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Gluten Free Donuts - Gristle & Gossip (5)

Gluten-Free Cinnamon Sugar Donuts

A simple recipe for gluten-free donuts. This recipe is also dairy and egg-free.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 6 Donuts


  • Donut pan (6)


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


                              • 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.


                              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