Gluten-Free Baking and Dessert Trends in October 2025

When you think about gluten-free baking, a way to enjoy sweets without wheat-based ingredients, often used by people with celiac disease or sensitivity. Also known as wheat-free baking, it’s not just about removing flour—it’s about rebuilding flavor, texture, and joy in every bite. This October, the focus isn’t on what’s missing, but on what works: creamy Greek yogurt that’s naturally gluten-free, vegan versions of Indian sweets, and fudge that stays soft for weeks. People aren’t just avoiding gluten—they’re redefining what dessert can be.

Vegan desserts, plant-based sweets made without dairy, eggs, or honey, increasingly popular among health-conscious and ethical eaters. Also known as dairy-free sweets, they’ve moved far beyond chalky substitutes. This month’s guides show you how to spot hidden animal products in candy like Skittles and M&Ms, and how to swap them with real, tasty alternatives. You’ll find out why a pinch of cream of tartar makes fudge smoother, and why vinegar in cheesecake isn’t a mistake—it’s science. These aren’t just recipes; they’re solutions for people who want dessert without guilt or compromise.

And then there’s tiramisu, a layered Italian dessert with coffee-soaked ladyfingers and mascarpone, often stored or frozen for parties. Also known as coffee dessert, it’s one of the most requested treats to freeze successfully. We tested how to keep it from getting soggy, how long it lasts in the freezer, and which other ready-made desserts hold up. You’ll also see why Red Velvet is America’s #1 birthday cake, what Brazilians eat for dessert, and why pavlova’s crisp shell and marshmallow center still amaze bakers everywhere.

Whether you’re baking for someone who hates cake, trying to find cheese coalho in Italy, or just want to know why adding a second egg changes your cookies, this collection has real answers—not guesses. No fluff. No hype. Just what you need to bake better, eat smarter, and enjoy sweets without limits.