5 Gluten-Free Fall Desserts

5 Gluten-Free Fall Desserts

Apple & cinnamon & pumpkin, oh my! Fall takes the reigns in yummy sweet treats, but they aren’t always the healthiest options. This article contains 5 extremely tasty yet gluten-free and vegan fall themed desserts.

If you have a sweet tooth, you’re going to want to check these recipes out.

Homemade Healthy Apple Pie

This ultimate apple pie recipe has a flaky crust and caramelized cinnamon apples, disguising the fact that there is no sugar added! This recipe is perfect for anyone looking for a healthy alternative during the fall season.

For the crust:

• 2 3/4 cups gluten free 1:1 flour
• 1 cup cold vegan butter or coconut oil, cubed
• 1 tbsp maple syrup or coconut sugar or regular sugar
• 6–8 tbsp cold water
• 1 tsp sea salt

For the filling:

• 9 large apples, skinned, cored, and sliced very thin
• 1 tbsp lemon juice, or apple cider vinegar
• 2 tbsp cassava or tapioca flour
• 1 tsp vanilla extract
• 1 tbsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 tbsp vegan butter or coconut oil, chilled

For the vegan “egg wash”:

• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tbsp raw sugar

Instructions:

• First prepare the pie crust. Mix together the flour, sea salt, and cubed vegan butter or coconut oil in a large food processor. The texture should be very crumbly.
• Add in the maple syrup and 3 tablespoons of water.
• Pulse until well combined, continuing to add in the remaining tablespoons of chilled water until you have a pie dough.
• Press the pie dough together into a large ball using your hands and then divide into two.
• Shape each pie dough ball into a semi-flat spherical disk and wrap each one with parchment paper to chill in the fridge for at least 1 hour.
• Next, prepare the apple pie filling. Combine the thinly sliced apples in a bowl with the lemon juice, cassava flour, vanilla extract, and spices until evenly coated. Set aside.
• When your dough is ready to roll, grease a 9″x2″ pie dish (or deep pie dish), remove one pie crust from the fridge, and roll out to be about 12 inches in diameter. 
• Place the rolled out crust gently onto the pie dish and press the dough lightly into the sides to make sure everything is even.
• Pour the apple pie filling into the crust and slice 1 tablespoon of butter into tiny cubes to dot around the pie.
• Prepare the next pie dough by removing it from the fridge. You can either make a lattice crust here, like I did, or roll the dough out to be 12 inches in diameter again, place the dough on top of the filling, and slice little cuts into the top to create vents.
• Alternatively, if you’d like to make a lattice, roll the dough into a 12 inch diameter circle, and use a pizza cutter to slice the dough into 12 1-inch strips.
• Place 6 strips over the pie crust in one direction. Gently fold back 3 strips, alternating between each one. Place 1 new strip over the 3 strips that are not folded back, then gently place back the folded strips. 
• Next, fold back the 3 strips that were not originally folded. Place one of the remaining unused strips over the non-folded strips. Place back the folded strips over the new strip of dough. Repeat for the remaining dough, alternating between which strips are folded and unfolded. 
• Regardless of how you chose to create your top pie crust, whisk together the coconut oil and maple syrup for the vegan “egg wash” and brush the pie crust. Sprinkle with coconut or raw sugar.
• Refrigerate the pie for 30 minutes while you preheat the oven to 375F. 
• When the oven is ready, place a pie onto a baking sheet and into the oven to bake for 25 minutes.
• After 25 minutes, cover the crust with tin foil and bake 35-40 minutes, or until the crust looks lightly golden.
• When the crust is golden and the filling is soft, remove from the oven and let cool for 3 hours to set before slicing into it.
• Serve with vegan ice cream.

Nutrition: serves 8-10
Serving Size: 1 slice
Calories: 269
Fat: 8.5g
Carbohydrates: 46.3g
Fiber: 4.8g
Protein: 3.6g

Snickerdoodle Pumpkin Muffins

This pumpkin muffin has a snickerdoodle twist, filled with cinnamon chips, pumpkin spice seasoning, and topped with cinnamon sugar. These Snickerdoodle Pumpkin Muffins are also made gluten-free and whole grain, for a healthier breakfast option. If you love cinnamon and pumpkin, this recipe is for you!2 medium ears sweet corn in husks

Dry Ingredients

• 1 3/4 cup oat flour (certified gluten-free)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp pumpkin spice seasoning
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup applesauce
• 1/4 cup sugar (or coconut sugar)
• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted (or butter)
• 1/4 cup almond milk (or milk of choice)
• 1 tsp vanilla
• 2 eggs

Mix Ins

• 3/4 cup cinnamon chips (or white chocolate chips)

Cinnamon Sugar Topping

• 1/4 cup sugar
• 2 tsp cinnamon

Instructions:

• Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).
• In a mixing bowl, combine your dry ingredients and stir together.
• In another mixing bowl, combine your wet ingredients (applesauce, sugar, pumpkin puree, coconut oil, milk, vanilla and eggs) and stir. To ensure that your coconut oil doesn’t solidify you can microwave your milk (and applesauce) to room temperature before adding them to the bowl.
• Combine your wet and dry ingredients, and stir together well. Your batter will be a little loose, and as your oats soak up the wet ingredients it will thicken.
• Add your cinnamon chips and fold into your batter. Scoop into each muffin tin and fill each about 2/3 way full. 
• In a small bowl, create your cinnamon sugar topping, by stirring your sugar and cinnamon together. Sprinkle the desired amount on top of each of your muffins (you can easily half your cinnamon sugar topping if you would like to use less sugar).
• Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean. 
• Devour!

Nutrition:
Serving Size: 1 muffin
Calories: 191

Carrot Cake

This classic carrot cake is perfectly spiced and topped with homemade frosting.

• 2.5 cups gluten-free flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup melted coconut oil
• 4 flax eggs (1/4 cup ground flaxmeal + 3/4 cup water, mixed)
• 2 cups light brown sugar
• 1 teaspoon pure vanilla
• 3 cups finely chopped carrots (chop in food processor)

• 4 cups powdered sugar
• 1 1/2 stick vegan butter
• 3 tablespoons coconut milk or creamer
• 1 teaspoon pure vanilla extract

Instructions:

For the cake:

• Preheat the oven to 350°.  Spray two 9″ round cake pans with non-stick cooking spray then lightly dust with gluten-free flour.  
• In a large mixing bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined. 
• In a small bowl, whisk together the coconut oil, egg replacer, brown sugar, and vanilla extract until combined.
• In a food processor, finely chop peeled carrots. Add to your wet mixture & mix together to combine.
• Pour the wet ingredients into the dry and just mix until combined, making sure to incorporate all the dry spots.
• Pour the cake batter evenly between cake pans. Bake 30-35 minutes or until tops of cake are set and toothpick inserted comes out clean. Remove from oven, transfer to wire rack and let cool completely before frosting.  

For the frosting:

Combine all the ingredients in a bowl of a stand mixer and mix until smooth and combined. Add a little extra creamer if too thick or a little extra powder sugar if too watery. 

Nutrition: serves 10
Serving Size: 1
Calories: 218
Fat: 6.5g
Carbohydrates: 41g
Protein: 0.5g

Pumpkin Chocolate Chip Oat Muffins

These pumpkin chocolate chip oat muffins are soft and moist. They are made with oat flour, applesauce, pumpkin puree and a few chocolate chips, making them an excellent and guilt-free dessert or breakfast.

• 1 3/4 cup oat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp pumpkin pie spice seasoning
• 1/2 tsp salt
• 1/4 cup coconut oil, melted (or butter)
• 1/2 cup applesauce
• 1/2 cup sugar
• 1 cup pumpkin puree
• 1 tsp vanilla
• 2 eggs
• 1/2-3/4 cup chocolate chips

Instructions:

• Preheat oven to 425°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.

• To begin, preheat your oven to 350 and spray a muffin tin with no-stick spray.
• In a small mixing bowl, add your oat flour, baking powder, baking soda, pumpkin pie spices, and salt and stir them together.
• In a large mixing bowl, add your coconut oil, applesauce, and sugar and whisk them together. Now add your pumpkin puree to the bowl again and whisk it in. Lastly, add your vanilla and eggs to the bowl and whisk everything together till well combined.
• Pour your dry ingredients into your wet ingredients and stir them together till well combined. Add your chocolate chips to the bowl and gently fold them into your batter.
• Fill your muffin tins, each about 3/4 way full. Bake in the oven for 20-24 minutes, till the muffins are springy to touch and a toothpick inserted comes out clean.
• Let them cool and then devour!

Nutrition:
Serving Size: 1 muffin
Calories: 185

Pumpkin Cheesecake

There is nothing better than a traditional cheesecake, besides vegan pumpkin cheesecake! This fall themed dessert is perfect for Thanksgiving and the fall season, and is guaranteed to wow your guests and satisfy your cheesecake cravings. It also happens to be vegan.

• 2 cups gluten free graham cracker crumbs
• ½ cup melted vegan butter
• 4 (8 oz) containers of vegan cream cheese – room temperature
• 1 can (15 oz) pumpkin purée
• ¼ cup cornstarch
• ¾ cup sugar
• 3 tablespoons melted coconut oil
• 2 teaspoons lemon juice
• 1½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon cloves
  
  

Instructions:

• Pre-heat oven to 350°F.
• Mix graham cracker crumbs and melted butter together. Press into a 9-inch cheesecake pan evenly using a flat-bottomed object like a measuring cup.
• In a large bowl, mix the cream cheese together until smooth.
• In a small bowl, whisk together the pumpkin puree and cornstarch until the cornstarch is fully dissolved. Mix it into the bowl with the cream cheese.
• Mix in the remaining ingredients (sugar, coconut oil, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and cloves.) You can use an electric hand mixer on low or mix by hand – either way, don’t overmix, just mix until everything is incorporated.
• Pour the pumpkin cream cheese mixture into the pan and spread out evenly. Give the pan a few gentle taps on the counter to fill in any gaps.
• Bake for 1 hour. The cheesecake will still be jiggly, especially in the middle, but it will get firm when it sets in the fridge.
• Let cool on the counter for 2-3 hours. Then place in the fridge for at least 10 hours.
• Serve cold. Keep in the fridge for up to 5 days.

Nutrition: serves 10
Serving Size: 1 slice
Calories: 441
Fat: 34g
Carbohydrates: 30g
Protein: 4g

Be sure to add these gluten & guilt-free desserts to your fall cookbook!