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Vegan Glutenfree Vanilla Donuts Recipe

January 11, 2021 By Richa 16 Comments

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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.

Print Recipe
5 from 2 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 mins
Cook Time16 mins
Total Time36 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.

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

Filed Under: Breakfast Recipes, Comfort Food Recipes, dessert, gluten free, Gluten Free Baking, gum-free, kid approved, mothers day, soy free, valentines day, Winter Tagged With: almond flour, cinnamon, oat flour, potato starch, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. SJ says

    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 says

      January 11, 2021 at 10:17 am

      Cup

      Reply
  2. Shawntee Cotright says

    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 says

      January 11, 2021 at 10:16 am

      It’s 1/4 cup. Updated

      Reply
  3. Jo says

    January 11, 2021 at 6:25 pm

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

    Reply
    • Richa says

      January 11, 2021 at 9:47 pm

      It’s cups

      Reply
  4. Lin says

    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 says

      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
  5. AMRUTA says

    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 says

      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
  6. sonia says

    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 says

      January 14, 2021 at 5:52 pm

      let me know how you like them

      Reply
  7. Tina Theoret says

    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 says

      January 14, 2021 at 10:13 am

      Yay

      Reply
  8. Mel says

    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 says

      January 16, 2021 at 7:14 pm

      Awesome! ❤️❤️

      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. Read more about me and the blog...

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