5 Ingredient Gluten Free & Vegan Doughnuts

5 Ingredient Gluten Free Doughnut Lined

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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.

5 Ingredient Gluten Free Doughnut Ingredients

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

5 Ingredient Gluten Free Doughnut Batter

I like to use silicon doughnut moulds as they’re easy to get the doughnuts out of and really quick to clean!

5 Ingredient Gluten Free Doughnut moulds

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!!!

5 Ingredient Gluten Free Doughnut Dunk

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.

5 Ingredient Gluten Free Doughnut Bite

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?

5 Ingredient Gluten Free Doughnut Bowl

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.

5 Ingredient Gluten Free Doughnut Top

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!

Gluten Free & Vegan Doughnuts Pinterest

5 Ingredient Gluten Free Doughnut Lined

5 Ingredient Gluten Free & Vegan Doughnuts

gluten free, vegan, dairy free, egg free, refined sugar free
4.73 from 11 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 doughnuts


  • 200 g gluten free self raising flour (I use doves farm)
  • 120 ml almond milk other plant-based milks will work
  • 6 tbsp maple syrup
  • 4 tbsp coconut oil melted
  • 3 tbsp cacao powder
  • Pinch salt


  • 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, 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


Try topping with crushed pistachio or desiccated coconut

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. 


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  1. 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!

  2. 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?

    1. 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!

      1. 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.

        1. 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 🙂

    1. 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 🙂

  3. 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

    1. 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.

  4. 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

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