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Yep, you read that right! Gluten Free doughnuts that you can make yourself at home with just 5 ingredients! Plus, they’re far healthier than the regular donuts you’ll find at the donut shops.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
You’re going to absolutely LOVE these gluten free donuts as they’re also vegan friendly! They are fluffy, quick, perfectly sweet, and family-friendly. And the best part is they’re so simple to make!
For those with Celiac disease or just on a Gluten-Free diet for other reasons, it is so nice to find fresh gluten-free doughnuts that taste like the real thing!
I added this recipe into my Best 33 Vegan Desserts, 35 Gluten Free Desserts and 10 Healthy Baking For Kids Recipes round up!
Ingredients to make Gluten Free Doughnuts
- Gluten Free Self-Raising Flour – is one of my favourite gluten-free products. It is different from regular gluten-free flour blends because it also includes some baking powder and salt.
- Milk – I opt for almond milk to keep these chocolate donuts dairy free, but any milk will do the job.
- Maple Syrup – adds a deliciously sweet flavor to these homemade gluten free doughnuts.
- Coconut Oil – should be melted for this recipe. You can do this by microwaving it for 15 seconds at a time and stirring in between.
- Cacao Powder – To create a delicious homemade chocolate topping for doughnuts.
- Salt – Just a pinch of salt will do and brings out all of the other flavours in the recipe.
See recipe card for full information on ingredients and quantities.
Substitutions
- Gluten-Free Self-Raising Flour – Like I mentioned earlier, the self-raising flour has some baking powder and salt in it, so if you replace it, you’ll need to add a little more of those. You can use your favorite flour in this recipe – white rice flour, brown rice flour, or even wheat flour or all purpose flour if gluten-free isn’t a concern for you. Flours such as coconut flour, almond flour, corn starch, tapioca flour won’t work in this recipe.
- Coconut Oil – You can use vegan butter, olive oil, or another oil in place of coconut oil.
- Almond Milk – As I said before, you can use any milk in place of almond milk in this recipe.
Variations
- Kid-Friendly: If you have kids, then definitely get them to make these gluten free doughnuts with or for you! They will have so much fun AND you get to eat them! That’s a win-win!!!
- Cinnamon Sugar: If you want a cinnamon sugar mixture rather than gluten free chocolate doughnuts try my Gluten-Free Cinnamon Baked Doughnuts. They are just as easy and just as delicious!
- Double Chocolate: Add chocolate chips sprinkled on top for some extra chocolatey goodness!
- Jelly Donut: Use a pastry bag to pipe some strawberry jam into your perfect gluten free dougnuts for a sweet surprise!
- Donut Holes: Rather than using a donut pan, plop dough into a muffin pan for some yummy donut holes!
How to make Gluten Free Doughnuts
Step 1: Preheat your oven to 180 degrees C (360 degrees F).
Combine the gluten free flour, maple syrup, melted coconut oil, and the milk into a large bowl and mix well until it becomes a smooth batter.
Step 2: Use coconut oil to grease your doughnut mould and spoon the donut dough into the donut pan. Be sure to smooth the top of each gluten free donut.
Put the doughnut pan into the oven and allow them to cook for 12-15 minutes.
Step 3: Now onto the really fun part – adding the vegan homemade chocolate sauce! While the gluten-free donuts bake, prepare the chocolate topping. Add melted coconut oil, a small pinch of salt, maple syrup in a Bain Marie (a glass bowl over boiling water). Slowly stir in the cacao powder until it reaches the consistency that you want.
When the vegan donuts are finished baking, dunk them into the chocolate sauce and set them on a cooling rack to dry. Add toppings while the chocolate sauce is wet.
Hint: For best results, I like to use silicon doughnut moulds. They make a great donut shape, they’re easy to get the doughnuts out of, and really quick to clean!
Leftovers
These are the best gluten free donuts, so don’t expect leftovers! If you do happen to have some left over, store them in an airtight container for a couple of days. They do become denser the longer you leave them out.
Recipe FAQs
No need for hot oil and deep frying to end up with some delicious homemade donuts! Simply put them in a donut mould and bake them in the oven!
All you need to do is decide which topping you want to go for! The choices are endless! I personally love crushed pistachios for texture and colour or desiccated coconut. Some other great options are sprinkles or your favourite crushed cookie, candy, or cereal!
Add 2 tsp of baking powder per 200g of plain flour to make it self-raising. It’s a simple change and will do the same thing!
More Gluten Free Bakes
- Gluten Free Victoria Sponge Cake
- Gluten Free Carrot Cake
- Gluten Free Chocolate Cake
- Gluten Free Lemon Drizzle Cake
- Carrot Cake Cupcakes
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Gluten Free Doughnuts
Equipment
- Mixing bowls
- Large Spoon
- Bain Marie (glass bowl over boiling water)
- Cooling Rack
Ingredients
- 200 g gluten-free self raising flour
- 130 ml milk, (I used almond)
- 4 tbsp maple syrup
- 2 tbsp coconut oil, melted
Chocolate Glaze
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 3 tbsp cacao powder
- Pinch salt
Instructions
- Pre-heat your oven to 180C (360F). 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 the doughnut mould with coconut oil and add the batter into each mould making sure to smooth over the top (don't over fill).
- Bake for 12-15 minutes (depending how hot your oven runs).
Chocolate Glaze
- 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 glaze and place on a drying rack. You can now top with whatever you want. Leave to lightly set for 10-15 minutes
Notes
Nutrition
Hi James, thanks for this recipe. It’s tricky to find decent gf and vegan bakes recipes. The first batch were very hard so I added more liquid in the next batch. I thought I’d cracked as they were lovely on the day I baked them but went really hard by the next day. Any ideas?
Thanks for your help.
Mandy
Hi James, these donuts were awesome.. just one clarification, I made these for my friend’s birthday. The donut was little dense. Any idea what could have gone wrong? I just followed your recipe fully. Is the batter has to be left for rest sometime before pouring to the mould?
These are AMAZING!!!
Thank you so much James for creating and sharing these delicious treats with us!
You are my hero!
For anyone who is dubious about trying this recipe and wondering if they are anything like a donut… Get whipping up a batch now! They are so so good! I never thought I would get this texture and had given up on the possibility of a vegan & gluten free (& baked) DONUT!
I hugely appreciate you sharing which brand of flour you used here also as the different brands vary so much and this obviously impacts on the results – it was really exciting that you use Doves Farm too as it’s so easy for me to get hold of.
Simply Delicious. It’s just going to be hard not to make these every day given how quick and easy they are! Haha!
Thanks so much for the lovely review Rae 🙂 so happy you enjoyed them!!
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 🙂