These baked gluten free donuts are complete with a fluffy and soft donut covered in a delicious vanilla glaze, just like Krispy Kreme! They can easily be whipped up in under 30 minutes, are made dairy free, and basically melt in your mouth!
Soft, moist, melt-in-your-mouth delicious is exactly what we have going on here in this baked gluten free donut recipe. It's like Krispy Kreme but better.
In all honesty, Krispy Kreme doughnuts will always have a special place in my heart. BUT these donuts truly embrace the glazed look we love, are baked, not fried, and dairy-free. So I consider them a better, easier version.
- Dietary features - gluten free, dairy free, and paleo friendly
- Made with almond flour and tapioca flour, not a gluten free flour blend
- Can be made in under an hour
- Baked, not fried
Ingredients and notes
- Almond Flour + Tapioca Flour - This baked donut recipe is 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 baked 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 donuts to cool down before sliding a knife around the edges to lift them out of the pan.
Step 4 : Glaze
The next step to 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 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 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
No, unfortunately Krispy Kreme donuts are not gluten free which is why I made this copycat recipe!
Yes, if needed arrow root starch is a great alternative to the tapioca flour in this baked gluten-free donut recipe.
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 in this baked gluten-free donut recipe. 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
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Vanilla Glazed Baked Gluten free Donuts (like Krispy Kreme!)
For the Doughnuts
- 1 ½ cup almond flour
- ¼ cup tapioca flour
- 2 tsp baking powder
- 2 eggs
- ⅓ cup maple syrup
- 1 tsp vanilla
- ¼ cup coconut oil - melted, then cooled
For the Vanilla Glaze
- 2 cup powdered sugar - or monk fruit powdered sugar to make paleo-friendly
- 1 tsp vanilla
- 2 - 4 Tbsp almond milk
- Preheat oven to 350 F. In a bowl, whisk together the almond flour, tapioca flour, and baking powder, until well combined.
- Add the eggs, maple syrup, vanilla, and coconut oil to the bowl and mix until fully incorporated.
- Grease a doughnut pan with oil and pipe or spoon the batter into each compartment, filling about ⅔ of the way full. Bake for 12 - 15 minutes until the edges of the donut begin to turn golden brown.
- While donuts are cooling, make the glaze by whisking together the glaze ingredients in a small bowl until thin in consistency. Add more almond milk in tablespoon increments until you are able to lift the spoon from the bowl and the glaze runs off quickly.
- Dip each donut into the glaze bowl to coat. Let the glaze run off before placing the donut on a wire rack to cool. Make sure there is a piece of parchment paper under the rack as the glaze may drip off the sides.
- Once the icing has set, serve or store in an airtight container. These donuts will keep for up to a week in the fridge and 4 days on the counter.