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Introducing the easiest Gluten Free Cinnamon Baked Doughnuts using just 4 ingredient. These baked doughnuts also dairy-free, egg-free, oil free, refined sugar free and vegan. And you can make them in less than 20 minutes!
Recipe Difficulty – Easy
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📋 About The Recipe
These Cinnamon Baked Doughnuts are one of the best things I have baked in a long time!
Extremely easy to make using only 4 ingredients. They’re light, fluffy, sweet and absolutely delicious and made in 20 minutes.
And they’re totally allergy friendly so literally everyone can enjoy. No gluten, dairy, eggs, white sugar or oil in sight.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
👨🏻🍳 Why Make This Recipe
- Incredibly easy – Literally the easiest doughnuts ever!
- Ready in 20 minutes – And 12 minutes of that is watching them bake.
- Only 4 ingredients – Which you may already have in the cupboards.
- Extremely tasty – Light, fluffy with the perfect sweetness.
- Allergy friendly – Gluten-free, dairy-free, egg-free, oil-free, refined sugar free and suitable for vegans!
🍩 Ingredients to make Cinnamon Baked 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. I also use it in my Lemon Drizzle Cake.
- Almond Milk – is my preferred milk of choice in these vegan chocolate donuts, but any plant-based milk will do the job.
- Coconut Sugar: I opt for this ingredient over brown sugar to keep the dish refined sugar-free, but you can use the latter if needed. I also make a brilliant Gluten Free Carrot Cake using it
- Cinnamon – this is my hero ingredient for this recipe! It’s sweet, warming and a key ingredient for Autumn recipes! I also love the flavour it adds to my Apple and Blackberry Crumble.
Substitutions
If you haven’t got all the ingredients, here are a few swap suggestions for you.
- Gluten-Free Self Raising Flour – Swap for normal flour if you’re not gluten-free. If you only have plain gluten-free flour then see my FAQ below with how to turn it into self-raising flour.
- Milk – You can use any milk of choice.
- Coconut Sugar – for brown sugar.
🍩 How to make Cinnamon Baked Doughnuts
Step 1: Simply add all the ingredients into a bowl and mix until smooth
Step 2: Pour the mix into a doughnut mould and bake at 180C (fan oven) for 12 minutes.
Step 3: Meanwhile make the Cinnamon sugar by mixing coconut sugar and cinnamon in a bowl.
Step 4: Remove the doughnuts from the oven and allow to cool for 5-10 minutes before lightly glazing with milk (this is so the cinnamon sugar sticks).
Step 5: Finally press the doughnuts down into the Cinnamon sugar.
👪 Recipe FAQ’S
Below are some answers to commonly asked questions for these Cinnamon Baked Doughnuts.
You can actually turn any plain gluten-free flour into self raising by adding 2 tsp of baking powder per 200g of plain flour. So in this recipe add 2 tsp of baking powder.
Depends how hungry you are haha!! Well I think they’re best eaten on the day of baking. But they will last a couple days in a sealed container at room temperate (they will go more dense the longer you leave them)
Absolutely! I would go for brown sugar. But I prefer the taste of Coconut sugar (plus keeps these refined sugar free) It is stocked in quite a few supermarkets now or in any health food shop.
I bought my silicone mould set on amazon (link in the top tips below) and they’re fantastic. I find silicone moulds the best as they’re really easy to extract once baked.
💭 Top Tips
- Try to choose a milk that isn’t too thick. I tend to use Rude Heath almond milk. Certain brands like Alpro are fairly thick and may need extra to get the right consistency
- Don’t overfill your doughnut moulds! See the step 2 photo above. Make sure to leave around 3-5mm from the top as they rise.
- Use a Silicone Doughnut Mould (affiliate link) as they’re really easy to take the doughnuts out once baked.
- Fancy a different topping on your doughnuts? How about a chocolate sauce?! Check out my 5 Ingredient Gluten-Free & Vegan Doughnuts.
🥡 Storage
Depends how hungry you are haha!! I honestly don’t think you will be able to stop once you try them!
But I think they’re best eaten on the day of baking served with a Homemade Hot Chocolate. They will last a couple days in a sealed container at room temperate. The longer you store them the denser they get (still taste great though).
Tried this Gluten Free Cinnamon Baked Doughnut recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Gluten-Free Cinnamon Baked Doughnuts
Equipment
Ingredients
- 200 g gluten-free self raising flour, (see FAQ to make plain flour into self raising)
- 250 ml milk , (I use almond milk, see expert tips)
- 6 tbsp coconut sugar, (see FAQ for swaps)
- 4 tsp cinnamon
Instructions
- Pre-heat the oven to 180C (fan oven)
- To a mixing bowl add 200g gluten-free self raising flour, 250ml milk, 4 tbsp coconut sugar, 2 tsp of cinnamon and mix until a smooth batter forms
- Pour your mix into the doughnut moulds (don't overfill see notes below) and bake in the oven for 12-13 minutes
- Meanwhile in a bowl add 2 tbsp coconut sugar and 2 tsp cinnamon and mix to make your cinnamon sugar
- Remove the doughnuts from the oven and allow to cool for 5-10 minutes
- Now lightly glaze the smooth side of your doughnuts with milk (helps to make the cinnamon sugar stick) and gently press down into the bowl until covered
Smashed again James! Awesome, super easy, super tasty recipe; massive hit with my family and I get to eat doughnuts again, yay!
Thank you Kirsty!
These are the best donuts ever. My kids loved them. I’ll def make them over and over! Thanks for the recipe
Aww thanks Pilar 🙂 appreciate the awesome feedback!
So unbelievably easy, so unbelievably delicious. Even my very fussy coeliac son have them a thumbs up. They are light and fluffy – we added Sweet Freedom chocolate spread to a few and that was good too. I’m not sure how long they keep as they’re normally gone 15 minutes after coming out of the oven!
Appreciate the great feedback Rowan 🙂
Loved this recipe. The donuts were moist and delicious!
Thanks Lise 🙂 so pleased you enjoyed them!