Vegan Gluten-Free Donuts Recipe
Light and fluffy vegan gluten-free donuts with a golden-brown exterior and soft interior, topped with a sweet glaze that melts in your mouth with each bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g gluten-free flour blend (with xanthan gum)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">240ml plant-based milk (almond, soy or oat)</li><li class="ingredients-single-item">60g unsweetened applesauce</li><li class="ingredients-single-item">45ml melted coconut oil</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp plant-based milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Optional: vegan sprinkles or freeze-dried fruit powder for topping</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Donut pan (12 cavities)</li><li class="equipment-single-item">Piping bag or ziplock bag with corner cut off</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and lightly grease your donut pan with a small amount of coconut oil. This ensures your donuts will release easily after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, salt, and nutmeg until well combined. Whisking dry ingredients thoroughly helps distribute the leavening agents evenly for proper rising.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, combine the plant-based milk, applesauce, melted coconut oil, vanilla extract, and apple cider vinegar. The vinegar will react with the baking soda to create bubbles that help the donuts rise and become fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix – stop when no dry flour is visible. Overmixing can develop the xanthan gum too much and create a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the batter to a piping bag or ziplock bag with the corner cut off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full. Using a piping bag gives you more control and creates neater donuts.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently tap the pan on the counter a few times to release any air bubbles and level the batter. This helps create a smooth, even surface on your baked donuts.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 10-12 minutes until the donuts have risen and spring back when lightly touched. A toothpick inserted should come out clean. Be careful not to overbake, as gluten-free baked goods can dry out quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the donuts to cool in the pan for 5 minutes, then carefully turn them out onto a wire rack to cool completely. The donuts need to be completely cool before glazing to prevent the glaze from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the glaze, whisk together the powdered sugar, 2 tablespoons of plant-based milk, and vanilla extract in a shallow bowl. Add more milk, a teaspoon at a time, until you reach a smooth, pourable consistency that will coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Dip the top of each cooled donut into the glaze, allowing excess to drip off, then return to the wire rack. If using sprinkles or other toppings, add them immediately while the glaze is still wet. The glaze will set in about 20-30 minutes.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these donuts without a special donut pan?
While a donut pan creates the classic shape, you can adapt the recipe to make "donut holes" using a mini muffin tin. Alternatively, pipe the batter into rings on a parchment-lined baking sheet, though they may spread slightly during baking.
What's the best gluten-free flour blend for baked donuts?
Look for a pre-mixed gluten-free blend containing xanthan gum for optimal texture. Blends with rice flour, tapioca starch, and potato starch work particularly well for donuts, providing structure while maintaining lightness. Bob's Red Mill 1-to-1 or King Arthur Measure for Measure are good options.
How can I store baked gluten-free treats to maintain their freshness?
Store these donuts in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days. For longer storage, freeze unglazed donuts for up to 3 months, then thaw at room temperature and add glaze before serving for that fresh-baked taste.
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