Gluten-Free Baked Vanilla Donuts {Dairy-Free Option}
An easy recipe for Gluten-Free Vanilla Cake Donuts. These gluten-free donuts are soft and tender and topped with a sweet vanilla glaze. The recipe also includes a dairy-free option.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup gluten-free all-purpose rice flour blend flour with xanthan gum
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1 large egg
- 3 tablespoons unsalted butter, melted (dairy-free use Smart Balance butter)
- 1 tablespoon pure vanilla extract
- 1/2 cup milk (dairy-free use unsweetened almond, cashew or coconut milk)
- 1 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons milk (dairy-free use unsweetened almond, cashew or coconut milk)
Instructions
- 1
Preheat oven to 350°F.
- 2
Spray a full-sized donut pan with gluten-free nonstick cooking spray.
- 3
In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar and whisk to combine the ingredients.
- 4
Add the egg, butter, milk, and pure vanilla extract to the flour mixture and mix until fully combined.
- 5
Add the batter to a large plastic storage bag or piping bag. Seal the bag and cut a corner (or tip if using a piping bag) off.
- 6
Squeeze the bag carefully, filling the greased donut pan with batter.
- 7
Bake for 10–12 minutes.
- 8
Place the pan on a cooling rack and cool for 1 minute. Remove donuts from the pan and place them on the rack.
- 9
In a small bowl, whisk together the glaze ingredients. Dip each warm donut into the glaze and place on a plate or wire rack. Serve warm.
- 10
Store in an airtight container at room temperature.