This fall, you do not need to sacrifice taste and texture to make a gluten free dessert. Below are three recipes adopted from that are gluten free and are guaranteed to excite your sweet tooth!
Gluten Free Carrot Cake with Cream Cheese Frosting
For the Cake:

  • 2 cups sugar
  • 4 large room-temperature eggs
  • 1 ½ cups light olive oil OR your favorite vegetable oil
  • 2 teaspoons vanilla
  • 2 cups all-purpose gluten-free flour mix
  • 2 teaspoons baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 3 cups freshly grated carrots
  • 1 cup chopped nuts of choice

For the Cream Cheese Frosting:

  • 4 tablespoons unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 2 ½ cups gluten-free confectioners’ sugar

For the Cake:

  1. Heat oven to 350 F (176 C).
  2. Set aside two round 9-inch cake pans, one 13×9-inch pan OR 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
  3. In a large bowl, cream sugar and eggs with an electric beater or stand mixer. Add oil and 2 teaspoons vanilla and beat just until smooth.
  4. In a separate bowl, combine gluten-free flour mix, baking soda, baking powder, cinnamon, and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat just until blended. Don’t overmix.
  5. Stir in grated carrots and nuts. Pour the batter into prepared pans.
  6. Bake for 45 to 55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30 to 35 minutes or until they pass the toothpick test. Cool on a wire rack.

For the Frosting

  1. While cake or muffins are cooling, place butter, cream cheese, and 1 teaspoon vanilla in a large mixing bowl and beat on high until smooth. Add confectioners’ sugar and beat until smooth and creamy.
  2. Frost cake once it is completely cool.

Gluten Free Chocolate Cake With Chocolate Glaze Recipe
For the Cake

  • 6 1-ounce semisweet chocolate (squares, coarsely chopped)
  • 4 ounces/1 stick butter (unsalted)
  • ¾ cup sugar
  • 3 large eggs (room-temperature)
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • For the Glaze
  • 2 1-ounce semisweet chocolate (squares, coarsely chopped)
  • 1 ½ tablespoons butter (unsalted)
  • 1 ½ teaspoons milk (OR light coconut milk)
  • 1 ½ teaspoons agave syrup (OR honey)
  • 1/8 teaspoon vanilla

For the Cake

  1. Heat oven to 350 F. Spray a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6- to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.
  2. Melt 6 ounces of chopped chocolate and 4 ounces butter in a heavy saucepan over medium-low heat. Stir until chocolate and butter are melted and smooth.
  3. Add sugar and salt and reduce heat to low. Cook while stirring for about 1 minute, until sugar starts to dissolve.
  4. Remove saucepan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
  5. Use a mesh hand sieve to sift cocoa powder into the mixture. This prevents lumps. Whisk until the cake batter is smooth.
  6. Pour batter into prepared pan and bake in the heated oven for about 25 minutes. The center of the cake should be just firm to the touch but be careful to not overbake the cake or it will be dry.
  7. Cool in the pan on a wire rack for 15 minutes. Invert the cake onto a plate.

For the Glaze

  1. Melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat.
  2. Add milk and agave syrup OR honey and 1/8 teaspoon vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
  3. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.

Gluten Free New York Cheesecake
For the Crust:

  • 1 ¼ cups gluten-free graham cracker crumbs, about 6 ounces (try Kinnikinnick Gluten-Free Smoreable Graham Crackers)
  • 4 tablespoons melted butter
  • 2 tablespoons sugar

For the Filling

  • 2 pounds softened cream cheese (4 8-ounce packages)
  • 1 cup sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 tablespoons sweet rice flour OR cornstarch
  • 1 cup sour cream
  • ¼ cup sugar

For the Topping

  • 1 21-ounce can cherry pie filling
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla
  • ¼ teaspoon nutmeg


  1. Preheat oven to 325°F / 163°C
  2. Set aside a 9-inch springform cake pan
  3. Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine.
  4. Press crumb mixture into bottom of springform pan. Don’t press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.
  5. Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add sweet rice flour, sour cream, and vanilla. Beat on high until smooth.
  6. Remove crust from refrigerator. Pour cheesecake filling into spring form pan. Smooth top with a spatula and bake for 45 minutes.
  7. While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a bowl and whisk until smooth and blended.
  8. Remove cheesecake from oven. Use a spatula to spread sour cream topping over the baked cheesecake with a light touch. Return cake to the oven and bake an additional 15 minutes. Turn off oven and leave cheesecake there for 1 hour before removing.
  9. Cool completely and refrigerate for at least 4 hours before serving.

While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving.