Gluten-Free Cinnamon Sugar Donuts
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Gluten-Free Cinnamon Sugar Donuts | TastyBits

These Gluten-free cinnamon sugar donuts are not only delicious but also dairy and egg-free! This recipe was my first attempt at successfully making donuts. My previous attempts were total fails. I swapped out some ingredients and used a different style of the baking dish and am much happier with the current outcome. If you’re looking for moist, baked gluten-free donuts, then read on for the full recipe.

I love donuts. They were honestly one of the hardest items for me to give up when switching to a gluten-free diet. I’ve spent countless hours scouring the internet for gluten-free donuts that were also vegan. I stumbled across a recipe for gluten-free cinnamon sugar donuts from Texanerin. What I liked about her recipe was that it was easy enough for me to modify to my needs.

Gluten-Free Cinnamon Sugar Donuts

Erin’s post offers some great info about this recipe. I have shared a couple of them below. I like how she addressed some concerns that I had before duplicating her recipe.
  • I don’t have a donut pan – what can I use? You can use a regular muffin pan. Just place a ball of foil in the center of the individual muffin pans and fill around them. I believe this recipe would yield eight muffins and that you’d need to bake them for 15-20 minutes.
  • Can I use a different gluten-free flour mix? I used Bob’s Red Mill 1 to 1 Gluten-Free baking flour. This recipe was my first time using this flour. It worked well. My usual goto is Krusteaz Gluten-Free flour. If you have another brand that works as a sub for all-purpose flour that you usually use, then you could probably use it here.
  • Do they taste gluten-free? Now trust me. I’ve made some recipes with gluten-free flours that were dense and awful. If you use the flour we did, these gluten-free donuts taste like they were made with all-purpose flour!

You can read Erin’s full blog post here.

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Gluten-Free Cinnamon Sugar Donuts

A simple recipe for gluten-free donuts. This recipe is also dairy and egg-free.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 6 Donuts

Equipment

  • Donut pan (6)

Ingredients
  

Donut Batter

    1 cup + 2 1/2 tablespoons (161 grams) Gluten-free Baking Flour

      1/2 cup (100 grams) granulated sugar

        2 teaspoons baking powder

          1/4 teaspoon salt

            2 teaspoons ground cinnamon

              2/3 cup (160 grams) unsweetened applesauce (use less for a drier donut)

                1/3 cup (78 milliliters) oat milk

                  1/3 cup (78 milliliters) canola oil (using a neutral oil is key)

                    4 teaspoons maple syrup

                      Cinnamon Sugar Coating

                        2 tablespoons (28 grams) melted refined coconut oil (or butter for a non-vegan and non-dairy-free)

                          1/2 (100 grams) granulated sugar

                            1 teaspoon ground cinnamon

                              Instructions
                               

                              • Preheat oven to 375°. Grease donut pan with coconut oil or spray and set aside.
                              • In a medium-sized bowl Mix Dry Ingredients: flour, baking powder, sugar, salt, and cinnamon
                              • In a small bowl mix wet ingredients: apple sauce, milk, maple syrup, and oil
                              • slowly whisk wet ingredients with dry ingredients
                              • Pour mixture into the donut pan, filling to the very top. Donuts will rise.
                              • Bake donuts for 15 minutes.
                              • Once donuts are complete turn them out onto a wire rack and allow to cool 2-3 minutes.
                              • Once slightly cooled brush with coconut oil and dip into the coating.

                              Notes

                              1. If you have a piping bag feel free to use it when adding the mixture to the donut pans. I used a bowl with a spout. 
                              2. I used a silicone donut pan. They are a bit flimsy so I place the donut pan on a cookie sheet prior to filling it. Then I placed both into the oven for baking. 
                              3. To make this recipe non-vegan/gluten-free simply add milk and use all-purpose flour. 
                              4. I wrapped leftover donuts in saran wrap and stored them in the freezer. I reheated them for 5-7 minutes in a preheated (350 degrees) oven. They came out even more delicious. 
                              Keyword allergen free, Dairy Free, donuts, Gluten-free, special diets, Vegan

                              Gluten-Free Cinnamon Sugar Donuts

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