Allergy Friendly Dessert Recipes: A blog about allergy friendly dessert recipes along with tips and tricks.

Introduction

When it comes to dessert, there are many things to consider. Do you want something simple? Or something more complex? Perhaps you’re looking for something that’s filled with cream or chocolate? It can be difficult to find a dessert that suits your needs and tastes—but not anymore! In this article, we’ll go over some recipes that are allergy friendly so everyone can enjoy them.

#List of all recipes, tips and tricks.

  • List of all recipes, tips and tricks.
  • Allergy friendly dessert recipes are a great way to enjoy your favorite foods without worrying about the ingredients that may be causing an allergic reaction in others.

Dairy Free Fudge

Dairy Free Fudge

1 cup (packed) unsweetened dried coconut flakes or unsweetened cacao powder

1/4 cup coconut oil, softened but not melted (or dairy-free butter)

1/2 teaspoon vanilla extract

2 teaspoons maple syrup or honey

Pinch of salt, optional if using salted butter or ghee instead of coconut oil

Vegan Pumpkin Cheesecake

If you are making a vegan pumpkin cheesecake, then you need to start with your crust. The crust is what holds all of the deliciousness together. You will want to make sure that it is made with coconut oil and coconut cream. You will also want to add in some sweetener and some spices to give it that classic pumpkin pie taste.

To make the filling, you will need cashews and nutmeg along with maple syrup, vanilla extract and coconut cream or heavy whipping cream if that is not available. You can also use agave nectar or another liquid sweetener instead of maple syrup if preferred!

Strawberry Cake

Ingredients:

  • 1 cup of butter, softened (2 sticks)
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract or any other flavor you want to add. I like to use almond extract or passion fruit. If you don’t have any, vanilla will do just fine! You can always make your own extract though, which only takes a couple minutes and pretty much guarantees that there’s no gluten in your homemade cake! A good place to get all of your ingredients is on Amazon because they’re always cheaper than grocery stores here in the US (except Trader Joe’s). So go ahead and click here if you need anything else from them!
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda

Coffee Muffins

Coffee Muffins

1 cup coffee (any kind)

2 eggs

½ cup butter, melted and cooled slightly

3/4 cup milk, or your favorite alternative (rice milk works well)

1½ cups sugar, or to taste

2 teaspoons baking powder

¼ teaspoon baking soda

Preheat oven to 350°F. Grease muffin tin or line with paper liners; set aside. In a large bowl, stir together all ingredients until combined. Spoon mixture into prepared pan; filling each muffin about 3/4 full. Bake for 25-30 minutes until toothpick inserted comes out clean and tops spring back when touched lightly with finger; may take longer depending on your oven so check them every 5 minutes until they are done). Allow to cool before serving warm or letting cool completely before storing in an airtight container at room temperature up to 2 days max due to the coffee content).

Brown Butter Banana Bread

  • 1/2 cup brown sugar, packed
  • 3 tablespoons butter, softened (leave out if your allergy is dairy)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed well (leave out if you are allergic to banana)
  • 1/2 teaspoon baking soda (leave out if you do not want to use baking soda in this recipe)

In a large bowl, cream together the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla and bananas. Mix flour with baking powder then add that mixture along with cinnamon to wet ingredients mixing until combined.. Pour batter into greased 9 x 5 loaf pan lined with parchment paper or sprayed with nonstick spray and bake at 350 degrees F for 45 minutes or until toothpick inserted comes out clean from center of bread

Strawberry Cupcakes

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 3/4 cup sugar, plus more for sprinkling on top if desired
  • 2 eggs (make sure egg substitute is okay for you)
  • 1/2 cup milk of choice, or less if you want the cupcakes to be denser (mayonnaise is an option too!)
  • Vegetable oil for greasing your pan
  • Vanilla extract — this is key; don’t skip it!

Chocolate Chip Cookies

Ingredients

2 tablespoons applesauce (or oil)

¾ cup sugar

1 teaspoon vanilla extract

½ teaspoon salt

¼ teaspoon baking soda

1 cup chocolate chips

Mix all the ingredients except for chocolate chips in a bowl with a hand mixer on medium speed. Fold in the chocolate chips at the end. Mix by hand if you don’t have a mixer or just want to feel like Martha Stewart (we won’t tell!). Preheat oven to 350 degrees F and then line 2 baking sheets with parchment paper or silicon mats. Drop cookies onto baking sheets about 2 inches apart from each other because they will spread out while baking. Bake for 10 minutes until golden brown on top and crispy around edges, rotating pan halfway through so that all sides get even browning time).

Almond Tart

Almond Tart

For the crust:

1/2 cup almond flour

1/2 cup coconut flour

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

4 tablespoons cold butter, cut into pieces  In a food processor, combine all the dry ingredients and pulse until mixed. Add butter and process until it resembles coarse meal. Transfer dough to a bowl and fold in 1 tablespoon of water by hand until just incorporated (do not overwork). Press into tart pan or line with parchment paper, place dough on top and press down evenly with your hands to make an even layer. Wrap the bottom of your tart pan in aluminum foil and freeze for 30 minutes before baking if you want a more crisp shell. Bake at 325 degrees F for 10 to 12 minutes or until firm.

Lemon-Blueberry Scone Cake with Lemon Glaze

Ingredients:

  • 1 cup all-purpose flour, plus more for dusting
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar, plus more for sprinkling (optional)
  • 1/4 cup vegetable or canola oil, plus more for brushing the pan and drizzling over the finished scone cake. Do not use butter as it’s too heavy in a scone!  If you don’t like canola oil you may use any other type of light-tasting cooking oil like grapeseed or safflower. You can also just skip this step altogether if you’re going to eat it straight from the oven with no glaze or toppings at all!  For those with peanut allergies: Peanut butter is not an appropriate substitute because it contains allergens that could trigger reactions in many people who are sensitive to nuts.* 4 tablespoons frozen blueberries (fresh would be fine too but they will take longer to cook)* Zest of one lemonMethod: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper; set aside. In a large bowl combine flour, baking powder, salt, sugar if using — that’s right no need for eggs here since we’re making something super light yet delicious! Add blueberries and mix well until evenly distributed throughout dough mixture – try not to overmix at this point otherwise crumbs will form while baking which defeats purpose entirely–just make sure everything looks evenly dispersed before moving on next step; then mix lemon zest into mixture by hand until incorporated throughout dough mixture well enough that there aren’t any clumps left behind (but don’t go overboard either!) Shape into round disc about ½ inch thick onto prepared baking sheet then brush surface generously underneath with melted

Baked Fruit Cobbler

Baked Fruit Cobbler

A gluten-free dessert that tastes like blueberries, apples, and cinnamon sugar! This baked fruit cobbler is perfect for brunch or dessert. The best part? It’s easy to make in the slow cooker! This recipe is vegan, dairy free, vegetarian and sugar free.

Ingredients:

  • 1 cup brown rice flour
  • 1/2 cup tapioca starch or arrowroot powder (you can use cornstarch if you have an allergy) – see note below for more info on substitutions if you do not have these two ingredients available at your local grocery store!

Pecan Pie Bars with Bourbon Whipped Cream (gluten-free)

  • 1 cup pecans, toasted and chopped
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
    • 3/4 cup gluten-free flour blend (see note below) or all-purpose flour blend of choice such as Bob’s Red Mill Gluten Free All Purpose Baking Flour or King Arthur Flour Gluten Free Multi-Purpose Flour Blend. You need about 2 cups total for this recipe once you add in the optional ingredients below. The rest will be used for another recipe later!

Pecan Pie Bars with Bourbon Whipped Cream (gluten-free) Tip: If using dark brown sugar instead of light brown sugar in these bars (which is what I recommend), just use an additional 1 tablespoon of coconut oil instead of 4 tablespoons melted butter because the moisture content is higher in dark brown sugar than it is in white granulated sugar. Have fun adding different types of nuts like walnuts as well! You can also replace some or all of them with chocolate chips if desired!

Takeaway:

With this takeaway, I hope you’ve learned that there are many delicious desserts that can be made without the use of eggs or dairy. You can also try using other non-allergenic ingredients like applesauce, coconut oil and avocado as substitutes for butter or margarine in your baking recipes. If you have any questions on how to make the most out of your dessert making experience, please feel free to leave a comment below!

Conclusion

We hope that after reading this article, you are inspired to start making your own allergy friendly desserts. It’s easy to make and it tastes so good!