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    Home » Breakfast Recipes

    Vegan Glutenfree Vanilla Donuts Recipe

    Published: Jan 11, 2021 by Richa 40 Comments

    Jump to Recipe   Print Recipe

    This Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat!

    a plate of glutenfree vanilla donuts with coated with cinnamon sugar

    Meet my favorite Glutenfree Donuts Recipe!

    This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN!

    I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix.

    I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit.

    side view of a plate with glutenfree vanilla donuts with one donut being cut into half

    No Yeast!

    The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time.

    The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist.

    MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG

    • Pumpkin Donuts
    • Spiced Sweet Potato Doughnuts with Cinnamon sugar SF
    • Gluten-free Lemon Donuts
    • Pumpkin Cream Cheese Muffins
    • Classic Donuts.
    • Turmeric Carrot Muffins

    vegan glutenfree vanilla donuts with cinnamon sugar topping on a white plate

    This gluten-free donuts recipe is especially perfect if you are a fan of all things snickerdoodles as they are dipped into cinnamon-sugar after baking. You can go the extra mile and drizzle some icing on top. I will give you the recipes for both.

    Recipe Card

    Print Recipe
    5 from 4 votes

    Gluten-Free Vanilla Doughnuts Vegan

    This Vegan Gluten-free Baked Vanilla Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar - the perfect sweet afternoon or breakfast treat! No eggs! #donuts #brunch
    Prep Time20 minutes mins
    Cook Time16 minutes mins
    Total Time36 minutes mins
    Course: Breakfast, brunch
    Cuisine: American
    Keyword: glutenfree recipe for donuts, vanilla donuts recipe
    Servings: 6
    Calories: 170kcal
    Author: Vegan Richa

    Ingredients

    Dry Ingredients:

    • 1/2 cup (60 g) oat flour use certified Glutenfree if needed.
    • 1/2 cup (56 g) almond flour
    • 1/4 cup (40 g) potato starch
    • 1 tsp baking powder
    • 1/8 tsp baking soda
    • 1/8 tsp salt
    • 1/4 cup sugar

    Wet Ingredients:

    • 2 tbsp oil
    • 1/2 tsp vanilla extract
    • 1/4 cup (59.15 ml) non-dairy milk
    • 1/4 cup (59.15 ml) club soda

    To Top:

    • Cinnamon and Sugar

    Instructions

    • Mix all dry ingredients in a bowl.  Almond flour tends to clump, if you run into this problem, just use a fork, spoon or hand to break down Ingredients until finely mixed.
    • Next take wet ingredients and incorporate into dry mixture. Again making sure to break up any lumps to get nice smooth consistency.
    • Let your batter sit for 5-7 minutes, it will grow in size and slightly thicken as well.
    • Spoon the batter into a WELL GREASED doughnut pan. This is a very delicate doughnut and if you have to force them out, they will likely break. Ideally you want them to just 'pop' out, so make sure to generously grease the pan!
    • Put into a preheated oven at 375° F for 14-16 minutes.
    • Check at the 14-minute mark, depending on your oven they may cook more quickly.
    • Take out of the oven and let cool for 10-15 minutes before gently removing doughnuts from pan. Make sure they are completely cooled before topping.

    For the cinnamon/sugar mixture:

    • Mix 4 tbsp cane sugar and 1 tsp cinnamon in shallow bowl then brush tops of doughnuts with a bit of oil and lightly press doughnuts into the sugar mixture, so the top is thoroughly coated. You can use either this topping or the simple sugar icing below

    For the simple sugar icing:

    • Use 1/2 cup powdered sugar and whisk in 1-3 tsp non dairy milk. The amount will vary depending on your preference. Mix until you have a consistency to your liking. Then drizzle over top of doughnuts.

    Video

    Notes

    Oatfree: to make these without oats, use almond flour. Use 2 tbsp non dairy milk instead of 1/4 cup. 
    The nutritional values do not include the cinnamon sugar topping
    These should keep nicely in an airtight container on the counter for about a day or in the fridge for up to 5 days. Enjoy

    Nutrition

    Nutrition Facts
    Gluten-Free Vanilla Doughnuts Vegan
    Amount Per Serving
    Calories 170 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Sodium 93mg4%
    Potassium 121mg3%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 9g10%
    Protein 4g8%
    Calcium 74mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients for making this Glutenfree Donuts Recipe:

    • almond flour makes these glutenfree donuts super moist and cakey. Don’t make these with almond meal or “natural” almond flour. The texture just won’t be right. You need finely ground, blanched almond flour like Bob’s Red Mill.
    • oat flour makes these more cake-like texture which I love. You don’t need to buy it. Just grind some rolled oats in your spice grinder.
    • potato starch helps to keep them moist and makes the crumb a bit lighter. It is not to be confused with potato flour. Potato flour is the powdered form of whole cooked dehydrated potatoes.
    •  oil for moisture – anything neutral-flavored will do.
    • these would not be vanilla donuts without some vanilla extract. The better the extract, the better the flavor.
    • non-dairy milk is used as a liquid.
    • a combination of baking soda and baking powder gives these the perfect rise.
    • I like adding some club soda to my donut recipes to lighten up the batter and simulate a yeasted batter.
    •  Cinnamon sugar topping – always.

    Tips & Substitutions:

    • For this recipe, I recommend a non-stick donut pan to release the donuts effortlessly. So, it’s really important to use a very good non-stick pan, and a hard one works better than silicone.
    • Grease the donut dish really well paying special attention to the sides and edges.  Ideally, you want them to just ‘pop’ out, so make sure to generously grease the pan!
    • Fill the donut pan about 3/4 way. If you fill it too much, the batter will overflow. If you don’t put in enough, you’ll end up with flat donuts.
    • the color of your pan makes a difference in the baking time. The darker the pan, the quicker they will be ready.
    • Oatfree: use all almond flour and use 2 tbsp non dairy milk instead of 1/4 cup

    ingredients needed for making glutenfree vanilla donuts recipe

    How to make this Gluten-free Donuts recipe:

    dry mix for making glutenfree vanilla donuts in a white bowl

    Mix all dry ingredients in a bowl.  Almond flour tends to clump, if you run into this problem, just use a fork or spoon to break down ingredients until finely mixed.


    wet ingredients being stirred into dry donut ingredients in a white bowl

    Next, take wet ingredients and incorporate them into the dry mixture. Again making sure to break up any lumps to get a nice smooth consistency.

    glutenfree donuts batter in a white bowl

    Let your batter sit for 5-7 minutes, it will grow in size and slightly thicken as well.

    glutenfree almond flour donuts batter being filled into donuts pan

    Spoon the batter into a WELL GREASED doughnut pan. This is a very delicate doughnut and if you have to force them out, they will likely break- Ideally you want them to just ‘pop’ out, so make sure to generously grease the pan!

    freshly baked glutenfree donuts in a baking pan

    Bake the donuts in a preheated oven at 375° F for 14-16 minutes. Check them at the 14-minute mark. Depending on your oven they may cook more quickly.
    Take the vanilla donuts out of the oven and let them cool for 10-15 minutes before gently removing doughnuts from pan. Make sure they are completely cooled before topping.

    overhead shot of a white plate with glutenfree donuts on a marble kitchen table

    For the cinnamon/sugar mixture:

    Mix 4 tbsp cane sugar and 1 tsp cinnamon in a shallow bowl then brush tops of doughnuts with a bit of oil and lightly press doughnuts into sugar mixture, so the top is thoroughly coated.

    For the simple sugar icing:

    Use 1/2 cup powdered sugar and whisk in the non-dairy milk – the amount will vary depending on your preference. Mix until you have a consistency you enjoy. Then drizzle over top of the doughnuts.

    freshly baked glutenfree vanilla donuts on a white plate

    How to store gluten-free Vanilla Donuts

    These should keep nicely in an airtight container on the counter for about a day or in the fridge for up to 5 days. Enjoy

    a plate with glutenfree donuts coated in cinnamon sugar

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    1. Beth Ann

      April 26, 2022 at 7:14 am

      Thank you, Richa, for all of your amazing recipes!
      These donuts were a HUGE hit!
      We substituted Equal for the sugar (type 1 diabetic), rice flour for the oats (celiac), and I didn’t have any club soda so I used more milk and added a tablespoon of apple cider vinegar. I love how your recipes can fit so many different food needs/preferences and are so versatile!
      We made a batch of vanilla last night and made lemon poppyseed and blueberry this morning!!!
      SUPER easy to make and our new favorite dessert!
      You are amazing!!!

      Reply
      • Vegan Richa Support

        April 26, 2022 at 8:31 am

        Awesome!! Do leave a rating too if you feel like it! 👋👋👋

        Reply
    2. Jamie

      April 21, 2022 at 12:22 pm

      Do you know if this recipe would work air fried? I’m having a hard time finding any good, healthy donut recipes for our air fry oven. Thank you!

      Reply
      • Vegan Richa Support

        April 26, 2022 at 7:44 am

        I haven’t tried but I think that it could totally work! go for it and let me know how it turns out

        Reply
    3. sam

      August 26, 2021 at 10:01 am

      Hello. Could you use coconut sugar instead of can sugar?

      Reply
      • sam

        August 26, 2021 at 10:02 am

        cane*

        Reply
      • Richa

        August 26, 2021 at 11:17 am

        Yes

        Reply
    4. andrea

      March 28, 2021 at 1:45 pm

      5 stars
      I doubled this recipe and it made 11 perfectly tasting donuts! I was impressed by how doughy they were, like a real donut! Every other recipe I have tried (not yours) have come out more cake like. We decided to melt chocolate and top with that. SO good! Thank you!

      Reply
      • Richa

        March 28, 2021 at 6:38 pm

        Yay!

        Reply
    5. Shraddha

      March 16, 2021 at 6:15 am

      Hi Richa,
      To make gluten free mango cupcake with how much quantity do we substitute
      Mango cupcake has 1 1/2 cups flour and 1 tbsp starch
      The donut recipe says – 1/2 cup almond flour,1/2 cup oat flour and 1/4 cup starch.
      Will the bs and be remain same in mango recipie.
      Also the mango purée do we reduce the quantity ?please can you give measurements

      Thank you

      Reply
      • Richa

        March 16, 2021 at 4:13 pm

        You can double the flour ingredients for the gf mix. Then from that mix use 1.5 cups flour. Reduce mango purée to 1 cup. Add 1/4 cup or more club soda. Keep adding a tbsp at a time until the batter is just slightly thick.

        Reply
    6. Bonnie

      February 20, 2021 at 1:47 pm

      Would all oat flour work? Husband allergic to nuts.

      Reply
      • Richa

        February 21, 2021 at 1:13 am

        They will be much dryer with just oat flour. If you are accustomed to the texture from just oat flour then you might find them ok. Add lots of frosting

        Reply
    7. Niti

      February 12, 2021 at 5:10 pm

      Hi, I tried making them in my mini donut pan, they turned out to be crusty on the outside and cakey on the inside. What would be the measurement for the mini donut pan please?

      Reply
      • Richa

        February 12, 2021 at 10:43 pm

        They seem like they got over baked. Jn the mini donut they need just 10 mins bake time

        Reply
    8. T

      January 23, 2021 at 7:27 am

      Hi there- is there a way I could adjust this recipe to use citric acid in place of the club soda? Would I need to add a bit more liquid as well? Thank you so much!

      Reply
      • Richa

        January 23, 2021 at 7:34 pm

        Yes use 1/2 tsp citric acid and add non dairy milk a tbsp at a time to make smooth pancake like batter and use

        Reply
    9. Ann

      January 20, 2021 at 5:01 am

      5 stars
      I’ve just made these delicious donuts but unfortunately I didn’t grease my moulds enough and they came out broken! I’ve managed to salvage them enough to eat. I will make again paying special attention to the moulds!!

      Reply
      • Richa

        January 20, 2021 at 12:24 pm

        Awesome! Yes, grease and then Grease some more !

        Reply
    10. Mel

      January 15, 2021 at 10:27 am

      5 stars
      WOW! Delicious! Words cannot describe how wonderful these are. Thank you for being the lovely soul you are and sharing (ALL) these amazing recipes.

      Reply
      • Richa

        January 16, 2021 at 7:14 pm

        Awesome! ❤️❤️

        Reply
    11. Tina Theoret

      January 13, 2021 at 9:55 pm

      5 stars
      Just made these tonight. So easy and so good!! Thank you for the recipe!

      Reply
      • Richa

        January 14, 2021 at 10:13 am

        Yay

        Reply
      • Marlo

        February 03, 2021 at 1:07 pm

        I am planning to make these soon. Do you think that either tapioca flour or arrowroot starch would work as a sub for the potato starch?

        Reply
        • Richa

          February 03, 2021 at 11:03 pm

          Tapioca

          Reply
    12. sonia

      January 13, 2021 at 1:32 pm

      The gluten free donuts are looking supremely delicious and photogenic. Cinnamon just enhances the flavor manifold. Shall give it a shot soon. Thanks

      Reply
      • Vegan Richa Support

        January 14, 2021 at 5:52 pm

        let me know how you like them

        Reply
    13. AMRUTA

      January 13, 2021 at 4:34 am

      Hi Nice recipe however Oat contains gluten. It is not gluten free. For people who have coeliac disease this recipe is not suitable. Any other alternative?

      Reply
      • Richa

        January 13, 2021 at 9:58 am

        If you can’t eat oats, use more almond flour.use 2 tbsp non dairy milk instead of 1/4 cup

        Reply
      • Ann Lynch

        January 20, 2021 at 4:55 am

        The protein in oats is avenin which some Coelics cannot tolerate but you can buy gluten free oats. All oats are gluten free but they can become contaminated in the factory where they are packaged. The oats labelled gluten free are packaged in a gluten free environment.

        Reply
    14. Lin

      January 12, 2021 at 3:45 am

      If you put oats or oats flour into them, then they are no longer gluten free

      Reply
      • Richa

        January 12, 2021 at 11:43 am

        Lin I have many of readers with various levels of gluten sensitivity and celiac, and many of them can eat oats. Cookbooks and all recipes I’ve been mark oats as glutenfree. I would say it depends on each person. If you can’t eat oats, use more almond flour

        Reply
        • Pam

          February 25, 2021 at 6:45 am

          What if I can eat almonds also? Is there a substitute for that?

          Reply
          • Vegan Richa Support

            March 01, 2021 at 11:07 am

            you could substitute besan, also this article is helpful: https://www.veganricha.com/difference-between-besan-and-chickpea-flour/

            Reply
    15. Jo

      January 11, 2021 at 6:25 pm

      These look amazing! Is the potato starch measurement 1/4 tsp? Thanks!

      Reply
      • Richa

        January 11, 2021 at 9:47 pm

        It’s cups

        Reply
    16. Shawntee Cotright

      January 11, 2021 at 9:58 am

      Hi,

      Thanks for this recipe…can you please provide the amount of potato starch needed?

      Take care

      Reply
      • Richa

        January 11, 2021 at 10:16 am

        It’s 1/4 cup. Updated

        Reply
    17. SJ

      January 11, 2021 at 8:39 am

      I really want to try making these—they look delicious. Can you please confirm the measurement of potato starch, as it seems to be missing? Is it 1/4 tsp or 1/4 cup? Also, can I use cornstarch instead of potato?

      Reply
      • Richa

        January 11, 2021 at 10:17 am

        Cup

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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