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  • Writer's pictureTracey

Baked Donuts

Updated: Nov 10, 2020

We like to have a special breakfast on holidays and birthdays at our house, but I don’t like to spend all my time preparing the special breakfast. That’s what makes these donuts so great. I can make them from start to finish in under 45 minutes! The recipe has egg-free options too. We can’t get enough of them and I thought maybe you’d like to try them too.


gluten and dairy free donuts


(makes 1 dozen)


  • 2/3 cup almond milk (or other dairy free milk)

  • 3 teaspoons Apple cider vinegar

  • 2 eggs or Vegan Egg replacer*

  • ½ cup honey

  • 1 ½ cups gluten-free flour mix*

  • ¼ cup arrowroot powder

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 2 tablespoons melted butter or ghee

Vanilla Glaze

  • ¾ cup powdered sugar

  • 1-2 tablespoons almond milk (more milk = thinner glaze)

  • 1 teaspoon vanilla


  1. Preheat your oven to 450 degrees.

  2. Prepare your donut tins (I use 2 pans of six donut molds each) by coating the surface with coconut oil or cooking spray.

  3. In a small bowl or 2 cup liquid measuring cup, add the milk, cider vinegar, eggs (or egg replacement*) and honey, stir to combine and set aside.

  4. In a medium sized bowl, add your gluten-free baking flour, arrowroot, baking powder and salt. Stir to combine and set aside.

  5. Add 2 tablespoons of butter or ghee to a heatproof glass dish or small pan and heat the butter until just melted.

  6. To the flour mixture, add the wet ingredients, except the butter and stir to combine.

  7. Next, add the butter and stir to combined. The mixture should be a smooth batter, although a few lumps are okay.

  8. Using a ¼ dry measuring cup, pour the batter into the prepared donut tins until each mold is full. Repeat this step until all of the batter is used.

  9. Place in the oven for 7-8 minutes. The donut will be slightly browned on top and spring back when lightly touched.

  10. Allow them to cool in the pan for a couple of minutes and then turn them out onto a cooling rack to finish cooling.

  11. While the donuts are cooling, combine the powdered sugar, vanilla, and almond milk in a medium sized bowl. Whisk together until well combined. The consistency should be thin like a glaze.

  12. Transfer your glaze to a shallow bowl for coating the donuts if you think your bowl is too deep.

  13. When the donuts are cooled (about 5-10 minutes), dunk each donut into the glaze making sure to fully coat the top of the donut.

  14. Repeat until all of the donuts are frosted. Serve immediately. They’re perfect paired with this frittata--just saying.

  15. These do not keep well, so you’re better off finishing them within 24 hours (I know…sigh).


*I use Bob’s Red Mill 1 to 1 baking mix (like this) for the above recipe.

*Just a side note, I don’t typically use baking mixes like this because they don’t always work and I try to stay away from using guar and xanthan gums which can cause a problem for those with corn allergies and glutamate sensitivities. However, it is handy in a pinch and we’ve had no trouble with using it in this recipe.

*This recipe has successfully been tested using Bob's Red Mill Vegan Egg Replacer*, but the batter will be thicker, will make approximately 10 donuts and should be spooned into the donut molds instead of poured.


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