Traditional Easter Desserts – Gluten-Free & Dairy-Free

Enjoy the sweetness of Easter with inclusive recipes that don’t compromise on taste.

Whether you're managing allergies or simply exploring a more plant-based or gluten-free lifestyle, these traditional Easter desserts have been reimagined with accessible substitutions. The goal is the same: meaningful, delicious celebration.

Italy: Gluten-Free Colomba di Pasqua

Servings: 2 mini loaves
Total Dough Weight: ~580g
Hydration: 63%

Ingredients:

Gluten-free bread flour blend – 250g (use one with xanthan gum included)
Warm almond or oat milk – 90g
Sugar – 70g
Vegan butter or coconut oil – 60g
Dry active yeast – 5g
Eggs or vegan egg replacer – 2 (or 2 tbsp flax meal + 6 tbsp water)
Orange zest – from 1 orange
Candied orange peel – 40g
Salt – 3g
Chopped almonds – 20g
Maple crystals or coconut sugar chunks (for topping) – 20g

Instructions:

1.Bloom yeast in warm dairy-free milk for 10 minutes.

2.Mix flour, sugar, salt, and zest. Stir in eggs (or flax mix), milk, and softened vegan butter.

3.Mix thoroughly. Stir in orange peel.

4.Let rise in a warm place for 1.5 hours.

5.Divide into two molds, rest 45 minutes.

6.Top with almonds and sugar. Bake at 180°C for 25–30 minutes.

Greece: Gluten-Free and Dairy-Free Tsoureki

Servings: 1 medium braid
Total Dough Weight: ~480g
Hydration: 60%

Ingredients:

Gluten-free bread flour blend – 250g
Warm almond milk – 90g
Coconut sugar – 60g
Coconut oil or vegan butter – 50g
Vegan egg replacer – 1 (e.g., 1 tbsp chia/flax + 3 tbsp water)
Yeast – 4g
Mahlepi (or substitute with anise) – 1 tsp
Orange zest – from 1 orange
Salt – 2g

Instructions:

1.Activate yeast in warm almond milk.

2.Combine dry ingredients. Mix in egg replacer, milk, and melted oil.

3.Knead gently or stir until incorporated. Rest for 1.5 hours.

4.Shape into braid. Let rise again for 45 minutes.

5.Bake at 180°C for 25–30 minutes.

Spain: Gluten-Free Mona de Pascua

Servings: 2
Cake Weight: ~400g

Ingredients:

Almond flour – 60g
Gluten-free flour blend – 60g
Coconut sugar – 90g
Eggs – 2 or vegan egg replacer
Baking powder – 5g
Oat or almond milk – 40g
Light olive oil – 40g
Lemon zest – from 1 lemon
Dark dairy-free chocolate – 100g

Instructions:

1.Beat eggs (or replacer) with sugar until fluffy.

2.Add oil, milk, and zest. Mix in flours and baking powder.

3.Bake at 180°C for 20–25 minutes. Cool and top with melted chocolate.

France: Gluten-Free Lamb Cake

Servings: 2
Cake Weight: ~300g

Ingredients:

Eggs – 2
Coconut sugar – 60g
Almond flour – 70g
Cornstarch – 10g
Vanilla – 1 tsp
Powdered coconut sugar (for dusting) – 10g

Instructions:

1.Beat eggs and sugar until thick.

2.Fold in almond flour, cornstarch, and vanilla.

3.Pour into lamb-shaped silicone mold or small loaf pan.

4.Bake at 170°C for 20–25 minutes. Dust with coconut sugar when cool.

USA: Gluten-Free, Dairy-Free Carrot Cake

Servings: 2
Cake Weight: ~400g

Ingredients:

Grated carrots – 100g
Gluten-free flour blend – 100g
Coconut sugar – 60g
Flax egg (1 tbsp flaxseed + 3 tbsp water) – 1
Light olive oil – 50g
Baking powder – 4g
Cinnamon – 1 tsp
Nutmeg – 1/4 tsp
Vegan cream cheese – 60g
Powdered coconut sugar – 40g
Coconut oil – 20g
Vanilla – 1/2 tsp

Instructions:

1.Mix dry ingredients. Combine wet ingredients separately.

2.Fold together, then stir in grated carrots.

3.Bake at 180°C for 20–25 minutes.

4.Beat frosting ingredients together, spread once cooled.

Poland: Gluten-Free Mazurek Tart

Servings: 2
Tart Weight: ~350g

Ingredients:

Almond flour – 100g
Vegan butter or coconut oil – 50g
Maple syrup – 15g
Coconut sugar – 15g
Jam (sugar-free, fruit-sweetened) – 80g
Chopped nuts/dried fruit – 30g
Optional: melted dark chocolate

Instructions:

1.Mix almond flour, sweetener, and melted butter/oil into a dough. Chill 30 minutes.

2.Press into a tart shape, prick with fork, and bake at 180°C for 15 minutes.

3.Spread with jam and decorate with nuts or chocolate.

Russia/Ukraine: Gluten-Free Kulich & Vegan Paskha

Gluten-Free Kulich

Servings: 2
Bread Weight: ~500g

Ingredients:

Gluten-free flour – 200g
Coconut sugar – 60g
Almond milk – 70g
Yeast – 5g
Coconut oil – 50g
Flax egg – 1
Raisins – 40g
Cinnamon – 1/2 tsp
Coconut glaze: powdered coconut sugar + lemon juice

Instructions:

1.Bloom yeast in warm almond milk.

2.Mix with flour, flax egg, sugar, oil, spices, and raisins.

3.Let rise 1.5 hours. Shape and place in mold. Rise again.

4.Bake at 170°C for 25–30 minutes. Glaze when cool.

Vegan Paskha (No Dairy, No Eggs)

Servings: 2
Weight: ~250g

Ingredients:

Cashew cheese or thick almond cream – 200g
Coconut oil – 40g
Maple syrup – 30g
Lemon zest – from 1 lemon
Raisins or chopped dried apricots – 20g
Vanilla – 1/2 tsp

Instructions:

1.Blend all ingredients except fruit until smooth.

2.Fold in fruit. Press into mold lined with cheesecloth.

3.Chill overnight with weight. Unmold and serve.

Conclusion

With a few thoughtful swaps, these classic Easter desserts become accessible to everyone, without sacrificing flavor or tradition. Whether you’re baking for dietary needs or simply trying new ingredients, these gluten-free and dairy-free adaptations allow everyone to enjoy a seat at the Easter table.