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5.0 from 3 votes

Strawberry-Lemon Gluten-free Baked Doughnuts

These Strawberry-Lemon Gluten-free Baked Doughnuts are the perfect treat to satisfy your dessert cravings without feeling guilty. Ready in less than 30 minutes and made with simple ingredients!

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 12
Calories: 258 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 150 g rice flour
  • 50 g cornflour
  • 40 g almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 30 g freeze-dried strawberry finely chopped
  • 100 g demerara sugar
  • zest of 1 organic lemon
  • 3 organic eggs
  • 3 tablespoon extra-virgin olive oil
  • 200 g Greek yogurt (or dairy-free yogurt)
  • 1 teaspoon vanilla extract
To decorate:
  • 200 g powdered sugar
  • 1 tablespoon milk (or almond milk)
  • 1 teaspoon freeze-dried strawberry powder (or beetroot powder)
  • 2 tablespoon freeze-dried strawberry finely chopped
  • zest of 1 organic lemon

Instructions

    Cup of Yum
  1. Preheat oven to 180°C and arrange a baking rack in the middle shelf.
  2. In a large bowl, mix together the rice flour, cornflour, almond flour, baking powder and baking soda. Then, fold in the freeze-dried strawberry and set the bowl aside.
  3. In another bowl, mix the sugar with the lemon zest, then whisk in one egg at the time. Finally, incorporate the extra-virgin olive oil, yogurt and vanilla extract, and whisk all the ingredients together.
  4. Gently fold the dry ingredients into the wet ones and whisk until just combined.
  5. Fill a piping bag with the doughnut batter. Fill a 12-cup mini doughnut pan evenly, piping the batter until reaching ⅔ of each mould. I went around each ring twice, using a large round tip.
  6. Place the doughnut pan in the centre of the hot oven and allow to bake for 12-13 minutes, until the doughnuts are golden and spongy to the touch.
  7. Remove the doughnut pan from the oven, allow to cool slightly, and gently pop the gluten-free baked doughnuts out of the pan.
  8. In a medium-sized bowl, mix together the powdered sugar with the milk to make a thick white glaze. Transfer half of the glaze into another bowl. To make the bright magenta glaze, add in 1 teaspoon of powdered free-dried strawberries. and mix until combined.
  9. Dip each doughnut topside down into the glaze, then turn them upright and place on a cooling rack to set.Whilst the glaze is still setting, top the magenta doughnuts with crushed freeze-dried strawberries, and the white doughnuts with lemon zest.
  10. Store these gluten-free baked doughnuts into an airtight container in the fridge for up to 2 days.

Notes

  • Make sure you use gluten-free cornflour (real cornflour is naturally gluten-free but it's always best to read the ingredients list). I use stone-ground whole-grain cornflour.
  • Make sure you use gluten-free baking powder.
  • Feel free to substitute almond flour with an equal amount of corn flour or rice flour
  • Feel free to substitute freeze-dried strawberries with fresh strawberries. Chop them finely, pat them dry with kitchen paper and add them into the bowl with the dry ingredients right at the end.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 42mg (14%) Sodium 169mg (7%) Potassium 120mg (3%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 59IU (1%) Vitamin C 67mg (74%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 45g 15%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 42mg 14%
Sodium 169mg 7%
Potassium 120mg 3%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 59IU 1%
Vitamin C 67mg 74%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.