Fluffy and sweet baked gluten-free donuts with a delicious vanilla glaze. These homemade donuts are easy to make and can be whipped up in under 30 minutes. They're made with healthy ingredients like almond and tapioca flour and basically melt in your mouth!
Soft, moist, melt-in-your-mouth delicious baked gluten-free donuts. That's what we have going on here! It's like Krispy Kreme but better.
In all honesty, Krispy Kreme doughnuts will always have a special place in my heart. BUT these gluten-free donuts truly embrace the glazed look we love, are baked, not fried, and dairy-free. So I consider them a better, easier version.
Ingredients and notes
- Almond Flour + Tapioca Flour - These gluten-free donuts are almond-flour based, making them dairy-free and paleo friendly (and mighty delicious). Almond flour alone can lead to a dense doughnut so we add tapioca to “cut” some of the weight of the doughnut. In other words, the tapioca flour gives these babies some serious fluff factor.
- Baking powder - Used to provide that light and airy texture we know and love. Make sure you're using baking powder and not soda.
- Eggs - This is holds the batter together and provides some structure. Room temperature eggs are always best.
- Maple Syrup - Adds just a hint of sweetness in each bite without being over powering.
- Coconut Oil - This is what provides a little moisture to the donuts. Make sure to melt your oil first, let it cool down to room temperature, and then add it to the mixing bowl.
Step by step directions
These homemade gluten-free donuts are super easy to make. Like from start to finish in about 30 minutes easy.
Step 1 : Whisk together the dry ingredients
First, add the almond and tapioca flour to a bowl with the baking powder and give it a big whisk.
Step 2 : Add the wet ingredients
Add the eggs, melted coconut oil, maple syrup, and vanilla to the bowl. Mix well with a whisk or a rubber spatula until well incorporated. There should be no flour clumps visible.
Step 3 : Pipe into donut pan
This step can be done several ways. You can spoon the batter into the donut pan cavities or use a pipping bag to pipe the batter into the pan. Either way will work but I find the pipping method to be a little less messy.
If you choose to spoon the batter into the pan, make sure to "drop" the pan on the counter a few times to level off the batter.
Once the pan is full, bake in the oven until golden and the edges begin to pull away from the sides. Make sure to allow the gluten-free donuts to cool down before sliding a knife around the edges to lift them out of the pan.
Step 4 : Glaze
Once the gluten-free donuts are cool, prepare the glaze by mixing together the powdered sugar (or monk fruit sugar), vanilla, and almond milk. You want the glaze to be fairly runny. This is different than cookie royal icing. You should be able to lift the spoon from the bowl and watch the icing run off quickly.
Dip each donut into the glaze and allow the icing to run off. Place them on a wire rack to dry. Make sure there is a piece of parchment paper under the rack as the glaze will slide off the donuts as it dries.
To store these dairy-free donuts, allow the glaze to cool completely on the wire rack. Once dry, place them in an air-tight container. The donuts will keep fresh for a week in the fridge or 4 days on the counter.
If you'd like to warm theses gluten-free donuts up to enjoy, do this in 4-5 second intervals in the microwave. The glaze will melt if it gets to warm and create somewhat of a mess so I recommend only warming them up slightly.
Frequently Asked Questions
Yes, if needed arrow root starch is a great alternative to the tapioca flour.
I have not tried this recipe with flax egg and I don't recommend it. I have found that eggs are needed to maintain adequate structure to the donut. If you do try a vegan option, let me know!
If desired, you can use powdered monk fruit in place of the powdered sugar. Just keep in mind that monk fruit is a little sweeter so you probably won't need as much on the donut. You can also make powdered coconut sugar by blending coconut sugar in a food processor until fine. You will probably have a few bits of coconut sugar in the glaze but that's okay.
As an alternative, melted coconut butter works well too! I would start with ⅓ cup and melt it with a tablespoon or two of coconut oil to get a thin consistency. Drizzle it over the gluten-free donuts to create a "glaze"!