Gluten-Free Baked Cake Donuts

Gluten-free baked donuts stacked on top of each other

Meaningful Eats

Gluten-Free Baked Cake Donuts

12 donuts

You can whip up these gluten-free vanilla donuts in 30 minutes with one bowl—no mixer required! With a light, tender crumb and delicious vanilla flavor, these donuts are one of our all-time favorite treats.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Cooling Time 15

Author Erin Collins

Ingredients

Dry Ingredients:

1 ½ cups gluten-free 1:1 baking flour 240 grams
⅔ cup granulated sugar 133 grams
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon nutmeg

Wet Ingredients:

2 eggs
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
¾ cup unsweetened almond milk or milk of choice
½ cup oil

For the Glaze:

1 ½ cups powdered sugar 195 grams
1-2 tablespoons milk
½ teaspoon vanilla extract
sprinkles for topping

Instructions

Preheat the oven to 425F. Lightly grease two 6-cavity donut pans with cooking spray.
In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined.
Add the wet ingredients to the bowl with the dry ingredients and whisk until evenly combined.
Pour the donut batter into a large ziploc bag. Cut a 1-inch hole in the corner of the bag and pipe the donut batter into the prepared pans.
Bake the donuts for 10-12 minutes. Remove from the oven and turn out onto a cooling rack. Let the donuts cool for 15 minutes before glazing.
In a medium bowl, whisk together the powdered sugar, milk and vanilla extract until smooth. You want the glaze to be thick enough that it coats the donut without running off the top/sides too quickly. Adjust the glaze with more powdered sugar to thicken it or more milk to thin as desired.
Dip the donuts in the glaze and top with sprinkles if using. Enjoy!

Notes

Ingredient Notes

Gluten-free flour: I like to use a high quality gluten-free 1:1 baking flour like King Arthur Flour in my baked goods. It's important to use a high-quality gluten-free flour blend that contains xanthan gum for best results.
Milk of choice: Any milk will work in this recipe, including whole milk, skim milk, oat milk, or soy milk. I like to use unsweetened almond milk!
Oil: Any kind of oil will work for this recipe. I usually use vegetable oil or coconut oil.

Recipe Notes

I highly recommend these Wilton non-stick donut pans—they work amazingly well!
I find it easiest to use a large Ziplock bag to pipe the batter into the donut pan.
Preheating the oven to 425 degrees is key. The hot oven helps the donuts to rise and create an extra-light, fluffy crumb.

Nutrition