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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Recipe

Baked Gluten Free Donuts

Yield: 9 donuts Prep Time: 10 minutes Cook Time: 18 minutes Total Time: 28 minutes

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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

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat the oven to 350°F/180°C. Lightly grease a donut baking tin.
2. Whisk together the flour, xanthan gum, baking powder, salt and sugar together in a large mixing bowl. Set aside.
3. 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.
4. Spoon the batter into a large ziplock bag. Cut the corner of the bag off and pipe the batter into the greased donut moulds.
5. 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

1. Make the vanilla glaze by whisking together the powdered sugar, milk and vanilla in small mixing bowl until no lumps remain.
2. When the donuts have mostly cooled, dip half of the donuts in the vanilla glaze and set back on the cooling rack to dry.
3. To make the chocolate glaze, whisk in the cocoa powder along with another 1-2 teaspoons milk. Dip the remaining donuts and let dry.
4. 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.

Nutrition Information

Yield: 9

Serving Size:

1 Calories: 390Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 42mgSodium: 205mgCarbohydrates: 61gFiber: 1gSugar: 35gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: American