Gluten-free chocolate desserts for every occasion! From easy gluten-free cakes and cookies to elegant chocolate desserts, I'm sharing a list of 30+ gluten-free baking recipes from over 10 years of The Bojon Gourmet! With dairy-free, vegan, and paleo-friendly options, these gluten-free chocolate recipes are sure to cure your fiercest chocolate cravings.
As a die-hard chocophile, my dessert cravings usually involve chocolate, chocolate and more chocolate! And I know I'm not alone. When I worked as a pastry chef in San Francisco, the chocolate desserts on the menu always sold faster than any other desserts combined.
And it's no wonder. Chocolate is such a special ingredient, with a flavor like nothing else. Chocolate's rich, earthy notes are beautifully enhanced by sweeteners, dairy, fruit, and pretty much any baking ingredient.
Here are a whole lot of chocolatey treats that I hope you'll love from over 10 years of Bojon. And there are plenty more in my cookbook too. I hope you enjoy!
Is Chocolate Gluten-Free?
Going gluten-free doesn't mean a lifetime of dessert deprivation. Thankfully, chocolate is gluten-free by default, meaning that the cacao bean and most commonly used ingredients in chocolate (i.e. sugar and milk powder) don't inherently contain gluten. This includes dark chocolate, milk chocolate, white chocolate, and chocolate chips.
Do avoid the following ingredients in chocolate that may contain gluten: barley malt, wheat flour, malt syrup, and some glucose syrups and dextrose.
Additionally, some chocolate is made on equipment that processes gluten and can be contaminated, so people with extreme gluten intolerance, such as those with celiac disease, will want to look for gluten-free certification on chocolate labels.
My favorite baking chocolate is Guittard, which is made in a dedicated gluten-free facility. Look for it in the baking section of well-stocked grocers, or order it online!
Now onto the best part: all the gluten-free chocolate dessert recipes!
Gluten-Free Chocolate Cakes
These gluten-free cake recipes all have one thing in common: CHOCOLATE. You can browse my full gluten-free cake recipe collection for more!
Almond Flour Chocolate Cake with Olive Oil
Almond Flour Chocolate Cake with Olive Oil
This beauty has all the panache of a flourless chocolate torte, but it's richly flavored with olive oil and ground almonds. Serve with a dollop of cream and fresh berries for a yummy easy chocolate dessert.
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Super-Moist Gluten-Free Chocolate Bundt Cake
Super-Moist Gluten-Free Chocolate Bundt Cake
Foolproof gluten-free chocolate bundt cake that's rich, tender, and fudgy. Easy to make in 1 bowl in about an hour. Top it with crème fraîche ganache and serve with billows of whipped crème fraîche.
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Super Moist Chocolate Cake with Coconut Flour
Super Moist Chocolate Cake with Coconut Flour
Gluten- and dairy-full cakes *wish* they could be as moist and tender as this easy one-bowl coconut flour chocolate cake. This super-moist cake keeps beautifully for days. You’d never guess that it’s free of dairy, gluten, grains, nuts, and refined sugar because it tastes like the most perfectly decadent chocolate cake ever.Top it with my creamy vegan 5-minute chocolate ganache for an extra-chocolatey treat.
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Rich & Fudgy Flourless Chocolate Hazelnut Cake
Rich & Fudgy Flourless Chocolate Hazelnut Cake
This rich and fudgy chocolate hazelnut cake is made in under 1 hour! Naturally gluten free, this recipe uses hazelnut flour (or ground hazelnuts), eggs, sugar, chocolate, and butter. This easy cake bakes up in a 9-inch springform pan, and is incredible served with whipped mascarpone and seasonal fruit.
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Fudgy Coconut Flour Chocolate Cupcakes
Fudgy Coconut Flour Chocolate Cupcakes
These coconut flour cupcakes are loaded with rich cocoa flavor, and they're unbelievably moist and tender. Easy to make in one bowl in about 30 minutes. Allergy-friendly and free of dairy, gluten, grains, nuts, and refined sugar – though your guests will never know!Top them with a double or triple batch of coconut milk chocolate ganache for an extra-chocolatey treat.
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Moist & Fudgy Teff Flour Chocolate Cake
Moist & Fudgy Teff Flour Chocolate Cake
This deliciously moist and fudgy chocolate cake gets a flavor boost from gluten-free teff flour. It's easy to make in about 30 minutes with just a bowl and a whisk.Top this chocolate teff flour cake with swirls of peanut butter frosting for a single-layer cake worthy of special occasions that's quick enough to make on a school night. With dairy-free and vegan options.
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Gluten-Free Chocolate Hazelnut Tiramisu
Gluten-Free Chocolate Hazelnut Tiramisu
This "nutella" tiramisù combines gluten-free chocolate sponge cake, boozy coffee syrup, whipped mascarpone, and a layer of chocolate hazelnut spread for a luscious gluten-free chocolate dessert.
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Moist Gluten-Free Red Velvet Cake (no dye!)
Moist Gluten-Free Red Velvet Cake (no dye!)
This all-natural gluten free red velvet cake gets its burgundy hue from pureed beets + beet cream cheese frosting piped in a pretty pink ombré.
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Coconut Flour Banana Cake (GF & DF)
Coconut Flour Banana Cake (GF & DF)
Pillowy, gluten- and dairy-free banana cake topped with rum coconut milk ganache = dessert bliss. Find more details about my vegan coconut milk ganache recipe here.
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5-Minute Chocolate Cream Cheese Frosting
5-Minute Chocolate Cream Cheese Frosting
Learn to make silky, fluffy, tangy chocolate cream cheese frosting with cocoa powder OR melted chocolate in just 5-10 minutes.
Chocolate Chestnut Cream Cake with Coffee + Rum {gluten-free}
Chocolate Chestnut Cream Cake with Coffee + Rum {gluten-free}
A chocolate chestnut tiramisù in essence, chestnut mascarpone whipped cream tops a gluten-free cocoa and chestnut flour chiffon cake soaked with coffee rum syrup. Heaven.
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Flourless Chocolate Cakes
These dainty cakes get big flavor from mesquite powder. Get the recipe in my cookbook, Alternative Baker!
Mega-Moist Chocolate Zucchini Cake (Gluten-Free)
Mega-Moist Chocolate Zucchini Cake (Gluten-Free)
Mix up this gluten-free chocolate zucchini cake in 10 minutes of active time. It's super moist and packed with good-for-you ingredients.
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Gluten-Free Pies & Tarts
No need to be intimidated by these wheat-free chocolate recipes – they all use the same press-in cocoa gluten-free tart crust. With a hit of salt and lots of butter (or plant butter), this crust is one of my favorite chocolate recipes ever.
Vegan Chocolate Tahini Tart in a Gluten-Free Crust
Vegan Chocolate Tahini Tart in a Gluten-Free Crust
This vegan chocolate tahini tart in a gluten-free almond flour crust gets a flavor boost from sesame tahini and a swirl of coconut whipped cream, all drizzled with vegan caramel sauce. A decadent vegan & gluten-free chocolate dessert everyone can enjoy!
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Chocolate Cream Tart {vegan, gluten-free}
Chocolate Cream Tart {vegan, gluten-free}
No one will ever suspect this chocolate cream tart of being gluten-free and vegan thanks to a buttery almond flour crust, silky cashew chocolate pudding, and fluffy coconut whipped topping.
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Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free}
Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free}
Be sure to give yourself a good 4 hours to complete this tart; most of the time is hands-off waiting for things to chill. I used Alter Eco's unrefined muscobado sugar here, but feel free to trade it out for lightly packed muscovado or dark brown sugar, or another unrefined sugar such as coconut, sucanat, maple, or date. I think this could be made vegan by trading the butter in the crust and custard for coconut oil, the dairy in the filling for coconut milk, and topping the pie with coconut whipped cream. Use bananas that are yellow with some brown spots for the best results. If you lack a vanilla bean, add a teaspoon of vanilla to the custard along with the rum. I like the robust molasses flavor of The Kraken Black Rum, but a golden rum would work, too. Or bourbon. Or leave the booze off for a more kid-friendly dessert (though it adds more flavor than it does booze; the alcohol is hardly noticeable). This pie is best the day it's been made, though it keeps well refrigerated for up to a few days. Makes 1 (9") tart, 10 large or 12 moderate servings
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Gluten-Free Poached Pear Tart with Almond Cocoa Crust
Gluten-Free Poached Pear Tart with Almond Cocoa Crust
This gluten-free pear tart looks fancy but it's actually super-easy to make with poached pears, creamy custard & almond flour press-in crust.
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Vegan Chocolate Fig Tart & GF Almond Flour Crust
Vegan Chocolate Fig Tart & GF Almond Flour Crust
With a nutty cocoa crust, creamy chocolate filling, and zippy fresh figs, this chocolate fig tart makes a stunning early fall dessert. Gluten-free, grain-free, vegan, paleo, and refined sugar-free options.
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Velvety Goat Cheese Cheesecake with Gluten-Free Crust
Velvety Goat Cheese Cheesecake with Gluten-Free Crust
Cheesecake, elevated. This goat cheese cheesecake has a velvety, fluffy filling tucked into a gluten-free almond flour cocoa crust. For best results, chill the cheesecake for at least 4 hours and up to 2 days before serving.
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Vegan Chocolate Pie with Gluten-Free Graham Cracker Crust
Vegan Chocolate Pie with Gluten-Free Graham Cracker Crust
This vegan chocolate pie combines a silky-smooth cocoa and nut butter filling softly set in a crunchy gluten-free graham cracker crust. The 6-ingredient chocolate pie filling has a peanut butter base (you can easily substitute other nut or seed butters) and uses no tofu or coconut milk. All components – crust, filling, and topping – can be made in a blender or food processor with minimal mess in minutes of active time. This decadent plant-based dessert doesn’t taste gluten-free, vegan, or naturally sweetened, but it happily is!
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Small Gluten-Free Treats: Cookies, Bars, and More
When you need gluten-free chocolate treats in a hurry, try one of these chocolicious cookies, brownies, or confections. You can browse my full gluten-free cookie recipe collection for more deliciousness.
7-Ingredient Gluten-Free Brownie Cookies
7-Ingredient Gluten-Free Brownie Cookies
These gluten-free brownie cookies are chewy, fudgy, and loaded with chocolate. With just 7 ingredients, they're easy to whip up and even easier to eat. With dairy-free and grain-free options.
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Thick & Chewy Gluten-Free Chocolate Chip Cookies
Thick & Chewy Gluten-Free Chocolate Chip Cookies
With crisp edges and tender middles, these easy gluten-free chocolate chip cookies get a flavor boost from a blend of oat flour, sweet white rice flour, and tapioca flour, plus brown butter, loads of bittersweet chocolate, and flaky salt. Ridiculously delicious and no one will believe they're gluten-free! See my post on how to brown butter if you're new to this technique.
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Gluten-Free Oatmeal Cookies (Chocolate or Raisins)
Gluten-Free Oatmeal Cookies (Chocolate or Raisins)
Soft & chewy gluten-free oatmeal cookies made with oat & rice flours, toasted oats, and raisins or chocolate. Ready in about 30 minutes!
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Magical Tahini Chocolate Chip Cookies (Paleo & Vegan)
Magical Tahini Chocolate Chip Cookies (Paleo & Vegan)
Soft, chewy tahini chocolate chip cookies that are vegan & paleo. Made in 30 minutes with almond & cassava flours, maple syrup, and coconut oil.
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Soft & Chewy Almond Flour Oatmeal Cookies
Soft & Chewy Almond Flour Oatmeal Cookies
With crispy edges and gooey middles, these almond flour oatmeal cookies are so simple to make with 10 ingredients, 1 bowl, and 30 minutes. Add chocolate chips or chunks, or stir in cinnamon and raisins – you do you! Gluten-free and can easily be made dairy-free.
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Oatmeal Teff Chocolate Chip Cookies (GF)
Oatmeal Teff Chocolate Chip Cookies (GF)
Malty teff flour adds big flavor to these chunky chocolate chip teff cookies. Made with one bowl in just 30 minutes! Gluten-free and can easily be made dairy-free.
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Chewy 30-Minute Tahini Oatmeal Cookies (Gluten-Free & Vegan)
Chewy 30-Minute Tahini Oatmeal Cookies (Gluten-Free & Vegan)
These community-favorite tahini oatmeal cookies take 30 minutes to make with just one bowl using sweet rice and oat flours. They're sweetened with maple syrup, loaded with hearty oats, and they bake up with crispy edges and chewy middles. Small changes make a big difference here, so be sure to measure the ingredients carefully, preferably by weight.
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Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)
Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)
Chewy gooey matcha chocolate chip cookies made with almond flour and pantry-friendly ingredients. These matcha cookies are vegan, gluten-free, and paleo-friendly. Mix them up in one bowl and have them in and out of the oven in under an hour.
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Almond Butter Chocolate Chip Cookies with Oats
Almond Butter Chocolate Chip Cookies with Oats
These delicious almond butter cookies are vegan AND gluten-free!
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Thick & Chewy Vegan Paleo Chocolate Chip Cookies
Thick & Chewy Vegan Paleo Chocolate Chip Cookies
Vegan & paleo chocolate chip cookies with crispy edges and chewy middles! So easy to make in 30 minutes with 10 ingredients & 1 bowl.
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Gluten-Free Bittersweet Chocolate Brownies
Gluten-Free Bittersweet Chocolate Brownies
Fudgy without being dense, loaded with chocolate, not too sweet, and with a shiny, crackly top. These are my favorite gluten-free brownies ever!
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Chewy Gluten-Free Blondies with Oat Flour
Chewy Gluten-Free Blondies with Oat Flour
Chewy, gooey, chocolate-loaded gluten-free blondies made with one bowl in under an hour. Dairy-free & nut-free options included!
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No-Bake Chocolate Desserts, Puddings & Custards
No oven? No problem! These chocolate recipes are all made on the stovetop, and some are even raw vegan.
Decadent No-Bake Chocolate Tart (raw, vegan)
Decadent No-Bake Chocolate Tart (raw, vegan)
With a press-in crust cocoa nut crust, creamy cashew filling, and maple sweetened coconut whip, this no-bake chocolate tart is decadent and delicious.
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No-Bake Chocolate Hazelnut Cheesecake Slice
No-Bake Chocolate Hazelnut Cheesecake Slice
This no-bake chocolate hazelnut cheesecake comes together in minutes with just a blender or food processor for layers of chocolate hazelnut love!
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20-Minute Hazelnut No-Bake Brownies (GF & vegan)
20-Minute Hazelnut No-Bake Brownies (GF & vegan)
Dates, nuts, and cocoa powder form a fudgy base crowned with creamy coconut maple ganache in these chocolate hazelnut no-bake brownies. These brownies are gluten-free, raw, vegan, and refined sugar-free.
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Raw Chocolate + Pistachio Butter Cups
Raw Chocolate + Pistachio Butter Cups
Homemade honeyed pistachio butter fills raw chocolate made from cacao butter, cacao powder, and maple syrup for a healthier take on peanut butter cups.
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5-Minute Paleo Chocolate Blender Pudding
5-Minute Paleo Chocolate Blender Pudding
This rich and creamy paleo chocolate pudding is made with nut or seed butter, maple syrup, coconut oil, and cocoa powder. It takes 5 minutes of active time to whip up in a blender, plus a brief chill in the fridge or freezer. Top it with a billow of whipped coconut cream for a dairy-free dessert.
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20-Minute Silky Stovetop Chocolate Pudding
20-Minute Silky Stovetop Chocolate Pudding
The most creamy, silky, dark chocolatey pudding you've ever had.
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Stovetop Pots De Crème with Olive Oil and Flaky Salt
Stovetop Pots De Crème with Olive Oil and Flaky Salt
Easy peasy chocolate custards made on the stovetop and smothered in billows of whipped cream, fruity olive oil, and crunchy flakes of sea salt. Adapted from Cook's Illustrated.
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*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make any of these gluten-free chocolate desserts, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Chocolate Almond Olive Oil Cake (& 30+ Gluten-Free Chocolate Desserts)
Print Recipe Pin RecipeDense, tender, and sophisticated, this gluten-free chocolate almond flour cake gets a sophisticated flavor kick from fruity olive oil. Plus 30 more chocolate dessert recipes to satisfy your sweet tooth.
Servings: 12 small but rich servings (makes one 8- or 9-inch cake)
Ingredients
- ½ cup (60 g) almond flour or meal (or whole almonds ground with the rice flour until powder-fine)
- 2 tablespoons (20 g) sweet rice flour or GF AP flour (use cassava flour for a paleo option)
- 6 ounces (170 g) bittersweet chocolate with 65-72% cacao mass, roughly chopped
- ½ cup (120 ml) flavorful olive oil, plus extra for serving
- ¼ teaspoon salt
- 4 large eggs, separated, at room temperature
- ¾ cup (150 g) sugar, divided use (use coconut or maple sugar for paleo version)
- ¼ teaspoon cream of tartar
- For serving (optional): cocoa powder, unsweetened whipped cream / coconut cream / yogurt, seasonal fruit, olive oil
Instructions
- Position a rack in the center of the oven and preheat to 350ºF. Rub an 8- or 9-inch round springform pan with a bit of olive oil.
- Place the chocolate, oil and salt in a large, metal bowl. Place the bowl in a skillet filled with 2 inches of barely simmering water, and stir frequently until the chocolate is melted.
- Remove the bowl from the skillet and whisk in ½ cup of the sugar, then whisk in the egg yolks.
- Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until foamy, then gradually pour in the remaining ¼ cup of sugar, whipping the whites until they hold soft peaks (i.e., when you pull the whisk out and hold it upside down, the peaks of white flop over).
- Without delay, use a flexible spatula to stir one-third of the whipped whites into the chocolate mixture.
- Add the remaining whipped egg whites to the bowl, sift in the almond and sweet rice flours, and gently fold until the batter is just combined and no streaks remain.
- Immediately scrape the batter into the prepared pan, and smooth the top. Bake the cake until a toothpick inserted in the center comes out with moist crumbs, 30-40 minutes.
- Let the cake cool completely, then remove the sides of the pan. Dust with cocoa powder just before serving if you wish, then use a large chef's knife wiped clean after each cut to slice the cake.
- If you like, serve the cake with a dollop of cream, a drizzle of olive oil, a few flecks of flakey salt, and/or seasonal fruit or berries. The cake will keep, covered and at room temperature, for up to three days, or refrigerate or freeze for longer storage.
Notes
Adapted from Alice Medrich's Sinfully Easy Delicious Desserts.
- This cake makes a great do-ahead dessert as it is even better on the second or third day, when the flavors have had a chance to develop.
- To keep the batter happy, warm your eggs to room temperature before making the cake; this will keep the batter fluid and easy to fold. You can do this quickly by placing the whole eggs in a bowl of warm tap water and letting them sit for 5-10 minutes.
- If gluten isn't an issue, feel free to use all-purpose wheat flour in place of the rice; or you could probably use a gluten-free all-purpose blend.
- Do use good chocolate and olive oil that you like the taste of. I don't recommend making this with chocolate chips.
Nutrition
Calories: 270kcalCarbohydrates: 22gProtein: 4gFat: 19gSaturated Fat: 5gCholesterol: 55mgSodium: 49mgPotassium: 153mgFiber: 2gSugar: 18gVitamin A: 85IUCalcium: 33mgIron: 1.4mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
Aysegul Sanford says
Honestly, I do not know where to start. They are all just so SO amazing. Now I have a lot of gluten free chocolate recipes to try. Thanks for such an inspiring round up.
Pinned them all.
Cheers!
Aysegul
Alanna says
I can't thank you enough for helping me with this post! Thank you so much dear friend!!
Alene says
Are all of these chocolate recipes in your cookbook? Looking for a reason not to have to look each of them up. I'm already lazy and it's only 9:54 a.m. here. Wonderful list though, and dangerous. Thank you!!
Alanna says
I feel you! Just a few of them are in AB and the rest are on TBG. Happy to provide page numbers if you like! ;)
Rich says
The sheet cake link is for a frosting recipe - is that correct, no actual sheet cake recipe?
Thanks the great summary!
Alanna says
Ah great question - I use a double batch of this one-bowl chocolate cake baked in a 9x12" pan. Or triple the cake recipe if you want a thicker cake layer. Use a neutral oil in place of the peanut oil if you like.