These vegan gluten-free donuts are baked, not fried, and so soft and fluffy, you’ll be ready to go back for more! They are best with icing and sprinkles on top. For something a little different, try adding some vegan ganache on top.
I love a good donut on the weekend. These types of indulgences keep things fun and interesting as part of a healthy diet. These gluten-free donuts are baked, not fried, and still just as delicious.
To be honest, I prefer baked donuts to fried ones, unless you’re talking about air fryer donuts. That’s why these gluten-free baked donuts are the way to go. Are they healthy donuts?
Well, they’re healthier than fried doughnuts, but I still find them a delightful treat.
How to Make Vegan Gluten-Free Donuts
You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.
- Make vegan buttermilk by stirring together plant-based milk with vinegar.
- Stir together the flour, sugar, baking powder, baking soda and nutmeg in a mixing bowl.
- Stir together vegan buttermilk, melted butter, water and vanilla.
- Make a batter by mixing the milk mixture and the flour mixture together.
- Spoon batter into prepared donut pan compartments.
- Bake for 15 to 17 minutes, until the donuts are golden brown.
- Dip the donuts into the glaze and sprinkle over the top.
the main ingredient
Here are the ingredients you will need for this recipe:
- Non-dairy milk — I like to use soy milk because it’s high in protein, but any plant-based milk will work.
- Vinegar — I use apple cider vinegar, but you can substitute lemon juice or another vinegar.
- Gluten-free flour – Be sure to use a high quality, 1:1 baking flour.
- sugar— You can use granulated sugar, which is what I used to keep these donuts light in color. Or substitute brown sugar or coconut sugar.
- nutmeg Ground nutmeg is a favorite secret ingredient when making donuts. If using freshly ground nutmeg, you can reduce the quantity slightly. Although I recommend nutmeg, you can substitute pumpkin pie spice or cinnamon.
- Vegan butter – You will need a few tablespoons of melted vegan butter. Make sure your vegan butter says it’s suitable for baking.
- Vanilla extract — We’ll add more flavor to these donuts by adding vanilla extract to the batter.
Why this recipe is a winner
- Adding ground nutmeg is the secret ingredient that magically creates that delicious donut flavor
- Made using a high quality gluten-free flour
- Adding vinegar creates a chemical reaction, adding yeast and making the donuts light and fluffy.
Frequently Asked Questions
Which egg substitute is best for vegan gluten-free donuts?
In fact, as long as you’re using a high-quality, 1:1 gluten-free flour, no additional egg substitutions are necessary. Most gluten-free flours contain starch that can also act as a binder for donut batter.
Why do you add nutmeg to donuts?
You may not realize it, but nutmeg is the secret ingredient added by most bakeries to create that distinctive donut flavor. Try making donuts without it and you’ll see how smooth the donuts are!
Serve your baked donuts with your favorite beverage, hot or cold. Some of my favorites are:
Store donuts in an airtight container. They will keep for up to 4 or 5 days at room temperature or up to 10 days in the fridge. Store in a freezer-safe container or bag for up to 2 months.
If you love vegan donut recipes, here are some favorites to make your weekend special:
Prevent your screen from going dark
For the Vegan Donuts:
Preheat oven to 350°F/175°C. Coat donut pan compartment with vegetable spray.
Make vegan buttermilk by whisking together milk with vinegar. Set it aside.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda and nutmeg. Stir to combine. Set aside
In another bowl, combine the vegan buttermilk, melted butter, and vanilla. Stir to combine.
Stir the milk mixture and flour mixture together until large lumps of flour are no longer visible.
Spoon the batter into the prepared donut pan, about 2 to 3 tablespoons of batter per donut compartment. Use a rubber spatula to scrape the bowl and get every last bit of batter into the bowl.
Bake for 15 to 17 minutesuntil the donuts are golden brown.
For the glaze:
While the donuts are baking, stir together the glaze ingredients. If you prefer a chocolate glaze, skip the food coloring and add a tablespoon of cocoa powder instead.
When the donuts are done, let them cool enough to handle. Dip each donut into the glaze. Icing the donuts while they are warm helps coat each donut evenly and will create a crisp crust over the icing.
While the icing is still wet, add favorite toppings like chopped nuts, colorful sprinkles, coconut flakes and more.
Store in an airtight container in the refrigerator for up to 1 week. They can be frozen in a freezer-safe container for up to 2 months.
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You can make this as an overnight donut by refrigerating the donut pans in 6 steps. Leave them there overnight. And then when you get up in the morning, put them on the counter to rise for about 30 minutes. Then start following the recipe steps.
Calories: 246kcal | Sugars: 50g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 1g | Sodium: 324mg | Potassium: 98mg | Fiber: 3g | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.