You Can Still Bake! My Favourite Allergy-Free Dessert (video & recipe included)

Wendy Hunter
Jul 30
3 min read

When I first had to give up gluten, dairy, and eggs, I thought I was saying goodbye to baking forever. No more cookies? No more birthday cake? No more warm-from-the-oven muffins?

It felt like a real loss—until I discovered something life-changing:

👉 You can still bake. You just need the right ingredients and a few new tricks.

🍪 Relearning to Bake (and Loving It Again)

Once I got over the overwhelm and started experimenting, I found new ways to recreate the cozy, nostalgic treats I’d always loved. And guess what? They weren’t just “good for gluten-free”—they were just plain good.

Now, baking is one of the most fun and freeing parts of my allergy-friendly kitchen. It’s where I get creative, indulge my sweet tooth, and test out ways to make classics safe for everyone at the table.

Step by Step video and Recipe Card

🍫 My Favourite Dessert: Deluxe Chocolate Pudding

If I had to pick just one dessert from my cookbook that I absolutely love, it’s hands-down the Deluxe Chocolate Pudding.

This one’s close to my heart—it was a family favourite when I was a little girl. My mom used to serve it warm with vanilla ice cream, and it was pure comfort in a bowl.Now I top it with a big dollop of whipped coconut cream and it’s every bit as rich, creamy, and satisfying as I remember. Mmmmmm. Pure nostalgia—just allergy-friendly. Here is the recipe.

BONUS Recipe: Deluxe Chocolate Pudding

Gluten, Dairy & Egg Free

A warm, delectable dessert you won’t believe is allergy-friendly!

🍫 Ingredients:

For the cake you will need:

1 cup 1-1 gluten free flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
½ cup unsweetened almond milk (or other dairy-free milk)
1 tablespoon oil
1 tsp vanilla extract

For the sauce you will need

¾ cup brown sugar
3 tablespoons cocoa powder
1 ½ cups boiling water
½ cup nuts, chopped (any kind)
Optional Toppings: Whipped coconut cream, berries, shaved dark chocolate

🥣 Instructions:

Preheat the oven to 375 degrees F and grease a 2-litre (2-quart) casserole dish or pan.
In a mixing bowl, thoroughly combine the flour, baking powder, salt, sugar, milk, oil and vanilla.
Spoon this mixture into the centre of the prepared casserole dish.
In another bowl, mix the brown sugar, cocoa, boiling water and nuts. Stir until the sugar is dissolved and the cocoa is mixed in.
Pour this mixture over the batter in the casserole dish. Do Not Mix.
Bake on the middle rack for 35 minutes.

✍️ From the kitchen of Wendy Jean Hunter

Visit wendyjeanhunter.ca for more comforting, allergy-friendly recipes.

🧁 My Go-To Baking Swaps

You don’t need a pantry full of specialty items. These simple, go-to swaps are the foundation of most of my baked goods:

Egg Replacers – I’ve used everything!
For forgiving recipes like muffins, I love using what I already have on hand—like mashed banana, applesauce, or flax meal + water.
For more complex or delicate recipes, I rely on store-bought substitutes like Bob’s Red Mill Egg Replacer or Just Egg to ensure consistent results every time.
Gluten-Free Flour – A good quality 1-to-1 blend (I love Bob’s Red Mill) keeps baking simple and familiar.
Butter Alternatives – Vegan butter works beautifully in cookies, loaves, and bars.
Milk Substitutes – Almond milk, oat milk, or canned coconut milk depending on the recipe.
Need Cheesiness or Creaminess? – Nutritional yeast, blended cashews, or full-fat coconut milk bring flavour and richness.

FREE Download "Easy Allergy-Friendly Baking Swaps: A Quick Guide from Wendy Jean Hunter"

🤫 No One Will Know It’s Allergy-Friendly

One of the best feelings? When I serve a dessert and someone takes a bite, sighs happily, and then says:“Wait... this is gluten and dairy free?”

It happens all the time. Because good food is good food.And when you bake with love and a little creativity, no one feels like they’re missing out—least of all you.

💡 A Tip for Beginners

Start small. Try a batch of cookies or a loaf-style cake. Don’t be afraid to experiment. And give yourself room to learn—it’s okay if it takes a few tries to find your rhythm with new ingredients.

Once you find a recipe that works? Make it your own. Save it. Share it. Bake it often.

You deserve dessert—delicious, allergy-friendly dessert.

— Wendy Jean Hunter

📥 Want More Comfort Food Recipes Like This?

Download my eCookbook Simply Sides: The Gluten, Dairy & Egg Free Way — 15 simple, crowd-pleasing side dish recipes for just $6.99.