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!
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.
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
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.
Gluten-Free Vanilla Doughnuts Vegan
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.
Notes
Nutrition
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
How to make this Gluten-free Donuts recipe:
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.
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.
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!
For the cinnamon/sugar mixture:
For the simple sugar icing:
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
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!
Yay!
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
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.
Would all oat flour work? Husband allergic to nuts.
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
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?
They seem like they got over baked. Jn the mini donut they need just 10 mins bake time
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!
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
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!!
Awesome! Yes, grease and then Grease some more !
WOW! Delicious! Words cannot describe how wonderful these are. Thank you for being the lovely soul you are and sharing (ALL) these amazing recipes.
Awesome! ❤️❤️
Just made these tonight. So easy and so good!! Thank you for the recipe!
Yay
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?
Tapioca
The gluten free donuts are looking supremely delicious and photogenic. Cinnamon just enhances the flavor manifold. Shall give it a shot soon. Thanks
let me know how you like them
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?
If you can’t eat oats, use more almond flour.use 2 tbsp non dairy milk instead of 1/4 cup
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.
If you put oats or oats flour into them, then they are no longer gluten free
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
What if I can eat almonds also? Is there a substitute for that?
you could substitute besan, also this article is helpful: https://www.veganricha.com/difference-between-besan-and-chickpea-flour/
These look amazing! Is the potato starch measurement 1/4 tsp? Thanks!
It’s cups
Hi,
Thanks for this recipe…can you please provide the amount of potato starch needed?
Take care
It’s 1/4 cup. Updated
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?
Cup