Gluten-Free Dacquoise
By the Gluten Free Recipes team ·
Delicate and airy, this gluten-free dacquoise offers a delightful crisp exterior that yields to a tender, chewy interior. Infused with the warm aroma of vanilla and customizable with your favorite fillings, it's a sophisticated treat perfect for any occasion.
At a glance: This medium desserts recipe yields 4 servings in about 50 minutes (25 min prep, 25 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend or almond flour, granulated sugar or coconut sugar, vegan butter or coconut oil — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Dacquoise: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned before use. Always verify that all ingredients, especially packaged and processed items like chocolate chips, are certified gluten-free, as formulations can change and hidden gluten may be present In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Dacquoise: This recipe is naturally free from gluten-containing grains, utilizing a certified gluten-free flour blend or almond flour for its base. Always ensure all added ingredients are also certified gluten-free.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend or almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup vegan butter or coconut oil, softened
- 2 large eggs, separated
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup chocolate chips or berries or filling of choice
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, drawing a circle approximately 8 inches in diameter on the parchment as a guide. In a large bowl, cream together the softened vegan butter or coconut oil and the granulated sugar or coconut sugar until the mixture is pale yellow and fluffy, about 3-4 minutes. This aeration is key to a light texture.
- 2
Add the egg yolks one at a time to the creamed butter and sugar mixture, beating well after each addition until fully incorporated. Stir in the pure vanilla extract until fragrant. In a separate, clean bowl, whisk the egg whites with the salt until stiff peaks form; they should hold their shape when the whisk is lifted. Be careful not to overbeat.
- 3
Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites and the certified gluten-free all-purpose flour blend or almond flour until just combined, being careful not to deflate the airy egg whites. The batter should be smooth and free of large lumps.
- 4
If using, gently fold in your chosen mix-ins, such as gluten-free chocolate chips or fresh berries, until evenly distributed throughout the batter. Spoon the batter onto the prepared baking sheet and spread it evenly within the drawn circle, creating a smooth, flat surface. This ensures even baking.
- 5
Bake for approximately 20-25 minutes, or until the dacquoise is golden brown around the edges and feels set to the touch. It should have a slightly crisp exterior. Allow the dacquoise to cool completely on the baking sheet before attempting to move it, as gluten-free baked goods firm up significantly as they cool and can be fragile when warm.
Nutrition (per serving)
Tips & Notes
- Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
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