I take my snacks very seriously… arguable a little too seriously. I typically rotate between my protein cookies, healthy snickers rice cakes, and 6-ingredient protein muffins – and now I’ll add these chocolate shell yogurt cups to the lineup! What it comes down to for me is needing just a little something delicious to look forward to when that daily afternoon slump hits. A fun and delicious treat is usually just what I need to boost my mood and energy, and to get me through the rest of the day. These chocolate shell yogurt cups pack in a ton of nutrients from chia seeds, flax seeds, and fresh strawberries! They’re also insanely delicious and pretty much taste like dessert.
Why You’ll Love These Chocolate Shell Yogurt Cups
These chocolate shell yogurt cups are the perfect balance of creamy, crunchy, and healthy! Made with wholesome ingredients like yogurt, chia seeds, peanut butter, and a crisp dark chocolate shell, they’re great for breakfast, a midday snack, or a healthy dessert. With no baking required and only a few minutes of prep, this is an easy treat you’ll want to make on repeat!
What Makes This Recipe Healthy?
These yogurt cups are packed with nutritious ingredients! Greek yogurt (or a dairy-free alternative) offers protein and gut-friendly probiotics, while chia seeds and flaxseed meal provide a boost of fiber and omega-3s. The chocolate shell is made with just two ingredients and gives the perfect sweet crunch without a ton of sugar.
Recipe Variations and Substitutions
Yogurt Options: Use any yogurt you love – plain, vanilla, Greek, or dairy-free options like almond or coconut yogurt all work well.
Nut-Free Version: Swap peanut butter for sunflower seed butter or tahini to make this completely nut-free.
Berry Swap: No strawberries? Try blueberries, raspberries, or sliced banana for a twist.
Add a Crunch: Sprinkle in crushed nuts or granola before pouring the chocolate shell on top for extra texture.
Frequently Asked Questions
What kind of yogurt can I use? You can use any yogurt you like! Greek yogurt adds extra protein, but dairy-free options like coconut or almond yogurt work great, too. I used Siggi’s plant-based protein yogurt cups and the texture is spot-on!
How long can I keep these yogurt cups in the fridge? These are best enjoyed right after the chocolate sets, but you can store them in the fridge for up to 24 hours. The texture may soften slightly over time.
Can I make these nut-free? Yes! Just swap the peanut butter for a nut-free alternative like sunflower seed butter or tahini.
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Chocolate Shell Yogurt Cups (with protein + fiber!)
These chocolate shell yogurt cups are a healthy and delicious no-bake treat made with just 7 simple ingredients! Packed with protein, fiber, and healthy fats, they’re perfect for breakfast, a snack, or dessert. With a creamy yogurt base and crisp chocolate shell, this easy recipe is dairy-free optional and ready in minutes!
Remove the lid from the yogurt cup and mix the chia seeds and flaxseed meal into the yogurt.
Top the yogurt with the chopped strawberry pieces and peanut butter.
Melt together the chocolate chips and coconut oil until completely smooth, then pour the melted chocolate over the yogurt. Transfer the yogurt to the freezer for about 15 minutes or until the chocolate has hardened, then remove and enjoy!
Video
Notes
Nutrition info was calculated using whole milk unsweetened Greek yogurt.
I knew my carrot cake had to be a few things – one bowl, gluten-free, and easy to make. I also really wanted to keep this gluten-free cake recipe to taste as close to the real thing as possible. I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free (and can be made dairy-free) carrot cake, made in one bowl, and oh-SO delicious.
Why You’ll Love This Gluten-Free Carrot Cake
Moist and Flavorful: This cake boasts a tender crumb, infused with warm spices and the natural sweetness of carrots.
Simple Ingredients: Crafted with everyday items, making it accessible and easy to prepare.
Versatile and Inclusive: Easily adaptable to various dietary needs without compromising on taste.
Sam’s Recipe Tips
Room Temperature Ingredients: Ensure eggs and dairy-free alternatives are at room temperature for a smoother batter.
Grating Carrots: Use freshly grated carrots for optimal moisture and flavor.
Frosting Consistency: Adjust the amount of milk in the frosting to achieve your desired thickness.
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: Use non-dairy cream cheese, butter, and milk alternatives in both the cake and frosting.
Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use all dairy-free substitutes.
Make it Nut-Free: Omit the walnuts and ensure all other ingredients are free from cross-contamination.
Storage Instructions
Refrigeration: Store the frosted cake in an airtight container in the refrigerator for up to one week.
Freezing: For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months. Thaw and frost before serving.
4.67 from 3 votes
The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting
This gluten-free cake is simply heavenly – and made in just one bowl! It's bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!
1/2cupcream cheese, softened (I used non-dairy cream cheese)
1/2cupbutter, softened (I used non-dairy butter)
4cupspowdered sugar
3-4tablespoonsmilk I used non-dairy almond milk
2teaspoonscinnamon
1/4teaspoonvanilla extract
Instructions
Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
In a large bowl, whisk together the brown sugar or brown sugar, oil, eggs, and vanilla extract until well combined.
Add in the gluten-free all purpose flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk everything together into a smooth batter. Then, add in the shredded carrots and chopped walnuts, and use a spatula to fold those ingredients into the batter.
Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
Remove the cake from the oven, let it cool inside the baking pan for 15 minutes then carefully remove the cake from the pan by sliding a sharp knife around the outside edge of the cake. Transfer the cake to a wire cooling rack and let it cool completely before frosting.
Once the cake is cool, make the cinnamon cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.
Spread the frosting into an even layer over the top of the cooled carrot cake. Either serve cake immediately or cover and store in the fridge for up to 1 week!
Video
Notes
Nutrition info may vary depending on the brand of ingredients used. The above nutrition info was calculated to include the cinnamon cream cheese frosting.
We all need a solid vanilla cupcake recipe in our back pocket when the occasion arises. For me, this occasion my son’s upcoming 2nd birthday party (time flies!). But for you, this could be a birthday party, baby shower, holiday party, or a simple Tuesday night when you’re craving something sweet.
Now you might be wondering, what makes these gluten-free cupcakes the best ever?? Well, for one very simple reason. They taste identical to their non gluten-free counterparts. Meaning, those with celiac disease or a gluten allergy/intolerance can enjoy these perfect vanilla cupcakes with everyone else. So no one will feel left out or dissatisfied!
Why You’ll Love This Recipe
Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry which will make this a super easy vanilla cupcake recipe to put together!
Classic Vanilla Cupcake Taste: This gluten-free cupcake tastes exactly like a classic vanilla cupcake so no need to worry about anyone missing out on this sweet treat!
Versatile and Customizable: Feel free to use dairy-free milk and dairy-free butter for these cupcakes! You can also use egg replacement to make these vegan! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk. You can also add any cupcake toppings like sprinkles, cupcake jams or toppers to make them special for any birthday or holiday event!
What You’ll Need
All Purpose Gluten-Free Flour: I swear by the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for all my gluten-free baking needs. It does a perfect job at keeping your bakes together, and mimicking the taste and texture of regular all purpose flour. Though you can definitely use whatever brand of all purpose gluten-free flour you prefer! I’ve also tried King Arthur and Nature’s Promise gluten-free flour blends, and they work great as well. Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.
Butter: I used non-dairy butter, but any butter will work in this recipe. Salted or unsalted butter won’t make much of a difference either, so use whichever you have on-hand! Just remember to bring it to room temperature first, so that it’s soft.
Sugar: White sugar or cane sugar both work well in these gluten-free vanilla cupcakes. You can try using either coconut sugar or maple sugar in its place for a slightly healthier recipe, though I haven’t had the chance to test these options myself yet.
Eggs: These eggs will be the binder that holds the batter together for these cupcakes. Make sure that they’re room temperature. Room-temperature eggs are important because they’ll ensure that your cupcakes rise and have a nice fluffy texture!
Vanilla Extract: this will add the perfect balance of sweetness and warm vanilla flavor these vanilla cupcakes need.
Milk: Feel free to use your favorite non-dairy milk if you’d like! The milk will also help to make sure your cupcakes have a nice fluffy texture!
How to Make The Best Gluten-Free Vanilla Cupcakes
Prepare your dry and wet ingredients: Whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add the vanilla extract.
Bake Your Cupcakes: Once you’ve slowly combined your wet and dry ingredients into a batter, fill your cupcake liners and bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Frost Your Cupcakes: Make the frosting by adding all of the frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy. Once they’ve cooled, decorate with frosting and sprinkles if you’d like!
Pack & Store: Store cupcakes in an airtight container at room temperature for up to 3 days.
Top Tips
Beat the butter and sugar together really well in the third step of this recipe. The goal is to introduce as much air to the mixture as possible. This will result in a lighter and fluffier gluten-free vanilla cupcakes!
Use an ice cream scoop or large cookie scoop to fill your cupcake molds. This simple trick makes filling your vanilla cupcake tin much quicker and easier. This also guarantees even-sized cupcakes that will bake at the exact same rate!
Sub the vanilla frosting for a cream cheese frosting instead! To do this, replace the butter with 1/4 cup butter plus 1/2 cup softened cream cheese. Whip all ingredients together just as you would the vanilla frosting, then spread over your cooled gluten-free vanilla cupcakes.
Adjust This Recipe To Your Dietary Needs
Make it Dairy-Free: Use dairy-free butter and non-dairy milk to make these gluten-free anddairy-free vanilla cupcakes! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk.
Make it Vegan: For vegan vanilla cupcakes, follow the same modifications as you would for the dairy-free version above. Then, use your favorite vegan egg replacement in place of the eggs – I recommend this one from Bob’s Red Mill.
5 from 3 votes
Best Ever Gluten-Free Vanilla Cupcakes
I don't mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of these gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.
Preheat oven to 350° Fahrenheit and line a cupcake pan with cupcake liners.
In a medium bowl, whisk together the gluten-free flour baking powder, baking soda, and salt.
In a large bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add in the vanilla extract.
With your mixer on low speed, add 1/3 of the flour mixture into the butter mixture, then about half of the milk. Then, add in another 1/3 of the flour mixture, then the remaining milk, then the remaining flour mixture.
Once batter is fully combined, transfer ¼ cup of batter into each cupcake mold. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from oven and transfer to a wire rack to cool completely before frosting.
Make the frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy.
Once cupcakes have cooled, decorate with frosting and sprinkles if you’d like.
Video
Notes
Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.Store cupcakes in an airtight container at room temperature for up to 3 days.
A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.
What You’ll Need to Make This Healthy Caramel Brulée Latte
Butter – I used Miyoko’s vegan butter to keep this latte recipe vegan-friendly! It melts beautifully into the caramel sauce, giving it that smooth, buttery flavor. However, you can certainly use regular butter if you’d like!
Coconut Sugar – This natural sweetener is unrefined and lower on the glycemic index (meaning less of a spike in blood sugar). It also has a slightly deeper flavor, which only adds to the flavor of our caramel sauce! Though if you don’t have any coconut sugar, feel free to use regular sugar or even brown sugar instead.
Milk – I used non-dairy cashew milk in my healthy caramel brulée latte, and it was perfectly creamy and delicious! But really any milk will work, so go ahead and use whatever you have at home.
Espresso – Either one shot of espresso, or 1/4 cup of strong coffee will do the trick. Or, if you’re like me and can’t get enough caffeine in your life, make it a double and add an extra shot of espresso!
Tips and Tricks
Keep a close eye on your caramel sauce while it cooks! The sugar can burn quickly, and needs to be stirred frequently. So I recommend tending to it the entire 5 minutes it cooks – trust me, it’ll be worth it!
For a salted caramel brulée latte, top yours off with a tiny pinch of flaky salt! I go crazy for a good salty/sweet combo, and that little pinch of salt goes a long way.
Turn this recipe into an iced latte by serving it over ice! To do this, I recommend letting your hot caramel milk come to room temperature first, as well as your espresso.
Adjust This Recipe to Your Dietary Needs
Make it Vegan: That’s easy – just use all the vegan swaps I outlined above!
Make it Decaf: For a caffeine-free version, use your favorite decaf espresso or decaf coffee in your latte.
A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.
Ingredients
For the caramel sauce:
1/2cupbutter, I used vegan butter
1/2cupcoconut sugar, or regular sugar
For the latte:
1cupmilk, I used non-dairy milk
2tablespoonscaramel sauce
1/2teaspoonvanilla extract
1shotespresso, or 1/4 cup strong coffee
Directions
Make the caramel sauce by melting butter and sugar in a small saucepan over medium heat, stirring frequently. Once butter has melted, cook for an additional 4-5 minutes, stirring constantly until dark brown and bubbling.
Combine milk, 2 tablespoons of caramel sauce, and vanilla extract in a small saucepan over low heat. Bring to a simmer, then whisk until frothy.
Add espresso or strong coffee to a mug, then pour milk mixture over the top. Top with whipped cream an extra drizzle of caramel sauce.
This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.
While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!
What You Need To Make Gluten-Free Cornbread with Honey Butter
Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.
Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!
Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.
Adjust This Recipe To Your Diet
Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
Recipe by Samantha RussoCourse: SidesCuisine: AmericanDifficulty: Easy
Servings
9
servings
Prep time
5
minutes
Cooking time
20
minutes
Total time
25
minutes
This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
Ingredients
For the cornbread:
1 cup cornmeal
1 cup almond flour
1/2 cup tapioca flour
1/4 cup coconut sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup non-dairy milk
1 egg, see Notes
1/4 cup coconut oil, melted
For the honey butter:
1/4 cup dairy-free butter, softened
1/4 cup honey, see Notes
Directions
Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
Add in the almond milk, egg, and melted coconut oil then mix until well combined.
Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.
Recipe Video
Notes
Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.
