These gluten free donuts are baked and then tossed in a cinnamon sugar coating for pure perfection. Dairy free, refined sugar free, and nut free, how can you go wrong?
I have an important question for you- are you a fried donut person or baked donut person? Let me know in the comments! I’m partial to baked donuts because, well, fried foods can be intense. Also, making baked donuts at home is so much easier. I like that baked donuts are a little denser too.
I have an Entenmann’s copycat donut recipe that is my all time favorite. Plus, it’s protein packed!
These gluten free baked donuts are allergy friendly, free of dairy, nuts, and refined sugar. Plus, they are lower sugar than any donut you’d find in the store. My mission is always to create lower sugar baked goods. You don’t need all the sugar usually called for in recipes to make treats taste good! Why not enjoy something delicious without the blood sugar crash? Of course, there is a science to baking with sugar and higher amounts are needed in certain recipes.
Cinnamon Sugar Donuts
Ingredients:
- 1:1 gluten free flour
- tigernut or almond flour: this is my favorite way to decrease the amount of sugar needed. Both of these flours are naturally sweet, so you can get away with less added sugar.
- cinnamon
- baking powder
- salt
- olive oil: yes, healthy fats in donuts!
- maple syrup: there is only 1/4 cup of maple syrup in these donuts making them lower GI.
- yogurt: you can use a vegan yogurt like I did (my favorite is Forager) or Greek yogurt if you can have dairy
- egg
- vanilla
- coconut sugar: this unrefined sugar is used to toss the donuts in!
- coconut oil
Instructions:
Making donuts is actually super easy. You just combine all the ingredients, pipe the batter into a donut pan, and bake. When the donuts are done, you’ll toss them in cinnamon sugar and try not to eat them all in one sitting.
Gluten Free Cinnamon Sugar Donuts
Ingredients
Donuts
- 3/4 cup + 2 Tbsp 1:1 gluten free flour
- 1/2 cup tigernut flour or almond flour
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup olive oil melted butter should work too
- 1/4 cup maple syrup
- 1/4 cup yogurt of choice
- 1 egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup melted coconut oil
- 1/2 cup coconut sugar
- 1-2 tsps cinnamon
Instructions
- Preheat oven to 350F.
- Sift together the flours and then whisk in the cinnamon, salt, and baking powder.
- In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry to the wet and stir to combine.
- Grease a donut pan then pipe the batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
- Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.
- While donuts cool, combine your sugar and cinnamon in a ziplock bag. The amount of cinnamon really depends on your preference. I like to start with 1 tsp and add if desired.
- When donuts are cool enough to handle, brush one with the melted coconut oil then place it in the bag of cinnamon sugar. Close the bag and toss the donut until fully coated. Remove to a wire rack and repeat with the remaining donuts.
- These donuts taste best fresh, but will last for a couple days at room temperature.
