Printable Gluten-Free Baked Donuts Recipe Card
Anytime is a good time for Gluten-Free Donuts! These baked donuts are mouth-watering and delicious with a chocolate glaze. The recipe makes 18, so plenty to share!
Servings: 18 donuts
Calories: 250kcal
Equipment
- Donut pan
Ingredients
Donuts
- 348 grams gluten-free flour blend with xanthan gum (about 2 ⅔ cups)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ cup vegan butter softened
- ¼ cup vegetable oil
- 80 grams brown sugar about 1/3 cup
- 100 grams white sugar about 1/2 cup
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup almond milk room temperature
Chocolate Glaze Topping
- 150 grams powdered sugar about 1 1/2 cups
- 24 grams cocoa powder about 4 Tablespoons
- 2 – 4 Tablespoons almond milk
Instructions
Donuts
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour mix, baking powder, baking soda, nutmeg, cinnamon, and salt until evenly combined.
- Cream Fats & Sugars: In a stand mixer bowl, add the vegan butter, vegetable oil, brown sugar, and white sugar. Beat on low for ~15 seconds, scrape sides, then beat again in another ~15 seconds until creamy.
- Add Eggs & Vanilla: Add eggs and vanilla extract. Beat on low for ~30 seconds until fully incorporated.
- Alternate Flour & Milk: With the mixer running, add three large spoonfuls of the flour mixture, mix for ~10 seconds, then add ⅓ cup almond milk and mix for ~5 seconds. Continue alternating flour and milk, ending with flour. Beat just until combined.
- Rest the Batter: Set the batter aside to rest for 30 minutes. This hydrates the gluten-free flours for a tender texture.
- Prepare Pan & Oven: Preheat the oven to 425 °F. Then, spray two 6-donut pans with cooking spray.
- Fill the Donut Pans: Put the batter into a large plastic bag or piping bag, cut about a ½-inch opening, and squeeze the batter into the donut pan. Fill each mold almost to the top, but don’t let it spill over.
- Bake: Bake for 8–10 minutes or until a toothpick comes out clean. Let the donuts cool in the pan for a few minutes, then turn onto a wire rack.
Chocolate Glaze Topping
- In a medium bowl, combine the powdered sugar and cocoa.
- Add almond milk 1 Tbsp at a time until the glaze is pourable.
- Spoon the glaze over each donut and let it set. Then you can decorate as desired.
Notes
- This recipe was tested with a gluten-free flour blend with xanthan gum. Other blends may alter texture.
- The vegetable oil can be swapped with melted coconut oil.
- Vegan butter substitutes have not been tested.
- Brown or white sugar may be swapped with a granular sweetener like Swerve.
- For easier filling, use a large plastic or frosting bag.
- King Arthur FG flour blend was used for this recipe; you can use any other gluten-free flour of your choice.
Nutrition Estimate (Per 1 Donut)
- Calories: ~200–250 kcal
- Total Fat: ~8–12 g
- Saturated Fat: ~2–5 g
- Carbohydrates: ~25–35 g
- Dietary Fiber: ~1–3 g
- Sugars: ~15–22 g
- Protein: ~1–3 g
- Sodium: ~280 mg
Nutrition
Calories: 250kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 201mg | Potassium: 194mg | Fiber: 6g | Sugar: 37g | Vitamin A: 315IU | Calcium: 107mg | Iron: 2mg
