Tag Archives: #glutenfreedesserts

Strawberry-Rhubarb Crisp (Gluten-free & Vegan)

This Strawberry-Rhubarb Crisp makes me think about my Grandma Lorine, with whom I spent almost every Friday night growing-up in the 1980s. We would watch Wheel of Fortune, Falcon Crest, and Dallas (I’m named, Sue Ellen, after that crazy character!), and we would color together and paint our nails. She loved strawberry-rhubarb pie, and I remember seeing it in her fridge when I was a very young girl, wondering about the texture, and thinking, “What are those big red chunks?!” Well, I hadn’t had it since she died almost 11 years ago, and this allergy-friendly version is dedicated to the kind soul that I was blessed to have in my life for 28 years!

In terms of the ingredients, I made it cane sugar-free with a keto-friendly sugar substitute called monk fruit sweetener. I’ve been adding it to my pancakes instead of coconut sugar and we all love it! You can read about its benefits here, but pretty much it has zero calories, zero sugars, and doesn’t impact your blood sugar. I also used date sugar for the topping, because I love the slight butterscotch-like flavor it adds.

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Strawberry-Rhubarb Crisp (Vegan & Gluten-free)

  • Servings: ~10
  • Difficulty: easy
  • Print

An old-fashioned strawberry-rhubarb crisp, but with a refined sugar-free, gluten-free, and vegan twist!

Tips: (1) It is lovely served slightly warm with ice cream or whipped topping. (2) Tapioca flour is also known as tapioca starch.
Credit: My Real Dish

Ingredients

Pie Filling

  • 5 cups sliced strawberries
  • 4 cups sliced rhubarb (~5 stalks rhubarb)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup orange juice
  • ½ cup monk fruit sweetener (or cane sugar)
  • 2 tablespoon tapioca flour 
  • 1 tablespoon almond flour (or gluten-free flour)

Crumb Topping

Directions

  1. Heat oven to 350 degrees
  2. Clean, remove stems, and cut the strawberries. I like to use Thieves Fruit & Veggie Soak for a chemical-free and non-toxic way to clean my fruit.
  3. Clean and slice the rhubarb.
  4. Place strawberries and rhubarb in the iron skillet (9 1/2″ or 24 cm) or other oven-proof skillet.
  5. Prepare the pie filling mixture. In a small bowl, mix the tapioca flour and orange juice. Add the cinnamon, vanilla, monk fruit sweetener, almond flour and stir until mixed well.
  6. Pour the mixture over the fruit in the skillet.
  7. Prepare the crumb topping. In a small bowl, combine the date sugar, coconut oil, flours, cinnamon, baking soda and baking powder, and combine until it resembles course crumbles. Sprinkle it over the fruit.
  8. Bake for ~40 – 45 minutes or until pie topping is browned nicely.

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What are other ways you enjoy rhubarb? Comment below!

susanellenlogoweb

30 VEGAN & GLUTEN-FREE PIE RECIPES

Thanksgiving is coming up, and it’s my favorite holiday because I love to eat! With our food allergies, I never want Thanksgiving to make us feel deprived or left out.

Here is a list of 30 gluten-free and vegan dessert recipes to help you indulge this holiday season. The recipes are organized by chocolate and nut pies first, followed by a variety of pumpkin, and finally fruit. These are some key bloggers for you to follow if you have any sort of food allergies! Make sure you check out their other pie recipes because there were so many good ones, and I wanted to include all of them on this list!

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1. CHOCOLATE PIE (VEGAN AND PALEO) FROM MY REAL DISH

This easy vegan and paleo chocolate pie is dense, rich, and has only 6 ingredients!

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2. EASY RAW CHOCOLATE COCONUT BANANA WITH GRAIN-FREE PIE CRUST {GLUTEN-FREE, VEGAN, PALEO} FROM THE HEALTHY APPLE

Chocolate, coconut, and bananas like you’ve never seen them before!

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3. GLUTEN FREE NO BAKE DIRT PIE  {VEGAN FRIENDLY} FROM COTTER CRUNCH

This easy no-bake dessert is made with gluten free and dairy free “Oreo” type cookies, coconut cream, dates, dark chocolate, and is served in a 3 ingredient no bake dark chocolate crust

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4. CHOCOLATE CARAMEL PECAN PIE (V,GF,P) FROM VEGAN FAMILY RECIPES

Crazy good chocolate caramel raw vegan paleo pecan pie.

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5. CHOCOLATE CARAMEL ICE CREAM PIZZA PIE FROM EVERGREEN KITCHEN 

A chocolate hazelnut crust topped with coconut whipped cream, roasted peanuts, chocolate drizzle, and a date-based caramel sauce.

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6. GLUTEN-FREE VEGAN NUTELLA CREAM PIE FROM THE UNCONVENTIONAL BAKER

This gluten-free vegan nutella cream pie will definitely impress guests this holiday season, and they won’t suspect that it’s paleo.

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7. DULCE DE LECHE CHOCOLATE CASHEW PIE FROM MY REAL DISH

This is an allergy-friendly take on a peanut butter snicker’s pie with a vegan dulce de leche and chocolate gooey topping served in a chocolate crust.

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8. GLUTEN FREE COOKIE DOUGH PIE FROM FLIPPIN’ DELICIOUS

Gluten-Free Vegan Cookie Dough Pie with a crisp graham cracker-style crust filled with gluten-free edible cookie dough and topped with chocolate.

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9. HEALTHY SNICKERS PIE (RAW, VEGAN, GLUTEN + GRAIN-FREE, REFINED SUGAR-FREE) FROM LIZ MOODY

The ooey gooey chocolatey caramelly peanut buttery Snickers Pie is gluten-free, refined sugar-free, paleo, and raw vegan.

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10. CHOCOLATE KENTUCKY PIE FROM CHOCOLATE COVERED KATIE

This gluten-free vegan pie has a buttery crust and a sweet, gooey filling that’s similar to pecan pie, just with walnuts and chocolate chips instead of pecans. Refined sugar-free options available.

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10. PALEO VEGAN PECAN BARS FROM A SAUCY KITCHEN

A simple coconut flour base topped with a gooey caramel pecan topping!

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11. PUMPKIN SPICE PALEO VEGAN PECAN PIE BARS FROM FOOD FAITH FITNESS

These easy, healthy pecan pie bars are only 8 ingredients and have a pumpkin spice spin!

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12. VEGAN CHOCOLATE PUMPKIN PIE (GLUTEN FREE) FROM DELIGHTFUL ADVENTURES

A rich vegan chocolate pumpkin pie that’s packed with chocolate and pumpkin flavors!

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13. PUMPKIN PIE WITH PEARS AND CRANBERRIES (VEGAN AND GLUTEN FREE) FROM MY REAL DISH

This Pumpkin Pie has a pear and cranberry topping, the extra sweetness from the juicy pears make it naturally sweet with no refined sugar added.

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14. NO BAKE PUMPKIN PIE BARS FROM KATALYST HEALTH

These vegan gluten-free No Bake Pumpkin Pie Bars are a great alternative to traditional pumpkin pie. With no oven needed and no refined-sugar added.

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15. VEGAN SWEET POTATO PIE FROM HEALTHIER STEPS

The classic Southern sweet potato pie with fresh ginger, nutmeg, and cinnamon in a gluten-free homemade crust.

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16. DULCE DE LECHE PUMPKIN PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

The dulce de leche adds a rich caramel flavor to this creamy pumpkin pie.

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17. GLUTEN-FREE VEGAN CHERRY PIE FROM FEASTING ON FRUIT

Juicy cherries nestled inside a gluten-free crust and topped with crumbly oat streusel.

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18. PLANT PARADOX-FRIENDLY PEACH COBBLER (GLUTEN-FREE, VEGAN & ADDED SUGAR-FREE) FROM NO EGGS OR HAM

This peach cobbler is fresh, perfectly sweet, and soulful.

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19. TOPLESS PEAR PIE (VEGAN AND GLUTEN-FREE) FROM MY REAL DISH

You will love the natural sweetness of the tender pears with just a touch of cinnamon. Serve with dairy-free ice cream and dulce de leche for a nice caramel flavor.

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20. HEALTHY CRANBERRY PEAR CRISP (GLUTEN-FREE & VEGAN) FROM KIM’S CRAVINGS)

Filled with fall-appropriate pears and tart cranberries, which sweeten up as they bake.

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21. CRANBERRY APPLE CRISP (VEGAN, GLUTEN-FREE) FROM JESSICA IN THE KITCHEN

It’s the perfect mix of sweet apples, tangy cranberries and is great with ice cream!

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22. CRUSTLESS APPLE SKILLET PIE (V, GF) FROM MY REAL DISH

This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness.

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23. GLUTEN-FREE VEGAN BLUEBERRY PIE FROM RHIAN’S RECIPES

This Blueberry Pie is packed full of sweet-tart blueberries, subtly spiced with cinnamon and has a little citrusy touch from the lemon juice. 

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24. GLUTEN FREE VEGAN RUSTIC BERRY PIE FROM SARAH BAKES GLUTEN FREE

Filled with 3 kinds of fresh berries, raspberries, blackberries, and blueberries, and all piled into a rustic gluten-free vegan pie crust.

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25.BLACKBERRY AND BLUEBERRY CRISP (PALEO, VEGAN & GLUTEN-FREE) FROM MY REAL DISH  

With only 7 ingredients, the natural flavor of the berries shines. It’s oat-free and thickened with tapioca flour to make it tree-nut free.

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26. NO BAKE BLUEBERRY CUSTARD PIE (VEGAN + GLUTEN FREE) FROM FANNETASTIC FOOD

This raw vegan custard pie has a crust made with raw almonds and walnuts, dates, and a little shredded coconut.

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27. COCONUT CREAM PIE {VEGAN, GLUTEN-FREE, NUT-FREE} FROM ALLERGYLICIOUS

A buttery graham cracker crust, filled with rich & creamy coconut cream & layered with lots of whipped cream, and topped with toasted coconut.

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28. CHUNKY MONKEY BANANA CREAM PIE FROM CONTENTEDNESS COOKING

This beautiful vegan dessert is made from 6 ingredients, full of flavor from dates, peanuts, bananas, and coconut nectar.

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29. LEMON MERINGUE PIE (VEGAN AND GLUTEN-FREE) FROM MY RELAD DISH

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust.

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30. COCONUT KEY LIME PIE FILLING (GLUTEN-FREE, VEGAN & PALEO) FROM MY REAL DISH

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.

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Dulce de Leche Chocolate Coconut Cheesecake (vegan and gluten-free)

In my post Top 15 Vegan and Gluten-Free Foods 2018, I mentioned how much I love Bobo Bars, and they sent me some! Isn’t that great?! So I used four Chocolate Almond Butter Filled Bob Bars as an inspiration for this Caramel and Chocolate Cheesecake. It made a superb three ingredient crust! The chocolate cheesecake layer at the top goes well with the Chocolate Almond Butter Filled Bob Bar Crust.

The bottom dulce de leche layer is one of my favorite flavors, but people here in the USA don’t seem to know what it is – it’s almost like a thick sweet caramel. I’ve used this homemade Vegan Dulce De Leche recipe for many of my desserts. My most recent parent win is that my eight-year-old daughter can make it now! It’s awesome! She loves to cook and help and feels even more empowered when she does it by herself. I might enjoy the help a little too much because I made three dulce de leche desserts in two weeks!

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caramel and chocolate Cheesecake

Caramel and Vegan Cheesecake

  • Servings: ~20
  • Difficulty: easy
  • Print

This vegan gluten-free coconut cheesecake has a dulce de leche and chocolate layer, and features a three-ingredient Chocolate Almond Butter Crust made of Bobo Bars.


Credit: My Real Dish

Tips: (1) Do not over-cook the dulce de leche. (2) You want to make the dulce de leche cheesecake layer while the dulce de leche is still warm before it firms.

Ingredients

Chocolate Almond Butter Crust

Dulce de Leche Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup dulce de leche
  • ½ cup coconut oil softened or melted
  • 1 cup unsweetened shredded coconut (I used Let’s Do Organic Shredded, Unsweetened Coconut)

Chocolate Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup coconut oil softened or melted
  • 1 cup shredded coconut
  • 1 cup cacao

Optional Toppings:

  • 1 Bobo’s Bites Original (as a crumble topping)
  • Non-dairy Whip Topping (you can make it from scratch with 1 can of coconut cream (hard part only) and 1/4 cup powdered sugar or xylitol powdered sugar).


Directions

  1. Prepare Vegan Dulce De Leche or use a store-bought vegan caramel or dulce de leche.
  2. Heat oven to 350.
  3. Prepare crust. Put Chocolate Almond Butter Filled Bob Bars, vegan butter, and coconut oil in food processor and purée until smooth.
  4. Put the crust mixture in 10-inch spring-form pan.
  5. Cook for 10 minutes, set aside to cool.
  6. Put all of the ingredients for the dulce de leche layer in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust. Make sure to put some dulce de leche aside for decorating.
  7. Put all of the ingredients for the chocolate layer in your Vitamix, and purée until smooth. Spread on top of the dulce de leche layer.
  8. Refrigerate for 3 hours.
  9. Decorate the top with dulce de leche after refrigerated.
  10. Serve with crumbled bobo bar, whipped topping, and dulce de leche.

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susanellenlogoweb

Pumpkin Cinnamon Roll Cake

My husband frequents Panera Bread and enjoys their cinnamon rolls. One early Saturday morning, my allergic kids were feeling jealous of his treat, so I attempted to appease their jealousy by promising to make them cinnamon rolls.

This is the problem, I’m lazy. I don’t have a lot of time and I didn’t want to deal with yeast. Plus, often gluten-free vegan cinnamon rolls are hard. I wanted soft gooey cinnamon rolls. Also, I didn’t want glaze, I wanted thick buttercream frosting. I was in a decadent mood.

I googled and I came across a glazed Cinnamon Roll Cake by the Chef-In-Training. It wasn’t vegan or gluten-free; it just gave me an easy idea. However, one way to substitute eggs in a dish is with pumpkin: 1/4 cup pumpkin per egg.

I played around with substitutions and ingredients to make a Vegan Gluten-free Pumpkin Cinnamon Roll Cake that is gooey delicious with a perfect vegan buttercream frosting. It was gorgeous!!!

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The cake is so quick and easy. Just prepare the cake, make the cinnamon roll topping, swirl it inside the cake with a knife, and bake. The cake alone is delicious! It has a crunchy cinnamon topping with a soft center.

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Prepare the buttercream and spread it across the cake.

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Sprinkle the top lightly with cinnamon (if desired), and serve!

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Pumpkin Cinnamon Roll Cake

  • Servings: ~12 searchings
  • Difficulty: easy
  • Print

This gluten-free vegan Pumpkin Cinnamon Roll Cake is topped with a buttercream frosting. It's a perfect fall breakfast or dessert. Refined sugar-free option available.

Tips: (1) Since I was splurging, I made this buttercream frosting with real powdered sugar. You can substitute my Powdered Xylitol Sugar if you want a refined sugar-free dessert. (2) The cake is best served warm. In terms of leftovers, I stored the cake in the refrigerator and heated it in the microwave before eating.

Ingredients

Cake:

  • 2 cups gluten-free flour (I used Namaste Mix)
  • 1 cup almond flour (I used Blue Diamond)
  • ¼ teaspoon Redmond Real Salt
  • 1 cup coconut sugar
  • 4 teaspoons baking powder
  • 1½ cups almond milk
  • ½ cup pumpkin purée
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 teaspoon pumpkin spice
  • ½ cup vegan butter, melted (I used Earth Balance Soy Free)

Cinnamon Topping:

Buttercream Frosting:

  • 2 cups powdered sugar
  • 1/2 cup dairy-free cream cheese (I used Toffuti)
  • 1/2 cup vegan butter (I used Earth Balance Soy Free)
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Heat oven to 350 degrees.
  2. Spray a 9×13 glass baking pan with cooking spray.
  3. With an electric or stand-up mixer add the gluten-free flours, salt, sugar, baking powder, almond milk, pumpkin purée, and vanilla extract. Once combined well, slowly stir in the melted vegan butter.
  4. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
  5. Prepare the cinnamon roll topping. In a large bowl, cream vegan butter, maple sugar, almond flour and cinnamon together until well combined and creamy.
  6. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  7. Bake at 350 degrees for 35-40 minutes or when a toothpick inserted near the center comes out clean.
  8. Prepare the vegan buttercream frosting. Combine the powdered sugar, vegan cream cheese, vegan butter, and gluten-free pure vanilla together and beat with a mixer until fluffy.
  9. Spread frosting evenly over the cake.
  10. Sprinkle with cinnamon (if desired).
  11. Serve cake warm.
  12. Enjoy!

What’s your favorite pumpkin treat?

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