This Easy, Gluten Free, Baked Vanilla Donut recipe is so simple and fast! No proofing or frying required and it all mixes in one bowl. This recipe is also vegan and can be made low sugar or keto friendly.
Ingredients and Equipment
- Donut pan or mini donut pan or you can make your own donut pan using a muffin pan and aluminum foil: see instructions on this below. You won’t be able to form the dough by hand with this recipe due to the stickiness and texture.
- Piping bag or ziplock bag for piping
- Almond Flour (this is great for anyone that wants a low sugar or keto donut recipe as well!)
- Coconut Flour
- Xanthan Gum (helps bind everything together)
- Baking Powder
- Eggs or egg substitute for Vegan
- Coconut Oil
- Vanilla extract (optional)
- Granulated sugar or low sugar substitute such as Monk fruit sweetener or Erythritol
How to make a DIY donut pan
If you don’t have a donut pan but you do have a muffin pan, you can make your own donut pan. It takes a little time but you may want to do this if you aren’t quite ready to buy a donut pan.
You will need:
- Muffin pan
- Aluminum foil
- Cooking spray
- Take a square piece of foil that is large enough to cover the bottom of each muffin. Approximately 5″x5″.
- Place the aluminum foil square over one of your fingers. Fold the foil around your finger, gently folding the sides up to create a mold to go in the muffin cup. Place into the cup of your muffin tin and press into place. Repeat for remaining cups.
To Make this Easy Gluten Free Baked Vanilla Donut Recipe
You mix all the ingredients together in one bowl! No special order is required but I usually mix the wet ingredients together first and then add the dry ingredients.
After mixing everything together, you will need to pipe the dough into the baking pan using a piping bag or a ziplock bag. Make sure to pipe one full line of dough around the pan hole and don’t overfill. They will rise a little bit and be too big if you overfill.
The mini donuts are perfect for a dessert charcuterie board such as my Gluten Free Valentine’s Day Fondue Charcuterie Board!
Easy Gluten Free Baked Vanilla Donuts
Equipment
- 1 donut pan mini or regular size
Ingredients
Dough Ingredients
- 2 tbsp coconut oil, melted
- 2 whole eggs
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- 6 tbsp almond flour
- 1 tsp xanthan gum
- 1/2 tsp baking powder
- 2 tbsp granulated sugar or sugar substitute For low sugar: use monk fruit sweetener or another sugar substitute of choice
Glaze Ingredients
- 1/4 cup confectioner's sugar For low sugar: Use monk fruit sweetener or substitute of choice
- 1 tbsp milk can substitute with almond milk or water
Instructions
- Preheat the oven to 350℉. Grease donut pan with nonstick spray.
- Whisk together the 2 tbsp coconut oil, melted, 2 whole eggs, and 1 tsp vanilla extract. Add the 2 tbsp coconut flour, 6 tbsp almond flour, 1 tsp xanthan gum, 1/2 tsp baking powder, 2 tbsp granulated sugar or sugar substitute. Mix together until it becomes a sticky dough.
- Spoon the dough into a piping bag or Ziplock bag. Pipe the dough into the greased donut pan. Pipe one full line. Do not overfill or it will rise too much and fill the donut hole.
- Put the donut pan in the heated oven and bake at 350℉ for 12-13 minutes or until golden brown.
Glaze Instructions
- Mix the 1/4 cup confectioner's sugar and 1 tbsp milk in a small bowl with a whisk or fork.
- Once the donuts are cool enough to handle, dip the warm donuts in the glaze. Dip each side to coat completely.
- Set on a wire rack or paper towel to catch the excess dripping glaze.
Notes
- To use a ziplock bag to pipe just spoon the dough into the bottom corner of the bag and then cut the tip off big enough to pipe a line the size of the donut.
- I used a mini donut pan but you can use a regular donut pan for regular size donuts.
