Welcome to our quick and easy guide to making gluten-free baked cake donuts!
Whether you're just getting started with going gluten-free or you're just looking for a quick and easy donut recipe, this recipe is designed to bring joy and deliciousness without the fuss.
Perfect for breakfast, a midday treat, or dessert, these donuts are light, fluffy, and bursting with flavor. Let's dive in and whip up a batch in less than 30 minutes!
If you want another fun breakfast option try our Brown Sugar Cinnamon Gluten-Free Pop Tarts.
(P.S. All our recipes are gluten-free but if you aren't gluten free no problem, just sub out the GF flour for whatever flour you like!)
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Why You'll Love These Donuts
- Quick and Easy: Ready in under 30 minutes, these donuts are perfect for a spontaneous treat.
- Healthier Option: Baked, not fried, these donuts are a lighter alternative to traditional donuts.
- Versatile: Customize with your favorite toppings, glazes, or add-ins for a personal touch.
- Kid-Friendly: A fun and simple recipe to make with kids!
- Perfect Texture: Soft, fluffy, and moist – just the way a cake donut should be.
- Minimal Ingredients: Made with pantry staples, so you can whip them up anytime.
- Crowd-Pleaser: Ideal for sharing at brunches, parties, or as a thoughtful homemade gift.
Ingredients
The ingredients for these gluten-free cake donuts are simple everyday items that are probably already in your pantry. Unlike store-bought baked donuts, which are loaded with unnecessary ingredients, including high fructose corn syrup and artificial ingredients.
- Gluten-Free 1:1 Baking Flour
- Sugar
- Baking Powder
- Salt
- Cinnamon
- Eggs
- Vanilla Extract
- Almond Extract
- Apple Cider Vinegar
- Milk
- Melted Coconut Oil
- Powdered Sugar
- Sprinkles
See recipe card for quantities.
Step By Step Instructions
How to Make Gluten-Free Baked Donuts
First step is to start off with making your batter:
STEP 1: Preheat Oven & Combine ingredients in a bowl. Preheat your oven to 425°F and lightly coat your two donut pans with cooking spray.
In a large bowl, mix all the dry ingredients thoroughly. Flour, sugar, baking powder, cinnamon and salt.
In another bowl, whisk the wet ingredients until they are well blended. Eggs, apple cider vinegar, vanilla extract, milk and melted coconut oil.
Pour the wet mixture into the bowl with the dry ingredients and whisk until the batter is smooth and evenly combined.
STEP 2: Bake The Cake Donuts. Transfer the thick donut batter into a large Ziplock bag or a large piping bag. Snip a 1-inch hole in the corner of the bag and pipe the batter into the oiled donut pans until the molds are halfway full.
Bake the gluten-free donuts for 12 minutes. Once done, remove them from the oven and pop them out onto a cooling rack. Allow the cake donuts to cool on the wire rack for 10-15 minutes before glazing.
How To Make Donut Glaze
STEP 1: Combine all ingredients in a bowl. In a medium bowl, mix together the powdered sugar, milk, and almond extract until you have a smooth glaze.
If it’s too runny, add a bit more powdered sugar; if it’s too thick, just add a splash more milk until you get the perfect consistency.
STEP 2: Glaze The Donuts. After your donuts are cool enough dip them into your glaze. To add a fun twist to your cake donuts add some Rainbow Softies Natural Sprinkles by Supernatural!
And just like that you will have homemade gluten-free baked cake donuts for the whole family!
Expert Baking Tips
- I highly recommend using a silicone donut mold. You can get them fairly cheap on amazon! I grabbed a pack of 2 for less than $10.
- If you don't have large piping bags use a gallon size ziplock bag to squeeze the batter into the donut pan.
- Always preheat your oven before tossing those delicious donuts in! This will make sure the oven is ready and to the right temperature.
Storage & Freezing
To keep your gluten-free baked cake donuts fresh and delicious, store them in an airtight container at room temperature for up to 2 days. I will say ours never last that long because my kids eat them usually within the first day!
If you want them to last a bit longer, you can refrigerate them for up to a week. Just make sure they're fully cooled before storing to prevent condensation and sogginess.
You can also cook a double batch and freeze your donuts! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
When you're ready to enjoy, simply thaw at room temperature or warm them up in the microwave for a few seconds. This way, you'll always have a tasty treat on hand!
FAQs
There are some options out there for gluten-free donuts. But not many. When we are in a rush we will go to the freezer section in our local grocery store and get the brand Katz. They have many options for donuts.
No, you actually don't. But, I highly recommend picking one up. Donut pans cook better because the pan is touching all sides of the donut including the center. So cooking times might be different if you use a different type of pan.
Recipe
Gluten-Free Baked Cake Donut
Equipment
- Piping Bag OR Gallon Ziplock Bag
- Whisk
- Mixing Bowls
- Silicone Donut Pan
- Cooling Rack optional
Ingredients
Dry Ingredients
- 1 ½ cup gluten-free 1:1 baking flour We used King Arthur
- ⅔ cup granulated sugar
- ¾ teaspoon kosher salt
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
Wet Ingredients
- ½ cup melted coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup whole milk
For The Glaze
- 1 ½ cup powdered sugar
- ½ teaspoon almond extract
- 2 to 3 tablespoon whole milk
- sprinkles for topping
Instructions
- Preheat oven to 425 degrees and lightly coat your two donut pans with cooking spray.
- In a large bowl, mix all the dry ingredients thoroughly. Flour, sugar, baking powder, cinnamon and salt.
- In another bowl, whisk the wet ingredients until they are well blended. Eggs, apple cider vinegar, vanilla extract, milk and melted coconut oil.
- Pour the wet mixture into the bowl with the dry ingredients and whisk until the batter is smooth and evenly combined.
- Transfer the thick donut batter into a large Ziplock bag or a large piping bag. Snip a 1-inch hole in the corner of the bag and pipe the batter into the oiled donut pans until the molds are halfway full.
- Bake the gluten-free donuts for 12 minutes. Once done, remove them from the oven and pop them out onto a cooling rack. Allow the cake donuts to cool on the wire rack for 10-15 minutes before glazing.
- In a medium bowl, mix together the powdered sugar, milk, and almond extract until you have a smooth glaze.If it’s too runny, add a bit more powdered sugar; if it’s too thick, just add a splash more milk until you get the perfect consistency.
- After your donuts are cool enough dip them into your glaze and then add sprinkles immediately. And just like that you will have homemade gluten-free baked cake donuts for the whole family!
Notes
-
- When filling the donut pan only fill halfway full, this recipe makes really fluffy donuts and they will rise quickly.
- I highly recommend using a silicone donut mold. You can get them fairly cheap on amazon! I grabbed a pack of 2 for less than $10.
-
- If you don't have large piping bags use a gallon size ziplock bag to squeeze the batter into the donut pan.
-
- Always preheat your oven before tossing those delicious donuts in! This will make sure the oven is ready and to the right temperature.
More Gluten-Free Breakfast Recipes
Looking for other recipes like this? Try these:
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