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?
FACEBOOK | INSTAGRAM | PINTEREST
Don’t forget to #asaucykitchen on instagram if you make this Gluten Free Donuts! We love seeing what you make! You can also post your pictures to my facebook page!
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.
June says
Hi. I tried this out and they are absolutely delicious!! Thank you!
I have 2 questions:
1. Is it possible to convert this recipe to use wheat flour (to make for friends who can eat wheat)?
2. Would it be possible to make a pineapple version (not upside down version)?
Sarah Nevins says
Hi June! So glad you enjoyed them!
To answer your question about the wheat flour: I think it would work, but I’m not positive. One potential problem you could run into is the ratio of wet to dry ingredients. Gluten free baked goods often need more moisture because the flour blends often contain quite a lot of starch. If the batter has too much moisture that could make for soggy donuts. That being said, I do think it shouldn’t be much of a problem here. If you find that the donuts don’t look/feel fully baked at the end of the bake time you could always decrease the temperature a bit and bake them for longer.
As for the pineapple, again I do think it would work but you should be conservative with the amount of pineapple you add so these don’t come out soggy. Maybe add 1/4 cup chopped pineapple and decrease the amount of milk to about 1/3 cup (80ml).
Hope that helps!
Erin Beck says
Made these today for my mom (and the rest of us, of course!) to dip my toe into the GF baking pool. They turned out LOVELY!! We had a problem leaving any to cool. I didn’t glaze them, and they were still DELICIOUS. Thank you so much for this recipe! 😀
Sarah Nevins says
Yay! Thanks so much for coming back to leave a review – so glad you guys enjoyed them!
Denise says
I just made them for the first time and they have a good taste. But i found mine were just a bit dry. They didnt look over cooked and i followed the directions. I will try again. Thanks for the recipe.
Sarah Nevins says
Hi Denis! How did you measure out the flour? If you used standard measuring cups instead of a kitchen scale you might have added a bit more flour than needed. Gluten free recipes can be particularly sensitive to weights and measurements because gluten free flours are often made with very absorbent flours. If you are using measuring cups, I recommend using this method for measuring out your flour: https://www.loveandlemons.com/how-to-measure-flour/ Spooning flour directly into your cups instead of scooping will likely result in a less dense and more aerated flour which should help keep things from feeling too dry.
Hope that helps!
Gracie says
I made these yesterday with my sister, they turned out so delicious! Best gluten free cake donuts ever. Thanks so much for the recipe!
Sarah Nevins says
Yay! So glad you guys enjoyed them! Thanks so much Gracie!
Luciana says
Amazing donuts!
Sarah Nevins says
Thanks!
Leanne says
Wow! That was a simple delicious recipe! We used a cake pop cooker and they tasted like timbits. For my daughter with a wheat (and nut allergy) I could honestly say they tasted like the wheat timbits. Our whole family loved them. We’ll be making them again real soon.
Sarah Nevins says
Hi Leanne! I’m so happy to hear that – love the idea of making these in a cake pop cooker! Thanks so much for letting me know what you guys thought about them!
Ava says
my two kids loved the donuts! They were so delicious!
Sarah Nevins says
Yay! Thanks Ava – so happy to hear that 🙂
crystal Strong says
Can you substitute milk with instant powdered milk for this recipe?
Sarah Nevins says
Hi Crystal! If you’re dissolving the milk powder in water/some other liquid to equal 1/2 cup then that’s no problem! If you’re just adding the milk powder on its own then that won’t as this recipe works based on the balance of wet/dry ingredients. Hope that helps!
crystal Strong says
Great, Thank You!!
Emma says
Can we substitute the donut pan?
Sarah Nevins says
Hi Emma! You could try using a muffin tin instead of a donut pan. The cook time might need adjusting though – I think it might be closer to 18-20 minutes. I recommend checking for doneness at about 18 minutes and then checking every two minutes after that. Hope that helps!
Emersyn Oldroyd says
Do we need a donut pan or can we substitute the pan with another tool like a donut pan?
Sarah Nevins says
Hi Emersyn! You could try using a muffin tin instead of a donut pan. The cook time might need adjusting though – I think it might be closer to 18-20 minutes. I recommend checking for doneness at about 18 minutes and then checking every two minutes after that. Hope that helps!