Baked Gluten Free Sweet Potato Donuts with Maple Glaze
These light, fluffy, and perfectly spiced Gluten Free Sweet Potato Donuts are topped with a luscious maple glaze. Baked and not fried, these easy donuts are completely gluten free, dairy free, and refined sugar free.
Servings 8 donuts
Ingredients
Donuts
- ¾ cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 160 grams mashed orange sweet potato about ⅔ cup
- 1 egg
- 3 tablespoon olive oil
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Maple Glaze
- ½ cup powdered sugar*
- 2 tablespoon melted (dairy free) butter or coconut oil**
- 2-4 teaspoon maple syrup
Instructions
- Preheat oven to 350F and oil a donut pan.
- Whisk together the dry ingredients in a medium bowl.
- Mash sweet potato well then beat together all of the wet ingredients in a large bowl with a hand mixer or in a stand mixer. Make sure to beat well for a couple of minutes so sweet potato is well incorporated.
- Add the dry ingredients to the wet and mix on low to combine.
- Pipe donuts into donut pan and bake for 12-14 minutes, until a toothpick comes out with a few crumbs on it. You may need to bake in batches as this recipe makes about 8 donuts.
- Let donuts cool for 5-10 minutes in pan then flip them onto a wire rack to finish cooling.
Maple Glaze
- When ready to ice, mix together glaze ingredients in a small bowl until you have a consistency that holds its shape but is dippable. If it's too thick, add another teaspoon of butter or maple syrup as needed.
- Dip donuts into glaze then place on parchment paper to set. Add any extra toppings you want right away while glaze is still wet.
Notes
*See FAQ for refined sugar free option.
**If using coconut oil, make sure all ingredients are room temperature.