Step 1

Preheat the oven to 375 degrees F. In a large bowl, add gluten-free flour blend, sugar, baking powder, baking soda, and salt. Whisk together.

Step 2

Next, add the vanilla extract, apple cider vinegar, dairy-free milk, and vegetable oil. Whisk together until smooth.

Step 3

Prepare a 6-cavity donut pan by spraying it with cooking spray.

Step 4

Spoon the donut mixture into the donut pan, being careful not to overfill them. The mixture should only reach the top of the pan. If you have extra batter, you can fill up a few silicone baking cups for a couple mini cakes to bake alongside the donuts.

Step 5

Place the donut pan in the oven and bake for 10 to 13 minutes. You'll know they're done when a toothpick comes out clean when inserted into the center.

Step 6

After the donuts have cooled about a minute, transfer them to cool completely on a wire rack. This may take about an hour.

Step 7

To prepare your frosting, add powdered sugar, dairy-free milk, and vanilla to a bowl and whisk together. If the frosting is too thick, add one more tablespoon of dairy-free milk until it's the consistency you like.

Step 8

After the donuts have cooled, dip them in the frosting and transfer to a wire rack. I like to put a towel or piece of parchment paper under the rack to make for easier cleanup later.

Step 9

Enjoy your donuts plain or decorate them with sprinkles, shredded or flaked coconut, or colored sugar.