4.9 from 30 votes
Gluten-free Baked Cinnamon Donuts
Soft gluten-free baked donuts made with oat flour and topped with a coconut cinnamon-sugar mix. Everything is super easy to make, and each bite deliciously melts in your mouth!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
35 mins
Servings: 6 doughnuts
Calories: 328 kcal
Course:
Dessert , Snacks , Baked Goods
Cuisine:
American
Ingredients
Make the doughnuts
- 1 cup gluten-free oat flour 130 grams
- ½ cup fine-shredded coconut 30 grams
- ½ cup coconut sugar (or less as preferred) 70 grams
- 1 tablespoon ground cinnamon 6 grams
- 1 teaspoon Gluten-free baking powder 2 grams
- 1 large egg beaten
- ¼ cup pure butter or solid coconut oil melted (plus more to prepare the donut pan and coat donuts) 50 grams
- 1 cup organic Greek or Bulgarian plain yogurt (I love organic Bulgarian yogurt from White Mountain) or unsweetened almond or coconut yogurt to keep it dairy-free. 235 grams
Make the topping
- 1 tablespoon ground cinnamon 6 grams
- 2 tablespoons coconut sugar 33 grams
Instructions
Doughnuts
- Preheat the oven to 350 ℉/ 180 ℃.
- Place all dry ingredients in a large bowl and stir to combine. Best to use a whisk to loosen any sugar lumps.
- Add the egg, butter or coconut oil, and yogurt.
- Stir until well combined. The dough will be fairly wet.
- Coat a 6 cavity doughnut pan lightly with butter or coconut butter.
- Spoon and divide the batter equally into the pan.
- Bake for 15 to 20 minutes or until a toothpick comes out clean.
- Allow the doughnuts to cool for 5 minutes before taking them gently out of the pan.
Cup of Yum
Cinnamon Sugar
- Place the cinnamon and sugar in a (small) upright blender or coffee grinder.
- Pulse or blend until it has the texture of a fine powder.
- Transfer to a medium bowl.
- Coat the top of the cooled doughnuts lightly with some melted coconut butter or oil using your fingers or a basting brush.
- Then dip into the cinnamon-sugar powder (two to three times for an extra coating).
- Serve the extra cinnamon-sugar powder on the side.
Notes
- Equipment: Use a 9-cavity doughnut pan for standard-sized donuts! If you want to make it super easy and more precise, use a 16-in. decorating bag, cut about one inch off the tip of the bag, and then pipe the dough into each of the 9 cavities of the pan. Ideally, you want the cavities to be about ⅔ to ¾ full for a standard-size donut, and baking will only take 15 minutes.
- For thicker donuts than your standard size, use a 6-cavity donut pan and fill it until all batter is used up and equally divided (fill the 6 cavities to the top with dough almost bulging). Baking will take 20 to 25 minutes with a 6-cavity donut pan.
- To make these gluten-free doughnuts dairy-free: use coconut butter or coconut oil instead of butter and a coconut or almond milk yogurt alternative.
- Storage: Enjoy these fresh from the oven or store them in an airtight container for a few days at room temperature. You can quickly warm them up for a few seconds in the microwave before eating.
Nutrition Information
Serving
1donut
Calories
328kcal
(16%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
29mg
(10%)
Sodium
101mg
(4%)
Potassium
191mg
(5%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Vitamin A
49IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6doughnuts
Amount Per Serving
Calories 328
% Daily Value*
| Serving | 1donut | |
| Calories | 328kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 101mg | 4% |
| Potassium | 191mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.