Glutenfree Donuts Recipe with Cinnamon Sugar - Vegan Richa (2024)

Published: Jan 11, 2021 by Richa 42 Comments

This Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat!

Meet my favorite Glutenfree Donuts Recipe!

This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN!

I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix.

I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit.

No Yeast!

The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time.

The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist.

This gluten-free donuts recipe is especially perfect if you are a fan of all things snickerdoodles as they are dipped into cinnamon-sugar after baking. You can go the extra mile and drizzle some icing on top. I will give you the recipes for both.

Recipe Card

Ingredients for making this Glutenfree Donuts Recipe:

• almond flour makes these glutenfree donuts super moist and cakey. Don’t make these with almond meal or “natural” almond flour. The texture just won’t be right. You need finely ground, blanched almond flour like Bob’s Red Mill.
• oat flour makes these more cake-like texture which I love. You don’t need to buy it. Just grind some rolled oats in your spice grinder.
• potato starch helps to keep them moist and makes the crumb a bit lighter. It is not to be confused with potato flour. Potato flour is the powdered form of whole cooked dehydrated potatoes.

• oil for moisture – anything neutral-flavored will do.

• these would not be vanilla donuts without some vanilla extract. The better the extract, the better the flavor.

• non-dairy milk is used as a liquid.

• a combination of baking soda and baking powder gives these the perfect rise.

• I like adding some club soda to my donut recipes to lighten up the batter and simulate a yeasted batter.

• Cinnamon sugar topping – always.

Tips & Substitutions:

• For this recipe, I recommend a non-stick donut pan to release the donuts effortlessly. So, it’s really important to use a very good non-stick pan, and a hard one works better than silicone.
• Grease the donut dish really well paying special attention to the sides and edges. Ideally, you want them to just ‘pop’ out, so make sure to generously grease the pan!
• Fill the donut pan about 3/4 way. If you fill it too much, the batter will overflow. If you don’t put in enough, you’ll end up with flat donuts.
• the color of your pan makes a difference in the baking time. The darker the pan, the quicker they will be ready.
• Oatfree: use all almond flour and use 2 tbsp non dairy milk instead of 1/4 cup

How to make this Gluten-free Donuts recipe:

Mix all dry ingredients in a bowl. Almond flour tends to clump, if you run into this problem, just use a fork or spoon to break down ingredients until finely mixed.

Next, take wet ingredients and incorporate them into the dry mixture. Again making sure to break up any lumps to get a nice smooth consistency.

Let your batter sit for 5-7 minutes, it will grow in size and slightly thicken as well.

Spoon the batter into a WELL GREASED doughnut pan. This is a very delicate doughnut and if you have to force them out, they will likely break- Ideally you want them to just ‘pop’ out, so make sure to generously grease the pan!

Bake the donuts in a preheated oven at 375° F for 14-16 minutes. Check them at the 14-minute mark. Depending on your oven they may cook more quickly.

For the cinnamon/sugar mixture:

Mix 4 tbsp cane sugar and 1 tsp cinnamon in a shallow bowl then brush tops of doughnuts with a bit of oil and lightly press doughnuts into sugar mixture, so the top is thoroughly coated.

For the simple sugar icing:

Use 1/2 cup powdered sugar and whisk in the non-dairy milk – the amount will vary depending on your preference. Mix until you have a consistency you enjoy. Then drizzle over top of the doughnuts.

How to store gluten-free Vanilla Donuts

These should keep nicely in an airtight container on the counter for about a day or in the fridge for up to 5 days. Enjoy