With a tender crumb and light texture, these easy gluten free donuts are a favorite here on Zest For Baking. This baked donut recipe was originally published in June of 2019 and is still as popular as it was back then! The sweet chocolate glaze perfectly complements the mouthwatering donut underneath.
Sometimes you just need a donut. Or, like this recipe, eighteen of them. And what's better than having a nice tender donut on a Saturday morning? Other than sharing it with the people you love… I’d say nothing! Plus these donuts are gluten and dairy free. Whip up these soft, chocolate-glazed cake donuts (or doughnuts!) in just an hour, and your day will be off to a great start.
Why this donut recipe is a must-make!
This gluten free donut recipe makes the most delicious tender donuts with a rich chocolate glaze. Save a trip to the donut shop and enjoy a wonderful copycat Krispy Kreme donut right at home. These donuts taste just as good but don't contain gluten or dairy. Here are a few more reasons you'll love these donuts:
- This recipe makes 18 donuts - enough for the whole family!
- These doughnuts are not complicated - they come together in about an hour.
- The chocolate glaze is the ultimate flavor pairing for the cake donuts.
- They're baked in a donut pan so there's no messy oil to clean up.
Ingredients & possible substitutions
- Gluten free flour mix - King Arthur Measure for Measure gluten free flour mix was tested in this recipe. I highly recommend sticking with this flour blend.
- Baking powder - There is no substitute for the baking powder.
- Baking soda - There is no substitute for the baking soda.
- Nutmeg - The nutmeg can be omitted.
- Cinnamon - The cinnamon can be omitted also.
- Salt - The salt can be reduced or omitted if you follow a low salt diet.
- Vegan butter - Regular, dairy butter can be used in place of the vegan butter.
- Vegetable oil - The vegetable oil can be replaced with melted coconut oil.
- Brown sugar - The brown sugar can be swapped with Swerve sweetener (brown variety).
- White sugar - The white sugar can be substituted with Swerve sweetener (the granular variety).
- Eggs - The eggs can be substituted with chia or flax eggs.
- Vanilla extract - There is no substitute for the vanilla extract.
- Almond milk - The almond milk can be swapped with another plant milk (like coconut, soy or oat).
- Powdered sugar - A substitute for the powdered sugar has not been tested.
- Cocoa powder - Regular cocoa powder works well in this recipe.
Measurements for each ingredient, along with instructions for making the doughnuts are in the recipe card below.
Note about donut toppings
Great news: you can decorate these baked donuts with whichever toppings you want! Some ideas are sprinkles, mini chocolate chips, chopped nuts, shredded coconut, fresh strawberries or blueberries, crushed Oreos, and even chopped bacon!
Gluten free donuts step by step
Step 1: Whisk the flour mix, baking powder, baking soda, nutmeg, cinnamon and salt together in a medium bowl.
Step 2: In the bowl of a stand mixer, beat the butter, oil and sugars for 15 seconds on low. Stop and scrape the bowl, then beat for another 15 seconds (until creamy).
Step 3: Add the eggs and vanilla, then beat on low until combined well (about 30 seconds).
Step 4: While the mixer is running, add 3 large spoonfuls of flour mixture, mix for 10 seconds, then add ⅓ cup of almond milk and mix for 5 seconds.
Step 5: Repeat this pattern of alternating flour mixture and almond milk until it's all been added (end with the flour). Beat until just combined.
Step 6: Set the mixed batter aside to rest for 30 minutes. Preheat the oven to 425F and spray two 6-donut size donut pans with cooking spray.
Step 7: Once the batter has rested, scrape it into a large plastic bag and seal. Snip ½ inch off one of the corners.
Step 8: Use the bag to "pipe" the batter onto the donut pan. Bake at 425F for 8-10 minutes. Let them cool in the pan for a few minutes, then turn out onto a wire rack. Repeat with the remaining batter.
How to decorate gluten free donuts
Step 9: Once the donuts have been baked, make the chocolate glaze. Mix the powdered sugar and cocoa in a medium bowl.
Step 10: Add the almond milk and mix until it reaches a pourable consistency.
Step 11: Spoon the glaze over each donut and let set on a wire rack with wax paper underneath.
Step 12: Decorate them with the toppings of your choice and enjoy!
💭Pro tips for making these gluten free donuts
1. Weigh out the ingredients
2. Alternate the flour and milk
Alternating ingredients plays a big role in the success (or failure) of a recipe. This helps maintain consistency and ensures that the batter does not separate. For these donuts, add the flour and milk gradually to the butter and sugar so it doesn’t get overloaded with ingredients all at once.
3. Use a plastic bag to portion out the batter
The least messy way to fill the pans is to pour the batter into a large gallon bag or a frosting decorating bag and snip the corner off. Use this to fill the donut pan without getting batter everywhere.
4. Spread the glaze over each donut
When the donuts are baked and cooled, it's time to add the beautiful chocolate glaze! The best way to do this is to keep the donuts on the wire rack, place a piece of wax paper underneath, and spoon the glaze onto the donuts until the tops are covered. The wax paper will catch all of the drippings so you won't have as much of a mess to clean up!
5. Helpful tools
Here are a few tools that will help you make these donuts:
Gluten Free Donuts FAQs
These donuts should be kept in an airtight container at room temperature. They'll keep for a few days - if they even last that long!
These donuts freeze very well if left unglazed. If they have been topped with the glaze, they can be frozen, but the glaze will soak in and melt when defrosted in the microwave. Wrap each glazed donuts individually to freeze and defrost in the microwave.
Technically, the official spelling is "doughnut" but both spellings are super common! Especially if you're in the U.S. - "donut" is everywhere! So now that you have that burning question answered, go make these donuts and spell them however you like!
Other donut recipes you may like!
Gluten Free Cake Donuts (Baked)
- 348 grams King Arthur Measure for Measure gluten free flour mix about 2 ⅔ cups
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ cup vegan butter softened
- ¼ cup vegetable oil
- 80 grams brown sugar about ⅓ cup
- 100 grams white sugar about ½ cup
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup almond milk room temperature
Chocolate Glaze Topping
- 150 grams powdered sugar about 1 ½ cups
- 24 grams cocoa powder about 4 Tablespoons
- 2 – 4 Tablespoons almond milk
- In a medium bowl, add the gluten free flour mix, baking powder, baking soda, nutmeg, cinnamon and salt. Use a whisk and mix until fully incorporated.
- In the bowl of a stand mixer, add the butter, oil, brown and white sugars. Beat for 15 seconds on low speed. Stop the machine and scrape down the sides. Beat for another 15 seconds until creamy.
- Add the eggs and the vanilla. Beat on low speed for 30 seconds, until completely combined.
- Using an alternating pattern and with the mixer running, add 3 large spoonfuls of the flour mixture to the butter mixture and mix on low speed for 10 seconds.
- Add ⅓ cup of the almond milk and let mix for 5 seconds. Continue this pattern, ending with the flour mixture. Beat just until combined.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 425 F. Spray two regular, 6-donut size donut pans with cooking spray. Set aside.
- Scrape the batter into a large gallon bag or large frosting decorating bag and seal. Snip about ½ inch off of a corner and use this to fill the prepared donut pan. The batter should hit the top of the rim, but not run out.
- Bake for 8 – 10 minutes or until toothpick tests done. Let cool for a few minutes in the pan, then turn out onto a wire rack. Repeat with remaining batter.
Chocolate Glaze Topping
- In a medium bowl, mix the powdered sugar and cocoa. Add the almond milk and mix until pourable consistency.
- Spoon over each donut and let set. Decorate as desired.
- This recipe was tested with King Arthur Measure for Measure gluten free flour mix.
- The vegetable oil may be substituted with melted coconut oil.
- A substitute for the vegan butter has not been tested.
- The sugars in the donuts may be substituted with Swerve sweetener. A substitute for the powdered sugar in the glaze has not been tested.
- The eggs may be substituted with a chia or flax egg as discussed in this egg substitution post.
- This recipe makes 18 donuts, so if you have one 6 cavity donut pan, just repeat the baking process two times for 18 donuts.
- For best results, spread the glaze over each donut rather than drizzle.
- Make sure to alternate the flour and the liquid into the batter.
- For less mess when filling the pans, use a large plastic bag or large frosting decorating bag and snip off a small corner.