Enjoy the taste of the donut shop at home with these baked gluten-free donuts! Fluffy and soft, they feature a delightful vanilla glaze reminiscent of Krispy Kreme. Made with an almond flour-based dough, these treats can be whipped up in under 30 minutes, are dairy-free, and melt in your mouth with every bite!
WHY YOU’LL LOVE GF DONUTS
- Naturally made gluten free and dairy free
- They’re baked, not fried
- Made with almond flour and tapioca flour, not a gluten-free flour blend
- Can be made in under an hour
INGREDIENTS
For the Donuts:
- 1 ½ cups almond flour
- ¼ cup tapioca flour (or arrowroot starch as a substitute)
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted and cooled
For the Vanilla Glaze:
- 2 cups powdered sugar (or monk fruit powdered sugar for a paleo-friendly option)
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons almond milk
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Dry Ingredients: In a mixing bowl, whisk together the almond flour, tapioca flour, and baking powder until well combined.
- Mix in the Wet Ingredients: Add the eggs, maple syrup, vanilla extract, and melted coconut oil to the dry mixture. Stir until fully incorporated.
- Fill the Donut Pan: Grease a donut pan with oil. Pipe or spoon the batter into each donut cavity, filling them about ⅔ full.
- Bake: Bake for 12-15 minutes, or until the edges of the donuts turn golden brown.
- Prepare the Glaze: While the donuts cool, whisk together the powdered sugar, vanilla extract, and almond milk in a small bowl. Adjust the consistency by adding almond milk, one tablespoon at a time, until it’s thin enough to run off a spoon quickly.
- Glaze the Donuts: Dip each donut into the glaze to coat, allowing any excess glaze to drip off before placing the donut on a wire rack to cool. It’s helpful to place parchment paper underneath the rack to catch any drips.
- Serve or Store: Once the glaze has set, serve the donuts or store them in an airtight container. They will keep for up to a week in the fridge and about 4 days at room temperature.
NOTES
- Tapioca Flour Substitute: If needed, arrowroot starch works well as an alternative to tapioca flour.
- Flax Eggs: This recipe is not recommended with flax eggs, as the structure relies on the eggs. If you try a vegan option, please let me know how it goes!
- Powdered Sugar Substitute: You can use powdered monk fruit instead of powdered sugar, but remember it’s sweeter, so you may need less. Alternatively, you can blend coconut sugar in a food processor until fine for a homemade powdered sugar option. For a different glaze, melt ⅓ cup of coconut butter with a tablespoon or two of coconut oil for a drizzle.
NUTRITION (PER DONUT)
- Calories: 182
- Carbohydrates: 24g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 20mg
- Sodium: 69mg
- Potassium: 24mg
- Fiber: 1g
- Sugar: 19g
- Vitamin A: 30 IU
- Calcium: 69mg
- Iron: 1mg
Enjoy your homemade baked gluten-free donuts! 🍩
