Vegan Gluten Free Donuts

These Vegan Gluten Free Donuts are fluffy, sweet, easy and budget-friendly. They are a lot simpler than you think and are ready in under 30 minutes! Those are also egg free and dairy free. Oh, and they are baked, not fried!

WHY MAKE THIS RECIPE

These donuts are baked, not fried, which means no rising time, no cutting out and less mess. Those are the perfect treat when you want something made from scratch and fresh out of the oven, but quick and easy at the same time. 

It’s a 30 minutes dessert recipe. This is a simple recipe that goes together in just 30 minutes. It’s prepared in less than 10 minutes and baked in around 14 minutes. That’s all. Donuts get cooled down in no time and are frosted in two minutes.

These vegan gluten-free donuts are also budget friendly. You can make half a dozen vegan donuts for the cost of one of them in a bakery. All you need are a few basic ingredients.

This recipe is also equipment friendly. Don’t you have a stand mixer or a hand mixer? No worries, all you need is a bowl, a spoon and a donut pan. No donut pan! Not a problem either, a mini-bundt or a muffin pan and some tin foil works great too.

Oh, if you’re a fan of fluffy and healthy desserts, check out those: Vegan Chocolate Cupcakes, Vegan Gluten free Strawberry Cake, Vegan Chocolate Cake, Vegan Gluten-Free Carrot Cake.

RECIPE INGREDIENTS

INGREDIENTS NOTES AND SUBSTITUTIONS

Flour. Gluten free all-purpose flour is what I usually use here. If you happen to run out of it or you’re not gluten intolerant, substitute all-purpose gluten-free flour for all-purpose normal flour at a ratio of 1:1.

Vegetable milk. Almond milk, oat milk or soy milk are the best choices for baking, although you can perfectly use rice milk, hemp milk, flax milk, cashew or coconut milk.

If you have no dairy allergies, you can also use regular milk, it works great too. 

Sugar. I either use cane sugar, brown sugar or granulated (white) sugar, what I have on hand. I sometimes use both, half white sugar and half brown sugar.  Cane sugar and brown sugar are moister than granulated.

STEP BY STEP INSTRUCTIONS FOR THE DONUTS

To make the donuts, start spraying a donut pan with nonstick cooking spray and set aside.

1. Measure and prepare the ingredients for the donuts.
2. Mix the oat milk (a bit warm to melt the coconut oil), sugar, coconut oil and vanilla extract. 
3. Sift in the flour, baking powder and salt. 
4. Then combine well the dry and wet ingredients. 

5. Grease or spray the donut pan if you haven’t done it before.
6. Pour your batter into a piping bag. You can also use a zip bag.
7. Fill donut cavities with batter to the top or close to it. Cut off the bottom of the bag and pipe the batter into each donut cup. 
8. Bake at 335ºF/ 170ºC for 14 minutes. Let them cool on a cooling rack.    

STEP BY STEP INSTRUCTIONS FOR THE FROSTING

9. To make the frosting, in a small-medium bowl, mix the powdered sugar, cocoa powder and milk.
10. Once the donuts have cooled, dip them in the bowl of glaze.  Place them back on the cooling rack.
11. Top with crunchy almonds or sprinkles of your choice.
12. Let them set until the glaze has thickened.  

RECIPE FAQs

Can I make the vegan gluten-free donuts ahead of time?

These gluten-free vegan donuts can be made the day before and stored unfrosted in an airtight container.

Can I freeze the donuts?

Once baked, they can be frozen before frosting. Let them cool completely, wrap individually with plastic wrap and store in a freezer bag. Let them unthaw overnight in the refrigerator or on the counter for 2 hours at room temperature. Freeze for up to 3 months. 

Can I double the recipe?

Sure, if you would like to make a dozen donuts, simply double the ingredients. The only exception is the baking powder. Instead of using 3 teaspoons for twelve donuts, add only 2 ½ teaspoons of baking powder. 

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RECIPE

Vegan Gluten free Donuts

NATALIA @ SIMPLE GREEN RECIPES

These Vegan Gluten Free Donuts are fluffy, easy and budget-friendly. They are a lot simpler than you think and are ready in under 30 minutes! Those are also egg free and dairy free. Oh, and they are baked, not fried!

5 from 27 votes

Print Recipe Pin Recipe

Prep Time 1 hr 10 mins

Cook Time 14 mins

Total Time 30 mins

Course Dessert

Servings 6 donuts

Calories 232 kcal

Equipment

• ▢
  Hand mixer or stand mixer
• ▢
  Donut pan
• ▢
  Medium mixing bowl
• ▢
  Silicone spatula

Ingredients

  

1x2x3x

For the Vegan Gluten-free Donuts

• ▢ ¾ cup oat milk 
• ▢ ⅓ cup brown sugar
• ▢ 3 tablespoons coconut oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1¼ cup all-purpose GF flour
• ▢ 1½ teaspoons baking powder
• ▢ ⅛ teaspoon fine sea salt

For the Chocolate Frosting: 

• ▢ 1 cup powdered sugar
• ▢ ¼ cup unsweetened cocoa powder
• ▢ 2-3 tablespoons plant based milk (almond, oat, soy)

For the Toppings:

• ▢ 3 tablespoons crunchy almonds , or sprinkles of your choice 

Instructions

 

For the Vegan Gluten-free Donuts:

• Spray a donut pan with nonstick cooking spray and set aside.
• In a medium bowl or the bowl of your stand mixer, mix the oat milk (a bit warm to melt the coconut oil), sugar, coconut oil and vanilla extract. 
• Sift in the flour, baking powder and salt. 
• Then combine the dry and the wet ingredients until well mixed. Don’t over mix. 
• Pour your batter into a piping bag. You can also use a zip bag.
• Fill donut cavities with batter to the top or close to it. Cut off the bottom of the bag and pipe the batter into each donut cup. 
• Bake at 335ºF/ 170ºC for 14 minutes. Let the donuts cool for 5 minutes in the pan. Transfer to a cooling rack to cool completely. 

For the Chocolate Frosting:

• In a medium bowl, mix the powdered sugar, cocoa powder and milk. Stir until well combined.
• Place a parchment paper under the cooling rack. 
• Once the donuts have cooled, dip them in the bowl of glaze, shaking off any excess of chocolate before placing back onto the cooling rack.
• Top with crunchy almonds or sprinkles of your choice.
• Let them set until the glaze has thickened. Enjoy!

Notes

DON’T OVER MIX. Donut batter should be mixed minimally to ensure tenderness, over-mixing can make the batter tough. It’s also important to scrape the bowl well to make sure all ingredients are well combined.

MAKING AHEAD. These gluten-free vegan donuts can be made the day before and stored unfrosted in an airtight container. 

FREEZING THE  BAKED DONUTS. Those can be frozen before frosting. Wrap them individually with plastic wrap and store in a freezer bag. Let them unthaw overnight in the refrigerator or on the counter for 2 hours. Freeze for up to 3 months. 

MORE IDEAS FOR TOPPINGS. Basic glaze made with powdered sugar and milk; Maple glaze made with butter, maple syrup and powdered sugar. 

As for the toppings, I love chocolate sprinkles, chocolate chunks, crunched nuts or rainbow sprinkles. 

INGREDIENTS AND SUBSTITUTIONS 

Flour. Gluten-free all-purpose flour is what I use. If you are not gluten intolerant, you can substitute all-purpose gluten-free flour for all-purpose normal flour at a ratio of 1:1.

Vegetable milk: Almond milk, oat milk or soy milk are the best choices for baking.

Sugar. I either use cane sugar, brown sugar or granulated (white) sugar. 

NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 

See our full nutrition disclosure. 

Nutrition

Calories: 232kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 6gSodium: 156mgPotassium: 56mgFiber: 4gSugar: 21gCalcium: 80mgIron: 2mg

Keyword gluten-free donuts, vegan donuts, vegan gluten-free donuts

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