5 Gluten-Free and Allergy-Friendly Christmas Dessert Recipes

'Tis the season for indulging in delectable desserts, but for those with dietary restrictions, the holiday spread can feel limited. Fear not, my friends! Candlesbubblesnbliss has curated a mouthwatering collection of gluten-free and allergy-friendly Christmas treats that will have everyone at your table feeling jolly.

Whether you're hosting a festive gathering or simply craving a sweet bite, these recipes are sure to delight. From a decadent Yule Log to a refreshing Cranberry Sorbet, we've got you covered. So, grab your apron, preheat the oven, and let's dive into some delicious holiday magic!

Gluten-Free Gingerbread Cake with Cream Cheese Frosting

Nothing says Christmas like the warm, spicy aroma of gingerbread. This gluten-free version is just as moist and flavorful as the traditional, with a luscious cream cheese frosting that will have your taste buds doing a happy dance.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup milk

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. In a large bowl, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the molasses and milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour the batter into the prepared baking pan.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
6. For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until well combined and fluffy.
7. Spread the cream cheese frosting evenly over the cooled gingerbread cake. Refrigerate for at least 30 minutes before serving.

Dairy-Free Peppermint Bark

This dairy-free peppermint bark is a delightful treat that's perfect for gifting or enjoying with family and friends. The combination of rich dark chocolate and refreshing peppermint is a classic holiday flavor that's sure to please.

Ingredients:

• 12 ounces dairy-free dark chocolate, chopped
• 1/2 cup coconut oil
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes or peppermint candies

Instructions:

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate and coconut oil, stirring occasionally until smooth.
3. Remove the chocolate mixture from the heat and stir in the peppermint extract.
4. Pour the chocolate mixture onto the prepared baking sheet and spread it into an even layer.
5. Sprinkle the crushed candy canes or peppermint candies evenly over the top of the chocolate.
6. Refrigerate the peppermint bark for at least 2 hours, or until it's completely set.
7. Once set, break the peppermint bark into pieces and store in an airtight container in the refrigerator for up to 2 weeks.

Gluten-Free and Vegan Cranberry Sorbet

This refreshing cranberry sorbet is a perfect palate cleanser or a light and festive dessert. It's both gluten-free and vegan, making it a great option for those with dietary restrictions.

Ingredients:

• 12 ounces fresh or frozen cranberries
• 1 cup water
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Instructions:

1. In a medium saucepan, combine the cranberries, water, sugar, lemon juice, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the cranberries have softened and the mixture has thickened slightly.
3. Remove the saucepan from the heat and let the cranberry mixture cool slightly.
4. Transfer the mixture to a blender and blend until smooth.
5. Pour the blended cranberry mixture into a shallow baking dish or a metal pan and place it in the freezer.
6. Every 30 minutes, use a fork to stir and break up the mixture, scraping the edges as it freezes. Continue this process for 2-3 hours, or until the sorbet has reached your desired consistency.
7. Serve the cranberry sorbet immediately, or transfer it to an airtight container and freeze for up to 2 weeks.

Gluten-Free and Dairy-Free Yule Log

This gluten-free and dairy-free Yule Log is a showstopping dessert that will impress your guests. The light and airy sponge cake is filled with a creamy dairy-free frosting and decorated to look like a festive log.

Ingredients:

For the Cake:

• 3 large eggs, separated
• 1/2 cup granulated sugar
• 1/3 cup gluten-free all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt

For the Dairy-Free Frosting:

• 1 cup unsweetened coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For Decoration:

• Powdered sugar, for dusting
• Fresh rosemary sprigs
• Edible glitter or gold dust (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease the sides.
2. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gradually add the 1/2 cup of granulated sugar, beating until the meringue is glossy and firm.
3. In a separate bowl, whisk together the egg yolks, gluten-free flour, cocoa powder, and salt until well combined.
4. Gently fold the egg yolk mixture into the meringue until just combined.
5. Spread the batter evenly into the prepared jelly roll pan.
6. Bake for 12-15 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
7. Immediately invert the cake onto a clean, damp kitchen towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow the cake to cool completely.
8. In a medium saucepan, whisk together the coconut milk, 1/2 cup of granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
9. Remove the saucepan from the heat and stir in the vanilla extract. Allow the frosting to cool completely.
10. Unroll the cooled cake and spread the dairy-free frosting evenly over the surface. Reroll the cake, without the towel, and place it seam-side down on a serving platter.
11. Dust the Yule Log with powdered sugar and decorate with fresh rosemary sprigs and edible glitter or gold dust, if desired.
12. Refrigerate the Yule Log for at least 2 hours before serving.

Gluten-Free and Dairy-Free Eggnog Cheesecake Bars

These eggnog cheesecake bars are a delightful twist on a holiday classic. With a gluten-free crust and a dairy-free filling, they're the perfect treat for those with dietary restrictions.

Ingredients:

For the Crust:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup unsalted butter, melted

For the Filling:

• 16 ounces dairy-free cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup unsweetened almond milk
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a medium bowl, mix together the gluten-free graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
3. In a large bowl, beat the dairy-free cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue beating until well incorporated.
4. In a separate bowl, whisk together the almond milk and cornstarch until smooth. Add this mixture to the cream cheese mixture, along with the vanilla extract, nutmeg, and cinnamon. Beat until the filling is smooth and creamy.
5. Pour the filling over the prepared crust and use a spatula to spread it evenly.
6. Bake for 35-40 minutes, or until the center is almost set. The edges should be lightly golden.
7. Allow the cheesecake bars to cool completely in the pan, then refrigerate for at least 2 hours before cutting and serving.
8. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled.

Conclusion

With these delectable gluten-free and allergy-friendly Christmas dessert recipes, you can indulge in the flavors of the season without compromising your dietary needs. From the rich and spicy gingerbread cake to the refreshing cranberry sorbet, there's something for everyone to enjoy.

Remember, the holidays are about creating memories and sharing joy. So, gather your loved ones, put on your apron, and let's get baking! Happy holidays, and bon appétit!