 350F. Line a 8x8 baking dish with parchment paper.
  • Whisk together all the dry ingredients in a medium bowl.
  • Using an electric mixer, beat together all the wet ingredients, except for the raspberries, in a large bowl until well combined.
  • Mix the dry ingredients into the wet ingredients until you have a few streaks of flour remaining.
  • Gently fold the raspberries into the batter.
  • Pour the blondie batter into the prepared pan and use a rubber spatula to spread the batter out evenly to the sides of the pan.
  • Bake for 15-20 minutes, until a toothpick comes out just clean and edges are golden brown. Let the blondies cool in the pan for at least 10 minutes, before using the parchment paper to remove them to a wire rack to cool fully.
  • Once blondies are cool, whisk together the ingredients for the glaze. Drizzle glaze over the top then slice into bars.

Notes

*I have not tested another fat, but I think melted coconut oil or butter would also work
**see notes in above post for a refined sugar free option
***you can use beet powder, ground dried raspberries or strawberries
See post above for substitutions and variations.

Chewy Blueberry Chocolate Chip Cookies (Gluten Free, Dairy Free)

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Fresh blueberries and gooey chocolate all in one cookie? Yes please! These Gluten Free Blueberry Chocolate Chip Cookies are basically delicious classic chocolate chip cookies with blueberries added and they are completely gluten free, dairy free, and refined sugar free.

blueberry chocolate chip cookies

These cookies were a happy accident. I was craving chocolate chip cookies, but wanted to make them more seasonal. These Gluten Free Blueberry Chocolate Chip Cookies have crisp edges, chewy middles, juicy bursts of blueberry, and pools of gooey chocolate. I love how versatile chocolate chip cookies are and that changing the chocolate or adding some extra add-ins can make them perfect for any time of year. Summer cookies have officially entered the chat.

Want more fun gluten free chocolate chip cookie varieties?

Try my Gluten Free Thick & Chewy Chocolate Chip Cookies or my Cranberry Chocolate Chip Cookies in the winter.

My Gluten Free Raspberry Chocolate Chip Cookies are another great summer cookie or Valentine's Day treat.

Need a fall cookie? my Gluten Free Pumpkin Chocolate Chip Cookies are perfect!

chocolate chip blueberry cookies

Why You'll Love These Blueberry Chocolate Chip Cookies

  • They're allergy friendly: besides the chocolate, this cookie recipe is gluten free, dairy free, nut free, and can be made fully refined sugar free. Theoretically the chocolate could even be left out to just make homemade blueberry cookies.
  • They're seasonal: these are the perfect easy summer cookie. We take a basic chocolate chip cookie and just throw in some blueberries! Now a traditional Christmas cookie will become your new warm weather favorite.
  • Sneaky health benefits: blueberries are loaded with antioxidants and fiber, coconut sugar is lower glycemic than white sugar, and these cookies skip the refined sugar and dairy entirely. They're still cookies, but they're the kind you can actually feel good about.

blueberry and chocolate chip cookies

Gluten Free Blueberry Chocolate Chip Cookie Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten-free all purpose flour blend for best results. 
  • Tigernut flour: this is a nut-free almond flour alternative. I love using this in combination with gluten free flour in gluten free baking to achieve the best texture. If you can eat almonds, feel free to use almond flour instead!
  • Tapioca flour: adding a little bit of starch to gluten free cookies helps the texture so we can get chewy yet soft cookies that aren't too dense.
  • Coconut oil: coconut oil is rich in medium chain triglycerides, which is great for health! Plus, it's a fully dairy free fat option that works perfectly in these gluten and dairy free chocolate chip cookies. Stick to refined coconut oil for a milder flavor. I've tested this recipe with both softened and melted coconut oil, and either works!
  • Coconut sugar: an unrefined, lower glycemic sugar option that helps us achieve a thick, chewy cookie texture. Coconut sugar is similar to brown sugar, giving us a richer flavor and limited spread.
  • Eggs: you'll need 1 whole egg and 1 yolk. The extra egg yolk helps with the chew texture.
  • Baking soda, baking powder, sea salt, vanilla extract: we use more baking powder than soda to achieve height on these cookies with less spread.
  • Chocolate chips: be sure to use chocolate chips without refined sugar to keep these cookies completely refined sugar free. I love the HU chocolate gems which give you the best chocolate chunks! Enjoy Life also makes great dairy-free chocolate chips (they just aren't refined sugar free). My personal preference is to use dark chocolate, but milk or semi-sweet also works.
  • Blueberries:​ fresh or frozen blueberries will work in this recipe.

How to Make Chocolate Chip Blueberry Cookies

  1. Line a cookie sheet with parchment paper and set aside.
  2. Whisk together all of the dry ingredients in medium bowl.
  3. Beat together the coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  4. Add the eggs and vanilla and beat until smooth.
  5. Use a rubber spatula to fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
  6. Fold in the chocolate chips and blueberries until just combined.
  7. Use a medium cookie scoop to scoop the dough onto the prepared baking sheet and place it in the fridge for at least 30 minutes. 
  8. Preheat the oven to 350F. You will need several prepared baking sheets when ready to bake so the cookies have room. You want the balls of dough to be 2 inches apart. Keep any remaining cookie dough balls in the fridge.
  9. Bake cookies for 10-12 minutes, until golden brown, but the centers seem not quite done.
  10. Sprinkle with flakey sea salt if desired as soon as they come out of the oven and shape them if needed.
  11. Let cool for at least 5 minutes before transferring the baked cookies to a wire rack to finish cooling.
  12. Repeat with remaining dough.
how to make blueberry chocolate chip cookies
how to make chocolate chip blueberry cookies
how to make chocolate chip blueberry cookies

Substitutions and Variations

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
  • Fat: I've tested this recipe with both coconut oil and vegan butter and I think these blueberry chocolate cookies work best with coconut oil. I find the butter leaves them a little dry. You can certainly try it for yourself though!
  • Sugar: I have not tested any other sweeteners like maple syrup or dark brown sugar. If you don't have coconut sugar, I suggest using ½ cup brown sugar and ¼ cup white sugar.
  • Eggs: I have not tested a vegan version of this recipe.
  • Chocolate chips: I opt for dark chocolate, but any chocolate will do. You can even use white chocolate to make delicious blueberry white chocolate chip cookies which are a bit lighter and sweeter tasting. 
  • Blueberries: you can use other berries too like raspberries, blackberries, or strawberries. I've made this cookies using frozen mixed berries (just make sure any big clumps or large berries like strawberries are chopped up).

Storage

If your cookies even last the hour, keep leftovers stored in an airtight container at room temperature for up to 5 days. These gluten-free cookies also freeze well.

Alternatively, freeze the cookie dough for up to 3 months. Scoop cookie dough on a baking sheet and pop in the freezer. When fully frozen, store cookie dough balls in an airtight container in the freezer. Thaw in the fridge overnight before baking.

gluten free chewy chocolate chip cookies

Tips and Tricks for The Best Chocolate Chip Cookies

  • Measure flour properly! Scoop the flour into the measuring cup and level it off. If you use the measuring cup to scoop, you end up with packed flour and too much flour which result in dry cookies.
  • Don't over-mix! When adding the dry ingredients, use a spatula to fold them in until you have some flour streaks left. Then add your chocolate chips and fold in until just mixed. Over-mixing will throw off the texture of the cookies.
  • Refrigerate the dough: the process of refrigerating the cookie dough helps the cookies hold their shape so they don't spread too thin.
  • Make them look good: the trick to gorgeous chocolate chip cookies is adding extra of your toppings on top of each cookie dough ball. Once you've scooped your cookie dough, add some extra chocolate chips and a blueberry or two on top. If you want those pools of chocolate, use chopped bar chocolate or something like HU chocolate gems 
  • Don't over bake them:​ it can be tempting to bake cookies until they are firm, but they will keep cooking even when taken out of the oven as they cool. So for chewy cookies, make sure to take the cookies out before they seem done. The edges should be set, but the centers should seem underdone.
  • Shape them: for the perfect cookie, use a round cookie cutter or glass to shape them as soon as they come out of the oven. When the cookies are hot, they are malleable and you can use a circular shape to fix imperfections.

FAQ

Are these blueberry chocolate chip cookies gluten free?

Yes! Every ingredient in this recipe is naturally gluten free. As always double check your labels on your baking powder and flour blend to make sure there are no hidden gluten containing additives.

Can I make these blueberry and chocolate chip cookies dairy free?

These cookies are already dairy free as written. Just stick to using coconut oil or dairy free butter!

Can I use frozen blueberries?

​Yes, you can! Fresh berries or frozen will work in this recipe. No need to thaw the frozen berries if using.

Do I have to refrigerate the cookie dough?

It's best practice to so that the cookies stay chewy and don't spread too much and become thin and crunchy. If you're short on time and the dough is holding its shape when scooped, you can bake them, but if the dough is even slightly warm and spreading, you'll need to pop it in the fridge for a little bit.

Can I use almond flour instead of tigernut flour?

Yes, you can! They work the same in baking and can be substituted 1:1.

Can I make these cookies vegan?

I have not tested a vegan version of these cookies, the egg is an important part.

.

blueberry chocolate chip cookies

More Gluten Free Blueberry Recipes

​Blueberry Muffin Cookies

Blueberry Crumble Cheesecake

Blueberry Crumble Pie

Healthy Blueberry Muffins

gluten free blueberry chocolate chip cookies
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Gluten Free Blueberry Chocolate Chip Cookies

Crisp edges, chewy middles, juicy blueberries, and pools of gooey chocolate — these gluten free blueberry chocolate chip cookies are dairy free, refined sugar free, and completely allergy friendly. The perfect summer cookie!
Course Dessert, Snack
Cuisine American
Keyword blueberry chocolate chip cookies, blueberry cookies, chocolate chpi cookies, dairy free, gluten free, refined sugar free, summer cookies
Prep Time 10 minutes
Cook Time 12 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 18 cookies
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Line a cookie sheet with parchment paper and set aside.
  • Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
  • Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  • Add the eggs and vanilla and beat until smooth.
  • Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
  • Fold in the chocolate chips and blueberries until just combined.
  • Use a large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
  • When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
  • Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done.
  • Sprinkle with flakey salt if desired as soon as they come out of the oven.
  • Let cool for a couple minutes before transferring to a wire rack to finish cooling.
  • Bake in batches as needed.

Ninja Creami Vegan Vanilla Ice Cream (High Protein Option)

by Leave a Comment

This Ninja Creami Vegan Vanilla Ice Cream is the only base recipe you'll ever need and it takes just 4 ingredients. Completely dairy free, refined sugar free, and gluten free, it's creamy, scoopable, and tastes like the real thing without any of the junk ingredients most store-bought dairy free ice creams sneak in. Make it as-is for a classic vanilla, add a scoop of protein powder for a high protein treat, or use it as your base for endless flavor combinations. Consider this recipe your Ninja Creami starting point.

ninja creami dairy free vanilla ice cream

In case you don't know, I'm absolutely obsessed with my Ninja Creami ice cream maker. If you're debating whether it's worth it or not, it is 100% worth every penny! I use it almost daily and love that I can make healthy, dairy-free ice cream easily at home with just a few basic ingredients. It's always just as creamy and delicious (if not more so) than store-bought! It's certainly cheaper in the end, that's for sure.

This recipe is not only a vanilla ice cream recipe, but my base Ninja Creami recipe. You can easily start with this recipe and blend in other flavors or mix ins depending on your mood (like some cocoa powder, fruit of choice, or favorite mix-ins like cookies). I'll refer back to this very recipe in many other posts as it's used as the base for a lot of my ice cream centered desserts.

ninja creami vanilla ice cream

Why You'll Love This Ninja Creami Vanilla Ice Cream Recipe

  • Healthy ice cream: you heard me- healthy homemade ice cream! This creamy vanilla ice cream is completely vegan, gluten free, and refined sugar free. It's made with just 4 simple ingredients (5 if you want to add protein) and no added gums, sugar alcohols, or fake flavorings like many store-bought dairy free ice creams contain.
  • No pudding mix: many Ninja Creami recipes call for using instant pudding mix as a thickener, but that is filled with artificial flavors and colors. We don't need that for a delicious vegan ice cream and instead rely on full fat dairy free yogurt or milk.
  • Low sugar and low fat: regular ice cream is LOADED with sugar and often made with heavy cream, but my recipe uses just a couple of tablespoons of natural sweeteners for a light and low glycemic treat you can feel good about. We also use (dairy free) yogurt as the main fat, so you're getting some gut healthy probiotics in your dessert.
  • Make it high protein: you can easily turn this recipe into a Ninja Creami high protein vegan vanilla ice cream by adding a scoop of your favorite plant based protein. My go-to is the Sprout Living Pea Protein because it is one simple ingredient without added sugar or flavorings. It mixes perfectly and you can't even taste it. Plus it acts like the instant pudding mix does, thickening the ice cream for a super thick and creamy result!
  • It's easy to make: this is such a simple recipe! All you do is whisk together a few ingredients, freeze, and spin. It's that simple. There is no need to heat the base, temper eggs, or wait 20+ minutes for the ice cream to churn.

Recipes to Serve This Dairy Free Vanilla Ice Cream with

Blueberry Crumble Pie

Thick and Chewy Chocolate Chip Cookies

Berry Crumble Cake

Strawberry and Raspberry Cake

Strawberry-Peach Crumble

ninja creami vanilla ice cream recipe

Vegan Vanilla Ice Cream Ingredients

  • Dairy-free milk: I opt for coconut milk as I find it results in the creamiest outcome, but you can use almond milk, oat milk, or any other milk you like!
  • Dairy-free yogurt: I again opt for a coconut milk yogurt, but any dairy-free (or dairy full) yogurt will work. This just adds a bit of fat for better texture and flavor.
  • Maple syrup: be sure to use pure maple syrup.
  • Vanilla extract: vanilla ice cream is a classic flavor, so be sure to use pure vanilla extract for the best results.
  • Protein powder: This is optional, but I love getting the protein boost! I use Sprout Living pea protein since it has no added flavors or sugars (use code LEMONSNLYME20 for 20% off). You can use your favorite protein powder though and can even opt for a flavored one to make Ninja Creami protein ice cream.

How to Make Ninja Creami Vegan Vanilla Ice Cream

  1. Whisk or blend all of the ingredients together until smooth.
  2. Pour base mixture into a Ninja Creami pint container to the max fill line, place storage lid on top, and freeze for 12-24 hours. Be sure the pint is sitting on a level surface in the freezer.
  3. Before spinning, microwave the ice cream base for 30 seconds or run the outside under hot water for a minute.
  4. Add the pint to the Ninja Creami container and add the outer bowl lid.
  5. Spin on the lite ice cream setting. If the ice cream is chalky after the first spin, add a splash of milk and hit the re-spin button until you have a creamy ice cream.
ingredients for high protein vegan vanilla ice cream in ninja creami
mixing all ingredients for ninja creami vegan vanilla ice cream
how to make ninja creami vegan vanilla ice cream

Substitutions and Variations

  • Milk and yogurt: you can combine this into one ingredient by using full fat canned coconut milk. You can also feel free to use any variety of milk or yogurt you like, including dairy products. If you can tolerate dairy, try Greek yogurt for an added protein boost!
  • Maple syrup: you can sub this for coconut sugar if desired.
  • Vanilla: opt for vanilla bean powder if you want those vanilla bean specks! You could even try using vanilla bean paste for a stronger vanilla flavor.
  • Protein: I have also tested the plain Equip beef protein which results in a fluffier texture, but is still delicious! If you use this protein, blend everything in a blender, do not try to whisk it as this protein gets clumpy easily.
  • Variations: this is just a base recipe, so feel free to mix in fresh fruit, chocolate chips, peanut butter, or whatever you love!

How to Store Leftover Ninja Creami Vanilla Ice Cream

If you don't finish your vegan vanilla ice cream, smooth over the top of the pint and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above.

Mix-In Ideas for Ninja Creami Vegan Vanilla Ice Cream

With vanilla as the base, the mix-ins are endless! Here are a few ideas to get you started, just opt for the mix-in feature when adding any of these.

  • Your favorite cookies
  • Brownie pieces
  • Cake pieces or edible cookie dough
  • Chocolate pieces
  • Sprinkles
  • Nuts
  • Frozen fruit
dairy free vanilla ice cream

Tips for the Best Dairy Free Vanilla Ice Cream:

  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30 seconds or running the outside under hot water for a minute or two to soften the ice cream base some for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't overspin! It can be tempting to keep re-spinning your ice cream for an even smoother texture, but eventually it will be more like a milkshake. If you are new to the Ninja Creami ice cream machine, it might take a few tries before you learn just how many times to spin your ice cream mixture for the perfect creamy texture that still holds its scoop.
  • The official Ninja Creami book recommends adding a tablespoon of cream cheese (or vegan cream cheese in this case) for the best outcome and many people online opt for pudding mix as a low calorie option. I don't find that you need either and, but the pea protein works great if you decide to add it (although not necessary).

FAQ

Do I have to freeze the base for the full 24 hours?

I find 8-12 hours can be sufficient (you may not even need to microwave it at all before spinning). This will depend on your freezer, so you may have to test freeze times for best results.

What if I don't have a Ninja Creami?

That's okay! I have a dairy free vanilla ice cream recipe that is made in a classic ice cream maker.

What's the best dairy free milk to use for these vegan vanilla ice cream?

Any plant-based milk will do, whatever your favorite one is. You can use almond milk, oat milk, or cashew milk, My personal favorite is the Califia Farms coconut milk as it has no gums or additives.

Why did my Ninja Creami ice cream come out chalky or crumbly?

​This can happen on the first spin with the Ninja Creami and is totally normal! Just add a splash of milk and re-spin.

Can I make this Ninja Creami vegan vanilla ice cream high protein?

Yes! Just add a scoop of your favorite plant based protein to the base when mixing. Stick to a plain protein or use a flavored one.

Can I add mix-ins to this Ninja Creami vanilla ice cream?

​Of course! Add any of your favorite mix-ins or see the Mix-In section above for ideas. After spinning the base once, add your favs then hit the mix-in button. Even if the ice cream is chalky or crumbly after the first spin, you'll still want to do this step as it will mix both the ice cream and the add-ins.

Is this Ninja Creami vanilla ice cream vegan? 

Yes! This recipe is completely vegan, dairy free, gluten free, and refined sugar free. Just make sure to use your favorite plant based milk and dairy free yogurt. If adding protein, stick to a vegan protein powder or use a milk-free option for a dairy free vanilla ice cream.

vanilla protein ice cream ninja creami

Loved this Ninja Creami dairy-free vanilla ice cream? Here are more dairy free Ninja Creami recipes

Blackberry Ice Cream

Cinnamon Ice Cream

Orange Creamsicle Ice Cream

Golden Milk Ice Cream

ninja creami vegan vanilla ice cream
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Ninja Creami Vegan Vanilla Ice Cream (High Protein Option)

Make the creamiest vegan vanilla ice cream in your Ninja Creami with just 4 simple ingredients. This dairy free, gluten free, and refined sugar free recipe requires no pudding mix and can easily be made high protein. Use it as a classic vanilla or as your base for endless mix-in combinations!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy dessert, ice cream, plant based, refined sugar free, vegan
Prep Time 5 minutes
Freeze time 12 hours
Total Time 12 hours
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • ½ cup dairy free or regular yogurt I use coconut yogurt
  • 1 cup dairy free milk of choice
  • 2-4 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 scoop pea protein* optional, see notes
  • pinch of salt optional

Instructions

  • Whisk or blend all ingredients together then pour into a Ninja Creami cup and place in the freezer for 12-24 hours.
  • Before blending, microwave for 30 seconds or run outside of container under hot water for a couple of minutes.
  • Blend on the lite ice cream setting.
  • If crumbly upon first blend, add a splash of milk and re-spin.

Notes

*Use code LEMONSNLYME20 for 20% off. The pea protein helps with texture too.
Re-freeze leftovers by smoothing out the top. Follow the same directions to spin leftover ice cream.

Gluten Free Peach & Strawberry Shortcake (Dairy Free)

by Leave a Comment

Enjoy all that summer has to offer in one dessert with this Gluten Free Peach Strawberry Shortcake! Soft gluten free cake is topped with coconut whipped cream, fresh strawberries and peaches, and finished off with a homemade strawberry sauce.

strawberry peach shortcake

Can't decide between peaches 'n cream or strawberry shortcake? Now you don't have to! This recipe was originally called Peaches 'N Cream Strawberry Shortcake, but, ya know, gotta feed the Google monster what it wants. I'm not a huge strawberry fan, so I wanted to make strawberry shortcake a little more fun and enjoyable by adding fresh peaches to the mix. 

I suppose this is more accurately called a gluten-free strawberry shortcake cake, as it is a full cake versus individual biscuits. The cake part is light and fluffy, providing a tender bite filled with creamy deliciousness and juicy strawberries and peaches. This easy recipe is the perfect addition to your summer desserts rotation.

peach strawberry shortcake

Why You'll Love This Peach Strawberry Shortcake

  • Allergy friendly: this strawberry shortcake cake is gluten free, dairy free, corn free, and refined sugar free. Made with simple ingredients, it's perfect for everyone.
  • It's healthy: this strawberry shortcake recipe contains far less sugar than traditional recipes. We lean on the natural sweetness of the fruit and coconut cream to provide lots of fresh and delicious flavor.
  • It's easy to make: the cake comes together quickly and easily, making it a little easier to make than sweet biscuits. The homemade strawberry sauce is made in under 10 minutes and you can quickly whip up a batch of homemade coconut whipped cream when ready to serve.
  • It's flavorful: upgraded from a simple gluten free strawberry shortcake, the juicy peaches and strawberry sauce elevate this simple cake.

gluten free strawberry shortcake

Gluten Free Peach Strawberry Shortcake Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum.
  • Tigernut flour: this is a nut free alternative to almond flour, but feel free to use almond flour if you tolerate it. 
  • Tapioca starch: adding a little bit of starch helps provide a light texture for the perfect base cake.
  • Coconut oil: the dairy-free fat used in this strawberry peach shortcake.
  • Dairy-free milk and apple cider vinegar: these get mixed to make homemade buttermilk for the best texture.
  • Egg: you'll need 1 large egg at room temperature.
  • Maple syrup: a light, unrefined liquid sweetener that pairs perfectly with this recipe.
  • Coconut sugar: the other unrefined sweetener used in this shortcake.
  • Baking powder, salt, lemon juice, vanilla extract: be sure to use an allergy friendly baking powder (like the one I linked) and pure vanilla extract.
  • Strawberries: can't make gluten free strawberry shortcake without ripe strawberries!
  • Peaches: be sure to use fresh, juicy peaches when they are in season.
  • Coconut milk: you'll need one can of full fat coconut milk to make the homemade whipped cream. Please do not use the lite version or one without gums (otherwise you'll have a runny mess).

How to Make Peach Strawberry Shortcake

  1. First, make sure to place the can of coconut milk in the fridge the night before.
  2. Quarter and toss the strawberries for the topping with the coconut sugar and let sit in the fridge until ready to use.
  3. Line the bottom of a cake pan with parchment paper.

Cake

  1. Preheat the oven to 350 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later.
  2. Combine the coconut milk and apple cider vinegar in a small bowl to make vegan buttermilk and set aside to warm to room temperature.
  3. Whisk all the dry ingredients together in a medium-sized bowl. 
  4. Beat together the coconut oil and maple syrup in a large bowl, add the remaining wet ingredients and beat to combine.
  5. Add the dry ingredients and mix on low speed until just combined. Pour cake batter into a lined cake pan. You can also bake this batter in a greased cast iron skillet.
  6. Bake for 15-20 minutes, until lightly golden and toothpick comes out clean.

Strawberry sauce

  1. While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low. Simmer for 10 minutes until sauce has reduced and thickened. Use an immersion blender to puree the sauce or pulse gently in a food processor/blender.
  2. Let cool completely.

Coconut whipped cream

  1. Once cake is cool, scoop out the thick coconut cream from the can. Add the vanilla extract and use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.
how to make strawberry peach shortcake
gluten free strawberry shortcake recipe
homemade coconut whipped cream

Assembly

  1. When ready to assemble, spread the coconut cream in an even layer over the shortcake base. Next, top with the sliced strawberries and peaches. Lastly, drizzle on the strawberry sauce. Slice and enjoy!
gluten free strawberry shortcake cake
gluten free peach and strawberry shortcake

Substitutions and Variations

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
  • Coconut oil: I have not tested any other alternatives. I think this recipe would work fine with butter or a dairy-free butter.
  • Milk: if you tolerate dairy, feel free to use buttermilk. You can also use whatever milk you like to make the homemade buttermilk, like almond milk or oat milk. 
  • Whipped cream: you can always use a store-bought variety if desired or if you tolerate dairy, use heavy whipping cream
  • Strawberry sauce: if you don't feel like making your own, you can always use a store-bought variety.
  • Toppings: Stick to just strawberries if you like or use a combo of your favorite fruit!
  • Variations: you could certainly double this recipe and make a layer cake.

Storage

Store leftover strawberry peach shortcake in the fridge for up to 3 days. Don't leave this cake out at all or the coconut cream will melt and go bad. Coconut cream goes bad fast, so you really want to eat this cake on the sooner side.

gluten free strawberry shortcake with peaches

FAQ

How to make the best whipped cream

There are a few key tips for the best outcome. First, be sure to place the can of coconut milk in the fridge at least 24 hours ahead of time. You do need to use a full-fat coconut milk that contains gums (like guar gum) as this helps hold the structure of the whipped cream. Some brands work better than others. I find the store brand coconut milks don't work that great, although the Whole Foods brand is okay. Aroy-D is my favorite. Savoy is another great option. Lastly, make sure to only use the thickened coconut cream, not any of the runny, liquid (aka the coconut water- which you can save and drink or use for another recipe). With coconut cream, you may not always achieve the stiff peaks you get with heavy cream, but you should still have a whipped cream that holds some of its structure.

Can I make this recipe vegan?

I have not tested an egg substitute, but I think it would work fine. Let me know if you try that!

Can I make this recipe paleo/grain free?

I actually have a paleo version! Grab that recipe here.

Do I have to make every component from scratch?

Nope! You can use store-bought cool whip (regular or dairy free) and use a store-bought strawberry sauce.

More Delicious Strawberry Desserts

Paleo Strawberry Peach Crumble

Strawberry Shortcake Ice Cream Sandwiches

Gluten Free Strawberry Bread

Fudgy Strawberry Brownies

Strawberries and Cream Donuts

tigernut flour

If you try this recipe, be sure to leave a rating and review below. I love hearing from you!

peach and strawberry shortcake
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Gluten Free Peach and Strawberry Shortcake

Let's up level the classic strawberry shortcake by adding peaches! A light gluten free cake is topped with homemade coconut whipped cream, sweet strawberries and peaches, and topped off with a homemade strawberry sauce.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer, summer dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 1 cake
Author Victoria Faling

Equipment

Ingredients

Fruit Topping

  • ½ pint pint strawberries, quartered  you'll use the other half for the sauce
  • 1 tablespoon coconut sugar
  • 1 large peach, pitted and sliced

Shortcake

Strawberry Sauce

  • ½ pint strawberries, quartered
  • ¼ cup water
  • 2 tablespoon coconut sugar or maple syrup
  • 1 teaspoon lemon juice

Coconut Whipped Cream

  • 1 16 oz can full fat coconut milk refrigerated overnight
  • 1 teaspoon vanilla extract

Instructions

  • First, make sure you place the can of coconut milk in the fridge the night before.

Fruit Topping

  • Toss the strawberries for the topping with 1 tablespoon of sugar and let sit in the fridge until ready to use.
  • Pit and slice the peach into thin slices and set aside

Shortcake

  • Preheat the oven to 350 F. Oil and line the bottom of a cake pan with parchment paper.
  • Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later.
  • Combine the coconut milk and apple cider vinegar in a small bowl to make dairy free buttermilk and set aside on the counter.
  • Whisk all the dry ingredients together in a medium-sized bowl. 
  • Beat together the coconut oil and maple syrup in a large bowl, add the remaining wet ingredients and beat to combine.
  • Add the dry ingredients and mix on low speed until just combined.
  • Pour cake batter into a lined cake pan. You can also bake this batter in a greased cast iron skillet.
  • Bake for 15-20 minutes, until lightly golden and toothpick comes out clean. Set aside to cool.

Strawberry Sauce

  • While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low.
  • Simmer for 10 minutes until sauce has reduced and thickened some (it won't thicken much). Use an immersion blender to puree the sauce- I like it a little chunky still. Alternatively, you can use a fork to mash the strawberries or pulse gently in a food processor/blender.
  • Set aside to cool completely (you can also pop it in the fridge).

Coconut Whipped Cream

  • While the cake is cooling, make the whipped cream.
  • Take the bowl out of the freezer and scoop out the thick coconut cream from the can (you don't want all the liquid that should have separated at the bottom). Add the vanilla extract and then use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.

Assembly

  • When are ready to assemble the cake, spread the coconut cream in an even layer over the shortcake base.
  • Next, top with the sliced peaches and strawberries.
  • Lastly, drizzle the strawberry sauce on top. Slice and enjoy within 3 days!

Veggie Loaded Turkey Burgers with Cauliflower (Gluten Free)

by Leave a Comment

If you're looking to sneak in more veggies, then this turkey burger recipe is for you! These Veggie Turkey Burgers are packed with cauliflower and made completely gluten free and dairy free. This is the best way to switch up your burger game!

cauliflower turkey burgers

Don't get me wrong, I love a good 'ol classic beef burger, but sometimes I want to switch it up and I figured you might want to also, These turkey veggie burgers are packed with riced cauliflower and fennel to sneak in veggies without even being able to taste it. With plenty of herbs added, you won't think turkey burgers are boring anymore! Plus, these turkey and veggie burgers are a great way to sneak in veggies for the kids.

Why You'll Love This Veggie Turkey Burger recipe

  • Allergy friendly: like all of my recipes, this one is no different. These turkey burgers are made without gluten, dairy, corn, nuts, or refined sugars or oils. These turkey burgers are also low FODMAP so they're perfect for those with sensitive tummies. They are made with wholesome and simple ingredients to fuel your healthy lifestyle.
  • Nutrient dense: ground turkey is packed with protein while being lower fat than typical red meat burgers. This can often turn people away from using turkey for burger, because it dries out easily, but we add a secret ingredient to keep these burgers moist. Since we also add riced cauliflower and fennel, we're adding bulk without the calories. Cauliflower is packed with nutrients and fiber to help with digestion, heart health, and hormone health. Fennel is fantastic for digestion and can be very helpful for those with IBS and IBD as it contains anti-inflammatory properties (it's a great onion alternative, which can be irritating to those with gut issues).
  • Easy:​ these gluten free turkey burger are super easy to make and come together in under 30 minutes.

veggie turkey burgers

Veggie Turkey Burger Ingredients

  • Ground turkey: I stick to ground turkey breast for a leaner option or use dark ground turkey meat for a bit more flavor. Your pick!
  • Cauliflower rice: Save yourself the work and use frozen cauliflower rice, which can be found at almost all grocery stores these days. If you can't find it, just run some cauliflower through a food processor.
  • Fennel:​ a great onion alternative for those with digestive issues. You can use onion if you tolerate/prefer it.
  • Yogurt: stick to a plant based yogurt to keep this recipe dairy free. This helps keep the turkey burgers moist.
  • Mustard: ​a couple teaspoons adds flavor without even being able to taste it!
  • Garlic infused olive oil: ​to keep these burgers low FODMAP, stick to a garlic infused oil for flavor. If you don't have this just use regular olive oil and if you tolerate garlic, add some garlic powder or finely minced garlic.
  • Oregano, cilantro, salt, black pepper: these herbs add light flavor without being overpowering, which compliments the burgers perfectly.
  • Burger buns: opt for a gluten free option to keep these burgers fully gluten-free and Celiac or gluten allergy safe. You can also use large lettuce leaves for a lettuce wrap turkey burger with no gluten or grains (hey, animal style Paleo turkey burger!)
  • Toppings: pick your favorites! Red onion, tomato slices, cheese, lettuce, avocado/guacamole ketchup and mustard. You can even add some bacon and your favorite burger jam to really amp up the flavor!

How to Make Veggie Turkey Burgers

  1. ​Cook the cauliflower rice over medium heat in medium skillet until soft.
  2. Mix all ingredients for the burgers together in a large bowl and divide into 4-5 burger patties of equal portions.
  3. There are 4 options for cooking these burgers:
    1. Bake at 400F on parchment lined baking sheet for 15-20 minutes.
    2. Air fry at 375F for 8-12 minutes, flipping halfway through
    3. Pan fry by heating some olive in a large frying pan and cooking burgers for 5 minutes per side, pop in the oven to finish baking all the way through until you get an internal temperature of 165F on a meat thermometer.
    4. Grill them just like you would a normal burger!
how to make veggie turkey burgers
how to make gluten free turkey burgers
how to make healthy turkey burgers

Substitutions and Variations

  • Turkey:​ I opt for lean ground turkey, but you can also use dark meat which will yield a bit more flavorful turkey burgers. You can also use ground chicken breast!
  • Veggies: you can add extra veggies like some shredded carrot or yellow squash too. 
  • Spice things up:​ like a little more pep in your burgers? Add a little chili powder or hot sauce to the turkey patties. 

What to Serve these Gluten Free Turkey Burgers with

Just like with toppings, any typical burger sides with go great with these veggie turkey burgers. What are your favorite sides to serve with burgers?

  • Fries or sweet potato fries
  • Coleslaw or a green goddess slaw
  • A simple green salad 
  • Potato Salad
  • Chips and guac

Storage

Store leftover burgers in the fridge for up to 3 days. You can also individually wrap and freeze these cauliflower rice burgers for up to 3 months. Just thaw in the fridge overnight.

gluten free turkey burgers

FAQ

How do I keep my turkey burgers from being dry?

Nobody likes dry turkey burgers! That's why we add some yogurt to the "batter." This helps keep the burgers moist, along with not overcooking them.

If you try this recipe, leave a rating and review below! Be sure to tag me on social media too.

gluten free veggie turkey burgers
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Gluten Free Veggie Turkey Burgers

These sneaky veggie turkey burgers are loaded with cauliflower, but you can't even taste it! This is a great way to switch up your burger game or opt for a leaner, high fiber option.
Course Main Course
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 burgers
Author Victoria Faling

Ingredients

  • 1 lbs ground turkey breast or dark meat
  • 1 cup riced cauliflower
  • ⅓ cup diced fennel or onion
  • 2 tablespoon dairy-free yogurt or yogurt of choice
  • 2 teaspoon mustard
  • 1 teaspoon garlic infused olive oil*
  • 1 teaspoon dried cilantro
  • 2 teaspoon dried oregano
  • ½ teaspoon salt
  • Gluten free burger buns
  • Your favorite toppings!

Instructions

  • ​Cook the cauliflower rice over medium heat in medium skillet until soft.
  • Mix all ingredients for the burgers together in a large bowl and divide into 4-5 burger patties of equal portions.
  • There are 4 options for cooking these burgers:
    -Bake at 400F on parchment lined baking sheet for 15-20 minutes.
    -Air fry at 375F for 8-12 minutes, flipping halfway through.
    -Pan fry by heating some olive in a large frying pan and cooking burgers for 5 minutes per side, pop in the oven to finish baking all the way through until you get an internal temperature of 165F.
    -Grill them just like you would a normal burger.
  • Add your favorite toppings and serve.

Notes

*you can also just use olive oil and a minced garlic clove or some garlic powder.

 2-Ingredient Ninja Creami Watermelon Sorbet Recipe

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Stay hydrated and happy all summer with this simple Ninja Creami Watermelon Sorbet recipe. Using only 2-ingredients, this sorbet packs in electrolytes and flavor, plus it's super easy to make in the Ninja Creami.

ninja creami watermelon sorbet

Summers just keep getting hotter and sometimes water just doesn't cut it, or well, it's just plain boring. This hydrating watermelon sorbet packs in the electrolytes with the flavor and no added sugar- just the natural sweetness from watermelon and coconut water. I'm a huge fan of watermelon, I mean not much beats biting into a juicy watermelon on hot summer days, so I made this all summer long last year. I knew it was time to share this refreshing treat this year!

Now, if you're new around here, I'm a BIG FAN of the Ninja Creami Ice Cream Maker. I use mine almost daily and have lots of healthy ninja creami recipes on my site (they are all listed at the end of this post). If you don't have one, I promise it is worth every penny and truly a kitchen appliance the whole family will love. 

vegan watermelon sorbet

Why You'll Love This Recipe

  • It's simple! Made with two simple ingredients, this sorbet is nourishing and an easy recipe.
  • It's hydrating! Watermelon itself is already very hydrating as it has a high water content, but we add coconut water to the sorbet base to amp up the electrolyte and hydration factor. This is the ultimate refreshing frozen treat on a hot day and an easy way to keep kids hydrated too.
  • It's healthy! Besides being hydrating, watermelon is packed with vitamins A and C, as well as other supportive nutrients for overall health. Coconut water is also packed with nutrients and potentially antioxidants. This delicious watermelon sorbet is also low calorie so it's the perfect treat if you are looking for a macro friendly dessert when your sweet tooth hits.
  • It's allergy friendly! Given that it's only two basic ingredients, this sorbet is vegan, gluten free, paleo and AIP friendly!

homemade watermelon sorbet

Homemade Watermelon Sorbet Ingredients 

  • Watermelon: you'll need one ripe watermelon for this recipe, preferably seedless (otherwise you will have to pick the seeds out!). Using a juicy, ripe watermelon is ideal so you can get all that sweet watermelon flavor in the final sorbet.
  • Coconut water: one small container of your favorite coconut water will do the trick.

How to Make Ninja Creami Watermelon Sorbet

  1. Cut off the rind of your watermelon and chop into cubes.
  2. Fill a ninja creami pint container with diced watermelon to the max fill line.
  3. Pour coconut water into the cup up to the max fill line. Place storage lid on top.
  4. Place pint in the freezer on a level surface overnight, for 12-24 hours.
  5. When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
  6. If the sorbet is a little dry or chunky on the first spin, re-spin as needed for a smooth, creamy texture.
how to make watermelon sorbet
how to make watermelon sorbet
how to make watermelon sorbet
ninja creami watermelon sorbet

ninja creami watermelon sorbet

Substitutions and Variations

  • Coconut water: if you don't have or can't access coconut water, you can use plain water. If you do this, I advise adding a little bit of sweetener like a splash of maple syrup or agave syrup.
  • Switch it up! Add other berries like raspberries or strawberries for different variations of mixed fruit sorbet. Add some fresh lime juice to the base for added flavor if desired.

Storage Tips

If you don't finish the pint, smooth over the top of your leftover watermelon sorbet and re-freeze any leftovers. You can re-spin the sorbet when ready to eat the rest, following the same directions as above.

hydrating watermelon sorbet

More Delicious Plant-Based Ninja Creami Ice Cream Recipes

Blackberry Ice Cream

Orange Creamsicle Ice Cream

Golden Milk Ice Cream

Cinnamon Ice Cream

If you try this recipe, please leave a rating and review. Tag me on social media too!

ninja creami watermelon sorbet
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2-Ingredient Ninja Creami Watermelon Sorbet Recipe

Stay hydrated and happy all summer with this easy Ninja Creami Watermelon Sorbet recipe. Using only 2-ingredients, this sorbet packs in electrolytes and flavor, plus it's super easy to make in the Ninja Creami.
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, healthy dessert, plant based, sugar free, summer dessert, vegan
Prep Time 5 minutes
Freeze time 12 hours
Total Time 12 hours
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • 1 cup+ cubed watermelon
  • 1 cup+ coconut water

Instructions

  • Cut off the rind of your watermelon and chop into cubes.
  • Fill a Ninja Creami pint container with diced watermelon to the max fill line. Pour coconut water into the cup up to the max fill line.
  • Add lid and place pint in the freezer on a level surface overnight, for 12-24 hours.
  • When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a couple of minutes. Add the pint to the Ninja Creami machine and spin on the sorbet setting. I have also used the lite ice cream setting with no issues.
  • If the sorbet is a little dry or chunky on the first spin, re-spin as needed for a smooth, creamy texture.

Notes

*If you don't finish the sorbet, level off the top and re-freeze. Spin following the same instructions.

Gluten Free Strawberry & Raspberry Cake Recipe

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If you need an easy summer dessert, then look no further! This simple Gluten Free Strawberry Raspberry Cake is easy to make and bursting with fresh berry flavor. It's also fully dairy free and refined sugar free.

strawberry raspberry cake

Sometimes you need a quick dessert to whip up for a get together or you want something yummy and fresh without a lot of work and in those cases, this is the cake to make! This gluten free berry cake highlights some of summer's best berries in a simple, single layer cake that is light and tasty.

gluten free strawberry raspberry cake

Why You'll Love this Strawberry Raspberry Cake

  • Allergy friendly: this berry cake is gluten free, dairy free, nut free, and refined sugar free making it perfect for a party. Everyone will be able to partake!
  • Low sugar:​ made without refined sugar and using only a fraction of the sugar of traditional cakes, this healthy cake is lower glycemic. The use of fresh berries helps add plenty of natural sweetness!
  • Low fat: most cake recipes contain a high amount of fat in the form of oils and/or butter. We cut the amount of fat needed in this recipe and keep it light by using applesauce for half of the oil. This adds moisture without extra fat.
  • Easy and quick:​ this raspberry strawberry cake is easy to whip up and can be made quickly when the dessert craving calls!
  • Healthy: berries are packed with antioxidants which are cell protective and anti-inflammatory. They are also filled with vitamins and fiber for heart health, immune support, and gut health.

strawberry and raspberry cake

​Gluten Free Strawberry Raspberry Cake Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten free flour blend for best results.
  • Tigernut flour: this is a nut free alternative that adds sweetness and helps the texture of gluten free baked goods.
  • Tapioca starch: ​adding a little starch to gluten free baked goods helps with a lighter texture.
  • Coconut sugar: the unrefined sweetener used in this gluten free strawberry cake recipe.
  • Eggs: 2 large eggs are needed.
  • Coconut oil: the healthy fat used for this gluten free cake.
  • Applesauce: applesauce adds moisture without the taste, keeping this gluten free cake light without needing extra fat.
  • Raspberries and strawberries:​ you'll need fresh strawberries and fresh raspberries for this cake.
  • Baking powder, salt, vanilla extract: stick to an aluminum free and corn free baking powder.

How to Make Strawberry Raspberry Cake

  1. Preheat oven to 350F. Grease an 8inch cake pan and line the bottom with parchment paper.
  2. ​Whisk all the dry ingredients together in a medium bowl.
  3. Beat together the oil, applesauce, and sugar until smooth and slightly fluffy with an electric mixer or using the paddle attachment of a stand mixer.
  4. Beat in the eggs one at a time, adding the vanilla extract with the last addition.
  5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. 
  6. Pour the batter into the prepared cake pan.
  7. Arrange the raspberries and cut strawberries on top of batter.
  8. Bake for 30-35 minutes until edges are golden brown and a toothpick comes out clean. 
  9. Let cool completely then dust with icing sugar if desired.
strawberry and raspberry cake
strawberry and raspberry cake
strawberry and raspberry cake

Substitutions and Variations

  • Flours​: you can always sub tigernut flour for almond flour if you tolerate nuts.
  • Oil: I have not tested this recipe with olive oil, but I think it would work just fine.
  • Applesauce:​ you can sub the applesauce for mashed banana or olive oil.
  • Berries:​ I think this is the best berry combo for this cake, but you can certainly just use one type of berry or experiment with other fruit.
  • Baking: bake in an 8x8 baking pan and cut into squares instead for more of a strawberry snack cake vibe.

strawberry snacking cake

Storage

Store leftover cake, covered, at room temperature for up to 3 days or in the fridge for up to 3 days. You can freeze cake slices, just thaw in the fridge overnight and bring to room temperature before serving.

What to Serve this Strawberry and Raspberry Cake with

Make it fancy and serve with fresh whipped cream or vanilla ice cream. Keep it simple by just dusting the top of this gluten free strawberry cake with powdered sugar.

gluten free strawberry cake

FAQ

Can I make this cake vegan?

​I have not tested a vegan version with any egg substitutes. If you try it, let us know how it went in the comments.

Can I use frozen berries?

No, I don't suggest it. This recipe is designed for fresh berries.

Can I use other fruit?

​Yes! Try peaches and strawberries for example. 

Why did my cake turn out dry or gummy?

One of two reasons, or both! This first is that you over mixed the batter. You want to mix in the dry ingredients until JUST combined. The second is you over baked the cake. Be sure to keep an eye on it, and take it out when there are still crumbs on the toothpick. The cake will cook more as it cools.

summer berry cake

More Delicious Gluten Free Berry Desserts

Paleo Strawberry-Peach Crumble

Blackberry Jam Donuts

Blueberry Crumble Cookies

Gluten Free Berry Crumble Cake

Strawberry Bread

gluten free flour

If you try this recipe, please leave a rating and review. I'd love to hear how you liked it. Be sure to tag me on social media too!

gluten free strawberry raspberry cake
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Gluten Free Strawberry Raspberry Cake

This simple summer cake is made with fresh raspberries and strawberries for an easy seasonal dessert. it is gluten free, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, nut free, refined sugar free, summer dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat oven to 350F. Grease an 8inch cake pan and line the bottom with parchment paper.​
  • Whisk all the dry ingredients together in a medium bowl.
  • Beat together the oil, applesauce, and sugar until smooth and slightly fluffy.
  • Beat in the eggs one at a time, adding the vanilla extract with the last addition.
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don't over mix the batter.
  • Pour the batter into the prepared cake pan. Arrange the raspberries and cut strawberries on top of batter.
  • Bake for 30-35 minutes until edges are golden and a toothpick comes out with some crumbs on it. Don't over bake!
  • Let cool completely before removing from the pan, then dust with icing sugar if desired.

4th of July Recipe Roundup 2025

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Looking for some delicious recipes to make this July 4th holiday? I've got you! We are kicking things off with some burger options before moving onto the best part, desserts!

Let me know which recipes you try and what you're favorite summer holiday recipes are.

  1. Zucchini Feta Turkey Burgers: If you're looking to switch up your burger game this summer, then you've got to try these turkey burgers! They're juicy, flavorful, and nutrient packed. Plus, they can be made dairy free.
zucchini feta turkey burgers

2. Chickpea Veggie Burgers: For all my vegetarians out there, these chickpea burgers are the perfect option! Made with sweet potato and cauliflower, they are high fiber and protein packed!

chickpea veggie burgers

3. Cherry Crumble Muffins: Packed with fresh cherries and topped with a sweet crumble, these delicious muffins are perfect all summer long! Gluten, dairy, and refined sugar free.

cherry muffins

4. Blueberry Crumble Cheesecake: If you really want to impress, make these gluten and dairy free blueberry crumble cheesecake. Use a mix of blueberries and strawberries for a red, white, and blue vibe!

blueberry crumble cheesecake

5. Classic Ice Cream Sandwich: Make a batch of these gluten free and dairy free ice cream sandwiches and everyone will be happy! The perfect classic treat for this holiday weekend.

gluten and dairy free ice cream sandwiches

6. Strawberry Shortcake Ice Cream Sandwiches: Sticking to the red, white, and blue theme? Then these strawberry shortcake ice cream sammies are the perfect red dessert! I've got 6 more ice cream sandwich flavors on my site, so there's plenty to choose from!

gluten free and dairy free strawberry shortcake ice cream sandwiches

7. Blueberry Crumble Pie: What's summer without blueberry pie? This classic dessert is upgraded with a crumble topping, but sure to please this holiday. Use a mix of blueberries and cherries for more of a red, white, and blue theme!

gluten free blueberry pie

8. Banana Cream Pie: A classic made healthy, this gluten and dairy free banana cream pie is full of banana flavor and perfect for the 4th!

healthy banana cream pie

9. Berry Crumble Cake: This easy gluten free crumble cake is so versatile. Pick your favorite berries or fruit for a red, white, and blue theme!

gluten free blueberry cake

10. Vegan Blackberry Ice Cream: Boring vanilla is out, upgrade your ice cream game this holiday with this plant based blackberry ice cream.

vegan blackberry ice cream

11. Blueberry Crumble Cookies: These are an easy and fun cookie to bring to any summer gathering. Use a mixture of blueberries and raspberries with a dusting of powdered sugar on top for the perfect red, white, and blue cookie.

blueberry crumble cookies

Gluten Free Cherry Crumble Muffins (Dairy Free)

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Sweet cherries and a golden crumble topping come together for the ultimate Gluten Free Cherry Muffins. Made without dairy, gluten, or refined sugar, they’re a delicious way to enjoy cherry season.

gluten free cherry muffins

If you've been around long enough, you know I love a good crumble topping, so I HAD to elevate basic cherry muffins with a crumble topping. I'm not a huge cherry fan, but these muffins may have converted me. I literally crave them now, they are so deliciously sweet and moist!

Why You'll Love These Gluten Free Cherry Muffins

  • They are allergy friendly. Made with whole food ingredients, these muffins are are completely gluten free, dairy free, and nut free.
  • They are refined sugar free. This gluten free muffin recipe calls for maple syrup, not white sugar. With the use of sweet, fresh cherries we only need a little bit of maple syrup since the cherries add natural sweetness. That's one of the reasons I love baking with fruit! 
  • Cherries are filled with antioxidants and anti-inflammatory compounds. This can help fight inflammation, support heart health, and improve cellular damage.
  • Help with sleep. Did you know that cherries contain melatonin, a brain compound that helps regulate the sleep-wake cycle? So these muffins are the best dessert since they're sure to help you sleep 😉

cherry streusel muffins

Gluten Free Cherry Muffin Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
  • Tigernut flour: this is a nut free flour alternative to almond flour, but you can certainly use almond flour instead!
  • Olive oil: using olive oil lends to a light and tender crumb in these muffins.
  • Maple syrup: the unrefined sweetener used for these gluten free cherry muffins, just be sure to stick to pure maple syrup.
  • Eggs: you'll need 2 large eggs.
  • Yogurt: yogurt adds moisture and is especially helpful in gluten free baked goods which can dry out easily. I stick to a dairy-free yogurt, but you can certainly use dairy-full if you tolerate it.
  • Coconut sugar: the unrefined sweetener used in the crumble topping.
  • Coconut oil:​ used to hold the crumble topping together.
  • Baking powder, salt, vanilla extract: stick to a corn and aluminum free baking powder and pure vanilla extract.
  • Cherries: fresh cherries work best in this recipe (just don't forget to pit them!), but you can also use frozen cherries that have been thawed.

How to Make Gluten Free Cherry Muffins

  1. Preheat oven to 350F. Line a muffin tin with muffin liners.
  2. Mix together the ingredients for the crumble topping and set aside.
  3. Whisk the dry ingredients together in a medium mixing bowl.
  4. Beat together all of the wet ingredients in a large bowl on medium speed.
  5. Add the flour mixture to the wet ingredients and mix until just combined, there should be a few streaks of flour left.
  6. Fold in the chopped cherries.
  7. Scoop the muffin batter into the muffin tin. Crumble the topping evenly over the top of each muffin, pressing down slightly so it sticks to the batter.
  8. Bake for 20 minutes, until a toothpick comes out clean.
how to make cherry muffins
how to make gluten free cherry muffins
gluten free cherry muffins

Substitutions and Variations

  • Flours:​ opt for almond flour if tolerated and easier to access than tigernut flour.
  • Olive oil: melted butter or coconut oil should also work in this recipe.
  • Yogurt: I opt for a coconut yogurt, but if you can have dairy, try using Greek Yogurt. You could also sub the yogurt for full fat coconut milk.
  • Variations: there are so many variations you can make to amp up these fresh cherry muffins. Fold in sliced almonds or chocolate chips (dark chocolate chips would be amazing, but white chocolate or milk would also work) to the batter. You could even add crushed almonds to the crumble topping or add a little bit of almond extract to the batter. Or drizzle melted chocolate on top once they are cooked and cooled.

cherry muffin recipe

Baking Tips

  • Don't over mix the batter. When mixing the dry ingredients into the wet, mix until you have a few streaks of flour left. That will get fully incorporated once the cherries are folded in. Over mixing gluten free baked goods can result in a gummy or dry texture.
  • Use silicone liners. I like to still to silicone muffin liners for easy removal and an environmentally reusable option.
  • Want big, bakery style muffins?​ To achieve giant muffins, line every other hole in the muffin pan. Bake the muffins for 5 minutes at 425F then drop the temperature to 350F for 12-15 minutes, until the muffins are done. This will help you achieve big, rounded muffins on top!

​Storage

​Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. I do suggest storing these in the fridge in general as they are quite moist and will get very soft quickly due to the juices of the cherries.

These muffins also freeze well. Freeze in a freezer safe container for up to 3 months. Thaw in the fridge overnight or at room temperature.

gluten free cherry crumble muffins

FAQ

What type of cherries should I use?

I think bing cherries are best in this recipe (the dark cherries, black cherries, or true red cherries). Stick to one of the sweet varieties, not the tart cherries. Rainer cherries are the lighter pink-yellow cherries and although they'll work in a pinch, darker cherries are better for this recipe. Just don't use maraschino cherries.

Can I use frozen cherries?

Yes, but it is not ideal. If you decide to use frozen cherries, fully thaw them and pour off any excess liquid.

Can I make these cherry muffins vegan?

Although these muffins are dairy free, I have not tested a vegan version of this cherry muffin recipe.

tigernut flour

If you try these muffins, be sure to leave a rating and review! Tag me on social media too.

cherry muffins
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Gluten Free Cherry Crumble Muffins

These gluten free muffins are packed with fresh cherries and topped with a golden crumble all while being allergy friendly. No glute, dairy, nuts, or refined sugar!
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, nut free, refined sugar free, summer dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 muffins
Author Victoria Faling

Equipment

Ingredients

Crumble Topping

Cherry Muffins

  • 1 cup 1:1 gluten free flour
  • ¾ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup olive oil*
  • ¼ cup maple syrup
  • 2 large eggs
  • ¼ cup dairy-free yogurt**
  • 1 teaspoon vanilla extract
  • 1 cup pitted and chopped fresh cherries tossed in 1 tablespoon of flour

Instructions

  • Preheat oven to 350F. Line a muffin tin with muffin liners and set aside.
  • Mix together the ingredients for the crumble topping and set aside.
  • Whisk the dry ingredients together in a medium mixing bowl.
  • Beat together all of the wet ingredients in a large bowl on medium speed.
  • Add the flour mixture to the wet ingredients and mix until just combined, there should be a few streaks of flour left.
  • Fold in the chopped cherries.
  • Scoop the muffin batter into the muffin tin. Crumble the topping evenly over the top of each muffin, pressing down slightly so it sticks to the batter.
  • Bake for 20 minutes, until a toothpick comes out clean (see notes for how to make big bakery style muffins***)
  • Let muffins cool for 10 minutes in the pan before removing to a wire rack to finish cooling.

Notes

*You can also use melted butter or coconut oil
**Any yogurt will work or full fat coconut milk
***To achieve giant muffins, line every other hole in the muffin pan. Bake the muffins for 5 minutes at 425F then drop the temperature to 350F for 12-15 minutes, until the muffins are done. This will help you achieve big, rounded muffins on top!

Golden Milk Ice Cream Sandwiches (Gluten Free & Dairy Free)

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If you are a fan of golden milk, then you are going to love these Golden Milk Ice Cream Sandwiches. Dairy free golden milk ice cream is sandwiched between soft gluten free cookies for a healthy upgrade on the summer ice cream sandwich.

golden milk ice cream sandwiches

Earlier this year I posted my Ninja Creami Vegan Golden Milk Ice Cream recipe (see that post for more info on the benefits of golden milk). Shortly after, my best friend texted me a photo of a golden mylk ice cream sandwich she found at a health food store in Southern California (how California). In that moment, I knew I had to re-create it using my golden milk recipe since it's filled with some of my favorite flavors. 

Last summer, I started a homemade ice cream sandwich series where I made lots of different flavor gluten free and dairy free ice cream sandwiches (they are all linked at the bottom of this post). I'm continuing to add to that series this year and this is my first gluten and dairy free ice cream sandwich for 2025... with more to come! This is a relatively easy recipe, you just have to make the two main components and plan ahead so everything can set in the freezer.

gluten free dairy free ice cream sandwiches

What Makes These Homemade Ice Cream Sandwiches Healthy

  • They're gluten free, dairy free, and refined sugar free. These gluten free ice cream sandwiches are lower glycemic than the store-bought variety.
  • The ice cream is completely vegan and plant-based. Made with real spices for an authentic golden milk flavor and no added flavorings or colors. Talk about healthy ice cream!
  • The cookie base is gluten free and dairy free. Made with simple ingredients, these are the easiest cookies you'll make.
  • Golden milk is filled with turmeric, cinnamon, and ginger, anti-inflammatory spices that also support heart health, blood sugar regulation, and gut health. There are so many amazing health benefits to these spices. So you truly can have your ice cream and eat it too!

homemade ice cream sandwiches

Golden Milk Ice Cream Sandwich Ingredients

  • Coconut milk: the base of the golden milk ice cream is made from creamy coconut milk, for a rich and delicious flavor. You'll end up with a pint of ice cream which is the perfect amount for this recipe.
  • Coconut sugar: the unrefined sweetener used in both the cookie base and ice cream.
  • Turmeric, ginger, cinnamon: I used dried herbs and did not test fresh ginger or turmeric. We do skip the traditional black pepper since it strongly affects the ice cream flavor.
  • Pea protein: this is optional but adds a protein boost without even tasting it. I use the Sprout Living Pea Protein as it's only 1-ingredient with no additives. You can use my code LEMONSNLYME20 for 20% off your order.
  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tapioca starch: using a little bit of starch helps keep the cookies soft.
  • Coconut oil: you can also use (plant-based) butter.
  • Applesauce: we swap half the fat for applesauce for a healthier, lower fat treat.
  • Eggs: you'll need one egg and one yolk for the cookie base.
  • Vanilla extract, baking soda, baking powder, sea salt

How to Make Golden Milk Gluten Free Dairy Free Ice Cream Sandwiches

  1. First, make the ice cream using a Ninja Creami (see FAQ below for alternative options if you don't have one). You'll need to make this ahead of time so it has time to freeze
  2. Whisk or blend all of ice cream ingredients together.
  3. Pour the ice cream base into a Ninja Creami pint container and freeze for 12-24 hours. 
  4. While ice cream mixture freezes, make your cookie base. Line a baking sheet with parchment paper and set aside.
  5. Whisk together the dry ingredients in a medium bowl.
  6. With a hand mixer, beat together the sugar and coconut oil in a large bowl then add the applesauce, eggs, and vanilla extract. Beat to combine. 
  7. Fold in the dry ingredients then spread the cookie dough evenly over the sheet pan.
  8. Bake for 10 minutes at 350F until outer edges are golden brown, then let cookies cool to room temperature before assembling.
  9. Once cookies are cooled, spin the ice cream on the lite ice cream setting. Re-spin as needed.
  10. Cut the cookie base in half and spread ice cream in an even layer over one half. Gently add the other half on top of the ice cream. Even out the edges of the ice cream layer as desired. Tightly wrap in plastic wrap and place the whole thing in the freezer until solid.
  11. Cut ice cream sandwiches into individual bars and enjoy!
dairy free golden milk ice cream
gluten free ice cookies
gluten free dairy free ice cream sandwich

Substitutions and Variations

  • Ice cream: try maple syrup instead of the coconut sugar. Use a dry golden milk mix to substitute for the spices.
  • Cookie base: butter or plant-based butter will work in place of the coconut oil. I have not tested an vegan/egg free variation.

dairy free golden milk ice cream

Tips for the Best Golden Milk Ice Cream Sandwiches

  • Don't over bake cookies. The cookie base dries out easily so even if they don't seem quite done at 10 minutes, take them out. 
  • Don't overspin the ice cream. You don't want it to be crumbly, but don't add extra liquid if you need to re-spin. This will make it too soft and melty to work with. Of course, if that happens, just pop it back in the freezer for a bit before assembly.
  • Get prepped before assembly! Make sure you have a cutting board or plate that will fit in your freezer and space in your freezer with a flat surface. Lay plastic wrap over the surface and assemble your ice cream sandwiches directly on there so you can work quickly and get them back in the freezer before the ice cream melts.

How To Serve and Store These Gluten-Free Ice Cream Sandwiches

Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don't let them sit out too long or they'll melt! 

Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the ice cream bars into a large ziplock bag or freezer safe airtight container and store in the freezer until ready to eat. They freeze well for up to 3 months.

gluten-free ice cream sandwiches

FAQ

Can I make these homemade ice cream sandwiches vegan?

Although the ice cream is vegan, I have not tested a vegan version of the cookie base.

What if I don't have a Ninja Creami?

That's okay! Double the ice cream recipe and use a traditional ice cream maker. You'll only need half of the turmeric ice cream for this recipe, but then you'll have leftovers to eat later!

Can I use store-bought ice cream?

I have never seen golden milk ice cream in stores. Of course, if you find it, you can use that instead! Another option is to buy some creamy vanilla ice cream, soften it up and then stir in the spices (or blend it all together) and re-freeze. But if you can, I suggest making your own ice cream as that is best and healthiest.

healthy ice cream sandwich

More Gluten Free Dairy Free Ice Cream Sandwiches

Classic Ice Cream Sandwich

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

PB&J Ice Cream Sandwiches

Salted Caramel Chipwich

Blackberry Swirl Ice Cream Sandwiches

If you try this recipe, leave a rating and review or tag me on social media. Comment your favorite ice cream flavor below to inspire more gluten-free ice cream sandwich recipe ideas!

dairy free golden milk ice cream sandwiches
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Golden Milk Ice Cream Sandwiches (Gluten and Dairy Free)

If you are a fan of golden milk, then you are going to love these Golden Milk Ice Cream Sandwiches. Dairy free golden milk ice cream is sandwiched between soft gluten free cookies for a healthy upgrade on the summer ice cream sandwich.
Course Dessert
Cuisine American, Indian
Keyword anti inflammatory, dairy free, gluten free, nut free, summer dessert
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day
Servings 6 sandwiches
Author Victoria Faling

Equipment

Ingredients

Cookie base

Instructions

  • Make the ice cream base the night before so it has time to freeze.

Cookie Base

  • Preheat oven to 350F. Line a 9x13 or 10x15 baking tray with parchment paper.
  • Whisk together all the dry ingredients in a medium bowl.
  • Cream together the coconut oil and sugar. Add the remaining wet ingredients and beat until combined.
  • Fold in the dry ingredients. Don't over mix.
  • Spread the cookie base on the lined tray.
  • Bake for 10 minutes. Let cool completely before assembling.

Assembly

  • Spin the golden milk ice cream in the Ninja Creami. If crumbly, re-spin once (without adding liquid) until it holds together but isn't too soft. If it gets too soft and melty, freeze until set but scoopable.
  • Take a cutting board (that will fit in your freezer) and place 2 long pieces of plastic wrap in a cross over the cutting board.
  • Cut the cookie base in half and gently transfer one half to the center of the cutting board.
  • Scoop the ice cream onto the cookie base and spread evenly. Gently transfer the other half of the cookie base on top. Wrap the giant sandwich tightly with plastic wrap and place in the fridge for 4-6 hours, preferably overnight.
  • Once frozen, slice into 6 sandwiches (or smaller squares). Serve immediately or wrap individually and keep frozen until ready to eat.

Ninja Creami Vegan Blackberry Ice Cream Recipe

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Switch up your summer berry desserts with this Vegan Blackberry Ice Cream. This Ninja Creami ice cream recipe is gluten free, fully plant-based, refined sugar free, and can be made high protein. 

vegan blackberry ice cream

As a kid, I'd visit my aunt and uncle in Oregon in the summer and we'd get these delicious blackberry milkshakes at Burgerville during the height of blackberry season. They were made with fresh Oregon blackberries and tasted so good! Of course, they didn't make dairy-free ice cream, so I absolutely had to re-create a Ninja Creami version and this blackberry ice cream does not disappoint!

I'm not a big sorbet fan, so if you feel the same, but love summer fruit, then this vegan blackberry ice cream recipe is for you. A coconut milk ice cream base is blended with ripe blackberries for the perfect naturally sweetened ice cream. What I would give to have blackberry bushes where I could pick my own fresh blackberries to use...

ninja creami blackberry ice cream

Why You'll Love This Recipe:

  • Made with real blackberries! This homemade blackberry ice cream is made with juicy blackberries and no artificial flavoring, so you get that authentic blackberry flavor.
  • Allergy friendly:​ this homemade ice cream is free of top allergens including gluten, dairy, eggs, and nuts. Depending on the protein powder and milk you use, this blackberry ice cream is also paleo and AIP compliant.
  • Healthy and good for you: made with simple ingredients and no refined sugars, this blackberry ice cream recipe is far healthier, lower sugar, and lower glycemic index than any store bought variety, while still tasting amazing. Plus, you have the option to add protein powder for a protein boost!

homemade blackberry ice cream

Vegan Blackberry Ice Cream Ingredients

  • Coconut milk or yogurt: opt for full fat canned coconut milk or coconut yogurt to mimic the texture of dairy-filled creamy ice cream.
  • Dairy free milk of choice: we use a combo of full fat and regular milk for a not too heavy ice cream. Feel free to use more coconut milk or your favorite dairy free milk like almond milk or oat milk.
  • Maple syrup: the unrefined sweetener in this recipe that pairs perfectly with the blackberries.
  • Vanilla extract, salt
  • Protein powder (optional): I love adding a scoop of protein since you can't taste it, but it helps you reach your protein goals and boosts the nutrient content of this dessert. My favorite is the Sprout Living Pea Protein as it helps with the creaminess and you can't taste it! Use code LEMONSNLYME20 for 20% off your order.
  • Blackberries: opt for in-season fresh berries for the best flavor, but you can also use frozen blackberries if needed! Ninja Creami recommends using frozen fruit for mix-ins, but I've used both and it's worked fine either way.

How to Make Ninja Creami Blackberry Ice Cream

  1. Blend together all of the ingredients in a high-speed blender then pour the ice cream mixture into a Ninja Creami cup.
  2. Freeze for 12-24 hours.
  3. When ready to spin, microwave for 30 seconds or run the outside of the container under hot water for a couple of minutes. 
  4. Blend the blackberry mixture on the lite ice cream setting. If crumbly, add a splash of milk and re-spin once. Don't over-spin here as we are adding mix-ins which will help us achieve the final creamy texture.
  5. Add more blackberries and spin on the mix-in setting.
  6. Enjoy!

homemade blackberry ice cream
ninja creami vegan ice cream recipe
homemade blackberry ice cream
vegan blackberry ice cream

Substitutions and Variations

  • Milk: as mentioned above, you can use your favorite milk. Keep this recipe low fat by using only a lower fat milk option, just know the ice cream won't be as creamy. I really love adding some full fat coconut milk, coconut cream, or coconut yogurt for a super creamy consistency!
  • Maple syrup:​ you can also use coconut sugar as another unrefined sugar option. You could also try swapping out the maple syrup for a couple of medjool dates.
  • Blackberries: ​in a pinch, you can use blackberry jam. If you aren't a blackberry fan (which would be a tragedy because they're an underrated berry that are so delicious!), you can sub in your favorite fruit like blueberries, raspberries, strawberries, or even cherries.
  • Protein:​ I stick to a plain protein, but feel free to use a vanilla flavored protein powder.
  • Variations:​ serve with a little lemon zest on top for a zingy flavor. Mix in some chocolate chips for a blackberry chocolate chip combo which I think would be delicious!

Storage 

If you don't finish the pint, smooth over the top of your homemade vegan ice cream and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above, just be aware that re-spinning will fully blend any blackberry chunks in so you can always mix-in more.

Tips and Tricks for the Best Blackberry Ice Cream

  • Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30 seconds or running the outside under hot water for a minute or two to soften the ice cream base some for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
  • Don't over-spin the ice cream: I normally suggest re-spinning as much as needed until you have a smooth and creamy texture. With this recipe, though, I suggest only one re-spin until you have a somewhat smooth texture that still has a few crumbles. This is because we are adding a mix-in which will smooth out the ice cream fully. If you have a soft, smooth texture before adding the mix-ins, your ice cream will be too melty in the end. 

dairy free blackberry ice cream

​FAQ

What if I don't have a Ninja Creami?

You can also make this dairy-free blackberry ice cream in a regular ice cream machine. I just suggest doubling it since that is a bigger machine. Since there are no egg yolks in this recipe, you don't need to cook and cool the mixture. You can just blend all of the ingredients then churn ice cream right away. Add fresh blackberries towards the end of churning to mix in. Now, if you don't have a Ninja Creami (which is truly the best way to make ice cream these days), I highly consider getting one. It's truly worth every penny. I use mine almost everyday and am always experimenting with different vegan ice cream recipes.

What if I don't have any sort of ice cream maker?

Don't worry, I got you! Blend all of the ingredients together then freeze the mixture in ice cube trays. Once frozen, blend in a high-speed or food processor blender until smooth. Don't over blend or you'll end up with a smoothie, but if you do, just pop the mixture back in the freezer for a few minutes. 

Can I use frozen blackberries?

Yes, you can use frozen blackberries! Ninja Creami actually recommends using frozen berries for the mix-in, although I've found either works.

vegan blackberry ice cream recipe

​More Vegan Ninja Creami Ice Cream Recipes

Golden Milk Ice Cream

Cinnamon Ice Cream

Orange Creamsicle Ice Cream

If you try this recipe, please leave a rating and review below, and tag me on social media! Feel free to ask any questions in the comments.

vegan blackberry ice cream
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Vegan Blackberry Ice Cream (Ninja Creami)

Highlight fresh blackberries in this Vegan Blackberry Ice Cream recipe made in the Ninja Creami. It's easy, it's creamy, and it's so delicious!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, summer dessert, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Freeze time 12 hours
Total Time 1 day
Servings 1 pint
Author Victoria Faling

Equipment

Ingredients

  • 1 cup full fat coconut milk*
  • 1 cup milk of choice*
  • 2-4 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 scoop protein powder optional
  • pinch of salt
  • 1 cup blackberries, divided**

Instructions

  • Blend together all of the ingredients and ½ cup of blackberries until smooth. Start with 2 tablespoon of maple syrup and add more based on desired sweetness.
  • Pour the mixture into a Ninja Creami pint cup and freeze for 12-24 hours.
  • When ready to spin, microwave for 30 seconds or run the outside of the pint container under hot water for a minute or two.
  • Add pint container to Ninja Creami and spin on lite ice cream setting. Re-spin once if needed.
  • Add remaining blackberries and choose the mix-in setting.
  • Smooth over the top of any leftovers and re-freeze.

Notes

*You can also use ½ cup full fat yogurt or coconut cream with 1 cup of dairy free milk of choice
**You can use frozen blackberries if needed.

Gluten Free Blueberry Crumble Pie (Dairy Free)

by Leave a Comment

Summer isn't complete without fresh blueberry pie, so you're going to love this Gluten Free Blueberry Crumble Pie that is also dairy free and refined sugar free. Made with fresh blueberries, a delicious gluten free crumble topping, and wholesome ingredients, this is THE pie of the summer!

gluten free blueberry crumble pie

One of my goals for this summer is to master pies. I've always found pie crusts to be intimidating and that's because they are finicky (despite what people say). It took me a bit of trial and error, but I think I've mastered my gluten free pie crust recipe that is completely dairy free. This will be my go-to pie crust moving forward and it works perfectly in this blueberry pie recipe. If you are looking for more gluten free pie recipes, try my Banana Cream Pie or Apple Crumble Pie.

Growing up, I'd visit my grandma in the summer in Pennsylvania. She made the absolute best blueberry pie ever with wild blueberries. I sadly don't have her recipe, but re-created my own version that made me feel closer to her. If you've been around for a while, you know I love a crumble topping so I wanted to take the classic blueberry pie and switch it up by adding a gluten free crumble topping. 

gluten free and dairy free blueberry crumble pie

What Makes This Blueberry Crumble Pie Healthy

  • This homemade blueberry pie is gluten free, dairy free, and refined sugar free. You can even make it a fully vegan blueberry pie if you prefer.
  • Besides the above, this blueberry crumble pie is also nut free making it allergy friendly!
  • The highlight of this pie is obviously the juicy blueberries, but they add lots of natural sweetness, so we only need a little extra sugar. This recipe sticks to unrefined sweeteners to keep this dessert lower glycemic and healthier.
  • Made with simple ingredients, this gluten free pie tastes delicious and grounding without being overly sweet or fake tasting.

gluten free blueberry pie

Gluten Free Blueberry Pie Ingredients:

  • Gluten-free flour blend: be sure to use a 1:1 gluten free flour blend with xanthan gum for best results. The gluten free all purpose flour is used in all three components of this recipe: the crust, blueberry filling, and crumble topping. 
  • Tigernut flour: this is a nut free alternative to almond flour that adds sweetness without added sugar. Feel free to use almond flour if you tolerate nuts and that is easier to access
  • Maple syrup: the unrefined sweetener used in the gluten free crumble topping.
  • Coconut sugar: instead of cane sugar, this recipe calls for coconut sugar, an unrefined sweetener used for the crust and filling.
  • Coconut oil: cold coconut oil is used for the crust to keep this recipe dairy free and melted coconut oil is used to hold the crumble topping together.
  • Egg: one egg yolk is needed for the crust. See notes below for vegan option, but the egg yolk really does make a difference!
  • Apple cider vinegar: this helps dry out the crust for a crispy texture. You can also use vodka!
  • Ice water: for the crust.
  • Blueberries: What's a blueberry pie without blueberries? Stick to fresh berries for this recipe and use organic blueberries if possible.
  • Tapioca flour: this helps hold the filling together so it doesn't run everywhere.
  • Lemon juice, cinnamon, vanilla extract: lemon juice and a little cinnamon helps bring out the flavor of the sweet blueberries.

How to make Gluten-Free Blueberry Crumble Pie

  1. First make the crust adding dry ingredients to the bowl of a food processor and pulse to combine. Pulse in the cold, cubed coconut oil until you have a sand like mixture then add the yolk, ACV, and ice water. Once dough is coming together, transfer to a bowl and form a disk. Wrap in plastic wrap and place in the fridge for at least 30 minutes. 
  2. When pie dough is ready, roll dough between two sheets of parchment paper with a rolling pin to about ¼ inch thick and transfer to a greased pie dish. Place back in the fridge
  3. While dough chills, preheat oven to 375F. Make the blueberry filling by combining all ingredients in a large bowl and mixing well.
  4. Make the crumble topping by combining all ingredients in a medium bowl until mixture holds together when pinched.
  5. Pour blueberry mixture into pie crust then add the crumble topping evenly over the top.
  6. Place pie pan on a baking sheet and bake pie for 55-65 minutes, until the crumble and crust are golden brown. If the crust edges or crumble are getting too dark before the pie is done, top with aluminum foil.
  7. When pie is done baking, let cool to room temperature (move to a wire rack if desired). Store in the fridge to fully set.

gluten free blueberry crumble pie recipe

Substitutions and Variations

  • Flours: if you tolerate nuts, feel free to use almond flour instead of tigernut flour. You can also use arrowroot starch in place of the tapioca starch.
  • ACV: apple cider vinegar helps dry out the crust for that crispy, flakey texture. You can use a pure alcohol like vodka instead.
  • Coconut oil: feel free to use butter or plant-based butter in place of the coconut oil if desired.

Storage and Serving

Storage: You can keep this pie stored at room temperature for up to 2 days or in the fridge for up to 5. I prefer to store it in the fridge in the summer so that it holds together and stays fresh.

Serving: if storing this blueberry pie in the fridge, bring to room temperature before serving for best flavor. And of course, don't forget the scoop of ice cream on top! You can't have blueberry pie without a scoop of vanilla ice cream (it's a crime, you will be arrested).

Gluten Free Blueberry Crumble Pie Tips

  • Keep the crust cold! You want to work fast when making the crust so that the oil doesn't melt. If the the coconut oil (or butter) melts, it mixes with the flour, creating a pasty or chewy dough instead of a flaky crust. Make sure your oil is cold by measuring it out the night before (or earlier in the day) and placing it in the fridge or freezer to set. 
  • Make sure dough isn't too dry: it's easy for gluten free baked goods to be dry and when it comes to crusts, that is not exception. Make sure you use enough cold water to hold the crust together. When you are forming the disc, it shouldn't be cracking all over. If it is, mix in another tablespoon of cold water as needed.
  • Bake the pie long enough. This one can be a little tough. Sometimes the top looks done, but the bottom of the crust isn't cooked through. I usually check this by sticking a fork down the inside of the pie and seeing how soft the dough is. You want a very nice, dark golden brown (but not burnt!) color on the crust you can see. If you're using a glass pie pan, you'll be able to see if the sides or golden which will also indicate it's done. The pie should be bubbling. If in doubt, bake it a little longer. As long as the crust is not burning, you'll be okay!

blueberry crumble pie

FAQ

Can I make this pie vegan?

Yes, you can make a vegan blueberry crumble pie by leaving out the egg yolk in the crust. If you do this, I highly suggest using a plant-based butter. I find that an all coconut oil crust doesn't perform as well without the egg yolk.

Can I make this recipe paleo? 

I have not tested a paleo version of this recipe. Paleo pie crusts are a little more intricate in terms of getting the flour ratios right, so if you'd like to stick to a paleo crust, I suggest searching for a paleo specific pie crust recipe. You can substitute cassava flour for the gluten free four in the crumble to keep that part grain free.

Can I use frozen blueberries?

I do not recommend it. This pie is best with fresh blueberries.

How do I prevent a soggy bottom crust?

Make sure to add just enough cold water when making the crust to hold the pie together, but not that it's too wet or moist. Also be sure to bake the pie long enough. Since we are not par-baking the crust at all, this dairy free blueberry pie crust needs to bake long enough to cook all the way through, especially with the liquid produced the berries. See tips above regarding knowing when the pie is done.

gluten free blueberry crumb pie

More Summer Blueberry Desserts

Blueberry Crumble Cheesecake

Blueberry Crumble Cookies

Blackberry Donuts

Easy Mixed Berry Crumble Cake

gluten free flour

What's your favorite pie? Don't forget to let me know if you try this pie recipe- leave a rating and review!

gluten free blueberry pie
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Gluten Free Blueberry Crumble Pie

Enjoy a healthier take on a classic summer pie! This homemade blueberry pie is filled with juicy blueberries and topped with a delicious crumble, all while being gluten free, dairy free, and refined sugar free.
Course Dessert
Cuisine American
Keyword allergy friendly, dairy free, gluten free, healthy dessert, refined sugar free, summer dessert
Prep Time 1 hour
Cook Time 1 hour
Total Time 3 hours
Servings 8 servings
Author Victoria Faling

Equipment

Ingredients

Crust

Blueberry Filling

Crumble Topping

Instructions

Crust

  • First make the crust pulsing flour and sugar in a food processor to combine. Pulse in the cold, cubed coconut oil until it's broken down and you have a sand like texture with some chunks of oil. Add the yolk, ACV, and 2 tablespoon of water. Pulse and add more water as needed until the dough starts to come together.
  • Once dough is coming together, transfer to a bowl and form a disk (add more water if needed for dough to hold together and not be cracking a ton as you form the disk). Wrap in plastic wrap and place in the fridge for at least 30 minutes. If you leave it longer and it's too solid to roll, just leave it at room temperature for 10+ minutes until it's still cold but rollable.
  • When pie dough is ready, roll dough between two sheets of parchment paper with a rolling pin to about ¼ inch thick. Transfer to a greased pie dish (I do this by placing the pie dish over the dough then flipping everything). Place back in the fridge while you make the filling.

Blueberry Filling

  • Preheat oven to 375F.
  • Make the blueberry filling by combining all ingredients in a large bowl and mixing well to combine. Set aside

Crumble Topping

  • Whisk together the flours. Add the maple syrup and 3 tablespoon of the coconut oil. Mix everything and add more oil as needed until mixture holds together when pinched

Assembly

  • Pour the blueberry filling into the pie crust and even out the top.
  • Evenly crumble the topping over the blueberries. Place the pie on a baking sheet.
  • Bake for 55-65 minutes, until top and crust is golden brown. If top or edges begin to brown too much, cover with aluminum foil for remaining time. You truly want a deep golden color and if you are using a glass pie dish, you should be able to see that crust is golden and firm on the sides. The top of the pie should be bubbling.
  • See baking tips in the post above for more on how to know the pie is done or view the notes below***
  • Let cool completely.

Notes

*butter or dairy free butter will also work
**vodka also works
*** Sometimes the top looks done, but the bottom of the crust isn't cooked through. I usually check this by sticking a fork down the inside of the pie and seeing how soft the dough is. You want a very nice, dark golden brown (but not burnt) color on the crust you can see. 

Baked Blackberry Jam Donuts (Gluten Free, Dairy Free)

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Upgrade your donut game with these seasonal Gluten Free Blackberry Donuts that are also completely dairy free and can be made refined sugar free. These baked blackberry cake donuts are filled with blackberry jam and topped with a blackberry glaze. The perfect sweet treat for summer!

gluten free blackberry donuts

I am a big fan of blackberries and they're an underrated summer berry. They are so sweet and flavorful when they are in season and we need to be using them in more recipes! That starts today with these Gluten Free Blackberry Donuts. These homemade donuts are made of a soft, baked gluten free donut base that is filled with an easy homemade blackberry jam and topped with a simple blackberry glaze. 

I've been on such a donut kick lately and have really enjoyed experimenting with different donut flavors. It's so fun make a homemade version so I can guarantee they are allergy friendly and not too sweet. I made Gluten Free Strawberry Donuts earlier this year and have a few other donut recipes on my website. That is a delicious gluten free donut recipe you should also check out!

baked gluten free donuts

What Makes These Blackberry Donuts Healthier

  • ​Made while wholesome ingredients, these blackberry donuts are completely gluten free, dairy free, nut free, and can be made refined sugar free. They contain far less sugar than your average donut, but you won't miss it one bit!
  • These homemade donuts are baked, not fried, lowering the overall fat content (especially inflammatory fats like vegetable oil or canola oil). They are denser like a cake donut, but still taste amazing and have a really lovely texture.
  • This blackberry donut recipe uses real blackberries for all that fresh blackberry flavor, no fake flavorings here! 

gluten free cake donuts

Gluten Free Blackberry Donut Ingredients

  • Gluten free flour: these gluten free baked donuts are made with a mix of flours for the best texture and flavor, including a 1:1 gluten free all purpose flour blend. 
  • Tigernut flour: I love using tigernut flour because it adds sweetness without added sugar, this way we can cut back on the sweetener in the recipe. You can also use almond flour if you tolerate nuts.
  • Olive oil: the main fat in this donut recipe.
  • Maple syrup: an unrefined sweetener, just be sure to use pure maple syrup.
  • Yogurt: any variety of yogurt will do, stick to a dairy free version.
  • Egg: adds fat and fluff to our donuts.
  • Blackberries: fresh blackberries are used to make the homemade jam that goes in the center of these donuts and we use the juice of the berries for an easy icing.
  • Coconut sugar: the unrefined sweetener for the jam.
  • Tapioca starch: this helps bind the jam so it's not too runny.
  • Powdered sugar: this is for the blackberry glaze. You can make a homemade, refined sugar free variety with coconut sugar, like in this recipe.
  • Salt, Baking powder, and vanilla extract

How to Make Blackberry Donuts

  1. First combine all ingredients for the blackberry jam filling in a small saucepan and cook on medium heat for 5-10 minutes, stirring frequently, until you reach a thick jam consistency. The blackberries will start to break down so you have more of a blackberry puree that thickens into a jam. Set aside to cool then pop in the fridge until needed.
  2. Preheat oven to 350F.
  3. In a medium bowl, whisk together the dry ingredients.
  4. In a large mixing bowl, beat together the wet ingredients.
  5. Add the dry mixture to the wet mixture and stir to combine. Add the donut batter to a piping bag.
  6. Grease a donut pan then pipe the batter into the pan. Add a dollop of batter to the center of the donut hole (so there is not hole through the middle like traditional donuts)
  7. Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.
  8. Once donuts are fully cooled, mix together the powdered sugar and blackberry juice in a small bowl that is wide enough to fit a donut.
  9. Dip donuts in the icing then place them back on a wire rack to set. 
  10. Add a dollop of blackberry jam to the center of the donuts.

Substitutions and Variations

  • Flours: you can use almond flour instead of tigernut flour, but I have not tested any other flour combinations for the donut dough. You can use arrowroot powder instead of tapioca starch for the jam.
  • Olive oil: I think another fat should work fine, like melted coconut oil or melted butter. Make sure your ingredients are at room temperature.
  • Yogurt: I use a plant-based coconut yogurt to keep this recipe dairy free, but any vegan yogurt or dairy-full yogurt will work. If you tolerate dairy, use Greek yogurt for a protein boost!
  • Egg: I have not tested a vegan version of this recipe so I'm unsure if a flax egg would work. If you try it, let us know how it went!
  • Fruit: if you aren't a blackberry fan or want variation, try using another berry like blueberries or raspberries. Baked blueberry donuts would also be lovely!

blackberry donuts

Baked Donut Tips for Best Results

  • Make sure to oil your pan well, even if it's nonstick!
  • If you don't have a piping bag, the easiest way to fill your doughnut pan is by using a ziplock bag with the tip cut off to pipe the dough.
  • Bake until the tops of each donut are almost golden brown and a toothpick comes out clean. Don't over-bake to achieve that great fluffy texture.

How to Store Gluten Free Donuts

You can store these donuts in an airtight container at room temperature for up to 3 days, but if it's quite hot where you are, I suggest storing them in the fridge so the glaze doesn't melt. You can store them in the fridge for up to 5 days. Donuts are, of course, always best fresh within the first 2 days, but these keep pretty well for up to 5.

blackberry jam donuts

FAQ

Can I use frozen blackberries?

Although using fresh, in season blackberries is the best, you can use frozen blackberries in this recipe.They will cook down just fine for the jam. Just thaw some blackberries and pour off the juice to use for the blackberry frosting.

More Summer Berry Recipes

Gluten Free Berry Crumble Cake

Gluten Free Strawberry Bread

Paleo Fruit Crumble

Gluten Free Blueberry Crumble Cookies

tigernut flour

If you try these delicious blackberry donuts, be sure to leave a review and share a photo on social media and tags me! If you have any questions, leave them in the comments below.

gluten free blackberry donuts
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Gluten Free Baked Blackberry Donuts

These baked blackberry donuts are gluten free, dairy free, and refined sugar free. Filled with homemade blackberry jam and topped with a blackberry glaze, these seasonal donuts are perfect for brunch, snack, or dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free, spring, strawberry, summer
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 6 donuts
Author Victoria Faling

Equipment

Ingredients

Blackberry Jam

Donuts

Blackberry Glaze

  • 1 cup powdered sugar
  • 2-4 teaspoon blackberry juice**

Instructions

Blackberry Jam

  • Add the blackberries, sugar, and starch to a saucepan.
  • Cook on medium low for 10 minutes, stirring frequently and smashing berries some, until you have a thick jam consistency.
  • Let cool then place in the fridge until needed.

Donuts

  • Preheat oven to 350F.
  • Sift together the flours and then whisk in the salt and baking powder.
  • In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
  • Add the dry to the wet and stir to combine.
  • Grease a donut pan then pipe the batter into the pan. Add a dollop of batter in the center, so there is no hole in the donuts. This creates a bottom for the blackberry jam to sit in.
  • Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.

Blackberry Glaze

  • Stir together the powdered sugar and 2 teaspoon of blackberry juice in a small, but wide bowl, until you have a thick, but smooth glaze. Add more juice as needed.
  • Dip the top of the cooled donuts (the side that has the "hole" in the top) in the glaze then place back on a wire rack.
  • Add a dollop of blackberry jam to the center of the donuts. Enjoy!

Notes

*melted butter or coconut oil will work too, make sure all ingredients are room temp.
**smash fresh blackberries and use the juice or defrost frozen ones and pour off the juice.

Easy Gluten Free Mango Bread (Hawaiian Style, Dairy Free)

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If you've never had Hawaiian mango bread, now is the time! This Gluten Free Mango Bread is packed with fresh mango flavor, impossibly moist, and warmly spiced in a way that makes it taste like a tropical vacation in loaf form This recipe is also completely dairy free and refined sugar free. 

gluten free mango bread

Mangoes are one of my favorite fruits and I wanted to develop a delicious recipe for mango season. At first, I worked on a mango cake situation, but it wasn't turning out how I wanted. One insomnia filled night, I had the idea to use mangoes like bananas and instead of banana bread, make mango bread. I then discovered Hawaiian mango bread and knew I had to develop an allergy friendly version that was gluten, dairy, and nut free.

This healthy mango bread recipe is filled with all the tropical flavors in an easy, quick bread style. It's so simple and delicious, you'll want to make it all summer long.

the best mango bread recipe

What is Hawaiian Mango Bread?

Hawaiian mango bread is a beloved quick bread from Hawaii, where mangoes grow abundantly and end up in everything (rightfully so, they're so good!). Similar in texture and method to banana bread, it swaps bananas for fresh mango, resulting in a moist, tender loaf with a subtly sweet, tropical flavor. It's a staple in Hawaiian bakeries and a popular food item there.

Traditional Hawaiian mango bread is made with gluten and dairy containing ingredients, and while it's absolutely delicious in its original form, it's not exactly allergy friendly. This gluten free mango bread is my take on the Hawaiian classic - same moist, tropical, warmly spiced loaf, completely free of gluten, dairy, and refined sugar. Whether you've had the original in Hawaii or this is your first introduction to mango bread entirely, this version holds its own.

Why You'll Love this Gluten Free Mango Bread Recipe 

  • Allergy friendly: this easy mango bread is gluten free, dairy free, and nut free, but no one would ever know.
  • Refined sugar free: instead of white sugar, ripe mangoes and a splash of maple syrup do all the sweetening. The result is a naturally sweet, fruit-forward loaf that doesn't taste like it's missing anything.
  • Simple ingredients: a few basic baking ingredients and some sweet mangoes make this mango loaf come to life. 
  • The best way to use ripe mangoes: got mangoes that are getting a little too soft? This is exactly what they were made for. The riper the mango, the better this bread tastes.

easy mango bread

Gluten Free Hawaiian Mango Bread Ingredients 

  • Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour blend that contains xanthan gum for the best results.
  • Tigernut flour: this is a nut free alternative to almond flour that provides a sweet, grounding flavor. It pairs perfectly with the natural sweetness of mangos. You can also use almond flour if you tolerate nuts.
  • Eggs: you'll need 2 large eggs for this recipe.
  • Olive oil: olive oil provides a moist and light crumb.
  • Maple syrup: this unrefined sweetener compliments the mango flavor perfectly without being overly sweet.
  • Pureed mango: you'll need 2 fresh mangoes to create a puree for the bread. Make sure to use ripe mangos, they need to be soft and juicy so you get plenty of mango flavor. Pureed mango distributes the mango flavor evenly throughout the bread and adds enough moisture vs just using chopped mango pieces.
  • Cinnamon: a little bit of cinnamon compliments the mango to amplify this mango loaf!
  • Baking powder, baking soda, salt, vanilla extract: stick to an aluminum free baking powder and pure vanilla extract. 

How to Make Gluten-Free Mango Bread

  1. Preheat the oven to 350F. Line a loaf pan with parchment paper.
  2. Make the mango pulp by removing the skin and pit from the mangoes and pulsing them in a food processor or blender. You don't want to create a juice, so just pulse a few times until you have small mango chunks/pulp.
  3. Whisk together all of the dry ingredients in a medium bowl and set aside.
  4. Beat together the eggs, oil, and maple syrup in a large bowl. Mix in the mango puree.
  5. Use a spatula to fold the flour mixture into the wet ingredients ½ at a time until just mixed.
  6. Pour batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes, until a toothpick comes out clean.
  7. Let cool in the loaf pan for 10 minutes before using the parchment paper to remove the loaf to a wire rack and let the bread cool completely.
  8. Once cooled, I love adding mango slices and shredded coconut to the top of the loaf before serving.

Substitutions and Variations:

  • Flour: sub almond flour for tigernut flour if you tolerate nuts.
  • Oil: you can substitute half of the oil for unsweetened applesauce to cut down on the fat content. You can also use melted butter or coconut oil, but it will result in a more dense loaf.
  • Variations: try adding in some chopped pineapple for extra citrus flavor. You could also make a mango coconut bread by folding in some shredded coconut. Regular or golden raisins along with chopped nuts (like macadamia nuts or walnuts) would also taste good as an addition! Or top this bread with toasted nuts coconut shreds before serving.

​

gluten free Hawaiian mango bread

Storage

Store leftover bread in an airtight container at room temperature for up to 5 days. Keeping it in an airtight container is key so it doesn't dry out. We want a moist mango bread with all the juicy flavor! You can freeze individual slices of bread (without any toppings) for up to 3 months.

Tips for Making the Best Mango Bread

  • Use ripe mangoes: ​make sure your mangoes are ripe for the best flavor! Ripe mangoes will be soft when you squeeze them and have more flavor than unripe mangoes.
  • Don't over process the mangoes: you want finely diced mango, not mango juice.
  • Measure flour correctly: scoop flour into the measuring cup then level off so you don't over pack the flour and end up with a dry loaf.
  • Don't over mix the batter: this will make your mango bread gummy. Mix just until incorporated.

How to ripen mangoes fast

Sometimes all you can find at the grocery store are green, unripe mangoes, but don't fret! You can ripen mangoes by enclosing them in a brown paper bag with an apple or banana to ripen faster. Leave for a day or two to ripen (even better if they can sit in a warm spot like by a window)

healthy mango bread

FAQ

Can I use frozen mangoes?

In a pinch, you can. Thaw frozen mango and pour off any excess juice before using. Be aware that frozen mangoes have more liquid so if your bread comes out too wet or gummy, try adding an extra tablespoon or two of flour next time.

What does gluten free mango bread taste like? 

Think banana bread's tropical cousin. It's moist, tender, and lightly sweet with a warm cinnamon spice note running through. The mango flavor is present but not overwhelming. It's fruity and summery without being cloyingly sweet, and the natural sweetness from the mangoes and maple syrup and ripe mango keeps every slice feeling fresh rather than heavy.

Can I make this gluten free mango bread into muffins?

I think this recipe bakes up best as a bread, but you could certainly try adding this batter to muffin tins and baking for a shorter time to make mango muffins (I'd suggest 15-20 minutes).

Can I make vegan mango bread?

This recipe hasn't been tested with a flax egg and given how moist this loaf already is, an egg substitute could push it into gummy territory. If you try using a vegan egg substitute, come back and let us know how it went.

Can I add mix-ins to this gluten free mango bread recipe?

​Yes! Make this mango bread your own by adding chopped nuts, coconut, or raisins. See the Substitutions and Variations section above for specific ideas.

healthy gluten free mango bread

More Delicious Gluten Free Bread Recipes

Strawberry Bread

Zucchini Bread with Pecan Crumble

Cookie Dough Bread

Walnut Crumble Banana Bread

tigernut flour

If you try this Gluten Free Hawaiian Mango Bread, please leave a rating and review below. Tag me on social media and let's see your delicious mango loaf!

easy gluten free mango bread
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Gluten Free Mango Bread

This moist and flavorful mango bread is a delicious gluten free take on Hawaiian Mango Bread with no dairy or refined sugars. Filled with fresh mango flavor, it's the perfect summer bake.
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat the oven to 350F. Line a loaf pan with parchment paper.
  • Make the mango pulp by removing the skin and pit from the mangoes and pulsing them in a food processor or blender. You don't want to create a juice, so just pulse a few times until you have small mango chunks/pulp.
  • Whisk together all of the dry ingredients in a medium bowl and set aside.
  • Beat together the eggs, oil, and maple syrup in a large bowl. Mix in the mango puree.
  • Use a spatula to fold the ½ the flour mixture into the wet ingredients at a time, until just mixed.
  • Pour the batter into the prepared loaf pan and bake for 35-40 minutes, until a toothpick comes out clean.
  • Let cool in the loaf pan for 10 minutes before using the parchment paper to remove the loaf to a wire rack and let the bread cool completely.
  • Once cooled, I love adding mango slices and shredded coconut to the top of the loaf before serving.

Notes

*See notes in post above for substitutions and variations 

Gluten Free Blueberry Crumble Cookies

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Indulge in berry season with these Gluten Free Blueberry Crumble cookies. A soft gluten free cookie is filled with homemade blueberry jam and topped with a sweet crumble- all while being gluten, dairy, and refined sugar free!

gluten free blueberry cookies

Summer is my absolute favorite and that feeling is amplified by the fact that it has the best fruit of the year! I love berries and will be baking all the berry recipes this summer (so keep your eyes open and subscribe to my email list so you don't miss a recipe). I love blueberry muffins and blueberry pie, so I thought it would be fun to make gluten free blueberry cookies. 

There are a lot of blueberry lemon cookies out there or blueberry muffin cookies, but I didn't want a fluffy muffin cookie texture. I love a crumble just as much as I love fresh berries, so I thought it would be fun to make blueberry crumble cookies so we still get that soft and chewy cookie texture with the blueberry flavor and crunchy crumble topping. These really are the best cookies for summer!

blueberry crumble cookies

What Makes These Blueberry Crumble Cookies Special?

  • They are completely gluten free, dairy free, refined sugar free, and nut free! These seasonal cookies are allergy friendly so everyone can enjoy them.
  • My whole stitch is that I take recipes and make them allergy friendly and healthier. These cookies have a fraction of the sugar of traditional cookies, while still maintaining great texture and flavor. You'll never miss the added sugar and can truly embrace the natural sweetness of juicy blueberries! We even use an unrefined sweetener to keep these blueberry cookies lower glycemic.
  • They are surprisingly easy to make and perfect for an evening summer treat or to bring to a holiday celebration. 

gluten free blueberry crumble cookies

Gluten Free Blueberry Cookie Ingredients

  • Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour.
  • Tapioca starch: you can also use arrowroot starch. Adding a little bit of starch to gluten free cookies helps with the texture to get soft cookies.
  • Baking powder, baking soda, salt, vanilla extract
  • Coconut oil: this is the main fat for these cookies and works beautifully.
  • Coconut sugar: the unrefined sugar used in both the cookies, blueberry jam, and crumble topping.
  • Egg: just one large egg for this cookie recipe.
  • Tigernut flour: you can also use almond flour, but this gives the streusel topping some sweetness without extra added sugar.
  • Blueberries: I love using fresh blueberries when they are in season, but you can also use frozen blueberries! Either will work. I love using wild blueberries if you can get your hands on them!

How to Make Blueberry Crumble Cookies

  1. First, make the jam by combining the blueberries, coconut sugar, tapioca starch, and some water in a saucepan. Cook for about 5-10 minutes, stirring frequently until you have a jam like consistency. Set aside to cool.
  2. Next, make the crumble topping in a small bowl and set aside.
  3. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  4. Combine all the dry ingredients for the cookies in a mixing bowl.
  5. Beat together the oil and sugar in a large bowl with a hand mixer until combined. Add the remaining wet ingredients and mix until combined.
  6. Add the dry ingredients to the wet ingredients and use a spatula to combine. 
  7. Use a tablespoon cookie scoop to scoop balls of dough onto the cookie sheet, two inches apart. Use the back of the scoop to press an indent into the middle of the cookies.
  8. Add a dollop of blueberry jam to the middle of each cookie base then sprinkle the crumble topping on top.
  9. Bake for 10-12 minutes, until golden brown on top, but not quite done.
  10. Let cookies cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack to finish cooling.

Substitutions and Variations

  • Oil: I have not tested using another fat source like butter or vegan butter. If you do, let us know how it goes!
  • Blueberries:​ you can truly use whatever your favorite berry is for this recipe! Love strawberries? Try making strawberry cookies! Blackberries or raspberries would also work great.
  • Add a glaze: if you are a fan of lemon blueberry cookies, you could make a lemon glaze to drizzle over these blueberry streusel cookies. You could even just add some lemon zest to the crumble topping.

Storage

​Store cookies in an airtight container at room temperature for up to 5 days. If you are in a very hot climate without air-conditioning, these cookies will get very soft at room temperature. You may want to consider keeping them in the fridge and bringing to room temp before serving.

These cookies freeze okay, but are definitely best fresh.

blueberry streusel cookies

Tips for the Best Gluten Free Blueberry Cookies

  • Don't over mix the dough- mix until just combined.
  • Don't over bake them! Cookies should look not quite done and still be a little soft. They will finish cooking as they cool.
  • Add enough crumble on top. Make sure to pack the crumble over the top of the cookies. The cookies will spread as they bake, so you want enough streusel topping so they don't look sparse once baked.

gluten free blueberry cookies

FAQ

Can I make these cookies vegan?

​I have not tested a vegan version. All you would need is an egg substitute though as the remaining ingredients are plant-based. Let us know if you try it!

Can I use frozen berries?

​Yes! This recipe will work with fresh or frozen berries so you can make these cookies any time of year.

Can I make the jam ahead?

Yes, you can make the jam up to 5 days ahead and keep it stored in the fridge until ready to use.

gluten free blueberry muffin cookies

More Delicious Gluten Free Berry Recipes

Gluten Free Berry Crumble Cake

Raspberry Crumble Muffins

Strawberry Bread

Paleo Strawberry Peach Crumble

Strawberry Shortcake Ice Cream Sandwiches

Paleo Berry Pop Tarts

gluten free blueberry crumble cookies
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Gluten Free Blueberry Crumble Cookies

Perfect for summer, these gluten free blueberry cookies are filled with a homemade blueberry jam and topped with a sweet crumble. Plus, they're also dairy free and refined sugar free!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, nut free, refined sugar free, summer dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 15 cookies
Author Victoria Faling

Equipment

Ingredients

Blueberry Jam

Crumble Topping

Cookie Base

Instructions

Jam

  • This can be made ahead of time and stored in the fridge for up to 5 days.
  • First, make the jam by combining the blueberries, coconut sugar, tapioca starch, and water in a saucepan. Cook for about 5-10 minutes, stirring frequently until you have a jam like consistency. Set aside to cool.

Crumble

  • Next, make the crumble topping. Combine all ingredients in a small bowl until you have a crumbly texture that holds together and set aside.

Cookies

  • Preheat the oven to 350F. Line a baking sheet with parchment paper.
  • Whisk together all the dry ingredients for the cookies in a mixing bowl.
  • Beat together the oil and sugar in a large bowl with a hand mixer until combined. Add the remaining wet ingredients and mix until combined.
  • Add the dry ingredients to the wet ingredients and use a spatula to mix until just.
  • Use a tablespoon cookie scoop to scoop balls of dough onto the cookie sheet, two inches apart. Use the back of the scoop to press an indent into the middle of the cookies.
  • Add a dollop of blueberry jam to the middle of each cookie base then sprinkle the crumble on top.
  • Bake for 10-12 minutes, until golden on top, but seem not quite done.
  • Let cookies cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack to finish cooling.

Thick & Chewy Gluten Free Chocolate Chip Cookies (Dairy Free)

by Leave a Comment

You'll never guess that these Thick and Chewy Chocolate Chip cookies are fully gluten free, dairy free, and refined sugar free! They're large cookies packed with chocolate, dense but chewy, and oh so satisfying.

thick and chewy gluten free chocolate chip cookies

Sometimes we want thin and crispy chocolate chip cookies, sometimes we want those classic chocolate chip cookies with crispy edges and gooey middles, and sometimes we just want a thick freaking cookie that is loaded with chocolate. These aren't quite Levain bakery style (that recipe is for another day) as these aren't light and fluffy mounds, they are a dense and chewy thicker cookie. So save this recipe for the day you're craving big fat chocolate chip cookies with crisp edges and a soft center.

There are a lot of chocolate chip cookie recipes out there, so what makes these so special? They are fully gluten free, dairy free, and refined sugar free all while tasting absolutely amazing. And I'm going to be honest, you can't always say that about allergy friendly baked goods (or gluten free baked goods in general).

It took me several rounds of recipe testing to finally get these gluten free chocolate chip cookies just right. Actually, if I'm honest, I made them perfectly on the first try, but it was a night that I was just playing around in the kitchen and didn't measure anything or write down what I did. So, I had to piece together from memory what I had done and had to do a few test trials to get the measurements right on these big and thick chocolate chip cookies!

gluten free and dairy free chocolate chip cookies

What Makes These Gluten Free and Dairy Free Chocolate Chip Cookies Special?

  • They are top 9 allergen free! My goal is always to create recipes for everyone, no matter what food allergies you have.
  • Instead of butter, we're using coconut oil. This keeps us away from dairy-free butter which often contains nuts or other additives that can be tough on the gut. I want to make classics and favorites accessible to everyone!
  • We are using an unrefined sugar option that is lower glycemic than white or brown sugar. Plus, this recipe calls for less sugar than traditional recipes, while still maintaining the sweetness factor. Hello healthier cookies!
  • They are THICK AND CHEWY! And I'm going to keep reiterating that point because it's what makes these gluten-free chocolate chip cookies so fabulous.

thick and chewy chocolate chip cookies

Ingredients for Thick and Chewy Gluten Free Chocolate Chip Cookies

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend for best results. 
  • Tigernut flour: this is a nut-free almond flour alternative. I love using this in combination with gluten free flour in gluten free baking to achieve the best texture. If you can eat almonds, feel free to use almond flour instead!
  • Tapioca flour: adding a little bit of starch to gluten free cookies helps the texture so we can get chewy yet soft cookies that aren't too dense.
  • Coconut oil: coconut oil is rich in medium chain triglycerides, which is great for health! Plus, it's a fully dairy free fat option that works perfectly in these gluten and dairy free chocolate chip cookies. Stick to refined coconut oil for a milder flavor. I've tested this recipe with both softened and melted coconut oil, and either works!
  • Coconut sugar: an unrefined, lower glycemic sugar option that helps us achieve a thick, chewy cookie texture. Coconut sugar is similar to brown sugar, giving us a richer flavor and limited spread.
  • Eggs: you'll need 1 whole egg and 1 yolk. The extra egg yolk helps with the chew texture.
  • Baking soda, baking powder, sea salt, vanilla extract: we use more baking powder than soda to achieve height on these cookies with less spread.
  • Chocolate chips: be sure to use chocolate chips without refined sugar to keep these cookies completely refined sugar free. I love the HU chocolate gems which give you the best chocolate chunks! Enjoy Life also makes great dairy-free chocolate chips (they just aren't refined sugar free). My personal preference is to use both semi-sweet and dark chocolate chips.

How to Make the Best Gluten Free Chocolate Chip Cookies

  1. Line a cookie sheet with parchment paper and set aside.
  2. Whisk together all of the dry ingredients in medium bowl.
  3. Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  4. Add the eggs and vanilla and beat until smooth.
  5. Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
  6. Fold in the chocolate chips until just combined.
  7. Use a large cookie scoop to scoop the dough onto the parchment lined baking sheet and place the cookie dough balls in the fridge for at least an hour. 
  8. Preheat the oven to 400F. You will need several prepared baking sheets when ready to bake so the cookies have room. You want the balls of dough to be 2 inches apart. Keep any remaining cookie dough balls in the fridge.
  9. Bake cookies for 5 min then drop the temperature to 350F and bake for another 6-8 minutes.
  10. Sprinkle with flakey salt if desired as soon as they come out of the oven and shape them if needed.
  11. Let cool for a couple minutes before transferring to a wire rack to finish cooling.
  12. Turn the oven back up to 400F and repeat with remaining dough.

Substitutions and Variations

  • Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
  • Fat: I've tested this recipe with both coconut oil and dairy-free butter and I think this chocolate chip cookie recipe works best with coconut oil. I find the butter leaves them a little dry. You can certainly try it for yourself though!
  • Sugar: I have not tested any other sweeteners like maple syrup or dark brown sugar. If you don't have coconut sugar, I suggest using ½ cup brown sugar and ¼ cup white sugar. I have NOT TESTED this though.
  • Eggs: I have not tested a vegan version of this recipe.

thick gluten free chocolate chip cookies

Storage

If your cookies even last 30 minutes out of the oven, keep leftovers stored in an airtight container at room temperature for up to 5 days. These gluten-free cookies also freeze well.

Alternatively, freeze the cookie dough for up to 3 months. Freeze scooped cookie dough on a baking sheet. When fully frozen, store cookie dough balls in an air-tight container in the freezer. Thaw in the fridge overnight before baking.

Tips and Tricks for The Best Chocolate Chip Cookies

  • Measure flour properly! Scoop the flour into your measuring cup and level it off. If you use the measuring cup to scoop, you end up with packed flour and too much flour which result in dry cookies.
  • Don't over-mix! When adding the dry ingredients, use a spatula to fold them in until you have some flour streaks left. Then add your chocolate chips and fold in until just mixed. Over-mixing will throw off the texture of the cookies.
  • Make them look good: the trick to gorgeous chocolate chip cookies is adding extra chocolate on top of each cookie dough ball. Once you've scooped your cookie dough, add some extra chocolate chips on top. If you want those pools of chocolate, use chopped bar chocolate or something like HU chocolate gems
  • Refrigerate the dough: the process of refrigerating the cookie dough and cooking them at a high temperature helps us achieve thick cookies. Both of these techniques yield less spread of the cookie, so don't skip them!
  • Watch them when baking. These cookies can over-bake fast resulting in dry cookies. I suggest doing a test batch with 1 or 2 cookies to determine the best baking time for your oven. When you drop the temperature to 350, check the cookies at 5 minutes. They should be golden brown around the edges, but look almost not done in the center.
  • Shape them: for the perfect cookie, use a cookie cutter to shape them as soon as they come out of the oven. When the cookies are hot, they are malleable and you can use a circular cookie cutter to fix imperfections.

gluten free big fat chocolate chip cookies

More Gluten Free and Dairy Free Chocolate Chip Cookie Recipes

Browned Coconut Butter Chocolate Chip Cookies (my dairy free spin on the classic brown butter chocolate chip cookies)

The Best Pumpkin Chocolate Chip Cookies

Cranberry Chocolate Chip Cookies

gluten free flour
thick gluten free chocolate chip cookies
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Gluten Free Thick and Chewy Chocolate Chip Cookies

These are the ultimate gluten free chocolate chip cookies when you want a thick, chewy, chocolate filled cookie. They are also dairy free and can be made refined sugar free!
Course Dessert
Cuisine American
Keyword dairy free, gluten free
Prep Time 10 minutes
Resting time 1 hour
Total Time 13 minutes
Servings 12 cookies
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Line a cookie sheet with parchment paper and set aside.
  • Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
  • Beat together coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  • Add the eggs and vanilla and beat until smooth.
  • Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
  • Fold in the chocolate chips until just combined.
  • Use a large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 1 hour.
  • When ready to bake, preheat the oven to 400F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
  • Bake cookies for 5 min then drop the temperature to 350F and bake for another 8 minutes.
  • Sprinkle with flakey salt if desired as soon as they come out of the oven.
  • Let cool for a couple minutes before transferring to a wire rack to finish cooling.
  • Bake in batches as needed.