5 from 15 votes
Baked Gluten Free Vanilla Donuts
These baked gluten-free vanilla donuts are tender and lightly sweetened, made with a gluten-free flour blend, butter, eggs, and coconut milk. The vanilla flavor is prominent, and the gentle batter is piped into donut pans for their signature shape. After baking and cooling, a raspberry glaze made from powdered sugar and natural raspberry juice adds a bright, fruity finish that complements the soft donuts.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
12
Calories:
232 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups gluten free all-purpose flour I use Bob's Red Mill
- ¼ teaspoon baking soda
- ¼ tsp cream of tartar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 8 tablespoon unsalted butter 1 stick, melted and cooled
- 1 teaspoon vanilla
- 2 egg
- 1 cup milk I used coconut milk
Raspberry Glaze
- 1 ¼ cups powdered sugar
- 3 tablespoon raspberry juice see recipe notes
- 1 tablespoon milk
- ½ teaspoon almond flavor (or vanilla)
Instructions
- Preheat oven to 350 degrees and spray your donut pans with non-stick spray.
- In a large bowl, whisk together the first six dry ingredients, flour through sugar
- In another small bowl whisk together the melted and cooled butter, vanilla, eggs, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 10-12 minutes.
- Allow to cool completely before glazing.
Cup of Yum
Raspberry Glaze
- Add sugar, almond flavoring and raspberry juice to a stand mixer and blitz. I like to add a little more milk at a time until I get the consistency I desire.
- Pour the glaze over cooled donuts with a spoon. Don't dip them bc they become over saturated.
Notes
- Use juice from thawed frozen raspberries for a naturally colored and flavored raspberry glaze.
- Donuts should be eaten the day they are baked or the following day to enjoy best texture and freshness.
- Spoon glaze on cooled donuts instead of dipping to prevent them from becoming soggy or oversaturated.
Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
49mg
(16%)
Sodium
96mg
(4%)
Potassium
111mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
295IU
(6%)
Calcium
68mg
(7%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 232
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 96mg | 4% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 295IU | 6% |
| Calcium | 68mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.