I whip these gluten-free baked donuts up in just 25 minutes for birthday mornings or special brunches—perfect for when you’re short on time but still want to treat everyone to something delightful. They’re light, moist, and boast a tender crumb that practically melts in your mouth. Infused with subtle flavors and a hint of natural sweetness, each bite feels like a little celebration.
Gluten-Free Baked Donuts Recipe
I dusted these donuts with a cinnamon sugar mixture, but they’re incredibly versatile—dip them in chocolate ganache, drizzle with citrus glaze, or coat with vanilla icing. They’re baked instead of fried, making them a bit lighter than my yeast donuts, yet irresistibly soft and moist treat. Their tender crumb and rich flavor make them perfect for any occasion, from a cozy breakfast to a festive celebration. Plus, they’re gluten-free, so everyone can enjoy them without compromise.
Gluten-Free Baked Donuts
Equipment
- 2 full-sized donut pans
Ingredients
Donuts
- 2 cups gluten-free 1:1 flour blend
- 2 tsp baking powder, gluten-free
- ¾ tsp fine sea salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- 2 tbsp unsalted butter melted and slightly cooled
- 2 tbsp vegetable oil
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup of milk, I used 2% but oat and nut milk also work.
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- ¼ cup of unsalted butter, melted
- 1 cup granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350°F and spray 2-6 cavity standard donut pans with baking spray or grease and flour.
- In a large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
- In a medium bowl, whisk together the melted butter, brown sugar, and sugar until well combined. Whisk in the eggs, milk, and vanilla.
- Pour the dry ingredients into the dry and whisk to combine.
- Transfer the batter to a piping bag. Evenly, pipe the batter among the donut cavities. Alternatively, the batter can be spooned into the donut cavities.
- Bake for 8-10 minutes, or until a toothpick inserted into a donut comes out clean. Cool for 15 minutes, then remove the donuts from the pan and transfer to a wire rack.
- For the topping, in a shallow bowl, whisk together the sugar and cinnamon.
- Working with one donut at a time and with a pastry/basting brush, brush each donut with melted butter and roll in the cinnamon sugar mixture until fully coated. Serve warm.
Notes
- If you want, you can use 2 tbsp of vegetable oil or 2 tbsp of unsalted butter in the batter instead of using both ingredients.
- Prevent Dryness & Crumbling – Use a 1:1 gluten-free flour blend with xanthan or guar gum for structure. I recommend King Arthur Gluten-Free Measure for Measure Flour for the best results.
- Mix Gently – Stir the batter just until combined to keep the donuts light and fluffy. Over-mixing can lead to dense or deflated donuts.
- Cool Before Handling – Let the donuts cool in the pan for 5-10 minutes before transferring to a wire rack to prevent breakage.
- Egg-Free Option – For a vegan-friendly version, use EnerG Egg Replacer and follow the package instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Baked Donuts Step-by-Step
Gather the Ingredients: Gather all the ingredients together.
Preheat the Oven and Prepare the Pans: Preheat the oven to 350°F and spray two standard 6-cavity donut pans with baking spray or grease and flour them to prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together 2 cups gluten-free 1:1 flour blend, 2 tsp baking powder, ¾ tsp fine sea salt, ½ tsp baking soda, ½ tsp cinnamon, and 1/8 tsp nutmeg until well combined.
Mix the Wet Ingredients: In a separate medium bowl, whisk ¼ cup melted and slightly cooled unsalted butter with ¼ cup packed brown sugar and ¼ cup granulated sugar until smooth. Add 2 large eggs, 1 cup milk (or dairy-free alternative), and 2 tsp vanilla extract, then whisk until fully incorporated.
Combine the Batter: Pour the wet ingredients into the bowl of dry ingredients and whisk until a smooth batter forms.
Fill the Pans: Transfer the batter to a piping bag and evenly pipe it into the donut cavities. If you don’t have a piping bag, you can spoon the batter into the molds instead.
Bake the Donuts: Bake the donuts for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 15 minutes before transferring them to a wire rack.
Prepare the Cinnamon Sugar Topping: While the donuts are cooling, whisk together 1 cup granulated sugar and 2 tsp cinnamon in a shallow bowl.
Coat the Donuts: Using a pastry brush, coat each donut with ¼ cup melted unsalted butter, then roll it in the cinnamon sugar mixture until fully coated.
Serve and Enjoy: Serve warm and enjoy!
Serving Suggestions
I love serving these donuts fresh and warm right after rolling them in the cinnamon sugar coating. They pair perfectly with a hot cup of coffee or a cozy chai latte for a comforting breakfast or afternoon treat. If I’m feeling extra indulgent, I’ll drizzle them with a simple vanilla glaze or dip them in my keto ice cream for a fun twist. They also make a great brunch centerpiece—just pile them onto a platter and watch them disappear.
Storage Instructions
These donuts are best enjoyed warm on the day they’re baked but can be stored in an airtight container at room temperature for up to two days.
Two CUPS of oil/butter in the recipe “notes”? 😯
I think it was intended to be Tablespoons, please correct the typo, thanks. 😘
Fixed that! Thank you!
We followed the recipe exactly with King Authors GF flour. It made 15 donuts in our donut pan. We made half cinnamon sugar and half enjoy life chocolate drizzle. The kids enjoyed it, A from my daughter and a B+ from my son. He doesn’t have to eat GF so I think it’s still a high rating.
it’s a large recipe. can batter. be refrigerated & baked next day if I let batter come to room temp?
Hi Wella, That should be okay!