Yep you read that right… gluten free & vegan doughnuts that you can make yourself at home with just 5 ingredients! And they’re far healthier than any shop bought doughnuts.
You’re going to absolutely LOVE these! They are:
- Fluffy
- Quick
- Perfectly sweet
- Family friendly
- Free From Gluten, dairy, egg & refined sugar
The best part is they’re so simple to make using these 5 ingredients that you can get from most supermarkets.
You won’t believe how easy these are to make. Only 4 ingredients go into this tasty gluten, dairy and egg free batter.
This batter is very versatile for using in other recipes such as muffins etc
I like to use silicon doughnut moulds as they’re easy to get the doughnuts out of and really quick to clean!
Now onto the really fun part, adding the vegan homemade chocolate sauce!
This dairy free chocolate sauce contains only 3 ingredients and can be used for so many different recipes.
If you have kids then definitely get them to make these doughnuts for you. They will have so much fun and you get to eat them…. that’s a win win!!!
If you try these gluten free & vegan doughnuts let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Incredibly light and fluffy inside and totally look the part if you’re tying to impress family or friends.
These are by far the best free from doughnuts I have tried and they’re even refined sugar free too which is very rare! Are you drooling yet?
All you need to do is decide which topping you want to go for. The choices are endless!
I persoanlly love crushed pistachios for texture and colour or desiccated coconut.
Now it’s your turn to give them a try!
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
5 Ingredient Gluten Free & Vegan Doughnuts
Ingredients
- 200 g gluten free self raising flour (I use doves farm)
- 120-130 ml almond milk other plant-based milks will work
- 6 tbsp maple syrup
- 4 tbsp coconut oil melted
- 3 tbsp cacao powder
- Pinch salt
Instructions
- Pre heat your oven to 180C
- In a large mixing bowl add the gluten free flour, 4 tbsp maple syrup, 2 tbsp melted coconut oil and the milk and mix well into a smooth batter
- Grease your doughnut mould with coconut oil and add the batter into each mould making sure to smooth over the top
- Add to the oven for 12-15 minutes (depending how hot your oven runs)
- Meanwhile prepare the chocolate topping. To a Bain Marie add 2 tbsp melted coconut oil, small pinch of salt, 2 tbsp maple syrup and then slowly stir in 2 or 3 tbsp cacao powder until desired consistency
- Finally dunk the doughnuts into the chocolate sauce and place on a drying rack. You can now top with whatever you want. Leave to lightly set for 10-15 minutes
Notes
I got the inspiration for this batter from my Fluffy Free From Pancakes, if you haven’t tried them yet then DO IT!!!
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
So so simple and delicious!!!
Made these with my daughter… topped them with icing and sprinkles so didnt stay refined sugar free. My partner was delighted to be able to have vegan and gluten free doughnuts! He asked when i am making another batch as its been years since he’s had such a good one. Thank you James for once again another allergy friendly recipe.
Yay I am so pleased Char 🙂 glad I am able to help out. Love hearing those stories!
Do you use xantham gum when using gluten free flour or is it not necessary?
Not necessary 🙂
Hello James, I have the United States. I am having trouble even converting grams to cups and ml to cups. What are your suggestions? Can’t understand google covert. Thank you James
Do you have any recipes using Cassava flour?
I don’t unfortunately Fran, never used it myself (yet)
Hi James, could these be adapted to make filled donuts? Am thinking that I’d need to cook them in a muffin tin, half fill with batter, add a spoonful of filling, and then top up with batter?? Do you think I would need to adjust the cooking time?? Thanks
Hey Rachel, hmm not sure this would work that well. Not sure, maybe give it a try and let me know 🙂
I think that would work as the batter is quite thick 🙂 going to try that myself
With some sugar free jam
Great recipe. Is there any alternative to coconut oil that can be used in the recipe?
Many Thanks
Try sunflower oil 🙂
Made these for the first time today with my 7 year old daughter. We subbed the coconut oil for 60g mashed banana, reduced the maple syrup to 1 tbsp and increased the milk from 120ml to 170ml to get a smooth batter consistency that looked like the picture. Made them in muffin cases as we don’t have a doughnut mould.
So ridiculously easy and fast to make – super light and fluffy and tasted amazing. Dipped the top in just melted 80% dark chocolate and a sprinkled a little coconut on top. Will definitely be making these again soon…
Awesome Phil! So pleased to hear the adjustments worked and made nice muffins 🙂
Completely out of maple syrup so used 100g banana and a bit more water to the 170ml coconut milk. Added some 80% dark chocolate chunks to the batter and dipped tops in melted chocolate.
Best donuts ever is the feedback we’ve had from everyone. Still can’t get over how simple and fast they are to make – already a regular recipe in our house – thanks James!!
The kids adore and so quick and easy to make up, thank you for sharing.
Hi James
What do I use for a white chocolate R-sugar free of course topping? I want to give this a go but I used to love white chocolate when I ate diary so would love to try it with that flavour
Thanks T
Hey Trina, I don’t know of any R sugar free white chocolate unfortunately.
Hello. How can we substitute the maple syrup to sugar? Thank you
Unfortunately I am not sure as I don’t use sugar. Sometimes coconut sugar but this will change the consistency of the mix due to losing liquid from the maple. I would suggest adding more milk to counteract the lost liquid and then add sugar to taste! Let me know how you get on.
I not have self raising flour. What will be the proportion of the leavening agents to gluten free flour?
Hey, I would use the same amount of normal gluten free flour and add 1 or 2 tbsp baking powder 🙂 enjoy!
Oh my gosh. These are the most amazing doughnuts I have ever tasted. Never knew you could even make gluten free vegan doughnuts.
So quick and easy to make and taste absolutely scrumptious!
Definently a recipe I will do again.
I was bought the doughnut mould you recommended for my birthday last weekend which I have been wanting for ages
Aww thank you Henriette!!! So pleased you found them easy to make and tasty 🙂
Would mind posting the American measurement amounts? Would so appreciate it! These look amazing!
Hi Lisa, I don’t really know much about American measurements ( I googled the answers) so let me know if I miss something.
7oz of flour
0.5cup milk
Assume the Tbsp measurements are the same.
Hope that helped 🙂
Hi James, when I tried to make these my batter turned out more dough-like than “smooth-batter-like”. Has this ever happened to you?
Hey Vicky, sorry that happened for you. This could be a down to differences in brands of products used. If thats the case I would just add more milk until it becomes a more liquid batter (don’t add too much though)! let me know how it goes next time!
Hay James I made this the other day and I too had the problem of more of a dough then batter, I did add a bout a 1/4 cup more almond milk did thin out a bit more going to try again soon.
I did just noticed when reading the recipe here on your blog to use gluten free flour, I did not notice this reading the recipe in the Vegan Food & Living New Year 2019 cookbook next time I will use it.
I do have to say even tough the batter did not come out as planed they sill were the best home made doughnuts I have ever had not to mention being vegan makes them even better.
Thanks for the recipe.
Hey George, sorry that happened. It could be a combination of using a thicker “milk” I use rude health which is quite a thin almond milk and also using normal flour could potentially change it. Try a thinner milk next time and see how you get on. Glad you still enjoyed the taste 🙂
Just found this comment hehe
It would be 3/4 of a cup of flour
1/2 cup of milk
Thank you
Could these be adapted to make chocolate flavour doughnuts?
Hey Charlotte,
100% you could. Just add cacao powder into the batter mix 🙂 let me know how you get on!
James
So simple and quick to do! I love seeing them rise in the oven! They work amazing, and have a lovely texture, in my recipe book as I’m sure I’ll be making them a fair bit. Thank you for posting!
Hi Hayley, so pleased you enjoyed them and thanks for sharing your great feedback 🙂