Anytime is a good time for Gluten Free Donuts! These baked donuts are mouth watering delicious with a delicious chocolate glaze. The recipe makes 18 so plenty to share!
348gramsKing Arthur Measure for Measure gluten free flour mixabout 2 ⅔ cups
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonground nutmeg
2teaspoonsground cinnamon
½teaspoonsalt
¼cupvegan buttersoftened
¼cupvegetable oil
80gramsbrown sugarabout ⅓ cup
100gramswhite sugarabout ½ cup
2largeeggs
2teaspoonspure vanilla extract
1cupalmond milkroom temperature
Chocolate Glaze Topping
150gramspowdered sugarabout 1 ½ cups
24gramscocoa powderabout 4 Tablespoons
2– 4 Tablespoons almond milk
Instructions
Donuts
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.
Notes
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.