Gluten Free Dairy Free Donuts
Bring the donut shop home with these baked gluten free donuts. They're fluffy and soft with 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!
Servings: 16 Doughnuts
Calories: 182kcal
Ingredients
For the Doughnuts
- 1 ½ cup almond flour
- ¼ cup tapioca flour
- 2 teaspoon baking powder
- 2 eggs
- ⅓ cup maple syrup
- 1 teaspoon 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 teaspoon vanilla
- 2 - 4 tablespoon almond milk
Instructions
- 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.
Notes
Tapioca flour substitute : if needed arrow root starch is a great alternative to the tapioca flour.
Flax eggs : 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!
Powdered sugar substitute : 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 donuts to create a "glaze"!
Nutrition
Calories: 182kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 24mg | Fiber: 1g | Sugar: 19g | Vitamin A: 30IU | Calcium: 69mg | Iron: 1mg