Gluten-Free Cinnamon Baked Doughnuts
Easy 4 ingredient allergy-friendly oil-free baked doughnuts ready in 20 minutes!
Gluten Free, Vegan, Vegetarian
gluten-free self raising flour
(see FAQ to make plain flour into self raising)
(I use almond milk, see expert tips)
(see FAQ for swaps)
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
(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
Try to choose a milk that isn't too thick. I tend to use Provamel almond milk or Rude Heath almond milk. Certain brands like Alpro are fairly thick and may need extra to get the right consistency
overfill your doughnut moulds! See the step 2 photo above. Make sure to leave around 5mm from the top as they rise.
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
Best eaten on the day of baking. 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).
Healthy Living James