These gluten free donuts have a secret protein boost to make them more filling, nutrient-dense, and delicious! These baked donuts are an healthier Entenmann’s copycat with two options to pick from- chocolate covered or cinnamon crumble. Both varieties are gluten, dairy, and nut free.
I love making baked donuts because you don’t have to deal with the whole frying process. You just make the batter, pipe it into a donut tin, bake, and you’re done! No messy oil, no burning yourself, and way healthier!
Recipe Notes
Do I need a special pan? In order to make homemade donuts, you will need a donut tin. Here is a great option or this one.
What protein is in these donuts? To boost the nutritional value of these gluten free donuts, these donuts contain pea protein. Another variety of protein will not work. Pea protein acts like flour whereas proteins like whey or beef isolate dissolve.
Other ingredient notes: To keep these baked donuts gluten free, a combination of gluten free flours is used. And to make these dairy free donuts, opt for a dairy free yogurt variety. You’ll want to use a thicker yogurt like Forager or a dairy free Greek yogurt.
Gluten Free Protein Donuts
Ingredients
Donuts
- 1/2 cup tigernut flour or almond flour
- 1/2 cup 1:1 gluten free flour blend
- 1/4 cup pea protein other proteins will not work
- 1 tsp. baking powder
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1 egg room temperature
- 1/2 cup Greek yogurt or dairy free yogurt
- 1/4 cup melted oil I used olive, coconut will also work
- 1 tsp vanilla extract
Chocolate Topping
- 3/4 cup chocolate chips I like Enjoy Life
- 1 Tbsp coconut oil
Cinnamon Crumble Topping
- 2 Tbsp melted coconut oil
- 2 Tbsp brown sugar or coconut sugar
- 4 Tbsp flour of choice
- 1 tsp cinnamon
- Melted coconut butter optional
Instructions
- If you are making the cinnamon crumble topping variation, mix all of your crumb topping ingredients together except for the coconut butter and set aside. You should have a crumbly texture that still holds together.
- For the donuts, preheat oven to 350F.
- Whisk all the dry ingredients together in a bowl.
- In a large bowl, whisk all wet ingredients together in a large bowl. Add the dry to the wet and use a spatula to combine (or use the paddle attachment on a standing mixer).
- Grease your donut pan well. This is important!
- Scoop batter into a piping bag or a plastic bag. If using a plastic bag, cut the tip off. Pipe the batter into the pan.
- If you are making the cinnamon crumb variation, sprinkle your crumb topping on top of the donuts and press down gently so it sticks to the batter.
- Bake for 14-16 minutes, until a toothpick comes up clean. Let donuts cool for at least 10 minutes before flipping them onto a wire rack to complete cooling.
- CINNAMON CRUMB VARIATION: once donuts have cooled, you can drizzle coconut butter on top for a “glaze” (or use a homemade glaze of your choice).
- CHOCOLATE VARIATION: once donuts have completely cooled, melt the chocolate chips and oil together over low heat until you have a smooth chocolate sauce. Dip the donuts into the chocolate until covered to your liking. Let them drip dry on a wire rack until chocolate is solid again.
- Keep donuts stored in an airtight container in the fridge for up to 5 days.
