The best, soft and tender chocolate and vanilla glazed gluten free donuts! Made with only one bowl with easy to find gluten free ingredients! Dairy Free + Vegan Option
These donuts were a fun recipe to test out. They were probably a little bit too fun for the sake of my waistline but so very tasty and so very worth it.
After the third batch of donuts I was practically throwing them out to anyone who walked through the front door to keep Mike and I from eating them all ourselves.
And now, I share these gluten free donuts with you and make them your delicious problem. You’re welcome!
How To Make: Baked Gluten Free Donuts
Altogether these donuts are made up of only 10 ingredients and can be prepped all in one bowl. The process can be broken up into a few different stages:
- Whisk together the dry ingredients
- Begin adding in the wet, starting with the eggs
- Fill moulds & bake
- Cool & frost
Filling the Moulds
Filling up your donut moulds can get a little messy, so I recommend pipping the batter in. If you don’t own a piping bag – no worries. Simply use a large ziplock bag.
I like to fill up my bag while it’s placed in a tall cup – the cup helps hold the bag upright which keeps me from letting the batter spill out all over the sides.
Once filled, snip off a corner of the bag and pipe out the batter through the corner. Fill up the moulds only about half way full. The donuts will rise as they bake and if you fill them too full they’ll become more like muffin tops. Still tasty, but not quite donut like.
Once the moulds are filled, place in the middle of the oven and bake for about 18 minutes.
The Chocolate & Vanilla Frosting
The frosting here is just a basic powdered sugar + milk glaze. Start out with your vanilla based glaze and dip only half of the donuts.
To make the chocolate glaze, simply add a couple of tablespoons to the remaining glaze and whisk until smooth. If the glaze looks too thick add more milk a teaspoon at a time until you reach your ideal consistency.
When you’re all set, dip the remaining donuts and let dry on a cooling rack until the frosting has set.
Substitutions & Questions
- Can I make this dairy free?
- You can use any type of milk here, dairy or non dairy.
- Can I make this egg free?
- This recipe is based off of my vegan blueberry lime glazed donuts. That recipe uses aquafaba in place of eggs. Instead of two eggs you need to use 6 tablespoons of aquafaba – the watery brine found in can of white beans like chickpeas. It sounds weird, but it works!
- Can I make these refined sugar/grain free?
- You can use coconut sugar in place of white sugar, but I don’t recommend any other flour/sugar substitutes. If you’re looking for a paleo donut you might prefer these pumpkin spice donuts. I’ll also work on making less seasonal paleo/low carb friendly donuts we can enjoy year round as well.
- Where do I find xanthan gum?
- Xanthan gum is an ingredient often found in gluten free ingredients because it helps bind ingredients together and hold on to moisture. It’s usually found in the gluten free section or the baking section of most major grocery stores.
So. What’s it gonna be? Chocolate or vanilla?
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Baked Gluten Free Donuts
The best, soft and tender chocolate and vanilla glazed gluten free donuts! Made with only one bowl with easy to find gluten free donuts! Dairy Free + Vegan Option
Ingredients
Donuts
- 1 1/2 cup | 210 g gluten free flour blend
- 3/4 teaspoon xanthan gum (only add if your GF flour blend doesn't already contain xanthan)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup |100 g white caster sugar
- 1/2 cup | 120 ml milk, dairy or non dairy
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup | 120 ml oil*
Frosting
- 3 cups | 375 g powdered sugar
- 1/4 cup | 60 ml milk, dairy or non dairy
- 1/2 teaspoon vanilla extract
Chocolate Frosting
- 2 tablespoons | 14 g cocoa powder
- 1-2 teaspoons milk, dairy or non dairy
Instructions
- Preheat the oven to 350°F/180°C. Lightly grease a donut baking tin.
- Whisk together the flour, xanthan gum, baking powder, salt and sugar together in a large mixing bowl. Set aside.
- Add the eggs to the flour mixture and whisk into a thick batter. Add the milk, vanilla and oil to the bowl and whisk into a thick, smooth batter.
- Spoon the batter into a large ziplock bag. Cut the corner of the bag off and pipe the batter into the greased donut moulds.
- Bake for 16-18 minutes or until the donuts are cooked through and very lightly golden on top. Remove from donuts moulds and cool on cooling rack.
Frosting
- Make the vanilla glaze by whisking together the powdered sugar, milk and vanilla in small mixing bowl until no lumps remain.
- When the donuts have mostly cooled, dip half of the donuts in the vanilla glaze and set back on the cooling rack to dry.
- To make the chocolate glaze, whisk in the cocoa powder along with another 1-2 teaspoons milk. Dip the remaining donuts and let dry.
- Keep these store in an airtight container for up to 1 week and enjoy.
Notes
*I sometimes use melted coconut oil but you can any type of neutral flavoured oil you like here.
- Can I make this dairy free?
- You can use any type of milk here, dairy or non dairy.
- Can I make this egg free?
- This recipe is based off of my vegan blueberry lime glazed donuts. That recipe uses aquafaba in place of eggs. Instead of two eggs you need to use 6 tablespoons of aquafaba – the watery brine found in can of white beans like chickpeas. It sounds weird, but it works!
- Can I make these refined sugar/grain free?
- You can use coconut sugar in place of white sugar, but I don’t recommend any other flour/sugar substitutes. If you’re looking for a paleo donut you might prefer these pumpkin spice donuts. I’ll also work on making less seasonal paleo/low carb friendly donuts we can enjoy year round as well.
Veronica says
These are very good! We are eating them plain while I make the frostings! Thank you for sharing.
Sarah Nevins says
Yay! So glad to hear that – thanks Veronica! 🙂
Ashley says
Can you freeze these? If so, how would you recommend doing it? Thanks.
Sarah Nevins says
Hi Ashley! You can freeze these!
I recommend that you freeze them unfrosted, ideally. As your donuts defrost the glaze is likely to melt into the cake a bit which can make them a bit too moist/soggy. Unfrosted donuts are also easier to thaw as you can pop them in the microwave to reheat.
Once the donuts have cooled completely, you can place them inside a freezer safe bag or container. I like to separate each donuts with a small piece of baking paper so they don’t freeze together. Baked goods like this should keep well in the freezer for about 3 months. Past three months they may start to dry out.
You can defrost by moving them to the fridge for a few hours or by heating them up in the microwave in 10 second bursts until fully thawed.
Hope that helps!
Maria says
I just made these. They turned out well for a first attempt. I think my donut pans must make smaller donuts than yours because these would have easily made 18. As it was, the pans were new, the recipe was new, I overfilled them! Being resourceful, I used my apple corer to re-bore the holes. 😉 I tried some of the overflow ones which I made in cupcake singles. They were very tasty! Thank you for this recipe!
Sarah Nevins says
Hi Maria, so glad you enjoyed the donuts & cupcakes! Great thinking with the apple corer!