Easter is just around the corner, and what better way to celebrate than with some delicious gluten-free desserts? Whether you’re hosting a gathering or just looking for a sweet treat to enjoy with your family, these easy recipes are sure to delight. From classic carrot cake to fruity pavlova, there’s something for everyone in this collection of gluten-free Easter desserts.
Recipe 1: Gluten-Free Carrot Cake
Ingredients:
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Add the vegetable oil and applesauce to the egg mixture and beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the grated carrots and chopped walnuts (if using).
- Pour the batter into a greased 9-inch cake pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving size: 1/12 of cake
- Calories: 275
- Total fat: 13g
- Cholesterol: 62mg
- Sodium: 210mg
- Total carbohydrate: 37g
- Dietary fiber: 2g
- Sugars: 22g
- Protein: 5g
Cooking Time:
- Preparation time: 15 minutes
- Cooking time: 30-35 minutes
- Total time: 45-50 minutes
Equipment:
- Medium mixing bowl
- Large mixing bowl
- 9-inch cake pan
- Wire rack
Serving Suggestions:
This gluten-free carrot cake is delicious on its own, but you can also top it with cream cheese frosting or whipped cream for an extra-special treat. Serve with a cup of tea or coffee for a cozy afternoon snack.
Variations:
If you don’t have gluten-free flour on hand, you can use regular all-purpose flour instead. You can also substitute the applesauce for mashed bananas or pureed pumpkin for a different flavor. Add raisins or dried cranberries to the batter for an extra burst of sweetness.
Substitutions:
If you’re not a fan of walnuts, you can leave them out or substitute them for chopped pecans or almonds. You can also use coconut oil or olive oil instead of vegetable oil if you prefer.
Storage:
This gluten-free carrot cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Tips:
- Make sure to grate the carrots finely so they blend well into the batter.
- If you’re using a different size cake pan, adjust the baking time accordingly.
- Don’t overmix the batter or the cake may become dense.
Frequently Asked Questions:
- Can I use almond flour instead of gluten-free flour?
- Yes, you can use almond flour, but the texture of the cake will be different.
- Can I make this cake ahead of time?
- Yes, you can make this cake up to 2 days ahead of time and store it in the fridge.
Recipe 2: Gluten-Free Berry Pavlova
Ingredients:
- 4 egg whites
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 cup whipped cream
- 2 cups mixed berries (strawberries, raspberries, blueberries)
Instructions:
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites until stiff peaks form.
- Add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
- Once all the sugar has been added, beat for an additional 2-3 minutes until the mixture is glossy and stiff.
- Add the cornstarch, white vinegar, and vanilla extract to the egg white mixture and gently fold in using a spatula.
- Spoon the mixture onto the prepared baking sheet and spread it out into a circular shape, making a slight indentation in the center for the whipped cream and berries.
- Bake for 10 minutes, then reduce the temperature to 200°F and bake for an additional 1 hour.
- Once the pavlova is done, turn off the oven and let it cool completely inside the oven.
- Once the pavlova is cool, top it with whipped cream and mixed berries.
Nutritional Information:
- Serving size: 1/8 of pavlova
- Calories: 220
- Total fat: 8g
- Cholesterol: 26mg
- Sodium: 55mg
- Total carbohydrate: 37g
- Dietary fiber: 2g
- Sugars: 33g
- Protein: 2g
Cooking Time:
- Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
- Total time: 1 hour and 25 minutes
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Spatula
Serving Suggestions:
This berry pavlova is a stunning dessert that’s perfect for Easter brunch or dinner. Serve it with a cup of tea or coffee for an elegant and refreshing end to the meal.
Variations:
You can use any combination of berries you like for this pavlova. Try using just strawberries or just raspberries for a different flavor. You can also add a drizzle of chocolate sauce over the top for a decadent touch.
Substitutions:
If you don’t have cornstarch on hand, you can use arrowroot powder or potato starch instead. You can also substitute the white vinegar for apple cider vinegar or lemon juice.
Storage:
This pavlova is best served immediately, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
Tips:
- Make sure your mixing bowl and beaters are completely clean and free of any grease before beating the egg whites.
- Don’t overbeat the egg whites or the pavlova may become dry.
- Let the pavlova cool completely before adding the whipped cream and berries.
Frequently Asked Questions: