gluten free doughnuts

Perfectly fluffy gluten free cake donuts with a vibrant pink raspberry glaze. The donuts themselves are buttery and soft, and the glaze on top adds the perfect amount of sweetness, along with that wonderful raspberry flavour in every single bite.

Raspberry Glazed Cake Donuts (Gluten Free)

(28 g) unsalted butter, melted and cooled

(30 mL) vegetable oil

(80 g) unsweetened natural yogurt

(50 g) white sugar

(90 g) plain gluten free flour blend

tsp xanthan gum

tsp baking powder

tsp nutmeg

salt

raspberries

(125 g) powdered/icing sugar

lemon juice

water

sprinkles (for decorating)

Pre-heat the oven to 355 ºF (180 ºC) and lightly grease a donut baking pan. I've used a silicone one, but the Wilton non-stick donut pans are also a popular choice.&nbsp;

Using small strips of aluminium foil, make aluminium foil cylinders that will prevent the donut holes from closing (see text for further explanation and pictures). The main thing is to make sure that the cylinder diameter matches the donut hole diameter.

In a bowl, mix together the melted butter, vegetable oil, yogurt, sugar and egg until smooth.

Add the gluten free flour, xanthan gum, baking powder, nutmeg and salt, and mix well until no flour clumps remain. The final batter should be such that is can be piped, but not too runny.

Using a piping bag (and round nozzle, although the latter isn't 100% necessary), pipe the donut batter into the donut pan, until each donut pan hole is 1/2 - 2/3 full.

Place the aluminium foil cylinders&nbsp;in the middle of each donut pan hole, so that they essentially form an extension of the donut pan in the middle of each donut.

Bake in the preheated oven at 355 ºF (180 ºC) for 12 - 14 minutes until golden brown and an inserted toothpick comes out clean.

Allow to cool before glazing.

For cake donuts:

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/8 - 1/4 cup.Allow to cool.

Mix together the powdered/icing sugar, raspberry reduction and lemon juice. Slowly add the water, one tbsp at a time, mixing well after each addition, until you get the right glaze consistency. It should be runny, but still form a layer of glaze. (I like to try it by dipping in the back of a spoon and seeing how it glazes it.)

You can make multiple shades of pink glaze by adding the raspberry glaze gradually – this way, you can go from the lightest of pinks, to a vibrant bright pink!

For raspberry glaze:

Dip one side of the cooled donuts into the glaze, and set them onto a cooling rack to allow the excess glaze to drip away.

Before the glaze sets, decorate with sprinkles of choice.

Glazing and decorating:

The gluten free cake donuts are best eaten within a day, as they tend to dry out slightly with time.If you have some leftover donuts (although it's highly unlikely), store them in a cool dry place in an air-tight container.

Storage:

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.

Raspberry Doughnuts {gluten-free, dairy-free}

240 ml non-dairy milk (I used almond milk)

150 g caster sugar

60 g coconut oil

eggs (room temperature)

vanilla extract

gluten-free oat flour

tapioca flour

g potato starch

raspberry powder

baking powder

bicarbonate of soda

190 g icing sugar

rose petals (optional)

Pre-heat oven to 170°C /160°C  fan/gas mark 4.

Lightly grease the doughnut tin with non-stick cooking spray.

Pour the non-dairy milk and the lemon juice into a large jug and whisk together. Leave for five minutes for the milk to sour.

Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.

Sift the oat flour, tapioca flour, potato starch, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.

Make a well in the centre of the dry ingredients then pour the wet ingredients into it, using a wooden spoon to bring the batter together. Beat by hand until the batter is smooth and thickened.

Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.

Bake for 8 minutes.

Remove from the oven, leave for a couple of minutes for the doughnuts to settle then gently insert them out of the tin to cool on a cooling rack.

Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.

Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.

Sieve the raspberry pulp, discarding the seeds.

Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave the icing to set for at least an hour and decorate with rose petals if you like.

Raspberry Icing

Maple doughnuts that can be made vegan or vegan and gluten-free! The spices and the maple-glaze make these baked doughnuts extra special and perfect to serve as a special treat.

Baked Maple Doughnuts (Vegan + Gluten-Free)

flax seeds

flour

baking soda

sugar

cinnamon

nutmeg

unsweetened dairy-free milk

coconut oil

maple syrup

maple extract ((optional, see note below))

Preheat oven to 375°F (190°C).

Grease your doughnut pan (if needed).

Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.

In a small bowl, mix the milk, melted coconut oil, vanilla extract, and flax mixture together.

Pour wet ingredients into dry ingredients and mix well to combine. Don't over mix.

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.

Bake for 10 minutes.

Remove from oven and let the pan sit for a few minutes before removing the doughnuts.

Remove the doughnuts from the pan and place on a cooling rack.

Add the powdered sugar to a small bowl, add the maple syrup, and maple extract (if using).

Mix until everything has combined into a liquid glaze.

When the doughnuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.

Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)

While the doughnuts are cooling, make the glaze:

Just made these as a treat for my son after he mowed the lawn. He and I loved Dunkin Donuts maple frosted donuts, but they are no longer available near us. Made these and found them to be even better! The spices are perfect—not too overwhelming.  The glaze is fabulous and tastes of real maple. Cannot wait until autumn, when I plan to enjoy these with my favorite pumpkin spice tea.  Recipe was quick and easy to follow.

The first time I made these as muffins, they didn't last very long.  I doubled the ingredients the next time &amp; made muffins again, Since I don't use oil of any kind, I substituted applesauce,  I never got around to the glaze as the muffins were sweet enough for my taste, Excellent in flavor &amp; texture,  Thanks

Drizzled them with melted peanut butter and they were DELICIOUS!!

These are great! I made these and the chocolate ones. I substituted the coconut oil for grapeseed and xylitol for the sugar. I ground the xylitol slightly to have the consistency of cane sugar. Simple and exquisite!

Tart, but at the same time, sweet! You and your family are going to love these vegan baked lemon doughnuts that can also be make gluten-free.

Vegan Baked Lemon Doughnuts

(45 milliliters) water

(148 grams) gluten free flour

(50 grams) sugar

lemon zest

½ cup (120 milliliters) unsweetened dairy-free milk

(30 milliliters) melted coconut oil

lemon extract

(30 milliliters) lemon juice

lemon zest ((optional))

Preheat oven to 375°F.

In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and lemon zest.

In a small bowl, mix the milk, melted coconut oil, lemon extract, and flax mixture together.

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity.

Add the powdered sugar to a small bowl and add the lemon juice, and lemon zest (if using).

Amazingly good donuts! I made a batch with half almond flour (I ran out of other flour) and they were great. Glaze is also terrific. Thank you!

Can I use oatmeal flour instead of the regular gluten free flour

...THESE sound delish, a " Must try"...! I was looking for a gluten free bread recipe when I came across your site, and I have to order the pan, from Amazon....so I will be baking these as soon as it arrives. :)  As for the glaze, I think making more and keeping in a sealed container would be fine, Ive done this with my homemade frostings and works wonderfully. :)

this is one of the simplest doughnut recipes I have ever learnt, and tasty too, have tried and loved the item.

Not sure if anybody ever got back to you about baking these in a muffin tray opposed to a doughnut tray, but I tried these as muffins FIRST since I was also lacking a doughnut tray! SO good. I used a smaller muffin tray, so they weren't your stereotypical muffins with the big tops. Followed your instructions the exact same way and they came out perfectly. Even my "I'd never eat vegan/go vegan" friends raved about them. Awesome recipe, thank you for sharing :)

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