3 Vegan Gluten-Free Easter Desserts to Make for Easter or to Celebrate Spring

gluten free easter desserts
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These vegan, gluten-free Easter desserts are sure to be a crowd-pleaser whether you are making them for Easter, to celebrate spring, or for something else entirely. All three of them are easy to make, although some (gluten-free strawberry shortcake) have more moving parts than others.

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The rice crispy eggs (or cocoa rice crispy eggs) are perhaps the most Easter-like, because, well, they’re egg-shaped! If you don’t already have egg-shaped molds, we can recommend these egg-shaped food molds from Amazon. If the shape isn’t enough for you, we can also recommend these completely plant-based, gluten-free vegan food colors! Of course, they won’t work very well on cocoa crispy eggs, but will work nicely on regular rice crispy eggs.

Color Kitchen Food Colors from Nature

vegan gluten-free food colors colours coloring colouring

Of course, strawberry shortcake is a perfect Easter or spring celebration dessert that needs no explanation.

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Finally, our gluten-free vegan 7-layer magic cookie bars are a delicious, satisfying treat into which to sink your teeth any time. If you feel that you need to make them extra Eastery or Springtimey, color some shredded coconut with those plant-based, gluten-free vegan food colors!

Gluten-Free Vegan Cocoa Crispy and Rice Crispy Eggs for Easter

This recipe uses organic brown rice syrup as an alternative to the more traditional corn syrup. Maple syrup will not work, as it’s too thin, certain brands of agave may work if they are thick enough, but the brown rice syrup works for sure.

1 cup Lundberg ‘Sweet Dreams’ organic brown rice syrup (available on Amazon here)
3/4 cup sugar (be sure that it’s vegan sugar!)
1 Tablespoon vegan butter
1 teaspoon vanilla
1 10-11.5 ounce box gluten-free vegan rice crisp or cocoa rice crisp cereal (if you can’t find the cocoa version at your store you can find it here)

Lightly grease your egg-shaped molds and set aside.

Heat the brown rice syrup over medium heat in a large pot, and stir in the sugar. Bring the mixture to a low boil, and stir in the butter and vanilla. Continue the low boil for three minutes, stirring occasionally.

Remove the pot from the heat, dump the cereal into the pot, and quickly stir until it is throughly mixed. (If the cereal won’t fit in the pot, then instead have it waiting in a large bowl and dump the syrup into the bowl.) This is also when to stir in any food coloring that you may want to use.

Press the mixture into your egg-shaped molds, and let cool. Once cool, put in the refrigerator for an hour or so to get the mixture super-firm, so that it will most easily come out of the molds.

Unmold your rice crispy eggs and store in an airtight container.

Vegan Gluten-Free Strawberry Shortcake

There are, to our mind, two different types of strawberry shortcake recipes: the kind where biscuits are used for the shortcake, and then the kind where you bake an actual shortcake, and then cut it up. Either is great for Easter or welcoming spring, and we have recipes for both types!

Our recipe for the first type is our Perfect Vegan, Gluten-Free Strawberry Shortcake Recipe, which includes our two different gluten-free vegan biscuit recipes, along with our recipe for vegan whipped cream (because what’s strawberry shortcake without whipped cream?).

If you prefer to bake an actual cake with which to make your strawberry shortcake, you will want to see our Classic Gluten-Free Vegan Strawberry Shortcake recipe.

Gluten-Free Vegan 7-Layer Magic Cookie Bars

Our vegan, gluten-free 7-layer magic cookie bar recipe is one of our most popular dessert recipes, and with good reason. As mentioned above, if you want to make it extra festive for Easter or a springtime celebration you can top it with a layer of colored shredded coconut; in fact if you color the topping coconut spring green it will look like grass and you can nestle some vegan jelly beans or tiny vegan chocolate eggs (you know, the ones wrapped in foil) in the coconut grass!

All told, to make the recipe for the magic cookie bars you will need almond flour, shredded coconut, coconut oil, maple syrup or agave, a can of sweetened condensed coconut milk, vegan chocolate chips, and walnuts or pecans. It sounds like a lot, but once you have all the ingredients laid out the assembly goes really quickly.

You will find our 7-layer magic cookie bar recipe here.

Let us know which one of these you decide to make for your Easter or spring-time celebration! Of if you ended up making some other vegan, gluten-free Easter delight, let us know what you made!

gluten free easter desserts

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