These healthy dessert recipes taste amazing and are good for you at the same time! There are gluten-free, paleo, and vegan options in this dessert recipe round-up! If you’re looking for a sweet treat for the week, this round-up is full of healthy cookies, brownies, nut butter cups, cakes, and more!

DESSERTS, everyone has their favorite desserts. Right? It’s Linley here and I want to talk about chocolate desserts for a minute. When I was young, my favorite dessert was dirt cake. I’ll give you a minute to really think about what dirt cake is——–> chocolate pudding, topped with crushed Oreos, and then topped again with gummy worms. DING DING DING, there was nothing better.

I seriously could not get enough. Granted, anything with chocolate would do! I almost always asked for a chocolate cake of any kind for my birthday! Since my birthday is in May, we would always go up to my cabin for birthdays. One year, my mom made a huge chocolate cake for my birthday and when we went to light the candles my schnauzer (Tina) had eaten the whole cake. I was devastated and quite pissed at Tina. Thankfully, Tina lived and my mom was able to whip up another cake, but I tell you. A birthday without chocolate cake is no birthday at all.

Now that I’m all grown up, I still love a good dirt cake or some Oreo ice cream. I also love taking old and delicious dessert recipes and putting a healthy twist on them! That is one thing we love to do in the Fit Foodie kitchen. We take old classic, comfort food recipes, and we make them a bit healthier. Instead of using white sugar, we will use an all natural sweetener like honey or maple syrup or instead of white flour we will use wheat! There are so many different ways you can make small tweaks to make healthy desserts. We are all about it!

We have pulled together some of our favorite healthy dessert recipes on Fit Foodie Finds! If you are paleo, we have a brownie for you. Are you looking for a delicious vegan cookie? We have that, too! The options are endless when it comes to dessert on FFF. Another very important thing to remember is that you can make these recipes your own. If you don’t have chocolate chips for some cookies, use raisins. If you aren’t a huge fan of peanut butter, use cashew butter! You can’t go wrong! Now, have some fun and throw your sweet tooth a party with some of these desserts!

Healthy Bars and Brownies

These healthy bars and healthy brownie recipes are a mixture of delicious chocolate brownies, classic healthy bar recipes, and crumble bars. If you are looking for a healthy dessert to bring to a party you can’t go wrong with any of these recipes! You’ll also notice that many of our brownie recipes have a secret ingredient, VEGGIES. Give one of these recipes a try today!

  • Gluten Free Triple Berry Crumble Bars
  • Gluten Free Banana Bread Oatmeal Bars
  • Healthy Gluten-Free Lemon Bars
  • Sneaky Beet Brownies
  • Flourless Cashew Butter Brownies
  • Grain Free Chocolate Chip Cookies Bars
  • Sneaky Sweet Potato Skillet Brownies
  • Chocolate Peanut Butter Brown Rice Crispy Treats
  • Lemon Blueberry Crumble Bar
  • Raw Lemon Coconut Cheesecake Bars
  • Grain-Free Pumpkin Brownies
  • Almond Butter Brown Rice Crispy Treats
  • Raw Mint Brownies (Vegan & Paleo)
  • Double Chocolate Paleo Brownies
  • Grain-Free Fruit Pizza

Healthy Candies and Cups

Candy without refined sugar? Yes, please! If you are looking for a healthier candy alternative for the kids or for a sweet treat after dinner, these healthy candy recipes are for you! We naturally sweetened peanut butter cups, buckeyes, truffles, and event peppermint patties so you have no guilt when you indulge in dessert!

  • Blueberries and Cream Cashew Butter Cups
  • Healthy Thin Mint Almond Butter Cups
  • Almond Joy Coconut Butter Cups
  • Healthy Oreo Cashew Butter Cups
  • Crunchy Peanut Butter and Jelly Cups
  • Crunchy Rice Crispy Peanut Butter Cups
  • Raspberry Chocolate Almond Butter Cups
  • Healthy Peanut Butter Cups
  • Healthy Protein Buckeyes
  • Coconut Apricot Truffles with Himalayan Sea Salt
  • Healthy No-Bake Cookie Dough Bites
  • Vegan Peppermint Patties
  • Blueberry Truffles (gluten-free, paleo & vegan)
  • Healthy Vegan Chocolate Salted Caramel Cups

Healthy Cookies & Biscotti

Who doesn’t love a good peanut butter cookie? These healthy cookies and biscotti recipes are healthy options for a sweet treat throughout the week. Make a batch of healthy peanut butter cookies and throw them in the freezer for a quick and healthy treat. We also love dipping our gluten-free almond biscotti in a cup of coffee in the morning!

  • Healthy Peanut Butter No-Bake Cookies (gluten-free)
  • Flourless Mocha Chocolate Chip Cookies
  • Paleo Cashew Butter Cookies
  • Healthy Soft Raspberry Thumbprint Cookies
  • Gluten-Free Coconut Macaroons Dipped in Dark Chocolate
  • Paleo Hot Cocoa Cookies
  • Grain-Free Peanut Butter Blossoms
  • Gluten-Free Almond Biscotti
  • Paleo-Friendly Maple Chocolate Chip Biscotti
  • Inside Out Grain-Free Oreos
  • Double Chocolate Flourless Peanut Butter Cookies
  • Paleo Protein ‘Brookies’
  • High-Protein Chocolate Peanut Butter Cookies
  • Healthy Sugar Cookie Cut-Outs Made with Almond Meal and Honey
  • Healthy Vegan Cowboy Cookies

Healthy Muffins & Loafs

These healthy muffins and loaf recipes are a staple in the Fit Foodie kitchen. We pride ourselves on using whole and quality ingredients in our baked goods. Make our Whole Wheat Peanut Butter Apple Streusel bread for an easy breakfast this week or our banana chocolate chip muffins for a meal-prep snack!

These healthy muffins and loaf recipes are a staple in the Fit Foodie kitchen. We pride ourselves on using whole and quality ingredients in our baked goods. Make our Whole Wheat Peanut Butter Apple Streusel bread for an easy breakfast this week or our banana chocolate chip muffins for a meal-prep snack!

  • The Fluffiest Healthy Chocolate Banana Walnut Muffins
  • Healthy Chocolate Chip Carrot Cake Loaf
  • Healthy Coconut Oil Gingerbread Muffins
  • Healthy Whole Wheat Pumpkin Walnut Bread
  • Whole Wheat Peanut Butter Apple Streusel Bread
  • Whole Wheat Coconut Oil Roasted Banana Bread
  • Whole Grain Carrot Cake Muffins with Walnuts
  • Oil-Free Chocolate Pumpkin Muffins
  • Healthy Banana Chocolate Chip Muffins
  • Gluten-Free Healthy Single Serve Lemon Poppyseed Muffin
  • Sneaky Spinach Chocolate Chocolate Chip Muffins
  • Healthy Peanut Butter Muffin Served Two Ways
  • Gluten-Free Peanut Flour Banana Bread

Tarts & Crumbles

Tarts and crumbles scream summer! These healthy crips and healthy crumble recipes are perfect for a BBQ or when you want to grill something sweet on the grill during the week. All you have to do is throw it together and toss it in the oven or on to the grill and you are set!

  • Foil Pack Peach Crumble on the Grill
  • Lightened-Up Berry Crisp
  • Gluten-Free Apple Plumb Crisp
  • 3-Layer Raw Apricot Tarts


Add one of these healthy desserts to the menu this week! Whether it’s healthy chia seed pudding, a mug cake, or some delicious hot chocolate, you can satisfy your sweet tooth with something healthy and delicious!

  • Healthy Chocolate Peanut Butter Mousse
  • Paleo Dark Chocolate Salted Mousse
  • Healthy Peanut Butter Chocolate Chip Yogurt Dip
  • Paleo Coconut Flour Mug Cake
  • Decadent Spiced Coconut Hot Chocolate (vegan & paleo-friendly)
  • Chocolate Chia Seed Pudding
  • Creamy Gluten-Free Blueberry Chia Seed Pudding
  • Vegan Blueberry Muffin Soft Serve
  • Vegan Cookie Dough Banana Soft Serve
  • Peanut Butter Cup Soft Serve
  • Raspberry Banana Soft Serve with Chocolate Swirl ( Vegan & Paleo- Friendly)
  • Frozen Vegan Chocolate Chip Cookie Dough Bites

The 9 Best Flourless Baking Recipes

These 9 flourless baking recipes are naturally gluten free. Make the best muffins, brownies, cookies and cake of your life. No special ingredients required!

When I first started baking gluten free, I didn’t give much consideration to flourless baking recipes. I guess I assumed that there wasn’t much variety in truly flourless baking.

Now I know what can be done with everything from nut butters to black beans as a base. That means I know how very wrong I was to nearly ignore flourless baking!

Let me clarify, though, that when I say “flourless,” I mean strictly flourless. If any grain or starch ground into a flour is included in the recipe, it’s not flourless. Anyone who has any familiarity with gluten free baking knows that alternatives to wheat flour are, indeed, flours.

I love making my family a whole muffin made out of little more than nut butter, eggs, applesauce and a touch of honey. As it turns out, flourless baking can be more satisfying, and healthier, than nut butter on toast!

These aren’t the only flourless baking recipes I’ve created, but they’re 9 of the very best. I have made every single one of these recipes many times, long after I had perfected the recipe. When you cook and bake for a living like I do, repeats of old favorite recipes aren’t that common.

But these recipes are different. They’re exceedingly simple in method and ingredients, often have no added butter or oil, and most have less sugar than their traditional counterparts. Each is a true family favorite!

These naturally gluten free flourless brownies are rich and fudgy, with a Paleo option, too. Made simply, with melted chocolate and cocoa powder, they’re rich and satisfying with or without the simple chocolate ganache topping.

Moist and tender Paleo muffins made completely flourless with cashews, applesauce, eggs and honey. Add your favorite mix-ins, like blueberries or chocolate chips.

These are, hands down, my favorite flourless recipe of all. Cashews make for such a neutral base that the flavor of the mix-ins really shines through. They’re super healthy and satisfying, and packed with energizing protein.

A flourless chocolate cake is one of those restaurant-style desserts that it’s tempting to think is too fussy to make at home. It’s naturally gluten free, and you can whip one up at home any time.

This was the very first flourless recipe I ever made, and the one I always iamgined when I thought of”flourless baking.” Forever a classic!

These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

These homemade protein bars are no bake, endlessly customizable energy bars. Just like Luna and Power bars, and made with your favorite protein powder.

Unlike most recipes you’ll find for protein bars (believe me—I’ve researched quite a lot!), these are simple and not at all fussy. Make them your own, easily!

Flourless gluten free chocolate cake for one. 3 ingredients. 1 cake. 20 minutes max. This little cake is for you, when you want something with chocolate, and you want it all to yourself.

These flourless chocolate peanut butter muffins are unbelievably moist and tender, and packed with chocolate and peanut butter flavor. You simply won’t believe that they’re grain-free, with no added butter or oil. Another go-to recipe in my house.

Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste at ALL like beans. Really! Tasting is believing.

As a survivor of the earliest days of gluten free baking when I had basically no choice but to bake with a garbanzo bean flour blend (*ew*), I was a hard sell on even the concept of black bean brownies. These are the real deal brownies—that just happen to be made with black beans as a base.

These flourless peanut butter cookies are gluten free, grain free, dairy free and can be made refined sugar free, too. They’re packed with protein, and keep you going all morning long.

A batch of these cookies is almost always in my freezer. Soft and dense, they’re packed with protein and flavor. And, at the risk of sounding like a broken record, they’re so satisfying.

Don’t wait too long like I did. The joys of flourless baking recipes await you!

Easy, inexpensive, gluten free dessert recipes that require no special ingredients at all! These are my go-to desserts anytime I’m working outside of my own kitchen, and they are the recipes I give to anyone who asks for simple and uncomplicated gluten free desserts.

Easy Gluten Free Desserts

Years before I started blogging, when I first started baking gluten free treats for a friend of mine, the recipes I found were completely overwhelming. Special flours, starches, and gums, careful treatment of the doughs, delicate baking instructions, and confusing instructions, all combined to make me toss more than a few cookies into the trash.

I promise you that NONE of these recipes are like that. These are some of the easiest gluten free desserts we make and every last one of them can be made with ingredients that are likely already in your pantry. No specialty flours, tools, or skills required!

Many times, when you need a gluten free dessert, it’s for a dinner guest or a friend, and it just doesn’t make sense to buy several different specialty flours just to make a single recipe. (On the other hand, if you plan to do more than the occasional gluten free baked goods, I have a huge index of gluten free sweets and treats that we love. Try the simple recipes below, and then dive on in and pick up the flours for the rest of them!)

This collection of desserts is perfect for any occasion; a special dinner or a gift for a friend. I bake gluten free at least 90% of the time and I can happily promise you that no one will realize they are eating a gluten free treat. Several of these recipes are also naturally diary free as well. Enjoy!

Gluten Free Dessert Recipes

Every single one of the recipes I’m sharing below has been tried and tested by both gluten free friends and gluten-eating friends alike. Whether you’re avoiding gluten in your own diet or baking for a friend, these recipes show how easy it is to avoid wheat and still enjoy amazing desserts.

I love baking gluten free (and dairy free!) treats to bring to gatherings and events knowing everyone will be able to enjoy them. Whether you’ve been baking without gluten for a while or you’re new to the whole thing, you’ll love these easy gluten free desserts.

Because none of these ingredients require a trip to a specialty foods store, you can get baking right away. You’ll also love that the ingredients are inexpensive–that means you can bake even MORE treats to share!

I hope you enjoy these tasty gluten free treats as much as I have.


  • Old Fashioned 3 Ingredient Peanut Butter Cookies are also naturally dairy free. These are some of the easiest cookies you’ll ever make and packed with incredible peanut butter taste.
  • Dark Chocolate Dipped Coconut Macaroons make any coconut lover happy. Macaroons are perfect on any dessert table and also make great gifts!
  • Flourless Chocolate Brownie Cookies are a dairy-free rich chocolatey treat. No flour needed!
  • Oatmeal Chocolate Chip Peanut Butter Cookies – another naturally dairy free cookie that combines peanut butter and chocolate.
  • Double Chocolate Peanut Butter Cookies are for anyone who can’t get enough of chocolate and peanut butter. Everyone likes these cookies!
  • Grandmother’s Monster Cookies and Monster Cookie Bars are two takes on a recipe I’ve been making my whole life. These are a family favorite and the gluten free version is every bit as good as the original.
  • Coconut Lover’s Oatmeal Cookies are naturally gluten free and some of the very best oatmeal cookies I’ve ever tasted.


  • Flourless Chocolate Cake needs no introduction. It’s decadent chocolate heaven!
  • Flourless “Hot” Chocolate Cake – Another naturally dairy-free recipe with a surprise kick from Tabasco sauce. It might sound strange but the sweet and spicy combination in this cake is to die for.
  • Unforgettable Chocolate Quinoa Cake – Don’t knock it until you’ve tried it. There isn’t a hint of quinoa taste in this cake and it receives rave reviews every single time I serve it!


  • No-Bake Chocolate Peanut Butter Coconut Bites require no oven time and impress anyone who tastes them. A box of these homemade gluten free treats makes a wonderful gift!
  • Chocolate Covered Butter Toffee is a homemade candy that tastes better than anything you can get at the store.
  • Homemade Almond Joy Cups are full of rich chocolate and coconut flakes for a candy you won’t be able to resist.
  • Creamy Peanut Butter Fudge – You’ll never believe how easy it is to make your own homemade fudge in just 5 minutes.
  • Dark Chocolate Almond Fudge is my original 5 Minute Fudge Recipe and continues to be one of my most popular recipes.

Gluten Free Baking

SPECIAL NOTE: Some of the recipes above contain oats. Most of the people I bake for have no trouble at all with consuming regular old fashioned oats, however, some individuals have a much higher sensitivity to gluten and oats are not safe for them.

If you are baking for someone with a gluten allergy, ask first, or simply buy certified GF oats if you are uncertain.

Amazing Paleo Chocolate Cake (gluten-free, dairy-free)

by Lisa Bryan — August 2, 2017This post may contain affiliate links. Please read my disclosure policy.

This paleo chocolate cake recipe is fluffy, light and airy. It’s also unbelievably decadent, rich and moist. It’s the perfect dessert or birthday cake and has quickly become a reader favorite.

I’m not one to use superfluous words in my recipe titles unless something is truly extraordinary. Case in point: this amazing paleo chocolate cake. And yes, it really is amazing.

So much so, that I even debated leaving off the word “paleo.” Because I think you could offer up this chocolate cake recipe to someone who eats gluten and grains and they’d have no idea that it was gluten-free, grain-free and dairy-free. You guys, it’s incredibly delicious!

Unlike most paleo cake recipes, this version is light and airy while still moist and spongy. I mean, just look at those crumbs. There’s the perfect amount of air pockets in the cake yet it holds together like a real deal chocolate cake. But it’s a paleo chocolate cake.

Watch this Video of my Paleo Chocolate Cake Recipe

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It’s also the perfect way to kick-off my birthday month – with a deliciously decadent chocolate birthday cake.

Now, it’s a birthday tradition of mine to always have a mint chocolate something on my actual birthday. Last year I made these Mini Skillet Brownies with Fresh Mint Chocolate Chip Ice Cream. But it’s quite involved. So I’m thinking something slightly easier this year. My birthday is the last day of the month, so I’ve still got a few weeks.

Until then, you’ve got this paleo chocolate cake to enjoy. And trust me, you will. I even whipped up a video (above), so make sure to watch that.

It’s taken me several years to perfect my paleo baking and I think I’ve finally got it nailed. But I’m sure many of you will have questions regarding the ingredients, so let’s dive into those.

  • Are all three flours (almond, tapioca and coconut) necessary? Yes. For some reason, most paleo cake recipes only use almond flour or coconut flour. But I find those results less than stellar (i.e. dense and dry). If you think about it, gluten-free flour blends are always a combination of flours to achieve the right texture. Paleo baking should be no different. And this triumvirate of flours (my signature blend) is what I use on many of my recipes, including my reader favorite Paleo Pancakes.
  • Why is each flour important? Almond flour is the main nut flour providing most of the bulk. Tapioca flour provides the light, airy, fluffiness. And the coconut flour provides structure to the cake.
  • Can I swap honey or maple for the coconut sugar? Unfortunately no. The coconut sugar crystals are what helps to provide all those mini air pockets that make this cake so delicious. Honey or maple syrup would create a much more dense cake.
  • Why do you add espresso powder? To make this cake unbelievably rich and decadent. The espresso powder doesn’t make the cake taste like coffee or even mocha. In fact, you don’t taste it at all. But what you do taste is a depth of chocolate flavor that makes you go, “wow!” To give you an analogy, vanilla extract is added to most baked goods to enhance the flavor. Well, that’s what espresso powder does here. It takes this paleo chocolate cake recipe to the next level.
  • Can I use almond milk instead of coconut milk? You can, but it likely won’t be as moist. Full-fat coconut milk is thick and adds necessary fat, on par with dairy milk or buttermilk.
  • Why do you add vinegar? Well, speaking of buttermilk (which is frequently used in traditional cake recipes), my version of buttermilk is coconut milk plus vinegar. Voila! The vinegar also creates a chemical reaction with the baking soda, a la baking powder-style, to create fluffiness in the cake.

Hopefully that answers some of your questions, but if you have more, please feel free to ask them below in the comments.

Now, I’d be remiss if I didn’t mention that the chocolate buttercream frosting is equally impressive. Like lick the bowl impressive. It’s also vegan, dairy-free and paleo, depending on how you make it.

I’ve separated that recipe into it’s own post, so that you can easily search for it and use on other cake or cupcake recipes in the future.

But together, I’m not kidding when I say that this is by far the best paleo chocolate cake recipe out there. It may even be the best chocolate cake recipe. Period. Serve it up with a cold glass of my Homemade Cashew Milk and you’ll be in heaven. Or serve leftovers up for breakfast (umm, I did) along with a glass of Chemex Coffee or Cold Brew Coffee.

Other gluten-free and paleo chocolate recipes you might like are my Flourless Chocolate Cake (also nut-free!), Chocolate Mug Cake, Paleo Chocolate Waffles, Chocolate Truffle Tart, Chocolate Avocado Pudding, Molten Chocolate Cake and Paleo Brownies. And if you’re looking for a non-chocolate cake recipe, I highly recommend my Gluten-Free Carrot Cake (that’s also paleo-ish).


4.94 from 181 votes Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 16 servings Author: Lisa Bryan Pin RecipeThis paleo chocolate cake recipe is fluffy, light and airy. It’s also unbelievably decadent, rich and moist. Once you make it, you’ll see why it quickly became a reader favorite. Watch the video above!

cake dry ingredients

  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 2 cups coconut sugar
  • 1 1/2 cups raw cacao powder
  • 2 tsp baking soda
  • 1 tsp espresso powder
  • 1 tsp salt

cake wet ingredients

  • 4 large eggs
  • 1 1/2 cup full-fat coconut milk
  • 1 cup water
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract

chocolate frosting

  • 1 recipe Vegan Chocolate Buttercream Frosting
  • Preheat your oven to 350 degrees fahrenheit.
  • Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
  • Add all of the dry ingredients to a very large mixing bowl and whisk together.
  • Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
  • Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
  • Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

Lisa’s Tips

  • My baking time of 28-30 minutes is based on a standard oven. I’d recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you’re using a convection oven.
  • You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
  • Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
  • This is the brand of espresso powder that I use.


Calories: 749.9kcal, Carbohydrates: 103g, Protein: 8.8g, Fat: 36.9g, Saturated Fat: 16.5g, Cholesterol: 46.5mg, Sodium: 335.2mg, Fiber: 5.2g, Sugar: 83.9g Course: Dessert Cuisine: American Keyword: Gluten Free Chocolate Cake, Paleo Cake, Paleo Chocolate Cake ©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology. posted in:
Chocolate Dairy-Free Desserts Gluten-Free Paleo Vegetarian Videos

by Lisa Bryan — August 2, 2017


Sugar Free Gluten Free Chocolate Strawberry Cake is the perfect treat if you have food allergies or are watching your waistline.

You know I love real sugar just as much as the next guy, but let’s face it. It’s not good to eat it every day. I truly like to save the decadent desserts for special occasions and believe it or not, I’m on a perpetual diet. That’s the truth! So what is a dessert lovin’ girl supposed to do?

I’ve been experimenting with all natural, sugar free sweeteners for several years now and I’ve learned to love them. I say “learned” to love them because they are definitely different from real sugar. But they can be quite nice once you’re used to them. I created this pretty Sugar Free Gluten Free Chocolate Strawberry Cake recipe especially for a brand called Lakanto. They make a variety of sweeteners using Monk fruit and they taste very good.

These are the Lakanto products that I used for this recipe. And I have a special offer to share with my readers – 20% off if you click to make your purchase. Then enter this code – MOMLOVESBAKING – to get your 20% discount.

Here are the items you’ll need:

Lakanto CLASSIC Monk Fruit Sweetener

Lakanto POWDERED Monk Fruit Sweetener

Lakanto Maple Flavored Sugar-Free Syrup

Lakanto Sugar-Free 55% Cacao Chocolate Bar

LAKANTO Chocolate Flavored Liquid Monkfruit Sweetener (optional)

Making this cake is quite simple. Just place all of the cake ingredients in a big bowl and stir until the batter is smooth. You can use an electric mixer if you want to. Pour the batter into 3 (8-inch) round cake pans lined with parchment paper and sprayed generously with cooking spray. Bake at 350°F for about 25 minutes. Let cool.

Meanwhile, make the strawberry buttercream frosting. Beat two sticks of unsalted (room temperature) butter until fluffy. Add the powdered monk fruit sweetener and 1/2 cup of strawberry puree. Beat on low until incorporated, then turn the mixer up to medium and beat about one minute. That’s it! Your strawberry buttercream is done.

Fill and frost the cake (reserving about 3/4 cup of frosting for garnish). You’ll have enough frosting for a thin layer of icing, sort of like a naked cake. Refrigerate cake for 30 minutes (if time – I actually skipped this step). Then you make your ganache. I like to keep it simple, so I just microwaved the sugar free chocolate (broken up into pieces) in a microwave safe bowl on high for 30 seconds. Then I stirred well and added a tablespoon of olive oil which I stirred until combined. If you need to microwave it for another 15 seconds, that’s perfectly fine. You just want it to be nice and soupy, so you can drizzle it on top of your cake. Refrigerate for about an hour, then garnish with more buttercream (piped using a pastry bag fitted with a 1M tip) and fresh strawberries.

This Sugar Free Gluten Free Chocolate Strawberry Cake is not super sweet but it’s just enough sweetness to satisfy that sweet tooth when you’re counting calories or if you have food allergies. If you want it a little sweeter, you could use half sugar free sweetner and half real sugar. I tried that too and it was very good. More calories of course though. If you make it as the recipe is written, then it’s just 240 calories per slice (if you cut 16 slices of cake).

Have you every baked with sugar free sweetners? I’d love to hear your stories. Let me know in the comments and also let me know if you try this recipe. Be sure to take a photo and tag me on Instagram #momlovesbaking!

Please note: This blog post contains affiliate links.

5 from 2 votes

Sugar Free Gluten Free Chocolate Strawberry Cake

Four layers of moist, gluten free chocolate cake filled and frosted with strawberry buttercream, then drizzled with chocolate ganache. All ingredients are sugar free.

Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 16 Calories 240 kcal Author Lise Ode

For the cake

  • 1 cup coconut flour
  • 1 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 12 large eggs Room temperature
  • 1 2/3 cup maple flavored sugar free syrup by Lakanto I used the whole bottle.
  • 1/2 cup almond milk
  • 1 cup monkfruit sweetner, Classic by Lakanto
  • 1 teaspoon chocoloate flavored liquid monkfruit sweetener by Lakanto optional

For the frosting

  • 1 cup unsalted butter, softened
  • 1 cup powdered monkfruit sweetener by Lakanto
  • 1/2 cup strawberry puree I used 3 large strawberries, mashed

For the chocolate ganache

  • 2 ounces sugar free 55% cacao chocolate bar by Lakanto
  • 1 tablespoon olive oil
  • fresh strawberries for garnish (7-8)
  1. Preheat oven to 350°F. Line 3 (8-inch) round pans with parchment paper. Spray with non-stick cooking spray. Set aside.

    Place all of the cake ingredients in a large bowl. Beat by hand until completely combined and smooth. Or you can use an electric mixer. Beat on low until combined, then turn up to medium and beat for a minute or until smooth. Do not overmix. Divide batter evenly into the 3 prepared pans. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool.

  1. Place butter in a large bowl. With an electric mixer, beat on high for a few minutes. Lower speed and gradually add the powdered monkfruit. Turn up mixer and beat until smooth and fluffy. Gradually add strawberry puree and beat another minute or two. Fill and frost cake (reserving about 3/4 cup of frosting for decoration). Place in refrigerator and let chill for 30 minutes.

  1. Place chocolate in a medium sized microwaveable bowl. Microwave on high for 15 seconds. Stir well, then microwave for another 5-10 seconds. Stir until smooth. Add oil and stir well. Drizzle on sides of cake with a spoon , then pour on top of cake and smooth it out. Chill for 1-2 hours. Place reserved icing in a pastry bag fitted with a 1M tip. Pipe 7-8 dollops of frosting on top of cake, then add a fresh strawberry. Serve immediately or store in refrigerator for up to 3 days.

Nutrition Facts Sugar Free Gluten Free Chocolate Strawberry Cake Amount Per Serving Calories 240 * Percent Daily Values are based on a 2000 calorie diet.

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Skinny Blueberry Cheesecake Bars

Skinny Mini Chocolate Muffins

Skinny Shamrock Shake

Thanks for sharing!

  • Grain-Free Hummingbird Cake that’s tender, perfectly sweet, and naturally gluten-free, dairy-free, and refined sugar-free. You are going to love how simple this paleo hummingbird cake recipe using almond flour is to make. It’s the best gluten-free hummingbird cake!

    If you like cake, you’re going to want to make my favorite Gluten-Free Cake. It’s not paleo, but it’s totally worth it.

    For more dessert recipes check out my Gluten-Free Desserts.

    This Grain-Free Hummingbird Cake post is sponsored by Bob’s Red Mill. I was compensated for this post. Opinions are my own.

    Grain-Free Hummingbird Cake

    Have you ever had a grain-free hummingbird cake? I tried my fist bite while on vacation a few years ago. I loved the combination of vanilla, bananas, and pineapple. Unless you use an extremely sweet frosting, paleo hummingbird cake is naturally lightly sweetened form the fruit.

    We’ve been eating more grain-free desserts and meals lately and this Grain-Free Hummingbird Cake has been our dessert of choice when hosting guests.

    This grain-free hummingbird cake is the perfect gluten-free dessert. Think gluten-free Easter cake, gluten-free summer cake, and gluten-free mother’s day cake. It works for so many occasions.

    Like I mentioned, it’s a paleo hummingbird cake made with almond flour.

    Paleo Hummingbird Cake Recipe

    When we have guests over, or we are invited to someone’s house, we’re always expected to make dessert. The expectation is there because no matter if I’m asked, I ALWAYS bring dessert.

    Part of it is that I am always making dessert for the blog. The other part is that gluten-free dessert is my specialty. I can cook up an incredible Savory Beef Short Ribs, or Beef Sirloin Tips, but I can also whip up a gluten-free chocolate cake faster than a tornado. This Grain-Free Hummingbird Cake is super SIMPLE. It only takes one bowl for the cake and in less than an hour you can have this scrumptious cake ready to frost.

    Why did my grain-free cake sink?

    There are several reason why cakes sink, one is from over beating the batter and adding too much air. Also, cakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. When this occurs, cakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.

    This gluten-free hummingbird cake uses my Grain-Free Banana Everything Bars recipe as the base. It’s grain-free, dairy-free (unless you add dairy to the frosting), and refined sugar-free, making it the perfect gluten-free hummingbird cake.

    I haven’t tried making this grain-free hummingbird cake without eggs, but I bet aquafaba would work. Flax egg might work, but you won’t get as much of a rise in the cake. If you make this grain-free hummingbird cake without eggs please leave me a comment and let me know what worked for you.

    I topped my gluten-free hummingbird cake with a dairy-free whipped cream. It helps add a touch of sweetness to the cake, without making it too sweet – and it compliments the other flavors nicely. You can use your favorite frosting recipe or dairy whipped cream if you like.

    The most important part of this cake is to use high quality ingredients, and to make sure you cook the cake until is done in the center. I used Bob’s Red Mill Fine Almond Flour. Their almond flour is consistently high quality, and I love that it’s packaged in a resealable bag.

    Can I use baking powder instead of baking soda?

    Yes! I’s not a 1 to 1 but if you’re in a pinch you can use baking powder to help your grain-free humming bird cake. To substitute the baking soda with baking powder, use 4 teaspoons for every teaspoon of baking soda called for in a recipe. If you are at a higher elevation, try using half as much baking powder so your cake doesn’t explode.

    Tips for baking with Almond Flour

    • If you store almond flour in the Freezer, make sure to bring it to room temperature before you bake with it otherwise it will absorb too much moisture from the wet ingredients.
    • Spoon your almond flour into your measuring cup, don’t scoop.
    • Almond flour is not a 1-t0-1 for regular gluten-free flour or coconut flour.

    Every once in a while I’ll forget to bring the almond flour to room temperature before I need it. Don’t make that mistake, trust me. It absorbs too much liquid.

    How to make gluten-free hummingbird cake

    • Preheat oven to 350°F (180°C). Grease two 8-inch cake pans; set aside.
    • Place all ingredients into a large mixing bowl and mix until combined. You don’t need to separate the dry and wet ingredients for this recipe.
    • Divide batter between the two prepared cake pans. Smooth the top of the batter.
    • Bake for 32 – 35 minutes or until the top starts to darken and the center is set. The cakes will be a darker, but golden brown.
    • Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
    • Once cool, frost the tops of the cakes and stack them.
    • Store covered in the refrigerator for up to 4 days.

    If you make this gluten-free hummingbird cakes, a.k.a Grain-Free Hummingbird Cake, please stop back by and let me know what you think!

    Did you make this gluten-free hummingbird cake? Please leave a starred review and comment below letting me know what you thought.

    Happy Cooking and Baking,


    Prep Time 10 minutes Cook Time 35 minutes Additional Time 10 minutes Total Time 55 minutes


    • 2 medium bananas, overripe and smashed
    • 1/4 cup oil (I used avocado oil)
    • 1/2 cup honey (or maple syrup)
    • 4 eggs
    • 3/4 cup crushed pineapple, lightly drained.
    • 2 teaspoons gluten-free vanilla extract
    • 3 cups Bob’s Red Mill Super Fine Almond Flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking soda
    • 4 cups coconut whipped cream (or regular whipped cream) for frosting


    1. Preheat oven to 350°F (180°C). Grease two 8-inch cake pans; set aside.
    2. Place all ingredients into a large mixing bowl and mix until combined. You don’t need to separate the dry and wet ingredients for this recipe.
    3. Divide batter between the two prepared cake pans. Smooth the top of the batter.
    4. Bake for 32 – 35 minutes or until the top starts to darken and the center is set. The cakes will be a darker, but golden brown.
    5. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
    6. Once cool, frost the tops of the cakes and stack them.
    7. Store covered in the refrigerator for up to 4 days.

    Nutrition Information:


    Serving Size:

    1 slice
    Amount Per Serving: Calories: 347 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 47mg Sodium: 308mg Carbohydrates: 32g Fiber: 6g Sugar: 23g Protein: 7g This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

    Healthy gluten free cake

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