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.
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
- Donut pan (6)
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.
- 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.
- 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.
- To make this recipe non-vegan/gluten-free simply add milk and use all-purpose flour.
- 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.